This Thanksgiving, Gather 'Round the Table at Pantry

This holiday, hang up your apron and step away from the stove, because entertaining your nearest and dearest just got a whole lot easier thanks to Pantry at The VERVE Crowne Plaza Natick. Created by Executive Chef Alastair Mclean, Pantry’s decadent Thanksgiving Day menu boasts a seasonal harvest theme and is comprised of sweet and savory dishes that evoke classic fall flavors.

Artfully prepared and overflowing with seasonal favorites, Chef McLean’s sumptuous spread is guaranteed to satisfy cravings for classic, autumn-inspired fare, and will include main courses such as Maple-Brined Turkey with apple-sausage stuffing, cranberry-orange chutney and truffle gravy; Oktoberfest Beer-Braised Brisket with red onion relish and sea salt; and Sweet Potato Gnocchi with candied pecans, sage and parmesan.

Complete with savory soups, farm-fresh crudités, sliced meats and cheeses, and a succulent seafood station, Pantry’s Thanksgiving Day menu will be served as follows:

Soups:

Cauliflower Soup

prosciutto breadcrumbs

Chipotle Pumpkin

roasted, salted pepitas (vegetarian)

Green Market Farmer Crudités:

Assorted Grilled Spring Vegetables

Pickled Cucumbers, Marinated Artichokes, Pita Chips

Fall Squash and Goat Cheese, Spinach and Artichoke

Cured Meats and Cheese:

Saucisson, Fiocchetti Salumi, Speck, Spicy Capicola

New England Cheddar, SarVecchio Parmesan,

Manchego, Truffle Tremor Camembert

Cranberry Mustard, Cured Tomatoes,

Citrus Olive Salad, Roasted Peppers

Rustic Bread Display

roasted-garlic olive oil, balsamic vinegar

Salads:

Mesclun Mix, Tri-Colored Quinoa, Arugula

(Toppings)

Dried Figs, Golden Raisins, Hazelnuts,

Roasted Sweet Potato, Candied Walnuts, Red Peppers,

Cucumber, Charred Corn, Sliced Tomato, Blue Cheese Crumbles

(Dressings)

Cranberry Vinaigrette, Sweet Raspberry Vinaigrette

Poppy Seed Dressing, Balsamic, Ranch

Raw Bar:

Alaskan King Crab Legs, Jumbo Shrimp Cocktail

Blue Point Oysters

Lemon, Tabasco, Key Lime Cocktail Sauce

From the Carvery:

Rosemary and Garlic Pork Loin

apple cider jus

Oktoberfest Beer-Braised Brisket

red onion relish, sea salt

Maple-Brined Turkey

apple-sausage stuffing, cranberry-orange chutney,

truffle gravy

Stations:

Turkey Pot Pie

tea-soaked cranberries, thyme, butter crust

Baked Blue Cod

white beans, chorizo, cherry tomato, thyme

Roasted Brussel Sprouts

pomegranate, bacon, pumpkin

Sweet Potato Gnocchi

candied pecans, sage, parmesan

Mashed Potato Bar:

Sweet and Red Bliss Mashed Potatoes

scallions, marshmallow, cheddar cheese, sour cream, candied pecans, bacon crumbles

Desserts:

Chocolate Caramel, Pecan Walnut and Pumpkin Tarts

Candied Pecan Slice

Lattice Cinnamon-Apple Pie

Blueberry Pie

Sugar-Glazed Sweet Potato Fritters

Dipped Apple Bar

caramel, sprinkles, chocolate, candy corn, heath bar, crushed pretzel

Seasonal Tea Cakes

Kids Buffet:

Chicken Fingers, Tater Tots, Mac and Cheese

WHERE: Pantry at The VERVE - Crowne Plaza Natick

1360 Worcester Street

Natick, MA 01760

WHEN: Thursday, November 27th from 11AM until 3PM

COST: $39 per adult; $25 per child (4-15 years-of-age); complimentary for children under the age of three (excludes tax and gratuity)

MORE INFO: Call 508.416.1352 or visit Opentable.com to make reservations. Reservations are recommended.

About Pantry:

Pantry, the signature restaurant, champions the art of American cooking for power breakfasts, social lunches, and business dinners. Reminiscent of a modern-day version of Julia Child’s kitchen, Pantry is a treasure trove of design features that weave culinary “tools of the trade” into the room’s architecture. “Chandeliers” of silverware, walls constructed of rolling pins and muffin tins, and video monitors showing episodes of such iconic cooking shows as Julia Child’s The French Chef and Graham Kerr’s The Galloping Gourmet alongside Rachael Ray’s 30 Minute Meals and Emeril Lagasse’s Emeril Live. The Pantry menu is what truly takes center stage in Pantry, with a modern and clever take on American comfort food. Fresh seafood, prime cuts of meat, composed salads, sandwiches and desserts give a deliberate nod to regional influences of the American cooking scene.