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Thanksgiving Buffet 2018
November 22, 2018 @ 10:00 am - 2:30 pm
Oakwood Resort announces their annual Thanksgiving Day Buffet at The Pier Restaurant. Celebrate Thanksgiving Day and allow the professional and experienced culinary team at The Pier Restaurant to provide you and your family members’ a bountiful buffet. The meal will be served Thursday, November 22, 2018 from 10:00am until 2:30pm.
An extensive selection of traditional menu options (with our take on a few new items) will be featured on the Thanksgiving Day Buffet. Priced at $28 for adults, $14 for children aged 5 to 12 and free for children under 5, guests are strongly encouraged to secure their reservations early by calling (574) 457-8700.
“It will be our sincere pleasure to have our guests enjoy a special time with their family here at Oakwood Resort. Our Thanksgiving Day buffet features a great variety of everyone’s favorites.” stated Aaron Smith, Director of Food & Beverage Service. Two action stations will be available featuring made-to-order omelets and pancakes. Broiled oysters and steamed crab legs will be unique additions to the 2018 buffet and guests will also enjoy two carving stations that will feature both turkey and prime rib. An array of traditional side dishes such as sweet potato casserole and green bean casserole will be available as well. Assorted pies and desserts will be offered for dessert.
Oakwood Resort is beautifully positioned in Syracuse on the edge of Lake Wawasee, Indiana’s largest natural lake. Offering 77 spacious guest rooms, 35,000 square feet of meeting space, full service salon and spa, a waterfront restaurant and abundant outdoor recreational options, the 27-acre resort has become a premier northern Indiana destination for corporate clients, families and leisure travelers.
For additional information regarding Oakwood Resort or the Thanksgiving Day Buffet, please contact Oakwood Resort at 574-457-7100.
2018 Thanksgiving Day Menu
Smoked Bison Gumbo garnished with White Rice
Puree of Lentils garnished with Sour Cream and Scallions
Field Greens, Frisée, Pistachio, Green Grapes, Danish Bleu, Golden Raisin
White Balsamic-Apple Vinaigrette
Broiled Oyster with Garlic Butter and Parmesan
Steamed Crab Legs with Drawn Butter
Omelet and Pancake Station
Smoked Salmon with Accompaniments
Teddy’s Prime Rib with Au Jus and Horseradish Sauce
Oven Roasted Turkey with Pan Gravy
Baked Pit Ham
Sweet Potato Casserole
Cornbread and Fennel Sausage Stuffing
Traditional Green Bean Casserole with Crispy Onions
Broccoli Rice Casserole
Kathy’s Apple Pie
Pumpkin Cheese Cake
Vanilla Bean Ice Cream