The Seabird Resort – Spa & Events

Thanksgiving on the Pacific. Thursday, November 26, 2026, noon to 5 PM at The Seabird Resort & Spa. Chef Chris Carriker’s feast — a chilled seafood station, turkey two ways and prime rib carved to order, cedar-planked salmon, the sides your table argues over, and a dessert station from Pastry Chef Jacquelin Fuentes — served the way a restaurant serves: come when you like, from noon, and we seat you on arrival. Choose the Dining Room in Grand Coastal B, al fresco on the Grand Coastal Terrace, or the Grand Coastal Foyer beside the circular bar. Last reservation 3:30 PM; the buffet and bar stay full until 5, which is sunset on the water. THE PRICE, ALL IN Adults $157.50 · Children ages 5–12 $81.90 · Ages 4 and under complimentary Plan your Thanksgiving to the dollar. Our prices include everything. Prepaid when you reserve, non-refundable, and settled before the day begins — so the day is simply yours. Included in your price: 8.25% tax, the 20% gratuity added to your check, which will be distributed to staff. Your check includes a 6% surcharge to help offset the cost of State and City minimum wage increases. The surcharge is not a tip or gratuity. THE MENU ON THE TABLE Warm breads and rolls, cornbread, whipped butter, honey butter, fruit compote SALADS Roasted beet salad with Point Reyes blue cheese, wild arugula, toasted pecans and balsamic vinaigrette · Endive Waldorf salad with Belgian endive, pickled celery, apples, Medjool dates, grapes, walnuts and yogurt dressing · Salanova greens with heirloom cherry tomatoes, pickled red onions, radishes, cucumber and green goddess dressing VEGETABLES Roasted Brussels sprouts with toasted almonds, garlic-basil vinaigrette and bacon · Honey-glazed heirloom carrots · Roasted asparagus with Midnight Moon cheese, basil pesto and lemon zest · Kabocha squash bisque with spiced pumpkin seeds CHARCUTERIE & CHEESE California charcuterie and artisan cheeses with honeycomb, pickled vegetables, fruit compotes, mostarda and crackers FRUIT Sliced seasonal fruit CHILLED SEAFOOD STATION Snow crab claws, cocktail shrimp, oysters, rockfish ceviche and smoked salmon with mignonette, cocktail sauce, salsa verde, chimichurri, lemons and horseradish CARVED TO ORDER Herb-brined turkey breast with turkey gravy, turkey leg confit and Grand Marnier cranberry sauce · Prime rib with mushroom bordelaise, horseradish cream and chimichurri · Cedar-planked salmon with sauce gribiche, lemon and dill SIDES Piper roasted sweet potatoes · Red quinoa pilaf · Buttery whipped potatoes · Traditional sourdough dressing · White cheddar mac & cheese DESSERTS, FROM PASTRY CHEF JACQUELIN FUENTES