Thanksgiving at The Brown Palace

This Thanksgiving, allow us at The Brown Palace, to treat you to a truly magnificent Thanksgiving feast. We will be hosting a brunch at Ellyngton’s, a late afternoon meal at the Ship’s Tavern and finally a traditional Thanksgiving dinner at the Palace Arms. Get familiar with each of the special menus and we’ll look forward to seeing you come November 24th!

Elly’s Thanksgiving Brunch

  • Eggs & Waffles. A wide selection of breakfast breads, meats and traditional dishes including; Eggs benedict, waffles, pancakes, cheese blintzes and omelet’s prepared to order.
  • Carving & Action Station. Herb rubbed prime rib, roasted natural turkey, porchetta style loin of pork, pumpkin gnocchi, seared Rocky Mountain trout, sweet potatoes and whipped Idaho potatoes.
  • Salad Station. Greek bow tie pasta, cranberry pecan Waldorf salad, five bean salad, antipasto board with grilled vegetables, Caesar salad, multiple cheeses with artisan breads and house made fruit compotes.
  • Seafood. Jumbo shrimp, oysters, shellfish salad, house cured Alaskan king salmon, a smoked seafood selection and citrus crème fraîche.
  • Sushi Station. The sushi station will offer a wide array of rolls and nigiri including; California rolls, spicy tuna, vegetarian rolls, Ahi, king salmon, unagi and shrimp.
  • Dessert. Pear frangipane tart, pumpkin pie, white chocolate raspberry torte, sweet potato pecan tart, chocolate fountain with exotic fruits, pumpkin cheese cake, pecan pie and cherries jubilee.

Ship Tavern Thanksgiving

  • Starter. Creamy parsnip soup with blue cheese and crème fraiche -OR- Smoked salmon and a poached egg muffin with a prawn and sweet pepper dressing.
  • Entrée. Traditional roast turkey with sage and apricot stuffing -OR- Seared Atlantic halibut with butternut squash, risotto and lemon beurre blanc.
  • Dessert. Pumpkin tart topped with cinnamon Chantilly -OR- Sweet potato pecan pie.

Palace Arms Thanksgiving Dinner

  • Course #1. Egg (Cauliflower, sweet potato, bacon and herbs) -OR- Acorn (Griddle Cakes, escargot, multi grains and huckleberry.)
  • Course #2. Smoked pheasant soup -OR- Heirloom Colorado squash.
  • EntréeColorado Bison “Rossini” (Truffles, foie gras, brioche and Swiss chard) -OR- Mero (Brussel, Yukon potatoes, maple and bacon) -OR- Organic Turkey “Hot Brown” (Cornbread, pemeal, cranberry, friend green tomato and mint julep.)
  • Dessert. Pumpkin Pie (White chocolate, meringue and cranberry) -OR- Apple Pie (Paté, streusel, sphere, pistachio and caramel.)

To make reservations, visit www.brownpalace.com, or call 303-297-3111, or 800-321-2599.

What it Takes to Be an Executive Chef

You’re a whiz in the kitchen, your meals are absolutely mouthwatering and ideas for creative and innovative recipes using fresh ingredients seem to just pop into your brain.  Our very own Executive Chef, William Dexter, shares his thoughts and tips for any aspiring chefs out there, and tells us about how he came to be Executive Chef at The Brown Palace.

Meet William Dexter, Brown Palace Executive Chef

Executive Chef William Dexter takes a break from creating culinary masterpieces to give us the scoop on his top ingredients to use, favorite dishes to create, and some background on his time at The Brown Palace.  Next time you come and enjoy a fine dining experience, have an insider’s look at one of the men behind the meal.