Thanksgiving Celebrate With Us: Harbor Hotel

Join Us for Dinner Buffet Getaway

11:30 a.m. - 6:00 p.m. - Thursday , Nov. 23, 2023 Served in the Pier Ballroom

SOUPS & SALAD

Roasted Butternut Squash and Pear Bisque / Crème Fraiche

Choice Beef Barley Soup / Wheatberries/Ancient Grains

Crisp Green Salad / Beets/Apples/Fennel/Chevre/Sherry Vinaigrette

Fresh Broccoli Salad / Dried Cranberries/Blueberries/ Cherries/Local White Cheddar

Pecanwood Bacon/ Pistachio Wildflower Honey Dressing

Fall Harvest Fingerling Potato Salad / Pepitas/Local Greek Yogurt

Mixed Green Salad / Caesar Salad / Artisan Dinner Rolls

Assorted Fresh Fruit and Cheese Display

CARVING STATION & ENTRÉES

Premium Frenched Roast Turkey / Fresh Sage/Cider Glaze/Gravy

Steamship Round of Beef / Herb Crust

Port Wine & Rosemary Baked Loin of Pork / Fresh Thyme Jus Lie

Faroe Island Roast Salmon / Multi Grain Blend with Wild Rice/ Champagne Ginger Beurre Blanc

SIDES

Applewood Smoked Maple Syrup Roasted Carrots and Parsnips / Cherrywood Slab Bacon

Chestnut Stuffing / Haricot Vert and Wild Mushroom Casserole/ Cranberry Orange Chutney

Autumn Succotash / Butternut Squash/Sweet Petite Green Peas/Sweet Corn/ Kale/Lima Beans/Sweet

Onions/Fresh Herb Garlic Butter /Whipped Potatoes

Roasted Sweet Potato Wedges / Apple Butter/Brûléed Maple Cream

Russet Potato Gratin / Triple Cream Brie

Butternut Sage Gnocchi / Beurre Noisette

Gemelli Pasta / Provencal Tomato Confit/Fresh Mozzarella

DESSERT DISPLAY

$38.95 Adult Per Person / $14.95 5-12 / Free under 5

Beverage additional charge. Price does not include sales tax or gratuity.

Dinner Reservations Required. Call 716-489-2800

Book Now for Special Thanksgiving Room Rates!

Glazed Sweet Potatoes Court of 2 Sisters Style

Submitted by Susan Ferrier Travel Writer

As you make your way to the courtyard at the Court of Two Sisters in New Orleans the unmistakable sound of Dixieland Jazz mixes with the chatter of diners. Stepping onto the brick veranda dappled sunlight and warm air fill the space. This is the scene daily from 9 AM to 3 PM during the Court’s famed brunch.

For many visitors to the Big Easy, this is a mustdo experience. This buffet brunch offers an array of delicious dishes including Cajun and Creole favorites and traditional southern fare such as Candied Sweet Potatoes.

My recipe for Glazed Sweet Potatoes is a modified version of those served at the Royal Street institution and has graced my family’s holiday table for more than 20 years.

Even people who say they don’t like sweet potatoes enjoy these. After all, when you turn root vegetables into dessert-like scrumptiousness how can you go wrong? And better yet they pair well with the Thanksgiving turkey and the Holiday ham.

Glazed Sweet Potatoes

Ingredients:

8 cups sweet potatoes or Yams peeled, steamed, and cubed (I substitute with Bruce’s canned Candied Yams with the syrup drained)

½ cup Butter, melted

½ cup sugar

2 eggs, beaten

1 tsp Vanilla

1/3 cup milk

Combine butter, sugar, eggs, vanilla, and milk in a mixing bowl and stir well. Fold in sweet potatoes. Place ingredients into a 2-quart casserole dish.

½ cup butter, melted

1 cup dark brown sugar

½ cup flour

¼ tsp Cinnamon

1 pinch of nutmegs

1 cup chopped pecans

Combine all ingredients in a mixing bowl and stir well.