At the InterContinental, you can eat roasted free range turkey with cranberry-orange chutney and gravy, while listening to live pianists from 11 a.m. to 8 p.m. Ricardo Scales plus Bourbon pecan pie is really not bad for a last minute plan. Brunch and dinner buffet is $105 for adults, $59 for children.

Chef Mark Dommen's three-course prix fixe includes options like a roasted turkey with a hearty cornbread stuffing, shallot thyme gravy and seasonal root vegetables. Seatings are available from 1 p.m. to 8:15 pm, $62 per person.

Chef Daniel Corey starts a four course holiday meal with a lobster salad before moving guests on to a hearty turkey breast with truffles and leg confit. Or, skip the bird altogether and opt for a beef filet or Petrale sole and caramelized squash mousse with gingerbread for dessert. $65 per person, $32 for the kids table.

Escape from turkey-and-gravy-pounding madness with a Vietnamese Thanksgiving. Le Colonial is serving its regular menu plus Thanksgiving specials like grilled turkey meatballs, a quail stuffed with sesame-infused lop cheong sticky rice, and a pumpkin cheesecake for dessert. Lunch from 11:30 am to 2:30 p.m., and dinner from 4 to 10 p.m.

The 3-course feast ($74, 4 to 8:30 p.m.) begins with an oyster chowder with smoked bacon, or a warm butternut squash soup with black walnut gnocchi. Proceed to roasted game hen or go totally atypical with rib eye, arctic char and sea scallops. Desserts like pumpkin cake with white chocolate mousse wrap things up.

At the Pier 3 location of The Plant, a four course meal ($55, $25 for kids) includes options like sweet potato soup with a burnt marshmallow topping, turkey with mashed potatoes, and for a vegetarian entrée, a roasted root vegetable roulade with lentils. Heads up, they are all booked with reservations, but some tables are set aside for walk-ins. Desserts like their pumpkin or pecan pies (vegan versions available) or vegan pumpkin caramel cupcakes are also available to take home.

Presidio Social Club is sticking to the classics. A three-course meal includes roasted turkey with sides of stuffing, cranberry sauce, pickled beets, as well as a butter lettuce salad topped with persimmons. Oysters on the half shell and Dungeness crab round out the menu, which ends up with bourbon pecan pie or a slice of pumpkin cheesecake. ($49 per person, $75 with wine pairings).

The four-course menu created by Chef Thomas Weibull keeps with tradition: an oven roasted turkey, cornbread stuffing, gravy and sweet cranberry sauce. For dessert, things take a French turn with pumpkin mascarpone crème brulee and spiced macaroons. $75 per person, two seatings at 4pm and 7pm.

A Dungeness crab salad and scallops with black truffle are the prelude to the turkey, or beef rib-eye if that's your jam. Sides include stuffing ‘sandwiches’ and sweet potatoes with candied pecans. Desserts options include butternut squash spice cake and a caramel apple with mulled cider. ($125 per person, with beverage pairing $75).

At Cocotte (formerly Hyde Street Bistro), dinner begins with an appetizer of muscovy duck or a seafood “cassolette.” You can choose from turkey, filet mignon or seabass for the main course, and because this is a French restaurant, banana crème brulee is on the dessert menu in addition to pecan and pumpkin pie. ($69 per person).

The three course holiday meal gives a multitude of options with starters like butternut squash ravioli, entrées such as lobster risotto, wild salmon, bacon wrapped pork tenderloin, and turkey, of course. For dessert they have an orange crème brulee or ginger bread topped with pumpkin ice cream. $57.50 per person, $29.50 for children.

Chef Clint Davies oversees a Maine lobster boil served with fingerling potatoes and green beans. Turkey will also be in the house. ($45 per person, 2 to 7 p.m.)

Four courses from Chef Andrew Wilson include a butternut squash soup with candied bacon, entrées such as turkey with mashed potatoes and brioche dressing or seared scallops with truffled cauliflower puree. Wrap it up with pie or a caramel apple bread pudding. $55 per person, $30 for children.