Hotel Viking’s Thanksgiving Dinner Buffet begins with a raw bar featuring Narragansett Littlenecks, Quonset Point Oysters, and Poached Shrimp Cocktail. The carving station offers Honey Roasted Turkey, Molasses and Pineapple Lacquered Pit Ham, Salmon wrapped in puff pastry and stuffed with brie and dried cranberries. A cornucopia of soups, salads and appetizers from Rose Hill Farm’s Pumpkin and Butternut Squash Soup to traditional Caesar salad represent several regional farms, and entrees range from Grilled Petite Sirloin to swordfish. The menu, pasted below, includes fresh fruits and vegetables to balance the decadent dessert table. Fresh baked breads, pastries and desserts compliment the menu. A special children’s buffet will also be offered. Live music will complete the day from 12 noon until 4 pm.
One Bellevue’s Thanksgiving Dinner To-Go feast includes a 12 pound roasted turkey, mashed potatoes, stuffing, gravy, roasted butternut squash, cranberry sauce, and three pies (apple, pumpkin and pecan) for dessert. It feeds 8-10 people, is $139 per order and may be ordered now through November 25, 2013 at 401-848-4824.