Thanksgiving Above the City
Event Info
November 26, 2026
3:00 PM - 7:00 PM
Thanksgiving at Top of the V is dinner the way a restaurant does it: plated, paced and served with the skyline over your shoulder. Book early and the sun goes down over Anaheim somewhere around your second course. Book later and the city lights take over.
Chef’s holiday menu pairs the classics with the Spanish-inspired cooking Top of the V is known for. Start with butternut squash soup and pepita gremolata. Take the brined turkey breast with gravy and a side of truffle mac and cheese. Or go to the grill for a 16 oz tenderloin, or a 28 oz bone-in ribeye big enough to share. Finish with burnt Basque cheesecake.
Reservations recommended. Walk-ins welcome as space allows.
Thursday, November 26 | 3 PM - 7 PM
FIRST COURSE
Butternut Squash Soup | roasted pepita gremolata, whipped crème fraîche | 16
Fall Salad | kale, frisée, plum, radish, blackberry, basil, pistachio, sherry vinaigrette | 18
Beet Salad | roasted beet, fennel, blood orange, almond, Manchego, lemon vinaigrette | 18
Caesar Salad | Parmigiano Reggiano, croutons | 18
Pan de Cristal con Tomate | 16
MAINS
Brined Turkey Breast | turkey gravy | 75
Paella | shrimp, chicken, chorizo, clams, mussels, saffron broth | 52
New Zealand Rack of Lamb | 16 oz | 75
FROM THE GRILL
choice of sauce
16 oz Tenderloin | 90
24 oz New York Strip | 80
28 oz Bone-In Ribeye | 95
FOR THE TABLE
Truffle Mac and Cheese | black truffle, cavatelli, English cheddar, sharp cheddar, mozzarella | 26
Roasted Winter Vegetables | Moroccan spice, romesco verde, roasted garlic oil, espelette | 24
Mac and Cheese | cavatelli, cheese blend | 16
Potato Purée | 16
DESSERT
Burnt Basque Cheesecake | 16
Olive Oil Cake | 16
Pumpkin Pie | 16
Sorbet | blackberry, blood orange or mango | 8
Vanilla Ice Cream | 8
