THANKSGIVING DAY BUFFET

Thursday, November 26, 2026 • 11:00am-6:00pm

SOUP

Roasted Butternut Squash Bisque
Sage crème fraîche and toasted pepitas

HARVEST & COLD TABLE

Colorado Artisan Cheese & Charcuterie
Colorado cheeses, artisan cured meats, dried fruits, preserves, whole-grain mustard, nuts, crackers and crostini

Chilled Shrimp Cocktail
Poached jumbo shrimp, classic cocktail sauce and fresh lemon

Chilled Salmon Display
Chilled salmon, dill crème fraîche, capers, pickled red onion, cucumber, tomato and pumpernickel squares

Seasonal Fresh Fruit

Traditional House Salad
Fresh mixed greens and seasonal vegetables with assorted dressings

Winter Harvest & Roasted Beet Salad
Mixed greens, roasted red and golden beets, roasted squash, red onions, cucumbers, dried cherries, chèvre, candied pecans and apple-cider vinaigrette

Parker House Rolls
Whipped butter

CHEF-ATTENDED CARVING STATION

Herb-Roasted Turkeys
Traditional turkey gravy • Traditional cranberry sauce • Port cranberry sauce with mandarin oranges and candied walnuts

Herb-Crusted Prime Rib of Beef
Rosemary au jus • Creamy horseradish • Whole-grain mustard

Brown Sugar & Bourbon-Glazed Ham
Peach chutney

THANKSGIVING TABLE

Andouille Sausage, Sage & Herb Stuffing
Toasted artisan bread, andouille sausage, celery, sweet onion, garlic and fresh herbs

Whipped Yukon Gold Potatoes
Butter, cream and roasted garlic

Maple-Bourbon Sweet Potato Gratin
Layered sweet potatoes baked with maple-bourbon cream and brown butter, finished with savory pecan streusel

White Truffle Mac & Cheese
Creamy cheese sauce, white truffle and toasted Parmesan breadcrumbs

Ham Hock-Braised Haricots Verts
Haricots verts, ham-hock broth, caramelized shallots, garlic, cider vinegar and crispy shallots

Creamed Mustard Greens with Gruyère
Mustard greens, roasted garlic cream, caramelized onion, Gruyère and Parmesan

Hot Honey-Glazed Rainbow Carrots
Roasted rainbow carrots with hot honey, orange and cider, finished with herbed chevre, toasted pistachios and fresh herbs

Red Wine-Braised Beets & Wild Mushrooms
Roasted red and golden beets, wild mushrooms, pearl onions and carrots braised with red wine, thyme, garlic and vegetable stock, finished with feta

CHEF-ATTENDED DESSERT STATION

Traditional Pies 
Pumpkin pie • Apple pie • Pecan pie 

Pumpkin Cheesecake 

Flourless Chocolate Torte 

Assorted Cookies & Petite Pastries 

Soft-Serve Ice Cream 

Warm Apple Crisp 
Bourbon caramel 

Kindly note: Our regular menu will not be offered on Thanksgiving Day, as we will be offering a delicious holiday buffet.

Price
Adults: $69.50
Children (12 and under): $35.00
To-Go: $55.00 per person

Reservations Required
Please plan your reservation carefully. A credit card will be required to make a reservation. The last day to cancel without incurring a fee is Thursday, November 19, 2026.

Open Table Reservations
Call: 303.279.2010

Parking
Complimentary parking will be available for all Thanksgiving Buffet guests.

Gratuity
A 20% gratuity and a 2.5% kitchen recognition fee will be added to all dine-in and take-out orders. Separate checks will not be available during the Thanksgiving Day Buffet.