Community Corner
Harbor View Hotel Offers a Buffet Feast This Thanksgiving
Wild game will be
the focus of a sumptuous Thanksgiving feast at Water Street, the signature
restaurant at Harbor View Hotel on Martha’s Vineyard.
Patrons will be treated to picturesque views of Edgartown Harbor as they select
from a buffet that draws from New England’s colonial roots, traditional
Thanksgiving fare, and the sea.
Created by
Executive Chef Nathan Gould, the buffet includes local meats, artisan breads
and cheeses, salads, soups, seafood and seasonal desserts (see menu below). It
is priced at $59 for adults and $25 for children 12 and under, and reservations
are available by calling 508-627-3761. The
buffet will be served from 11:30 a.m. – 5 p.m. on Thanksgiving Day, Thurs.,
Nov. 28.
To find out more about Harbor View Hotel or to
reserve a room, please call 800-225-6005 or visit www.harbor-view.com.
Wild Game Buffet Menu
Warm Honey Crisp Apple Cider and House-made Pumpkin Bread with Whipped
Apple Butter will be served to each guest
New England Cheeses and Artisan Breads
Locally
produced Artisanal Cheeses
Candied
Nuts
Dried Fruits
Fresh Baked
Artisan Breads and Crisps
Chilled Display
Cured and
Smoked Meats, Assorted Mustards and House-made Pickles
Hickory
Smoked Salmon, Traditional Garniture
Roasted
Fall Vegetable Salad, Local Goat Cheese
Clipped
Fall Greens, Roasted Sugar Pumpkin, Candied Pumpkin Seeds, Black Figs
Organic
Baby Kale, Raw Garden Vegetables, Smoky Corn Vinaigrette
Baby
Iceberg, Last of the Season Heirloom Tomatoes, Applewood-Smoked Bacon, Great
Hill Blue Cheese
Soups
Hubbard
Squash Bisque, Stoneground Cornmeal Croutons
Island
Littleneck Clam Chowder, Hardtack Crackers
Pastry
Crusted Katama Bay Oyster “Stew”
Local Seafood Display
Honey
Suckle Farm Oysters on the Half Shell
Cape Pogue
Littlenecks
Jonah Crab
Salad
Fennel and
Saffron Poached Mussels
Cold Water Maine Shrimp “Bloody
Marys”
Chef’s Carving Station
Harbor View Garden Sage and Cider-Roasted Organic Turkey, Giblet Gravy,
Cape Cranberry Sauce
Brown Sugar and Pepper Rubbed Virginia Ham, Clover Honey Grain Mustard
Glaze
Pilgrim’s Favorites
Wild
Venison Stew, Island Beach Plum, Macumber Turnips
Roast Rack
of Wild Boar, Juniper Jus, Caramelized Crab Apples
Cedar
Grilled Wild Salmon, Roasted Parsnips, Vanilla Butter
Wild
Mushroom and Harbor View Garden Vegetable Dressing
Creamy
Whipped Northeast Potatoes
Harvest
Vegetable Ragout
Maple
Scented Butternut Squash
Garden
Beans, Toasted Almonds, Island Sea Salt
Desserts
Chef-made-to-order
Chocolate Waffles with Fresh Berries and Fresh Whipped Cream
Warm Local
Apple Crisp, Macintosh Apples, Cinnamon Streusel
Untraditional
Thanksgiving Pies, Vanilla Bean Ice Cream
The New
World Chocolate Cake
Indian
Bread Pudding, Blackstrap Molasses, Cinnamon Chantilly
Vermont
Maple Crème Brule
Petite
Pumpkin Cheesecakes
Fall Fruit
Tarts, Preserved Cape Cranberry Custard
Executive Chef Nathan Gould, the buffet includes local meats, artisan breads
and cheeses, salads, soups, seafood and seasonal desserts (see menu below). It
is priced at $59 for adults and $25 for children 12 and under, and reservations
are available by calling 508-627-3761. The
buffet will be served from 11:30 a.m. – 5 p.m. on Thanksgiving Day, Thurs.,
Nov. 28.
To find out more about Harbor View Hotel or to
reserve a room, please call 800-225-6005 or visit www.harbor-view.com.
Wild Game Buffet Menu
Warm Honey Crisp Apple Cider and House-made Pumpkin Bread with Whipped
Apple Butter will be served to each guest
New England Cheeses and Artisan Breads
Locally
produced Artisanal Cheeses
Candied
Nuts
Dried Fruits
Fresh Baked
Artisan Breads and Crisps
Chilled Display
Cured and
Smoked Meats, Assorted Mustards and House-made Pickles
Hickory
Smoked Salmon, Traditional Garniture
Roasted
Fall Vegetable Salad, Local Goat Cheese
Clipped
Fall Greens, Roasted Sugar Pumpkin, Candied Pumpkin Seeds, Black Figs
Organic
Baby Kale, Raw Garden Vegetables, Smoky Corn Vinaigrette
Baby
Iceberg, Last of the Season Heirloom Tomatoes, Applewood-Smoked Bacon, Great
Hill Blue Cheese
Soups
Hubbard
Squash Bisque, Stoneground Cornmeal Croutons
Island
Littleneck Clam Chowder, Hardtack Crackers
Pastry
Crusted Katama Bay Oyster “Stew”
Local Seafood Display
Honey
Suckle Farm Oysters on the Half Shell
Cape Pogue
Littlenecks
Jonah Crab
Salad
Fennel and
Saffron Poached Mussels
Cold Water Maine Shrimp “Bloody
Marys”
Chef’s Carving Station
Harbor View Garden Sage and Cider-Roasted Organic Turkey, Giblet Gravy,
Cape Cranberry Sauce
Brown Sugar and Pepper Rubbed Virginia Ham, Clover Honey Grain Mustard
Glaze
Pilgrim’s Favorites
Wild
Venison Stew, Island Beach Plum, Macumber Turnips
Roast Rack
of Wild Boar, Juniper Jus, Caramelized Crab Apples
Cedar
Grilled Wild Salmon, Roasted Parsnips, Vanilla Butter
Wild
Mushroom and Harbor View Garden Vegetable Dressing
Creamy
Whipped Northeast Potatoes
Harvest
Vegetable Ragout
Maple
Scented Butternut Squash
Garden
Beans, Toasted Almonds, Island Sea Salt
Desserts
Chef-made-to-order
Chocolate Waffles with Fresh Berries and Fresh Whipped Cream
Warm Local
Apple Crisp, Macintosh Apples, Cinnamon Streusel
Untraditional
Thanksgiving Pies, Vanilla Bean Ice Cream
The New
World Chocolate Cake
Indian
Bread Pudding, Blackstrap Molasses, Cinnamon Chantilly
Vermont
Maple Crème Brule
Petite
Pumpkin Cheesecakes
Fall Fruit
Tarts, Preserved Cape Cranberry Custard
We’ve removed the ability to reply as we work to make improvements. Learn more here