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Thanksgiving Day Buffet

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Thanksgiving Day Buffet

Thanksgiving Day Buffet

Thursday, November 28, 2013

On Thanksgiving Day, bring your whole family out to Lake Lanier Islands Resort to start a new tradition! With incredible buffet options to please even the pickiest of family members, you'll be glad to put your feet up and let someone else run the kitchen for this special day. Our chefs will bring out the most delicious traditional turkey you've ever tasted, along with all your Thanksgiving favorites! Read our menu below, and get ready for the holiday season!


Cheese Board featuring Regional Artisanal and Imported Selections with Dried Fruit and Roasted nuts

Seafood Station:

        On Ice:

Poached Jumbo shrimp with Cocktail Sauce
Alderwood Smoked Salmon with Dill-Caper Cream and Marinated Cucumbers
Pecan Smoked Trout with Pecan Romesco Sauce and Roasted Corn Salad
Scandinavian Pickle Herring

        Served Hot:

Steamed Snow Crab Legs with Drawn Butter
Baked Oysters With Spinach, Leeks and Bacon

Tossed to Order Salad Station:

Spinach salad with Roasted Walnuts, Balsamic Onions, Maytag Blue Cheese and Roasted beets
Served with Warm Apple and Riesling Vinaigrette

Heart of Romaine with Basil-Mint Vinaigrette, Baby Pear Tomato, Grilled Pita and Sumac

Autumn Caprese- Gold and Red Tomatoes, Arugula, Marinated Buffalo Mozzarella 

Seasonal Cut Fruit Bowl with Pomegranate-Orange Cream Dip on the side


Roasted Tomato with Grilled Cheese Crouton

New England Clam Chowder with Oyster Crackers

Carved Entrees:

Roasted Tom Turkey with Traditional Pan Gravy and Fresh Cranberry Orange Relish

Slow Roasted Angus Prime Rib with Horseradish Cream Sauce and Natural jus

Fennel, Apricot and Brioche Stuffed Pork Loin with Grainy Mustard sauce

Scottish Salmon baked in a Pastry Crust with Mushrooms and Artichokes.
Roasted Tomato Sauce and Barley Pilaf

Pan Seared Breast of Muscovy Duck with Pomegranate Blueberry Glaze.
Served atop Buttered Baby carrots

Braised Game Hen with Root Vegetables.
Golden Potato Puree

Made to Order:
Pan Seared Medallions of Beef Sirloin with  Sweet Potato Hash and Mustard Cream

Scallops with Cider Brown Butter and Hazelnuts with Peas and Shallots over Orecchiette Pasta

Buttermilk Mashed Potatoes
Maple and Pecan Topped Sweet Potatoes
Savory Vegetable Pan Dressing
Broccoli with Lemon Hazelnut Butter
Roasted Green Beans with Pearl Onions

Bakery Rolls, Sweet Breads and Hearth Breads


Pumpkin Pie,
Pecan Tart,
Flourless Chocolate Torte,
Cream Puffs
Caramel Apple Bread Pudding
Yogurt and Berry Mascarpone Parfait
Cookies and Bars

Children’s Corner:

Breaded Chicken Tenders
Niblet Corn
Tater Tots
Mac n Cheese
Pinwheel Sandwiches-
-Ham and Cheese
-Turkey and Cranberry

Fruit Kabobs