300 South Doheny Drive, Los Angeles, 90048
Four Seasons Hotel Los Angeles at Beverly Hills will be offering its grand Thanksgiving Brunch on Thursday, November 27.
The Thanksgiving Brunch is $98.00 for adults and $37 for children five to 12 years old, with those under four years old complimentary.
4451 Admiralty Way, Marina del Rey, CA
11:00am to 8:00pm
On Thursday, November 27, 2014 from 11:00 a.m. – 8:00 p.m., the iconic waterfront dining destination, CAFE del REY, celebrates Thanksgiving with an exclusive three-course prix-fixe menu for $60* per person. Executive Chef Chuck Abair’s Thanksgiving menu is comprised of holiday favorites such as Roasted Turkey Breast served with sausage stuffing, green beans, truffle mashed potatoes, and cranberry sauce, in addition to seaside-inspired options such as Lobster Ceviche with pickled red kuri squash, arugula, and pomegranate vinaigrette and Roasted Salmon with sweet potato gratin, broccolini cauliflower puree, and brown butter caper sauce. Guests are also encouraged to pre-order their Thanksgiving dinner to-go; reservations can be made 48 hours in advance for parties of six or more.
CAFE del REY’s Thanksgiving menu includes a choice of the following dishes:
Roasted Chestnut Soup with rosemary and garlic crostini
Spinach & Frisée Salad with burrata, spiced walnuts, and cranberry vinaigrette
Lobster Ceviche with pickled red kuri squash, arugula, and pomegranate vinaigrette
Warm Beet Salad with goat cheese, fine herbs, pine nuts, and crispy filo dough
Poached Apple Salad with endive, butter lettuce, and apple cider vinaigrette
Grilled New York Steak with celery root hash, crispy brussels sprouts, and whole grain mustard sauce
Roasted Turkey Breast with sausage stuffing, green beans, truffle mash, and cranberry sauce
Roasted Salmon with sweet potato gratin, broccolini, cauliflower, cauliflower puree, and brown butter caper sauce
Braised Short Ribs with polenta, herb roasted vegetables, mascarpone, and beef jus
Seafood Pasta with shrimp, bay scallops, squid, butternut squash, kale, and white wine
Sweet Potato Pie with chantilly cream and cinnamon crème anglaise
Pecan Bars with toasted marshmallow and spiced candied pecans
Cranberry Apple Bread Pudding with roasted apples, apple ice cream, and caramel sauce
240 N. Larchmont Blvd. , Los Angeles, CA
Salt & Straw’s Thanksgiving menu and Buy a Pint, Give a Pint promotion will be available at the Larchmont shop throughout November, including the festive ice cream flavors below. Buy a pint of any Thanksgiving flavor and Salt & Straw will donate a pint to the Los Angeles Regional Food Bank to give families a sweet treat on Thanksgiving.
Salted Caramel Thanksgiving Turkey - A head rush of sweet and salty with a pinch of adventure. All the flavors of a roasted turkey, its juices and the caramelized onions underneath, are packed into a turkey fat caramel ice cream, then speckled with handmade fried turkey skin brittle.
Spiced Chevre Pumpkin Pie - Pumpkin cheesecake ice cream with an unexpected twist of maturity. Like scooping out the middle of a pumpkin pie and throwing it straight into a spicy, goaty, salty cheesecake. With goat cheese from Soledad Goats in Mojave, CA, this is guaranteed to rival any ice cream in yum-factor!
Honey Bourbon Corn Pudding - This flavor was inspired by one of the Malek’s oldest family recipes. Sweet, light, and buttery Corn Pudding is a staple on most Thanksgiving plates around the country. For their ice cream, they bake their own corn pudding using lots of locally-crafted bourbon from Ascendant Distillery in Santa Barbara.
Cranberry Walnut Stuffing - The delightful accompaniment to any Thanksgiving feast. This combination of cranberries with Central Coast walnuts is the perfect nuanced flavor combined with hearty nostalgia. Locally grown walnuts pair perfectly with molasses brown bread stuffing based ice cream.
Sweet Potato Casserole with Maple Pecans - Sweet potato ice cream, Vermont maple-infused marshmallow pillows, and pralined pecans. These pecans have a buttery sweetness with slight bitterness, delightfully cutting through the starchy potatoes.