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 22, 2018 Reservations 11:30am-3:00pm $99 adults / $89 seniors $42 children (ages 12 & under) Prices exclude tax & gratuity Complimentary Valet Parking
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
Kielbasa, Apple, Cabbage and Whole Grain Mustard; Aged Cheddar, Onion; Braised Beef Cheek and Roasted Squash
Borscht Oxtail Soup with Sour Cream and Herb Fried Chick Peas, Kabocha Squash Cavatelli Pasta, Arugula, Pecorino Cheese Smoked Romesco Sauce
FR O M TH E L A ND A ND S EA
Grilled Asparagus, Zucchinis, Red Onions, Baby Carrots and Broccolini
Carved Roasted Turkey Breast with Cranberry Sauce; Chestnut Apple Sausage Stuffing, Wild Onion, Squash and Persimmon Stuffing and Herb Gravy
Heirloom Tomato and Mozzarella, Basil with Balsamic Vinegar
Crispy Pork Belly Adobo, Quail Egg, Scallions, Baby Bok Choy, Steamed Rice
Romaine Leaves, Herb Garlic Croutons, Caesar Dressing
“Not so Classic” Roasted Beef Loin, Peppercorn En Croute, Duxelle, Thumbelina Carrot, Béarnaise Sauce
Quinoa Salad, Oven Roasted Cherry Tomatoes, Cipollini Onions, Peppers, Baby Kale and Pesto Dressing
Hosted in the Presidential Ballroom
Foie Gras Torchon and Sautéed Sweet Breads, Buckwheat, Bee Pollen, Mache, Honey Gastrique
Live Entertainment
CHI L L ED S E A FO O D
Reservations Required : 619-744-2046
Shrimp, Crab Legs and Crab Claws with Cocktail Sauce Smoked Salmon and Seafood with Traditional Garnishes Cherry Stone Clams, Octopus Bouillabaisse, Fennel, Saffron Garlic Aioli and Crostini
Hawaiian Monchong, Asparagus Lettuce, Walnuts, Lemon and Olive Oil FROM THE GRANT GRILL: Salmon Four Ways | Cured, Tartare, Caviar, Crispy Skin, Meyer Lemon Curd, Celery Salt Cured Egg Yolk
S E AS O NA L AC C O M PA NI M E NTS Roasted Acorn Squash, Yams and Chestnuts; Brussel Sprouts and Pancetta; Creamy Yukon Gold Mashed Potatoes; Haricot Vert, Cipollini Onion, Chanterelles
SW E E T E ND I NG S Sliced Fresh Fruits
B ISCU I T AND G R AV Y STATI O N Sweet Corn Biscuit, Crispy Chicken, Gravy Wild Mushroom, Leeks, Gruyere Soubise, Country Biscuit
Pumpkin Pies, Cheesecakes Mini Pastries, Chocolate Truffles, Biscotti Chocolate Covered Strawberries, Coconut Macaroons, Mini Cookies Espresso and Coffee Warm Spiced Apple Cider Cappuccino Pavlova; Chestnut Cream FROM THE GRANT GRILL: Smashing Pumpkin Cocktail (supplemental charge)
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
Menu Subject to Change