Turkey Talk

Thanksgiving Dinner Part I

It’s time to talk turkey, pilgrims. Let’s see what restaurants around town have planned for the holiday.

By Lindsey Hall November 2, 2010

Time to make your Thanksgiving plans.

Barking Frog, noon–8pm
Eight starters—butternut squash soup topped with toasted pumpkin seeds, Dungeness crab cakes, mixed organic greens—plus seven mains make for a hearty menu. Entrees range from seared ahi and roasted sea bass to kurobuta pork chop and muscovy duck breast. Turkey, too. Individual items $10–$35/person; call for reservations.

Café Flora, 1:30pm-6:30pm
A four-course prix fixe dinner begins with foraged mushroom soup. Next: autumn cornbread pudding or squash medallions, then green bean and fennel salad. Satisfy your sweet tooth with chocolate roulade, pumpkin tart, or candied apple cake, swimming in cinnamon ice cream and cranberry caramel sauce. $50/adult; a $20 four-course kids menu is also available; call for reservations.

Chandler’s Crabhouse, noon–9pm
Spend the day lakeside while enjoying roast turkey, juicy prime rib, grilled king salmon, or crab–stuffed prawns. A seasonal relish tray kicks off the four-course meal, and your choice of eggnog creme brulee, chocolate paradiso torte, Olympic Mountain Ice Cream, or pumpkin pie rounds it out. Kids 6–12 can choose from the mini-menu. $45/adult; $12/child; children 5 and under free; call for reservations.

The Georgian, noon–7pm
The Fairmont Olympic’s a la carte buffet boasts European-inspired charcuterie, prawn towers, honeybaked ham, prime rib, wild mushroom pave, almond-encrusted rainbow trout, and, of course, turkey. Polish off the feast with selections from the dessert table or housemade chocolates. $95/adult; $35/child ages 6-12; call for reservations.

Ray’s Boathouse, noon–8pm
Opt for one of the five mains—oven roasted turkey, seared Alaskan weathervane scallops, roasted squash and chanterelle strudel, rosemary crusted prime rib, and grilled Alaskan king salmon—or order a combination platter. Soup and salad are included. Individual items $22–$39; children 5-11 eat at half price; children under 5 free; call for reservations.

Ray’s Café, 11:30am–7pm
If you’re torn between the selections at the Boathouse’s seated feast, head upstairs for a buffet offering a little bit of everything: a seafood bar and oyster shucking station, freshly carved turkey and prime rib, plus plenty of starters, sides, and hot dishes (vegetable and goat cheese lasagne, anyone?) Save room for the sweet stuff—this buffet offers 25 fall-flavored desserts, including chocolate pumpkin tarts and orange cardamom crème brulee. $39/adult; $19 children 5-11; children under 5 eat free; call for reservations.

The Dining Room at Salish Lodge, 1pm–8pm
For the main course, opt for vegetarian wild mushroom risotto or whole roasted turkey. Either way, the meal starts with apple and chestnut bisque (topped with Frangelico crème fraiche) and ends with pumpkin pie or pecan-and-butterscotch bread pudding. In between comes a second course of your choosing. $65-$70/adult; $25 children 6-12; children 5 and under eat free; call for reservations.

The Salish Ballroom, noon–6pm
Or, nosh your way through the Ballroom’s elaborate buffet of hors d’oeuvres and salads—think cured meats, squash composure, artisanal cheeses and handmade jams. Then head to the seafood or carving stations for your choice of poached shrimp, pimenton basted local shellfish, smoked salmon, crusted beef brisket, roasted turkey, or (and?) leg of lamb. The dessert station stocks six different goodies. $65/adult; $25 children 6-12; children 5 and under eat free; call for reservations.

Urbane, seatings at 2, 5, and 7pm
For the first course, take your pick between beet salad, pumpkin soup, or apple-walnut duck rillette salad; for the second, olive oil–poached turkey, mustard crusted–prime rib, or lentil stuffed savoy cabbage. The sides—Yukon gold mashed potatoes, mushroom bread pudding, brussel sprouts and bacon, sauteed chard, and roasted carrots—are served family style, so dig in. A pumpkin sundae, apple tarte tatin, or pear crisp ensure that the feast ends on a sweet note.

For restaurant information, click on the name of the establishment.

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