Turkey Time
California (G/F California Tower, 30-32 D’Aguilar Street, Central, 2521 1345) is serving up a traditional 3 course menu for $288 that includes a slow roasted Butterball turkey with candied yams, wild mushroom and roasted chestnut stuffing, mashed potatoes, Brussels sprouts and cranberry sauce with candied orange. Appetizers include butternut squash & sweet carrot soup or grilled apple & toasted pecan salad. If you’ve got space left, dessert includes cinnamon apple strudel or pumpkin tart with whipped cream. For those who won’t gorge out, they are available individually, with the turkey and sides at $218, appetizers starting from $65 and desserts at $48. It’s available all day only on November 23. If you’d like to pretend that you cooked the thing yourself, California can help you out by preparing the turkey and the same side dishes for $88/lb. (A minimum of 12lbs and a maximum of 20lbs). Last date for orders is November 20.

Tribute (G/F, 13 Elgin St, Central, 2135 6645) is taking a creative spin on the traditional approach this year, and have a chock full menu to keep you stuffed all day. Appetisers include poached foie gras, venison carpaccio and celery root & oyster chowder. The turkey is served with maple glazed candied yams, mashed potato, sautéed Brussels sprouts with Yunnan ham and persimmon cranberry sauce. Dessert includes spiced persimmon pudding, spiced pumpkin pie and panna cotta. It’s available from Wednesday through Friday at $438/person. If you’d rather have an intimate gathering at home, Tribute will do you a take-away turkey - 12 to 15lbs - with the trimmings for $1088 (although, appetizers and desserts are not included) just give them plenty of notice to get it prepared.

Red (4/F, Two IFC, Central, 8129 8882) are providing a Thanksgiving set lunch and dinner a day later on November 24 for those who want to extend the holiday. The 3-course menu includes starters of smoked salmon terrine and leek potato soup. Mains include traditional roast turkey and honey glazed ham with new potatoes, ginger glazed carrots and Brussels sprouts and roasted rib of beef with Yorkshire pudding and horseradish sauce. For dessert choose between pumpkin upside down tartlet and mille-feuille of Champagne sabayon with a wild berry compote. Lunch is $298/person and dinner $368/person.

Jack’s Terazza (Shop 8, 1/F Sanlitun, Wanchai, 2827 1687 and Shop 26-31, G/F 55 Tai Hong Street, Lei King Wan, 2885 6728) are offering their Thanksgiving feast all day from Thursday November 23 right through Sunday November 26. Pick between a 3 course set meal of starter (soup or sautéed snails and ravioli), dessert and roast turkey and honey glazed ham with stuffing, and cranberry sauce $198 or pan-fried whole sole with garden vegetables $248 or 12 oz. U.S. sirloin steak with mashed potatoes and vegetables $288.

Dan Ryan’s (Pacific Place 2845 4600, Ocean Terminal 2735 6111, Festival Walk 2265 8811) is joining in the festivities for one day only. Available all day November 23, the 4 course set meal includes a relish tray, pumpkin soup, roast turkey with gravy, candied yams, mashed potatoes and mixed vegetables topped off with pumpkin or apple pie. $328 for adults, and $198 for kids.
One Bar (Level 3, Exchange Square, Central, 2522 2246) are offering a week long Thanksgiving themed set lunch beginning November 20 through to November 24. Appetizers include an antipasti buffet selection, cream of sweet corn & clam soup and Louisiana blue swimmer crabmeat, mango & avocado salad. Mains include roast turkey with stuffing and pan gravy, beef tenderloin with penne and spicy vegetable rice jambalaya. Desserts include apple and cinnamon pie, hot pumpkin pie and warm pecan pie. 2 course are $198, 3 courses are $238 and the antipasti buffet with tea and coffee is $165.

UNION Bar & Grille (Shop 1009, Level 1 IFC Mall, Central 2295 1808) will be serving 4 courses all day on November 23 for $338/person. Green apple waldorf salad and roasted squash soup for appetizers, with the turkey served alongside candied yams, mashed potatoes, mixed vegetables and giblet gravy. Dessert is the traditional apple pie.

Jimmy’s Kitchen (G/F South China Building, 1-3 Wyndham Street, Central, 2526 5293) is serving their Thanksgiving menu for lunch and dinner on November 23 for $298/person. The 4 course meal includes rocket and endive with blue cheese salad and honey mustard dressing, cream of pumpkin soup and the main dish: roast tom turkey with chestnut stuffing, corn cakes, roast potatoes, gravy and orange and cranberry sauce. Dessert is a delicious sounding pecan crusted chocolate mousse pie.

Madison’s (G/F Hutchison House, 10 Harcourt Road, Central, 2523 4772) is providing a 4-course dinner on November 23 with a choice of two different mains for $288/person. Starting with scallop, cucumber and mushroom medley in pink peppercorn vinaigrette, followed by New England clam chowder in a bread bowl. For the mains take the traditional route with turkey, candied yams, creamy carrots and mushroom gravy or go nouveau with steamed stuffed halibut with salmon caviar beurre blanc and wild rice. Remember to leave space for the pumpkin pie.

To round off our Thanksgiving offerings this year is the Main St Deli at Langham Hotel (8 Peking Road, TST, 2375 1133). For us truly lazy foodies, their Turkey-To-Go option solves all Thanksgiving dilemmas by offering a whole Thanksgiving meal (cream of roasted pumpkin soup, roast tom turkey with apple and sage stuffing, Brussels sprouts, mashed potatoes, sweet potatoes, baby carrots, gravy and cranberry-orange sauce and pumpkin pie or pecan pie) in two options 12lbs at $1050 or 22lbs at $1700. If you’d like to do the sides and stuffing yourself, you can order just the turkey with gravy and cranberry sauce at $780 for 12lbs or $1200 for 22lbs. If you’d rather eat in, the Deli are offering a 3 course set menu for $208/person and it includes the same mains and sides as above, with pumpkin cheesecake for dessert.

Correction
In the last issue of bc magazine, we incorrectly referred to The Peak Lookout’s chef as Jeff-Daniel Schaller in our “What a Chef Wants” feature. The name should have read: Jean-Daniel Schaller. We apologise for any inconvenience caused.