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VERSION:2.0
PRODID:-//Devil's Thumb Ranch - ECPv4.6.26.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Devil's Thumb Ranch
X-ORIGINAL-URL:https://www.devilsthumbranch.com
X-WR-CALDESC:Events for Devil's Thumb Ranch
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20171123T113000
DTEND;TZID=America/Denver:20171123T210000
DTSTAMP:20260512T182358
CREATED:20170926T192306Z
LAST-MODIFIED:20171122T180748Z
UID:4978-1511436600-1511470800@www.devilsthumbranch.com
SUMMARY:Thanksgiving at Devil's Thumb Ranch
DESCRIPTION:Thanksgiving Grand Buffet at Heck’s Tavern\n11:30am – 8pm\n$54/adult • half-price for children ages 4 – 12 • ages 3 & under are free\n970-726-7013 \nwww.opentable.com \n  \nThanksgiving Dinner at Ranch House Restaurant\n3pm – 9pm\n$65/adult* • half-price for children ages 12 & under\nFour Course Prix Fixe Menu\n970-726-5633 \nwww.opentable.com \n  \nHeck’s Tavern Thanksgiving Grand Buffet Menu \nStarters \nArtisan Breads & Rolls \nButternut Squash & Apple Bisque \nBaby Arugula Salad \nIceberg Wedge Salad (Blue Cheese\, Dried Cherries\, Vinaigrette) \nWinter Field Green Salad \nSeafood \nKing Crab Legs\, Drawn Butter \nJumbo Poached Prawns\, Cocktail Sauce \nOysters on a Half Shell\, Champagne Mignonette \nMain Course \nRoast Turkey Cranberry Compote\, Giblet Gravy \nSlow Roasted Prime Rib\, Horseradish Crème Fraiche \nMaple Glazed Smoked Bone-In Ham \nWild Salmon Fillet (Blood Orange Burre Blanc) \nRoot Vegetable Medley (Thyme\, Roasted Garlic Confit\, Tomatoes) \nSides\n \nCornbread Stuffing \nBrown Sweet Potato & Marshmallow Bake \nGarlic Mashed Potatoes \nCandied Baby Carrots \nTraditional Green Bean Casserole \nWhite Cheddar & Jalapeno Biscuits \nSweet\n \nChef’s Selection of Holiday Treats \n  \n  \nRanch House Restaurant Thanksgiving Dinner Menu \nFirst Course \nSea Scallop Benedict \nQuail Egg\, Duck Bacon \nVelvet Hollandaise \n  \nSecond Course \nWinter Green Salad \nDates\, Parsnips \nShallot Thyme Vinaigrette \n  \nThird Course \n(choice of) \nTenderloin of Beef \nVanilla Rum Sweet Potato Puree \nRoasted Brussel Sprouts\, Port Wine Glaze \n~ \nSlow Roasted Wild Turkey \nCorn Bread Stuffing\, Green Bean Almondine \nCranberry Orange Sauce\, Giblet Gravy \n~ \nRocky Mountain Stuffed Trout* GF DF (ask) \nBraised Fennel\, Sundried Tomato\, Orange\, Truffle Wild Rice \n~ \nVegetarian Pappardelle VEG DF (ask) \nCarrot\, Radish\, Turnip\, Sugar Snap\, Tomato\, Onion\, Lemon\, Aged Parmesan \n  \nFourth Course \nBourbon Pecan Toffee Pudding\, Salted Caramel Sauce\, Whip Cream\, Pecan Brittle \n  \n
URL:https://www.devilsthumbranch.com/event/thanksgiving-grand-buffet/
CATEGORIES:Dining
ATTACH;FMTTYPE=image/jpeg:/wp-content/uploads/thanksgiv_dinner-web.jpg
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