Thanksgiving Buffet

Thanksgiving Dinner at The 1886 Crescent Hotel & Spa’s Crystal Ballroom

Thursday, November 22nd 2012
9AM TO 2PM (Unreserved seating until 3pm)

CARVED

Rosemary and Garlic Pork Loin, Carved Roasted Beef

BUFFET LINE

Roasted Turkey and Dressing w/ Gravy, Honey Glazed Ham with Pineapple Salsa, Mesquite Salmon

Home-style Green Bean Casserole, Mixed Vegetables, Candied Yams, Roasted Corn and Home-made Mashed Potatoes and Gravy

SALADS

Fresh Garden Salad, Chopped Steakhouse Salad, Greek Marinated Vegetable & Greens Salad, Ambrosia

EXTRAS

Cheese Display, Peel and Eat Shrimp, Smoked Salmon Display, Cascade of Fresh Fruit

DESSERTS

Pumpkin Pie, Pecan Pie, Chocolate Fountain with all the goodies to dip in, Carrot Cake and 3 Kinds of Hot Fruit Cobblers

~ Adults $27.95~Children Ages 5-12 $9.95 ~
~ Kids 4 and under Free ~

By Reservations 479-253-9766 Ext 108 OR the direct line is 479-253-9652.  You are welcome to email your reservation to mikejaschke@gmail.com

Other information of note:

  • · Groups that are larger than 8 in number will be seated at separate tables that are close by each other
  • · For Groups of 6 or more there will be an automatic 18% Gratuity added on to the ticket
  • · Groups of 6 or more that require separate checks are subject to a 20% Gratuity
  • · Please bear in mind that the time that you have requested is a “window” for you and your group to be seated.  Given the nature of Holiday Events, we try to stay as close as possible to that time-however there can be delays in seating that are out of our control.
  • · Reservations are HIGHLY Recommended (the availability of for walk-is historically is very limited)
  • Parties of 10 or more will need to secure the reservation with a Credit Card when making the reservation, Cancelations-reduction in # or guests or no show will result in a $25 charge to your credit card.  Cancelations are accepted up until 9am on Nov. 24th.  After that you are responsible for the payment of your reservation.

Thanks to all and Happy Holidays

Michael Jaschke

Director of Food & Beverage