Celebrate Thanksgiving at The Club

Thanksgiving Buffet in The Ivy Room

11:30am-3:30pm

*Limited Seating Remaining

Cold Display

Charcuterie and Cheese Display
Chefs Selection of Imported and Domestic Cured and Air Dried Meats, Farmstead Cheeses
Seasonal Accompaniments

Ceviche Style Seafood Salad
Market Seafood, Poached Gulf Shrimp, Olives, Chili

Baby Lacinato Kale Salad
Seasonal Citrus, Ricotta Salata, Spiced Pumpkin Seeds, Burnt Orange Vinaigrette

Heirloom Beet Salad
Glazed Persimmons, Goat Cheese, Aged Sherry-Quince Vinaigrette

Green Bean Almandine Salad
Tomato Confit, Caramelized Shallots, Gremolata

Escarole Panzanella Salad
Charred Radicchio, Crispy Chickpeas, Maple Dijon Vinaigrette

Tri Color Quinoa Salad
Roasted Delicata Squash, Dried Cherries, Shaved Brussels Sprouts

French Lentil and Farro Salad
Pickled Grapes, Bitter Greens, Mt Viko's Feta, Warm Rosemary Vinaigrette

Soup Station

Butternut Squash-Apple Bisque and Smoked Turkey-French Lentil Soup

Carving Station

Roasted Breast of Free-Range Turkey
Herbed Turkey Ballotine
Cranberry-Orange Relish and Turkey Gravy
Cheddar Cheese-Jalapeno Cornbread

Thyme and Black Pepper Crusted Sirloin of Beef
Horseradish Aioli, Cabernet Reduction, Luger Style Steakhouse Sauce
Assorted Dinner Rolls

Herb Crusted Berkshire Pork Loin
Spiced Quince-Currant Chutney, Smoked Mustard-Cider Jus
Black Pepper Biscuits

Chafers

Whipped Yukon Gold Potatoes, Maple Glazed Sweet Potatoes
Sausage and Cornbread Stuffing, Baked Mac & Cheese
Brussels Sprout Hash with Maple Glazed Bacon, Foraged Mushrooms, Dried Cherries

Pan Roasted Hidden Fjord Salmon
Braised Greens, Melted Leeks, Herbed Fregola, Maple-Smoked Mustard Gastrique

Sweet Potato Gnocchi
Esposito's Crumbed Italian Sausage, Calabrian Chili, Roasted Squash, Lacinato Kale
Brown Butter and Sage

Dessert Buffet

Chefs Selection of Seasonal Desserts
Coffee and International Tea Service

Cost: $85 plus tax and service for adults, $40 plus tax and service for children 12 and under, children in highchairs are gratis.
Reservations required by Thursday, November 16th at which point they are considered final sale.

RSVP: [email protected] or 212.692.1387.

Private Dining at The Club
For private dining, please contact Danielle Salera in our Meetings & Events Department at [email protected] or 212.692.1376.