the us grant thanksgiving buffet

---

THE US GRANT THANKSGIVING BUFFET

C E LE B R AT E STOR IED HO LIDAY T R AD ITIO NS A N D SAVOR A J OU R NEY O F SEAS O N AL TASTES AT TH E U S G R AN T HOTEL'S TH A NKS G I V I N G BU FFET Thursday, November 23, 2017 Reservations 11:30am-3:30pm $97 adults / $87 seniors $39 children (ages 12 & under) Prices exclude tax & gratuity Complimentary Valet Parking Hosted in the newly restyled Presidential Ballroom Live Entertainment in the Ballroom Reservations Required : 619-744-2046

ART ESIAN C H E ES E S E L EC TI O NS W I TH ASSO RT ED BR E A D S A ND L AVO S H

C H E F M A R K ’ S H O M E M A D E FAM ILY R EC I P E P I E R O G I STATI O N

SO U P AN D SA L A D Spiny Lobster Bisque, Lobster Ravioli, Uni Foam

Braised Pork and Sauerkraut; Whole Grain Mustard Sauce; Smoked Ham; Aged Cheddar; Porcini; Caramelized Onion; Gruyere

Root Vegetable Chowder, Smoked Tomato, Smoked Romesco Sauce

FR O M TH E L A ND A ND S EA

Roasted Baby Carrots, Parsnips, Turnips and Rutabaga, Squash Cake, Pork Cabezera, Pumpkin Seeds and Oil

Carved Roasted Turkey Breast with Cranberry Sauce; Chestnut Apple Stuffing, Foie Gras and Persimmon Stuffing and Herb Gravy

Grilled Asparagus, Zucchinis, Red Onions, Baby Carrots and Broccolini

Roasted Lamb Leg, Braised Lamb Shank, Fromage d’Affinois, Black Garlic

Heirloom Tomato and Mozzarella, Basil with Balsamic Vinegar

Roasted Venison Saddle, Quince and Currants, Spaetzle Noodle

Romaine Leaves, Herb Garlic Croutons, Caesar Dressing

Cobia, Baby Bok Choy, Lobster Mushrooms and Cherry Blossom Shoyu

Farmers Squash Salad, Farro, Dates, Grilled Treviso, Chestnut Vinaigrette

FROM THE GRANT GRILL: Braised Beef Cheek, Marble Potatoes, Stilton Blue Cheese Tartlet

CHI L L ED S E A FO O D

S E AS O NA L AC C O M PA NI M E NTS

Shrimp, Crab Legs and Crab Claws with Cocktail Sauce

Roasted Acorn Squash, Yams and Chestnuts; Brussel Sprouts and Pancetta; Creamy Yukon Gold Mashed Potatoes; Haricot Vert, Cipollini Onion, Chanterelles

Smoked Salmon and Seafood with Traditional Garnishes Oyster "Bar" Uni and Ponzo, Champagne Gelee, Mignonette

SW E E T E ND I NG S Warm Spiced Apple Cider Sliced Fresh Fruits

G RAT I N STATI O N Yukon Gold, Gruyere Cheese, Garlic, Thyme Farmers Market Cauliflower, Cipollini Onions, New Potatoes, Blue Cheese, Herbs Wild Mushroom, Truffles, Pecorino Crosta Nera Cheese

Pumpkin Pies, Cheesecakes Mini Pastries, Chocolate Truffles, Biscotti Chocolate Covered Strawberries, Coconut Macaroons, Mini Cookies FROM THE GRANT GRILL: Smashing Pumpkin Cocktail (supplemental charge)

S C A ND I NAV I A N R O S E TTE STATION Roasted Hazelnuts, Praline Mousse, Luxardo Cherries Menu Subject to Change THE US GRANT A LUXURY COLLECTION HOTEL, SAN DIEGO 326 BROADWAY, SAN DIEGO, CA 92101 USA T 619 232 3121 — F 619 232 3626 WWW.THEUSGRANTSANDIEGO.COM