Give Thanks for a Prep-Free Thanksgiving at Pantry
This Thanksgiving, Pantry will happily host friends and family for an impressive brunch that will allow the cooks of the group to simply enjoy the company of their loved ones.
From carving the turkey to preparing the dessert spread, even creating special kid-friendly options for the smallest guests, all Thanksgiving Day duties will be handled!
Clean up included!
Traditional with a modernized twist, this year’s harvest-themed menu is the proud creation of Chef de Cuisine Jim Booth, who specializes in inventive farm-to-plate American fare.
His unique approach to this abundant feast includes mouthwatering dishes like Creamy Butternut Squash Soup, sprinkled with toasted pumpkin seeds; Maple-Brined Turkey, laced with apple-sausage stuffing, fig-port wine chutney, and cider-giblet gravy; Five-Spiced Maple-Glazed Ham; and Cape Cod Dusted Salmon, sided by crisp, buttered green beans and heirloom cherry tomatoes.
Boasting a variety of savory soups, farm-fresh crudités, a mashed potato bar, and rich desserts, Pantry’s Thanksgiving Day menu will be served as follows:
Soups:
Turkey-Chorizo Soup
chickpeas, broccoli rabe
Fall Butternut Squash Soup
pumpkin seeds
Green Market Farmer Crudités:
Assorted Grilled Spring Vegetables
Pickled Cucumbers, Marinated Artichokes, Pita Chips
Collard Green Dip, Roasted-Garlic Hummus
Cured Meats and Cheese:
(Meats)
Copa, Fionchetti Salumi, Speck, Spicy Capicola
(Cheeses)
New England Cheddar, Humbolt Fog, Triple Cream, Local Blue, Quince Paste
(Accompaniments)
Cranberry Mustard, Cured Tomatoes, Citrus Olive Salad Roasted Peppers, Rustic Breads, Olive Oil, Balsamic Vinegar
Salad Bar:
(Toppings)
Dried Cherries, Golden Raisins, Hazelnuts, Roasted Sweet Potato,
Candied Pecans, Red Peppers, Cucumber, Charred Corn,
Sliced Tomato, Blue Cheese Crumbles, Onion, Bacon
(Dressings)
Balsamic, Ranch, 1000 Island, Oil and Vinegar
Raw Bar:
Alaskan King Crab Legs, Jumbo Shrimp Cocktail Blue Point Oysters lemon, tabasco, Key Lime cocktail sauces
From the Carvery:
Maple-Brined Turkey
apple-sausage stuffing, fig-port wine chutney, cider-giblet gravy
BBQ-Spiced Beef Brisket
molasses BBQ sauce
Five-Spiced Maple-Glazed Ham
Chef Jim’s house-made apple butter
Stations:
Turkey Pot Pie
fall-soaked cranberries, thyme, puffed crust
Cape Cod Dusted Salmon
buttered green beans, heirloom cherry tomatoes
Roasted Rainbow Carrots
with shallots and tarragon
Root Vegetable Succotash
Mashed Potato Bar:
Sweet and Red Bliss Mashed Potatoes scallions, marshmallows, cheddar cheese, sour cream, candied pecans, bacon bits
Desserts:
Assorted Chocolate Mini Desserts
Cherry Pie
Blueberry Pie
Apple Streusel Bars
Salted Caramel Brownie Bars
Assorted Mini Cupcakes
Seasonal Tea Cakes
Kids Buffet:
Chicken Fingers, Tater Tots, Mac and Cheese
| COST | ↑ top |
$42 per adult; $25 per child (4-12 years-of-age); complimentary for children under the age of three (excludes tax and gratuity)
| WEBSITE | ↑ top |
www.opentable.com/the-pantry-restaurant-the-verve-crowne-plaza
| LOCATION | ↑ top |
1360 Worcester Street, Natick, MA, 01760 map
Phone: 508-416-1352
| TIPS | ↑ top |
- For additional information or to make a reservation, please call 508.416.1352 or visit Opentable.com.
| RELATED LINKS | ↑ top |
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