Nothing says the holidays are here like the annual Macy’s Thanksgiving Day Parade followed by a traditional turkey dinner with all the trimmings. Now, Four Seasons Hotel New York makes holiday planning easier than ever with three options that all feature gourmet fare by Executive Chef John Johnson.
Thanksgiving To Go
- Order by Friday, November 20, 2015 for pick up on Thanksgiving Day between 10:30 am and 2:30 pm
Love a home-style meal but not the hours of preparation? Four Seasons offers the ideal solution: letFour Seasons Chefs cater it for you.
The gourmet family meal stars a slow-roast free range Vermont turkey with natural sage jus, chestnut sausage stuffing and citrus cranberry dressing. The all-important sides including truffled sunchoke soup, whipped citrus-scented sweet potatoes and Yukon gold mashed potatoes, roast brussels sprouts, and a lovely autumn salad with pomegranate vinaigrette. Choose between two traditional pies – pumpkin with spiced cream or Hudson Valley apple.
For those expecting a crowd (or planning for leftovers!), additional sides may be ordered, including vegan quinoa stuffing, roast green market veggies, decadent truffled mashed potatoes and green bean gratin.
Details: View the full menu here. Cost for a meal to serve 4-6 people is USD 425; for 7-9 people, USD 525, including tax and gratuity; larger parties can be priced upon request. Additional sides are USD 10 per person.
Orders may be placed by phone at 1 212 350 6209 no later than Friday, November 20. Pick up will be at the 58th Street entrance of Four Seasons Hotel New York between 10:30 am and 2:30 pm on Thursday, November 26.
Thanksgiving at The Garden
- Thursday, November 26, 2015 from 12:00 noon to 2:30 pm
For those who prefer to dine out for the occasion, after Santa Claus has made his appearance at the end of the Parade, Four Seasons is offering a three-course Thanksgiving meal beneath The Garden’s canopy of verdant trees. In keeping with the restaurant’s Eat, Drink, Local mantra, the Hudson Valley Harvest Thanksgivingshowcases the season’s bounty from local growers and farmers.
Featured starters include a choice of warm sunchoke veloute with truffled parsnips and spiced cream; local bay scallops gratin with fine herbs and champagne Dijon sabayon; or terrine of Hudson Valley foie gras. The main event includes selections to please everyone at the table, from traditional roast organic local turkey with chestnut sausage stuffing and smoked brussels sprouts to Montauk striped bass, a duo of wagyu beef or a spiced Long Island duck steak. Chef Johnson’s menu ends on a sweet note with choice of pecan maple terrine, apple tatin and of course, pumpkin pie with Chef’s bourbon anglaise.
Details: View the full menu here. Cost is USD 139 per person for three courses, with sommelier-chosen wine pairings additional at USD 45. Reservations are strongly recommended and may be made by calling 1 844 760 6347.
Thanksgiving at TY Bar
- Thursday, November 26, 2015 from 2:30 pm to 9:00 pm
For some, Thanksgiving is as much about the football as the food, and Four Seasons invites sports fans to enjoy both.
Manhattan’s newest hotspot presents a more casual option for those who crave Thanksgiving fare without the formality. In addition to the popular Bar Bites menu, TY Bar is featuring a two-course Thanksgiving special of organic local turkey breast and chestnut sausage-stuffed thigh with smokes brussels sprouts and traditional trimmings, followed by pumpkin pie with Chef’s bourbon anglaise for dessert. For the perfect pairing, TY Bar’s mixology team recommends the TY Bar Old Fashioned.
To add to the festive mood, TY Bar will broadcast the day’s football games on its giant video wall above the fireplace.
Details: Cost is USD 54 per person for two courses without beverages. After 9:00 pm, TY Bar will remain open until 1:00 am as usual, offering the Bar Bites menu only. TY Bar does not accept reservations.
For Hotel guests who prefer to cosy up in their room for a private meal, TY Bar’s two-course Thanksgiving special will also be available through In-Room Dining.