Photo: The Lobby Restaurant + Lounge
Autumn in Vancouver, with the changing colour of the leaves, is lovely. The fall weather also signals a return to comfort food, such as a sumptuous Thanksgiving dinner with all the fixings. Restaurants in the city are offering elaborate multi-course menus for enjoying in their elegant dining rooms or in the comfort of your home.
Forage
Photo: Forage
With a new executive chef, Craig Sung, at its helm, Forage continues its commitment to local ingredients and producers. The restaurant will be showcasing its culinary ethos in its upcoming Thanksgiving menu, available for dine-in as well as take-out. The October 8 and 9 dine-in menu ($75 per person) begins with a salad featuring baby kale, arugula, Belgian endive, rosé vinaigrette, roasted walnuts, and aged cheddar. The meal consists of two protein dishes: JD Farms Specialty Turkey white and dark meat with chanterelle and turkey chorizo stuffing, pan gravy, Spicebox whisky cranberry sauce, and garlic butter pomme purée; and smoked boneless Fraser Valley pork rack with maple and apple slaw, fall vegetables, and honey garlic Brussels sprouts. And everyone’s favourite dessert, sticky toffee pudding with whisky caramel and Chantilly cream, wraps up the meal.
The dinner will be available in to-go portions ($55 per person) for pick-up on October 8 and 9. There will also be whole turkey dinner packages (8 kg turkey for 12-15 people, $395) for pick-up on October 8-9, with an order deadline of October 6. Quantities are limited so make sure to book your Thanksgiving dinner at Forage as soon as possible.
Fairmont Hotel Vancouver
Photo: Notch8 Thanksgiving
Because Notch8 at the Hotel Vancouver always does Thanksgiving up big, you’ll leave their three-course Thanksgiving dinner very satisfied. Offered October 7-9, the dinner ($79 per adult, $39.50 per child 12 and under) will consist of maple sweet potato soup with duck confit, sweet and sour pears, sage, and brioche croutons; roasted Fraser Valley turkey with potato purée, green beans, cranberry sauce, gravy, and savoury sage stuffing; and pumpkin pie with butter pecan ice cream for the last course.
In addition, they are offering a Thanksgiving Turkey To-Go package ($299 for 4-5 guests, $499 for 8-10 guests + 3% service fee) for pick-up October 8 (10am to 4pm). The 4-5 person option comes with half a free range Fraser Valley turkey, preserved fruit bread stuffing, roasted butternut squash with dried cranberries, butter and fine herb tossed Brussels sprouts and carrots, Yukon gold mashed potatoes, cranberry relish, pan gravy, artisan rolls with creamery buttery, and, of course, traditional pumpkin pie with cinnamon Chantilly cream. Order by October 2 at 5pm.
Boulevard Kitchen and Oyster Bar
Photo: Leila Kwok
Over the years, Boulevard has gained a reputation for their Thanksgiving Turkey to Go ($295-$515 depending on # of people and whether cold/hot). This year’s edition comes with corn bread and spiced butternut squash soup as the starters. Then, you and your guests can sup on brined and sage roasted turkey breast and slow roasted legs; brioche, apple, chestnut, and thyme stuffing; whipped Yukon gold potatoes; roasted Brussels sprouts; and honey glazed carrots. And, don’t forget the traditional cranberry sauce and Madeira scented giblet gravy. Dessert will be traditional pumpkin pie with Chantilly cream. Prepay for pick-up on October 7 or 8 (either cold for reheating or hot/ready to serve). Deadline for ordering is October 3.
Boulevard is also offering a dine-in Thanksgiving experience on October 8-9. The three-course meal is $86 per person, with the option to order à la carte.
Bacchus Restaurant & Lounge
Photo: Bacchus
Bacchus Restaurant & Lounge always does a lavish holiday meal really well. This year, they’ll be hosting a Thanksgiving three-course dinner ($85 per adult, $55 for a two-course menu for children 12 and under). The meal begins with an amuse bouche of carved lox with potato rosti and crème fraiche before moving on to either marinated beets with burrata, fennel, cucumber, and arugula pistou or truffle mushroom consommé with cream of wheat dumplings and a medley of root vegetables. The main is slow-roasted sage turkey breast and roulade served with kale, red cabbage, caramelized chestnut and herbed stuffing, whipped potato purée, turkey gravy, and cranberry sauce before indulging in English sticky toffee pudding with brandy crème anglaise, spiced pumpkin ice cream and Chantilly cream. The meal closes with mignardise.
H Tasting Lounge
Photo: H Tasting Lounge
H Tasting Lounge in the Westin Bayshore in Coal Harbour is bringing back their Carvery To-Go menu (minimum 2 people, $55 per person). This Thanksgiving dinner consists of slow-roasted Fraser Valley white and dark turkey meat; dried apple, apricot, and cranberry brioche stuffing; Brussels sprouts with caramelized onion, bacon, and shallots; roasted maple glazed root vegetables; and buttermilk Yukon gold potatoes with chives. Pan gravy and cranberry sauce with orange and cinnamon are additional accompaniments. And make sure to save room for a slice of pumpkin pie with Chantilly cream. Otherwise, if you’re looking to host a larger group, they have a Takeout package with a whole turkey and the sides ($425, serves 8-10 people, needs to be reheated), which also comes with brioche rolls. Pick-up for the Turkey Takeout and Carvery To-Go will be October 8 from 2:30 to 6pm, with orders needing to be placed by October 5 at noon.
Sequoia Company of Restaurants
Photo: Seasons in the Park
The welcoming elegance of the Sequoia Company of Restaurants makes for an ideal setting for Thanksgiving. Seasons in the Park will be fearing some special à la carte dinner selections on October 8 and 9: butternut squash soup with thyme and crème fraîche; a harvest salad with baby kale, roasted beets, crumbled feta, maple glazed yams, pumpkin seeds, and sherry vinaigrette; oven roasted hand-carved white and dark turkey meat with garlic mashed potatoes, cranberry herb stuffing, Brussels sprouts, honey glazed carrots, cranberry sauce, and pan jus; and pumpkin crème brûlée with candied pecans. Sister restaurants Cardero’s, The Teahouse in Stanley Park, and The Sandbar will be offering similar Thanksgiving dishes October 8-9, with slight variations (e.g., Cardero’s is offering pumpkin cheesecake with Chantilly cream and caramel sauce).
Pier 7 Restaurant + Bar
Photo: Pier 7 Restaurant & Bar
Located in North Vancouver’s Shipyard District, Pier 7 Restaurant + Bar invites with gorgeous views of the waterfront and well-executed West Coast cooking. The restaurant will be celebrating Thanksgiving October 8-9 with special menu items, such as honey garlic green beans and house-made biscuits with butter and jam. For a three-course treat, they will be serving a menu ($65 per person) that features dishes like butternut squash soup, braised bison short rib risotto, confit turkey breast, and grilled cauliflower steak. Pumpkin foam crème caramel and caramel apple galette will be the dessert options.
The Lobby Restaurant + Lounge
Photo: The Lobby Restaurant + Lounge
North Vancouver’s Lobby Restaurant + Lounge is offering both a dine-in and take-out Thanksgiving dinner. The restaurant three-course menu ($54 per person, $45 with Okanagan wine pairings) maximizes autumnal comfort with starters like roasted butternut squash soup, beet carpaccio, and a fall green salad. Choose between three main options: slow roasted Fraser Valley turkey, Haida Gwaii halibut, and prime rib; dessert will be pumpkin and white chocolate cheesecake. The To-Go Package ($429) includes roasted free range Fraser Valley turkey, roasted apple and sage stuffing, maple glazed vegetables, and Yukon gold roasted garlic mashed potatoes. You can add a 2.5 kg prime rib ($295). The order deadline is October 6, 5pm.
Acorn
Photo: The Acorn (a dish from last year’s “Everything But the Bird” dinner
For a plant-based Thanksgiving, The Acorn’s “Everything But The Bird” dinner is returning. On October 8-9, you’ll enjoy a multi-course dinner ($69 per person), served family-style, with vegan and gluten-free options available. Past menus have showcased creative and beautiful uses of seasonal local ingredients, such as a dessert of caramelized red crimson pear with Saskatchewan einkorn and oat maple crumble, melon butterscotch, blueberry and elderflower compote, and Vancouver Island sea salt.
Showcase Restaurant & Bar
Photo: Showcase Restaurant & Bar
Showcase Restaurant & Bar is pleased to invite those away from home (or those who don’t want the fuss of cooking) to a delicious three-course Thanksgiving dinner October 7-9. The meal ($59 per person) will begin with a choice between a sweet potato bisque with crème fraiche, compressed granny smith apples, and micro herbs, and a salt baked beet salad with poached pears, Neufchatel cheese, sherry thyme vin, and candied walnuts. The main event will be a difficult decision with three great options: a traditional Thanksgiving dinner with turkey breast and confit leg meat, whipped potato, cranberry compote, herb stuffing, and turkey gravy; pan seared Kuterra salmon with roasted baby potatoes, green beans, butternut squash, and chorizo vinaigrette; and porcini mushroom lasagna with garlic and thyme cream sauce, crispy mushrooms, and brown butter crumble. The sweet end will be either a caramelized pear galette with spiced frosted almonds and house vanilla gelato or pumpkin cheesecake with whipped ganache, chocolate cookie crumb, and caramel sauce.
