Published on : Saturday, November 5, 2016
Thanksgiving Buffet – Thursday, November 24, 2016
The annual Thanksgiving Feast at Flame Restaurant presents a uniquely crafted buffet for the occasion, skillfully prepared by Chef Marcus Stewart.This year’s Thanksgiving menu begins with a welcome prosecco. Then eyes feast upon the elaborate buffet featuring a Raw Bar, complete with shucked oysters and snow crab claws, a Salad Bar and Charcuterie Spectacular. Warm up with a house made soup such as the elk sausage gumbo or butternut squash bisque. Then visit the Carving Station where Maker’s Mark flaked honey smoked salmon, whole slow roasted strip loin and whole turkey breast and turkey leg roulade await. Next up, Granny’s Casserole Station features baked oyster, duck noodle and green bean casseroles. Enjoy bison ravioli, a selection of Colorado crostini, traditional Thanksgiving sides and a Tartare Action Station. But no meal would be complete without desserts and this year the team at Flame has gone above and beyond to provide decadent options from Turtle cheesecake to pumpkin cake pops, butternut brulee, cream puff cornucopia and Nutella puddle trifle, to name a few.
This Thanksgiving, bring the sophisticated flavours from the kitchen at Four Seasons Resort and Residences Vail home with the traditional “Turkey To Go.”The bountiful feast consists of savoury herb and butter roasted turkey with orange spiced cranberry sauce, apple sage and dried fruit stuffing, buttery mashed potatoes, sweet potatoes with marshmallow crust, green beans with herb shallot butter, giblet gravy and ends with a delicious pumpkin, apple or pecan pie.