This is last years menu for the buffet we are having for Thanksgiving today at the Moana Westin Hotel. I imagine this years will be similar. I wasn’t going to eat all day, but then decided that wasn’t such a great idea.

I started off with my lemon juice/maple syrup/water/cayenne pepper drink. Followed by scrambled eggs and bacon. For lunch an apple. Don’t know if I can hold out another four hours.

The amazing thing is that I will probably be starving at nine tonight, and no leftovers.The other amazing thing is that at $85 per person, it has been sold out for weeks.

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THANKSGIVING DINNER BUFFET

Thursday, November 24, 2011 3:00 p.m. to 8:30 p.m.

FROM THE SEA

Ahi ‘Maguro’ Sashimi
‘Kahana Bay’ Cold Water Shrimp with Vodka Spiced Cocktail Sauce ‘Kiwi’ Green Lip Mussels Mignonette Vinaigrette
Ahi Poke and Tako Poke
Beechwood Smoked Wild Atlantic Salmon
Selection of Nigiri, California, Inari and Futomaki Sushi

SAVOR THE FALL FLAVORS

Roasted Sweet Potato and Manhattan Shrimp Chowder
Artisanal Cheeses and Charcuterie platter with Lavosh, Crackers and Sweet Butter Endive Salad with Candied Walnuts & Maytag Blue Cheese
Baby Mesclun of Field Greens with Balsamic Vinaigrette & Champagne Dressings Caesar Salad with White Anchovies and Focaccia Croutons
Lomi Lomi Salmon Ceviche, Spinach Petals & Won Ton Threads
Spicy Beansprout Salad with Roasted Peppers, Bay Shrimp and Basil
Fingerling Potatoes with Chives & Kalamata Olives
Button Mushrooms, Multi Grape Tomatoes & Pearl Mozzarella
Ginger Chicken, Lychee, Pencil Asparagus, Bok Choy & Snow Peas
An Assortment of Freshly Baked Rustic, French Dinner, Ciabatta, Wheat Rolls and Cornbread

SIGNATURE ENTREES

Snow Crab Legs with Garlic and Oyster Sauce Nage
Broiled Island Mahi mahi and a Grilled Salmon Filet over ‘Nalo’ Wilted Spinach, Thai Chili Tahitian Lime Sauce Hawaiian Style Seafood Melange of Manilla Clams, Hudson Bay Scallops & Rock Shrimp in a Lemongrass Ginger Tomato Broth Organic Chicken Breast filled with ‘Nalo’ Spinach and Spicy Pork over Orzo & Hamakua Oyster Ali’I Mushroom
Duck Confit with Balsamic Glazed Apple Ravioli, Bell Pepper Confetti & Tomato Basil Coulis
Caramelized Garlic Yukon Whipped Potatoes, Molokai Sweet Yams with Guava Pineapple Glaze
Brussel Sprouts with Candied Walnuts and Bacon Lardons
Roasted Kahuku Cobbed Corn & Baby Carrots with Sweet Butter
Steamed White Rice, Shrimp and Lup Cheong, Firecracker Fried Rice with Baby Bok Choy and Pickled Ginger

CARVING STATION

Prime Rib of Beef with Creamed Horseradish Sauce and Rosemary Scented Au Jus Roasted Tom Turkey with Macadamia Nut & Water Chestnut Dressing Cinnamon and Honey Mustard Glazed Ham, Madeira Lilikoi Demi
Giblet Herbed Gravy and Cranberry ‘Ka’au’ Orange Relish

DESSERTS

Rich Pumpkin & Nutmeg Pie, Pecan Pie, Sacher Torte, Tiramisu,
Dutch Apple Tart, Chocolate Whipped Tart, Haupia Torte, Pumpkin Cheesecake Raspberry Mousse Cake, Macadamia Nut Cream Tart, Fresh Fruit Tart Pumpkin Mousse Chiffon Cake, Haupia Cake, Assorted French Pastries and Mousses Dino’s Bread Pudding with Kahlua Vanilla Sauce, Fresh Sliced Tropical Seasonal Fruits

Includes Coffee or Tea Adults – $85++ Children – $45++

For reservations or more information, please call The Dining Reservations Center at (808) 921-4600 between the hours of 9:00 am – 5:00 pm HST daily. We may also be contacted via e-mail at tdrc.waikiki@starwoodhotels.com

Menu items subject to change without notice

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