Main entrees include Roasted Atlantic Salmon with Yuzu Truffle Cream Cheese Tortellini with Roasted Zucchini and Eggplant, Rustic Tomato Sauce Grilled Chicken Breast with Sweet Onion Confit and Walnut-Arugula Pesto and Braised Pork Cheeks with Cranberry Demi and Wilted Greens. The buffet will have an appetizer display featuring fruits, salads, shrimp cocktail, a variety of fresh breads and muffins, Hand-Pulled Mozzarella with Sundried Tomato and Shallot Relish, and a Fairytale Pumpkin and Lobster Bisque.Ī carving station will give guests their choice of a traditional roast turkey with pan gravy and cranberry relish or Harry’s award-winning prime rib with au jus and horseradish. In the ballroom, a lavish buffet will be offered from 1 to 5:30 p.m., with nonalcoholic beverages included. The à la carte menu in the restaurant will run from 1 to 8 p.m., serving their regular menu with the addition of a turkey dinner complete with all the fixings. Harry’s Savoy Grill & Ballroom will have two holiday options available for Thanksgiving Day guests this year. 11th St., Wilmington, (302) 594-3154 Harry’s Savoy Grill & Ballroom, Brandywine Hundred and ending with the last seating at 7 p.m.Ĥ2 W. Reservations are $75 per person and will be accepted beginning at 1 p.m. Guests will have the option of adding dishes onto their dining experience, including Filet Mignon with Bearnaise Sauce, Lobster Tails served with Butter and Apple Cider Vinegar and Foie Fras Tartine with Butternut Squash Marmalade and Pomegranate.īeverage pairings also are available for a supplemental fee.Īside from the holiday dinner, Le Cavalier will be open for breakfast service on Thanksgiving from 7 a.m. Here are 8 places to get good ones in Delaware Sweet desserts like French Apple Cider Cake with Calvados-Caramel Pecans and Buttercream, and Sweet Potato Pie with Apollonia Spice, Cocoa Nibs and Sage Crème Chantilly will round out the experience. Some of their tasty options include Citrus-Glazed Ham with Pineapple-Rum Gastrique, Roasted Turkey with Herbes de Provence gravy, and Roasted Brussels Sprouts with Pine Nut Tarator and Melted Leeks. Hotel du Pont’s Le Cavalier is a French brasserie offering a holiday dinner with a French spin.įor this dining experience, guests will select one starter, one entrée and one dessert, receiving shared sides for the table.
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