Thanksgiving at Cape Rey, Thursday, November 27th
November 27, 2025 07:00 AM until November 27, 2025 08:30 PM
Celebrate with your family and friends any time on the Thanksgiving holiday with the following culinary options.
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For early risers, an All American Breakfast Buffet will be served from 7:00AM - 10:00AM for $25 per person (+ tax & gratuity), with an a la carte Kids Menu also available.
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If interested in Dinner Hour Dining, a Prix Fixe, Three-Course dinner will be served following the Brunch Buffet with your choice of Appetizer, Entrée and Dessert from several delectable holiday options, for $80 per person (+ tax & gratuity). The first dinner seating will be at 5:30PM and the last seating at 8:30PM. A Kids Menu will also be available for the little ones.
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But the highlight of the holiday will be our Brunch Buffet, that will amaze and delight guests with literally something for everyone, and then some. This beautiful and bountiful buffet features an array of traditional favorites, as well as some creative, Chef-curated dishes with delicious details in every bite.
Adults $100 & Children under 12 $40 (+ tax & gratuity).
The first seating will be at 11:30AM with the last seating at 3:30PM.
BOUNTIFUL BRUNCH BUFFET MENU SOUP ROASTED CALSBAD PUMPKIN BISQUE - with Coconut cream drizzle, Chili garlic oil, assorted Sadie Rose Rolls CAPE REY GARDEN OF SALADS ROASTED BEETS & TANGERINE SALAD - with fennel, pistachio brittle, goat cheese crumbles FARO & BABY KALE SALAD - with toasted Pumpkin seeds, dry Blueberries, crispy Quinoa, Miso tahini dressing DASI FARM HEIRLOOM TOMATO & DISTAFANI BURRATA MOZZARELLA - with grilled Eggplant, Balsamic pearls, crispy Sage, house Pesto drizzle, micro Basil ASIAN PEAR PEPPERCRESS SALAD - with Macadamia Nuts, Point Reyes Blue cheese crumble, Dijon Sherry Vinaigrette CAPE REY GARDEN CRUDITE | BOOSE BOARD - with Edamame Ricotta Hummus RAW AND VEGAN SEAFOOD BAR West Coast Oysters, PEI Mussels, Jumbo Shrimp Cocktail - with Yuzu blood orange mignonette, Horseradish Cocktail Sauce Vegan Candy Stripe Beet Poke - with Won Ton Chips CHARCUTERIE & CHEESE MONGERS Shaved Mortadella, Sopprasatta, Cotto Salami, Smoked Cheddar, Sage Derby Brie, Mt. Tam Brie, Point Reyes Blue, Laura Chenel Goats Cheese, Black Sesame Cream Cheese, Smoked Gouda, Pepper Jack - with Grain Mustard, Fig Jam, Cornichons, Tangerine Marinated Olives, Baguettes, and Rustic Herb Lavosh Crackers GOURMET OMELETTE & EGGS BENEDICT STATION COASTAL SMOKED SALMON OMELETTE - with tiny Tomatoes, Dill chive crème HARVEST TRUFFLE OMELETTE - with Roasted Butternut Squash, Mt. Tam Brie, Toasted Hazelnuts, Truffle Oil SPICY BAJA OMELETTE - with Chorizo, Roasted pasilla chiles, Manchego, Avocado crème Also to add: Tavern Ham, Tillamook Cheddar, Baby Spinach, Lipstick peppers, Spanish Onions PROSCIUTTO EGGS BENEDICT - with Heirloom tomato, Poached eggs, Grilled brioche, Citrus hollandaise BUTCHER BLOCK CHEF'S CARVING STATION PRIME RIB OF BEEF PORCINI MUSHROOM DIJON CRUSTED - with Black Garlic Port Demiglace HERB BRINED BONE IN TURKEY - with truffle Butter infused Apple Sage Turkey Jus, Cranberry Cumquat Relish MAPLE BOURBON GLAZED BONE IN HAM - with Pineapple Black Pepper Crust, Bosc Pear Chutney CORNBREAD & CHIVE MUFFINS FRESH SEAFOOD ENTRÉE CHARRED LOCAL BASS WITH PABLANO CORN VELOUTE SAVORY SIDES BUTTERMILK YUKON MASHED POTATOES - with crispy shallots SADIE ROSE FOCACCIA STUFFING - with fuji apples, celery root CANDIED RED GARNET YAMS - with sage brown butter, toasted pecans CHERVIL ROASTED ROOT VEGETABLES - with pomegranate molasses DOUBLE WILD MUSHROOM & RICE PILAF - with garden rosemary PASTRY CHEF DESSERTS Pumpkin Cheesecake- with Gingersnap crust, salted Caramel Pear & Almond Tart- with Vanilla Bean Crème Anglaise Chocolate Pecan Brownie Bites -with Sea Salt Caramel Foam Mini Pavlovas, Pomegranate & Passion Fruit Cookie & Cake Display & White Chocolate Cranberry Bark |