Thanksgiving at Spruce Peak
Celebrate Thanksgiving at Spruce Peak! Our culinary team is busy preparing this season’s delicious holiday menu for our guests and local community alike. View our 2020 Thanksgiving Menu and reserve your complete Solstice dining experience for the 26th today.
The entire menu is available for in person dining or pickup for your guestroom or home.
Accepting orders through Midnight on Wednesday!
Create your own holiday specials with Executive Chef Sean Blomgren! Separate from our holiday menu, Chef Sean has created three unique thanksgiving special dishes that are sure to turn heads at your table at home:
Crispy Brussels Sprouts with Feta Fondue, Maple, & Apples
This is one of my favorite dishes because it manages to incorporate so many contrasting textures and flavors. The sweetness of the maple syrup and the sharp saltiness of the feta fondue play so well off of each other. The nuts and apples provide crunch and freshness to bring everything together. One of our best sellers!
- Chef SeanJump to Recipe
Spiced Roasted Duck
with Smoked Maple Glaze & Raspberry Mustard Jus
A different take on the traditional poultry served for the holidays - roasted duck provides a rich, fatty flavor perfectly paired with smokey maple and sweet raspberry mustard.
Thanksgiving Dumplings with Gravy & Cranberry
All the traditional flavors of Thanksgiving wrapped into a warm, comforting dumpling. A perfect way to elevate your left overs or impress family this holiday season.Jump to Recipe
Recipes from Chef Sean
- 1 pound Brussels Sprouts, Cleaned & Halved
- ¼ Cup Canola Oil
- 2 Tbsp Maple Syrup – Smoked if Possible
- 1 Cup Feta Fondue
- Handful of Toasted Pistachios – or Any Nut
- 1 Apple, Diced
- 1 Clove Garlic, Chopped
- 1 Shallot, Peeled & Chopped
- 2 Sprigs Thyme
- ¼ Cup Dry White Wine
- ½ Cup Cream
- 8oz. Feta Cheese
Preheat oven to 425. Toss Brussels sprouts in oil, salt, and pepper. Lay out on a sheet tray and roast for 10-15 minutes until just tender. Toss in a large bowl with the maple syrup and transfer to the serving vessel. Top with fondue, nuts, and apples.
For the fondue: Sweat garlic and shallots in a touch of oil. Add thyme and deglaze with white wine. Reduce until almost dry and add cream. Bring to a simmer and remove thyme. Add feta and blend until smooth. Season with salt and pepper. Serve warm.
1ea Whole Duck, Neck & Giblets Removed
- 2T Salt
- 1tsp Chinese Five Spice
- 1ea Orange, Quartered
- 1ea Lemon, Quartered
- 1 Nub Ginger, Split
- 4 Garlic Cloves, Whole
- 1 Bunch Scallion
Method:Combine salt and Chinese five spice. Score the skin of the duck with a sharp knife, being careful not to cut through the flesh. Rub the duck inside and out with the salt mixture. Let rest uncovered in refrigerator overnight. Stuff the cavity with the remaining aromatics and roast in a 225 degree oven for 2 hours. Bruch with maple glaze and cook at 450 for 3 minutes until the skin is crispy and the internal temperature is 150 degrees. Rest and carve. Serve with raspberry jus.
For The Glaze/Jus
- ¼ Cup Maple Syrup, Smoked if Available
- 2T Sherry Vinegar
- 1T Salt
- 2tsp Black Pepper, Freshly Ground
- ½ Cup Stock, Roasted Duck or Chicken
- 2T Blake Hill Raspberry Mostarda
- 2T Unsalted Butter, Cubed
- 2tsp Salt
- 1tsp Black Pepper, Ground
Method: Bring stock to a boil in a small pot. Reduce slightly. Add jam and butter and reduce into a glaze. Season with salt & pepper.
1# Turkey, Ground
- 1ea Shallot, Minced
- 1ea Garlic, Minced
- 1T Parsley, Chopped
- 1tsp Rosemary, Chopped
- 1tsp Thyme, Chopped
- 1tsp Sage, Chopped
- Diced Sweet Potato, Cooked
- 12ea Dumpling Wrappers
Method: Mix all dumpling ingredients in a bowl. Take 1 spoonful of mix and place in middle of wrapper. Brush the inside edges with water and fold over to create a seal. Steam for 3-4 minutes until cooked through. Serve with your favorite turkey gravy and cranberry sauce.