Thanksgiving's Most Bountiful Buffet
Thu Nov 27, 12:00 PM - Fri Nov 28, 12:00 PM

Chef de Cuisine Brandon Kida’s all-American Brobdingnagian buffet for Thanksgiving at Clement - based on ingredients sourced throughout the Northeast - would make the austere Pilgrims blush with its lavish luxury. Witness the ice sculpture adorned, seaweed festooned raw bar laden with glistening Caviar, Lobster, Crab Claws, Oysters, Shrimp, Gravlax, Tuna Sashimi and Scallop Ceviche and the three carving stations – Heritage Turkey with shiitake gravy, Prime Rib and Leg of Lamb – plus four more entrée options: Turkey Wings; Whole Salmon, citrus, fennel; Honey Baked Ham; and Whole Roasted Cauliflower Heads. Then there will be the 22 appetizers, salads and sides. Standout appetizers will include Risotto with truffles and Baked Oysters with ham. While the 12 sides section will beckon with the likes of: Duck Sausage and Sage Stuffing; Root Vegetable Terrine, celery root, carrot, parsnips and quince; Mini Pumpkins, filled with puree, topped with brown sugar and butte; and Chef’s Kida’s sinfully rich, creamy Grits with Cheddar cheese. And the spectacular desserts presentation of Pastry Chef Deden Putra’s sweet creations will feature cakes, pies, verrines, entrements and a chocolate and candy bar – 19 selections in all. For this buffet, vegetarians and pescatarians can be grateful too!