LOCATION: The Ritz-Carlton Ballroom TIME: 11:00 am - 3:00pm

PRICING: $149 ages 10 and up | $50 Bar Package | $60 ages 4 to 9 | Ages 0-3 complimentary.

20% service charge included, plus tax & ticketing.

The Feast includes carving station with roasted turkey and rum glazed ham. A lavish buffet includes citrus poached shrimp, oysters on half shell, ceviche, whiskey glazed short rib, seared Mahi, jumbo shrimp, cheese tortellini, vegetable station, soup, salads, artisanal cheeses and an endless array of desserts. Children will enjoy holiday inspired crafts and games.

TRADITIONAL THANKSGIVING BUFFET

SOUP

Roasted Kabocha Squash Soup: Brown Butter - Roast Toasty Pecans - Sage

CHILLED SELECTIONS

Ultimate Salad Bar: Mixed Baby Lettuce - Romaine - Mushrooms - Sweet Peppers - Parmesan - Cherry Tomatoes - Cucumbers - Feta - Croutons - Assorted Dressings and Vinaigrettes

Citrus-Poached Shrimp: Cocktail Sauce - Cajun Remoulade - Lemon

Oysters on the Half Shell : Mignonette - Lemon

Amelia Island Ceviche: White Fish - Shrimp - Cilantro - Tomato - Jalapeno

Garden Vegetable Display: Grilled - Pickled - Marinated Vegetables - Variety of Fresh Dips & Spreads

SALADS

Caprese Salad: Florida Tomatoes - Mozzarella - Fresh Basil - Extra Virgin Olive Oil

Roasted Brussels Sprout Salad: Pear - Dried Cranberries - Sweet Onion Dressing

Antipasto Salad: Marinated Tomato - Olives - Artichokes - Roasted Peppers

Arugula -Spinach Salad: Crispy Benton’s Country Ham - Smoked Bleu - Pickled Onion - Orange Blossom Vinaigrette

Waldorf Salad: Apple - Celery - Raisins - Walnuts - Creamy Thyme Dressing

Maple-Glazed Roasted Pumpkin: Quinoa - Radicchio - Pecans

Cheese Display: Dried Fruit - Chutneys - Local Honeys - Homemade Breads and Bread Stick Lavosh

ENTRÉES

Whisky Glazed Short Rib: Rutabaga Purée - Delicate Squash

Seared Mahi : Sweet Potato Hash - Bread & Butter Zucchini - Citrus Beurre Blanc

Jumbo Shrimp: Confit Marble Potatoes - Marinated Celery - Comeback Sauce

Cheese Tortellini: Sweet Corn - Truffle Alfredo

Roasted Chicken Breast: Wild Rice - Sunchoke Puree - Mushrooms

Roasted Root Vegetables: Charred Ginger Vinaigrette - Pickled Sweet Peppers

Whipped Yukon Gold Potatoes: Roasted Garlic

CARVING STATION

Roasted Turkey with Sage & Thyme: Cornbread Stuffing - Giblet Gravy - Apple Cranberry

Mostarda Rum Glazed Ham: Pineapple Hot Sauce - Snowflake Roll

PASTRY CHEF’S GRAND THANKSGIVING DESSERT FEAST

Signature Pumpkin Pie

Southern Pecan Pie

Biscoff Banana Pudding

Chocolate Pear Mousse

Tahitian Vanilla Crème Brûlée (GF)

Chocolate Avocado Mousse (GF / V)

Cranberry Pate a Choux

Lemon Panna Cotta

Chocolate Pound Cake - Milk Chocolate Chantilly

Apple Crumble Vanilla Anglaise

Attention: Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of food borne illness.