Thanksgiving BuffetThanksgiving Thumbnail

Thursday, November 27th, 2014
Seatings available beginning at 12:00pm; final seating at 4:00pm

Sit back, relax, and let the Hotel Boulderado do the Thanksgiving meal preparation for you! As executive chef for sixteen years, Chef Morrison’s menu will satisfy those seeking a traditional Thanksgiving bounty, as well as those that enjoy more contemporary flavors. Experience the historic charm of the Hotel Boulderado, and come and see why we’ve been Boulder’s favorite since 1909.  We offer two locations for the Thanksgiving Buffet – the Mezzanine in the historic section of the hotel, with its stunning stained glass canopy overlooking the main lobby, or the Event Center with a more contemporary décor and convenient entry on Pine Street.  Please scroll down to review the menu that Chef Morrison will be preparing for your enjoyment.

Valet parking will be available at both our 13th Street entrance for guests attending the buffet on the Mezzanine and Pine Street entrance for guests enjoying the Event Center buffet.


Adults $54
Children Ages 4-10 $25
Children Ages 3 and Under Free
Applicable Tax and 20% Service Charge will be added – Inclusive Adult Price is $69.91; Children Price is $32.37

For reservations on the Mezzanine, please call the sales department at (303) 440-2880


Adults $44
Children Ages 4-10 $25
Children Ages 3 and Under Free
Applicable Tax and 20% Service Charge will be added – Inclusive Adult Price is $56.97; Children Price is $32.37

For reservations in the Event Center, please Click Here to Make Your Reservation on OpenTable or by calling the sales office at (303) 440-2880.  Most seatings for small groups are currently sold out, however there are still small group tables available for seating on the Mezzanine which require contacting the sales office to reserve.

Chef-Carved Whole Roasted Turkey
with Cranberry-Pomegranate Relish and House Made Sage Gravy
Molasses and Red Chili Glazed Whole Grilled Tenderloin with Cherry Port Wine Demi-Glace
Pan-Roasted Ono with Grilled Leeks and White Bean Cassoulet and Red Bell Pepper Coulis
Wild Rice and Risotto Cakes with Braised Swiss Chard and Sun-Dried Tomato Cream Sauce
Vegetarian Cornbread Stuffing with Forest Mushroom Blend, Water Chestnuts, and Fresh Herbs
White Cheddar and Chive Mashed Yukon Gold Potatoes with Sage Gravy
Brown Sugar and Molasses Roasted Sweet Potatoes with Mini Marshmallows
Oven-Roasted Harvest Squash and Turnips with Roasted Shallot Butter
Traditional Green Bean Casserole with Crispy Onion Strings
Organic Mixed Greens with Caramelized Apple Slices, Pepita Seeds, Heirloom Cherry Tomatoes, and Julienne Radish with Apple Cider Vinaigrette
Shrimp Cocktail and Crab Claws with Lemon and Cocktail Sauce
Fresh Fruit and Berry Platter with International and Domestic Cheeses

Sun-Dried Cranberry Creme Brulee
Boulderado Apple Pie with Caramel
Chocolate Kahlua Toffee Cake
Pumpkin Pie with Sweet Cream
Bourbon Pecan Pie
Gluten Free Chocolate Lava Cake
Chocolate Fountain with Fresh Fruits, Marshmallows and other treats for dipping