Take-home dinner kits, brunch buffets, and three to five-course set menus. Plentiful options for Thanksgiving weekend to get your fix of turkey and feasting with family time!
Glowbal Brunch Buffet
Sunday, October 12, 10am-3pm | $95 per person, $35 kids 12 and under (plus tax & gratuity)
Chilled Seafood Station snow crab, Albacore tuna, jumbo prawn cocktail tower, fennel & garlic clam salad, smoked salmon platter, fresh oysters
Chef-Attended Stations as-you-like-it omelettes, prime beef striploin with chimichurri, horseradish crème, gravy, Yorkshire pudding and roasted turkey with gravy and cranberry sauce
Maki Roll Station prawn tempura and spicy salmon poke with charred scallion aioli, soy glaze, spicy aioli and tobiko
Buttermilk Waffle Station maple syrup, whipped Chantilly, chocolate sauce, fresh berries
Cold Items charcuterie and cheese platters, fresh fruit platters, pastry basket, yogurt parfait, roast squash and chef’s special salads
Hot Items turkey eggs benedict, pork banger sausage, double smoked bacon, beef Bourguignon, turkey stuffing, pomme purée, roasted carrots & Brussels sprouts, crispy chicken thighs with Vadouvan coconut cream, meatballs with San Marzano tomato sauce
Pasta penne Arrabbiata, truffle cream & mushroom farfalle
Dessert pumpkin pie, pecan tart, triple layered chocolate cake, apple cinnamon bar, Thanksgiving cake pops, cheesecake cups, churros with vanilla cream
Loam Bistro Brunch
Saturday, October 11 – Monday, October 13
Tender roasted turkey slices, house-made gravy, creamy squash purée, walnut-cranberry stuffing, frisée salad with roasted squash and toasted pumpkin seeds
The Victor Thanksgiving Brunch Buffet
Sunday, October 12
Signature plates: Avocado Toast, Oscar Eggs Benedict, Bananas Foster French Toast
Sushi, seafood, charcuterie
Carving station: Prime Rib, Honey Ham, Rossdown Farms Turkey
Dessert & Candy Station
Five Sails Five-Course Prix-Fixe
October 10-13 | $145 per person (plus tax & gratuity), wine pairings +$69
Five-Course Prix-Fixe Menu by Culinary Director Alex Kim (2025 Canadian Culinary Champion):
Starters of Warm Savoury Custard, Roasted Carrot Tartlet, Brioche Bread
Pumpkin Squash Velouté aged Modena balsamic, roasted pumpkin seeds, compressed green apple, crème fraiche
Seared Pacific Scallops caramelized sunchoke & purée, beurre blanc & Okanagan pear
Rossdown Farm Turkey Dinner brioche stuffing, mashed potato, cranberry, Calvados gravy, butter-glazed vegetables
Canadian Filet Mignon Rossini seared foie gras, Yukon gold potato purée, brioche, winter truffle & wilted greens, Madeira jus
Black Truffle Parisian Gnocchi hen of the woods mushrooms, Tête de Moine, roasted vegetable jus
Caramelized Pumpkin Tart toffee ice cream
Desi Indian Lounge Five-Course Menu
Friday, October 10 & Saturday, October 11 | $45 per person, wine pairing +$25
Five-Course Tasting Menu by Executive Chef Bal Ajagaonkar: Tandoori Squash Soup, Sago Cassava Tikki, Choice of Malabar Salmon, Paneer & Quinoa Pilaf, Kolhapuri Lamb Bhareli Vangi, or Mushroom Bhareli Vangi, Ukadiche Modak & Cranberry Pudding
Seasons in the Park Set Menu
Butternut Squash Soup crème fraîche, thyme
Harvest Salad baby kale, roasted beets, crumbled feta, maple glazed yams, dried cranberries, sherry vinaigrette
Oven Roasted Turkey hand carved white and dark meat, garlic mashed potatoes, cranberry herb stuffing, Brussels sprouts, honey glazed carrots, cranberry sauce, pan jus
Pumpkin Crème Brûlée candied pecans
Teahouse in Stanley Park Set Menu
Butternut Squash Soup crème fraîche, thyme
Harvest Salad baby kale, roasted beets, crumbled feta, maple glazed yams, dried cranberries, sherry vinaigrette
Traditional Turkey hand carved white and dark meat, mashed potatoes, traditional stuffing, Brussels sprouts, maple glazed yams, cranberry sauce, gravy
Pumpkin Cheesecake
Cardero’s Set Menu
Butternut Squash Soup pumpkin seed pesto
Wedge Salad crisp iceberg, crumbled blue cheese, blue cheese dressing, crispy prosciutto, grape tomatoes, chives
Oven Roasted Turkey roasted light and dark meat, buttery mashed potatoes, herb stuffing, autumn vegetables, turkey gravy, traditional cranberry orange sauce
Pumpkin Cheesecake Chantilly cream and caramel sauce
The Sandbar Set Menu
Mushroom Soup with truffles
Fall Salad mixed lettuce, feta, pickled candy cane beets, dried cranberries, pumpkin seeds, harvest dressing
Oven Roasted Turkey hand-carved white and dark meat, gravy, garlic mashed potatoes, traditional stuffing, roasted Brussels sprouts, honey glazed carrots
Pumpkin Cheesecake Chantilly cream, caramel sauce
Bacchus Set Menu
Sunday, October 12 & Monday, October 13 | $85 per person, $55 kids 12 and under (plus tax & gratuity), BC wine pairing +$55
Three-Course Table d’Hôte Thanksgiving Dinner with Live Piano Entertainment:
Honey Braised Pumpkin
Slow-Roasted Sage Turkey Breast & Roulade Brussels sprouts, red cabbage, caramelized chestnuts, herbed stuffing, whipped potato purée, turkey gravy, cranberry sauce
Pumpkin Pie candied pecans, caramel sauce, vanilla ice cream
Special turkey brunch feature also available during Thanksgiving weekend.
Honey Salt Take-Home Feast
$395 serves 6-8 Pre-order by October 10, pickup October 12 or 13, 10am-5pm
Herb-Roasted Rossdown Farms Turkey with sourdough stuffing, mashed potatoes, cranberry sauce, pan gravy, maple-glazed carrots, Brussels sprouts, salad, butter rolls, pumpkin pie. Add-ons available: Black Truffle Mac & Cheese, Brookies | Pumpkin Pie To-Go – $30
Honey Salt Dine-in Set Menu
$59 per person, wine pairing +$30 | Family-style available.
Mushroom Bisque, Autumn Arugula Salad, Rossdown Farms Turkey, classic sides, Pumpkin Pie
Lavantine
Family-Style Thanksgiving Feast for up to 6 guests | Book here
Mezze Platter babaganoush, tzatziki, hummus, pita, crudité, pickles
Lamb Platter striploin, kebab, chops, tenderloin with saffron pilaf and broccolini with pul biber, walnut, labneh
Dessert Platter Turkish Delight, Dubai Chocolate, Cold Baklava
The Victor Set Menu
October 11-13 | Dinner: $79 per person, wine pairing +$42
Maple Roasted Chestnut Velouté, Main Choice of Rossdown Farms Free-Range Turkey or Prime Rib of Beef, Pumpkin Crème Caramel
Dahlia Set Menu
Three-Course Dinner (includes welcome glass of bubbly) | October 11 & 12, 5:00pm-8:30pm
Seasonal appetizers, Classic Thanksgiving turkey OR braised short ribs OR salmon Wellington, Chocolate hazelnut mousse or mille feuille for dessert
BLACK+BLUE Take-Home Kit
Take-Home Turkey Dinner Kit | Pre-order for pickup Sunday, October 12 or Monday, October 13, 12-4pm
Whole Cooked Turkey herb-roasted, brined in lemon, garlic and butter
Sides roasted heirloom carrots, roasted Brussels sprouts, signature focaccia stuffing, creamy Yukon gold whipped potatoes, rich turkey gravy, house-made cranberry compote
Dessert Pumpkin Pie with vanilla Chantilly OR Maple Pecan Tart with pecan praline
Pacific Institute of Culinary Arts (Blue Hat Bakery-Café)
Feast To-Go | $139 for 2 Order by Friday, October 11, 3pm | Pickup over Thanksgiving weekend
Rosemary & sage brined roasted turkey
Turkey leg roulade
Buttermilk mashed potatoes
Maple-roasted baby carrots
Brussels sprouts with candied walnuts
Herb stuffing
Traditional gravy
Orange-whiskey cranberry sauce
Two mini pumpkin pies with Chantilly cream