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This Thanksgiving, Grand Sierra Resort and Casino is serving up traditional holiday classics and turkey day treats with a twist. From a free range Diestel Turkey Dinner at Charlie Palmer Steak to a half-pound rosemary roasted prime rib at Grand Café, GSR offers a holiday dining option for everyone.

From 2 to 9:30 p.m. on Nov. 26, Charlie Palmer Steak will offer special menu options beginning with a first course of grilled quail with foie gras mousse, wild rice stuffing and toasted chestnuts for $18 or smoked salmon with toasted brioche and Tsar Nicolais Caviar Crème for $25. The main course, at $34, features a free range Diestel Turkey with traditional side dishes including Yukon Gold Pomme puree, Blue Lake green beans, sweet potato casserole, traditional sourdough stuffing and cornbread sausage stuffing. For dessert, Executive Chef David Holman is offering a duo of pumpkin, including a pumpkin pie tart with whipped cream and a pumpkin “cake” with cranberry and cinnamon marmalade.

Don’t feel like dining out but want to provide something gourmet for your friends and family at home? Chef Holman will also be cooking whole birds for your Thanksgiving table. Preorder a free range Diestel turkey today, along with the full range of classic Thanksgiving dishes and sides and a pie cart to pick up to-go.

Guests can also enjoy a bevy of holiday options from Elements Buffet beginning at 11 a.m. until 10 p.m. Adults cost $27.99 and children cost $15.99. Thanksgiving menu items include peel and eat snow crab, shrimp and oysters, whole herbed roasted tom turkey, glazed bone-in ham, garlic-studded prime rib, and sliced white and dark turkey meat. Buffet diners also can try lobster mac and cheese, fried shrimp, cornbread stuffing with cranberries and fresh herbs, traditional bread stuffing with sage, braised green beans with tomato concassé and garlic, au gratin potatoes, balsamic-glazed baby carrots and a holiday wild rice medley. Along with a long list of other meats, potatoes and additional sides, Elements will also be serving pho, handmade artisan assorted pizzas, a variety of salads and desserts including a pumpkin pie, apple pie, English trifle and more.

Thanksgiving dining choices abound

Cantina will provide a special Thanksgiving menu from 5 to 10 p.m. for $35 per person. The first course features an empanada with plantain and braised turkey, pozole sauce and fresh cilantro followed by a beet salad with roasted beet and green bean salad, marinated radish, sherry jicama vinaigrette. For an entrée, Cantina will serve a duck mole with confit duck leg, roasted corn and caramelized onion arroz and sweet mole. And, for dessert, tuck into corn and cranberry cake with agave sweet cream and mint blanched cranberries.

The Grand Café will be serving all-inclusive menus with choice of starter, entrée and dessert on Thanksgiving Day from 11 a.m. to 10 p.m. Guests will choose from clam chowder or fresh garden greens with candied walnuts, apples, blue cheese and balsamic vinaigrette for a starter and for dessert, either a pumpkin or banana cream pie. Entrée choices include a fresh herb butter roasted turkey with creamy parsnip puree, carrots, sunburst squash, classic gravy and housemade cranberry sauce for $24.99, a pan fried whole snapper with scallion ponzu sauce, rice and stir fry vegetables for $25.99 or a half-pound rosemary roasted prime rib with roasted garlic red potatoes, applewood bacon-wrapped asparagus, jus and creamy horseradish for $29.99.

For complete menus and pricing, visit www.grandsierraresort.com or, to make a reservation, call 775-789-2000.

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