Thanksgiving Feast
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Executive Chef Sean Patrick Curry welcomes guests to a lavish harvest banquet within a beautifully-appointed dining room with three seatings: 12 p.m., 2 p.m. and 4 p.m. Thanksgiving lineup that plays off his new ‘modern farm cuisine’ concept – focusing on local ingredients and artisan producers. The menu ranges from delicacy items to traditional dishes with gourmet twists, including selections like: Kabocha squash soup and shrimp bisque, aged cheese and charcuterie boards, handmade Gnocchi and haricot vert, and whole white breasted turkey and smoked prime rib – to name just a few. A decadent dessert table and a kid’s fixings table will round out the offerings. A $25 wine upgrade option includes wine pairings hand selected by Chef Curry. Reservations are required.