Gather and Give Thanks in the Grand Ballroom
Thursday, November 24
11 a.m. to 3 p.m.
$36.95 for adults
$15.95 for children ages 5-12
Free for children 4 and under
Gather your group of friends and family this Thanksgiving Day for an elaborate buffet. The Grand Ballroom at the Hilton Chicago/Indian Lakes Resort will hold a lavish, seasonal spread that incorporates hearty Fall fare and familiar holiday favorites. A separate children’s height buffet table will offer little ones exactly what they’re looking for – macaroni and cheese, chicken tenders and curly fries.
Highlights of Executive Chef Carol Buckantz’s Thanksgiving Day Buffet include the harvest salad, roasted butternut squash bisque, Jonah crab claws, turkey carving station, pesto-crusted salmon and bananas foster/cherries jubilee dessert station (complete menu outlined below). The holiday buffet will be served on Thursday, November 24 from 11 a.m. to 3 p.m. The fee is $36.95 for adults, $15.95 for children 5-12 and children 4 or under dine for free. Paired wines by the glass or bottle will be available for purchase to compliment the mid-day meal.
Thanksgiving Day Buffet
Salads, Soups and Starters
Harvest Salad
mixed greens, dried cranberries, julienne granny smith apples, candied walnuts, bleu cheese, blueberry pomegranate vinaigrette
Roasted Beet Salad
red and golden beets, sliced oranges, candied pecans, served on a bed of arugula, sprinkled with goat cheese, orange basil vinaigrette, balsamic glaze
Caesar Salad
crisp romaine lettuce, garlic croutons, parmigiano-reggiano cheese, creamy caesar
Roasted Butternut Squash Bisque
creamy butternut squash is seasoned lightly with curry, and served with a roasted apple brunoise
Shrimp Cocktail and Jonah Crab Claws
chilled shrimp and Jonah crab claws are served over ice, cocktail sauce and lemon tarragon aioli
Imported and Domestic Cheese Display
garnished with crackers, French bread, olives and dried fruits
Seasonal Sliced Fruit Display
Bread Display
hearth baked rolls, corn bread, garlic breadsticks
Entrees & Side Dishes
Carving Stations
Slow Roasted Turkey, caramelized shallot and sage gravy and orange cranberry relish
Honey Baked Ham with a pineapple rum raisin sauce
Herb Roasted Steamship Round of Beef, rosemary demi, horseradish-chive sauce
Pesto-Crusted Salmon, lemon and basil buerre blanc and bruschetta relish
Caramelized Onion and Roasted Garlic Mashed Potatoes
Roasted Potatoes
Mom’s Traditional Stuffing
Wild Mushroom and Green Bean Casserole, fried onions
Fall Vegetable Medley
Sweet Potato Casserole with candied pecans and maple
Butternut Squash Ravioli with a sage brown butter cream sauce
Desserts
Pumpkin Pie, Caramel Apple Pie, Pecan Pie Squares, Assorted Cheesecakes, Torts, Miniature Pastries, Chocolate Fountain
Made-to-order Bananas Foster and Cherries Jubilee Station, vanilla bean ice cream
Kid’s Knee High Buffet
Macaroni and Cheese, Chicken Tenders, Curly Fries
For reservations, please call 630-529-0200 extension 6460 (seatings will be on the hour and half hour starting at 11 a.m., with the last seating at 3 p.m.). Tax and gratuity are not included in the buffet fee; 18% gratuity will be added to parties of eight or more. Alcoholic beverages are not included.
Hilton Chicago/Indian Lakes Resort
250 W. Schick Road
Bloomingdale, IL 60108
630-529-0200 extension 6460
http://www.IndianLakesResort.com
