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What Washington Restaurants Are Serving for Thanksgiving
Don’t feel like roasting and carving at home this Thanksgiving? We've got restaurant menus for every taste. By Anna Spiegel
Comments () | Published November 15, 2010

Looking to dine out this Thanksgiving? Our menu guide has everything you need, with ideas for big splurges, traditional feasts, turkey-hater alternatives, budget spreads, and meals with an international accent.   


Blue Duck Tavern
An appetizer buffet kicks off a daytime meal of Eberly Farm turkey—or seared tuna with clams.
Menu: The appetizer spread includes salads, cheeses, breads, meats, and smoked fish.
The main course is a choice of cider-glazed roast turkey breast and braised turkey leg with Riesling gravy; rib eye au jus; seared tuna in clam broth; duck breast and duck-leg ragout with huckleberries.Side dishes include fennel-sausage-and-croissant stuffing; baked sweet potato with homemade marshmallows; and cranberry-and-dried-cherry relish.For dessert, choose between pumpkin tart; butternut-squash crème brûlée; and chocolate-pudding cake with candied ginger.
Price: Three-course menu is $90 for adults, $45 for children ages six to 12.  
Serving times: 10:30 to 3:30.

Bourbon Steak
Chef David Varley offers a dinner with luxe twists—foie gras, lobster, truffles—at this Michael Mina restaurant in the Four Seasons.
Menu: Appetizers include marinated Nantucket bay scallops with grapefruit and fennel; oysters with bacon-and-leek fondue; chestnut soup with spiced marshmallows and foie gras; sweetbreads with beets and pistachio; and endive-and-Asian-pear salad with blue cheese.
The main course is a choice of brown-butter-basted lobster with risotto and black truffles; striped bass with roast pumpkin and hazelnuts; roast Bourbon Red turkey with chestnut stuffing, turkey sausage, and cranberry confit; garlic-glazed prime rib with horseradish cream; and pork chop with cider jus.
Finish with a choice of kabocha-squash sticky toffee pudding with butter-pecan ice cream; pumpkin pie; apple pie with vanilla ice cream; chocolate panna cotta; or red velvet cake with cocoa-nib ice cream.
Price: Three-course menu is $90 per person, not including tax and tip.
Serving times: 1 to 9 PM.

Michel Richard puts on a grand buffet with both traditional and French-inspired offerings.
Menu: The buffet includes chestnut soup, poached shrimp, crab coleslaw, caesar salad, potato salad, turkey, glazed ham, rack of lamb au jus, salmon en croute with celery sauce, halibut with saffron sauce, sweet potato gratin, candied yams, mixed vegetables, baked beans, redskin mashed potatoes, mushroom stuffing, cranberry sauce, gratin dauphinois, three chocolae mousse, hazelnut chocolate cake, chocolate bar, Michel's napoleon, raspberry vanilla eclair, pumpkin pie, apple and pear tarts, fruit salad, chocolate "truffles" and cookies.
Price: Buffet is $80, $37 for children under 12.
Serving times: 2 to 7:30

A four-course menu for grown ups is paired with a child-friendly buffet.
Menu: The first course is a choice of crab salad with red-pepper vinaigrette or pan-seared foie gras with lentil pancake.
Next is corn-and-lobster chowder or endive salad with goat cheese and hazelnut dressing.
The main course is roast turkey with chestnut stuffing; pan-seared sea bass with Champagne/caviar essence; or grilled beef tenderloin with lobster risotto and asparagus.
Desserts are a selection of holiday sweets.
Price: Four-course menu is $95 for adults, $40 for children 12 and under.
Serving times: Noon to 8.

The Inn at Little Washington

Patrick O’Connell’s luxe destination restaurant serves a few imaginative specials in addition to the regular menu.
Menu: The specials are Ayrshire Farms turkey with cornbread-apple-sausage-and-pecan stuffing; corn pudding; ginger-rum sweet potatoes; cranberry-orange salsa; warm pumpkin soufflé with vanilla ice cream; and a trio of classic miniature American pies.
Price: Four-course menu is $178 per person, not including tax and tip.
Serving times: Seatings are from 1 to 2, 4 to 5, and 7 to 8.

>> Next page: Traditional Feasts


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Posted at 12:00 AM/ET, 11/15/2010 RSS | Print | Permalink | Articles