Create a new Thanksgiving tradition at Trump by celebrating the holiday with an endless brunch buffet at the Five-Star, Five-Diamond Sixteen, overseen by Executive Chef Thomas Lents.
This Thanksgiving the restaurant is presenting a festive brunch from 10:30 am to 3:30 pm inside the elegant dining room, which has spectacular views of Chicago’s architectural landscape, the Chicago River, and Lake Michigan.
An assortment of seasonal entrée specialties include cider-braised leg and seared breast of poussin with caramelized pumpkin and toasted hickory nut hash, and seared diver scallop with sweet potato hash and balsamic walnut brown butter. The Carving Stations will serve traditional Thanksgiving favorites such as roasted heritage breed turkey breast with giblet gravy and house-made cranberry compote, and garlic roasted prime rib with jus, Dijon, and horseradish cream. Other items include sushi, oysters, snow crab legs, artisan cheese and charcuterie, made-to-order omelets and pancakes, made-to-order risotto, and a children’s table full of Thanksgiving treats.
Thanksgiving brunch at Sixteen costs $150 per person and $40 for children 12 years and younger.
Guests can also have the option to feast on Thanksgiving dinner at Sixteen starting at 6 pm. Executive Chef Lents will offer innovative items from the autumn menu, along with dessert creations presented by Executive Pastry Chef Aya Fukai.
The menu boasts preparations of New Zealand langoustine, wild sturgeon, Ossetra caviar, turbot from the Brittany Coast, and poussin. Dessert courses include a black walnut cake with Bordeaux soaked prunes, mascarpone, and frozen Tainori mousse and an apple cake with maple yogurt, fenugreek ice cream, and lemon balm.
A multi-course tasting menu for $185 and a pre-fixe menu for $125 will be offered.
Additionally, hotel guests can enjoy delicious Thanksgiving favorites in the comfort of their own suite. With Thanksgiving To-Go, guests may reserve the meal in advance to be picked up at their convenience or arrange for an in-suite experience, where hotel staff can service a dining event throughout the evening.
Serving up to eight guests, the To-Go menu features organic, free-range maple-roasted turkey and salt crusted prime rib, side dishes like candied sweet potatoes and cranberry chutney, and dessert options including fresh-baked apple, pumpkin, or bourbon pecan pie.