Thanksgiving Menu and Hours


Thanksgiving Hours: Breakfast 7am – 9am  Dinner 11am – 7pm

We invite you to spend your holidays with all of us at the La Posada Hotel and Gardens and The Turquoise Room. We are currently taking reservations for Thanksgiving, Christmas Eve, Christmas, New Year’s Eve and New Year’s Day The Thanksgiving menu is served a la carte and we have special Thanksgiving hours. Breakfast will be from 7am to 9 am and Dinner will be from 11am – 7pm.

Our very special Thanksgiving Day menu will feature all natural turkeys from Ridgeview farms and Heritage breeds from Heritage USA as well Pork Loin and of course our featured Churro Lamb.  Menus for Thanksgiving Day is available for you the view below.

Please make sure to make reservations as soon as you can. You can reserve your table now by calling or going to OpenTable. If you have any questions, please call us at (929) 289-2888.



Holiday Tamale with Spiced Cherry Duck Confit
Braised duck confit with cherries creamy cheese and green chile tamale topped with pumpkin seeds and crema Fresca $12

Local Wild Mushroom Ragout in a crispy Pasty Shell
Lobster, Chanterelle and Porcini mushrooms all gathered from the slopes of the San Francisco Peaks above Flagstaff. Cooked in a creamy ragout with sherry and shallots. Topped with crispy slivers of Kentucky cured prosciutto style ham $16

Arizona Vegetable Crudité 
All that is fresh and local from McClendon’s and Whipstone Farms. Served with bowls of Olive tapenade and Hopi Hummus $12

Soups and Salads

The Signature Soup
Creamy sweet corn in the same bowl with smooth and spicy black Bean topped with a signature of spicy chile cream $7

Lobster Bisque with Basil Cream
House made with Maine lobsters, cognac, sherry and cream finished with a dollop of whipped basil cream $10

McClendon’s Organic Sweet and Spicy Holiday Salad
Mixed greens, threads of Tuscan Kale, Fuyu persimmon and pomegranate seeds tossed in a grenadine vinaigrette $12

The Maytag Blue Cheese Salad
Heart of Romaine lettuce, creamy blue cheese garnished with
Maytag Blue and honey roasted spiced pecans $12

The Southwestern Caesar
Romaine tossed in our house made Caesar dressing with roasted
Pumpkin seeds and parmesan cheese. Garnished with roasted red peppers and a parmesan crusted cracker bread $9

Dinner Traditions “Old” and “New”

Herb Roasted free range Arizona Turkey –Two ways
I simmer the legs and wings slowly in rendered goose and turkey fat until the meat is fall apart tender.  Breasts are rubbed with fresh tarragon, sage, thyme and rosemary. Roasted and served with a savory cornbread pudding studded with mushrooms and pecans. Creamy herb and giblet gravy, Red caboose mashed potatoes, Yam pudding. Fresh vegetable medley. And yes a cranberry, orange and prickly pear relish just for the sweet tooth! $27
The turkeys have been raised at Ridge View Farms in Chino valley AZ. These birds are hormone and antibiotic free.
Free range reared in the fields of Paulden Arizona

Heritage Turkey with “Little Big Cakes” The Turkey with “Taste”
Roasted Breast served with tender braised leg and wing meat. Turkey au jus. Sundried cranberry, persimmon and quince salsa.  Savory Gavitsa corn and wild rice cake. Yam pudding and fresh vegetables $31
These are organic and free range “Heritage Breeds”. Not your big white bird you find in the market. Smaller with a more intense flavor. This is how turkey used to be. Raised by Frank Reese on the plains in Kansas where they are allowed to roost, fly, flirt and roam. Brought to us by Heritage Meats USA

Smoked and Roasted Boneless “Heritage” Pork Loin with Spiced Plum Brandy sauce and “Crispy Pork Rinds” 
We brine marinate the loins; smoke them over local Alligator Juniper wood. Sliced over locally grown apple compote with a Spiced Plum Brandy sauce. Yam Pudding. Mashed potatoes and Vegetable medley. $28
This pork is a heritage breed. Ours was free range raised on the Lazy S Ranch in Trimble Missouri. Brought to us by Heritage Meats USA

A Taste of the Southwest

Braised Bison Osso Bucco with a Blackberry Barbeque sauce 
Lean and tender short ribs simmered in a lightly spiced blackberry, Chile, barbeque sauce. Served over smashed rutabagas with McClendon’s baby carrots and turnips
Dakota Farms – all natural bison. No hormones or antibiotics. $29

The Killer Vegetable Platter
The holiday plate will include a seasonal selection of all that is grown at McClendon’s Farm in Peoria. Organic blue corn tamale with corn, peppers and squash. Corn and wild mushroom “flan”. All vegetables are certified organic.

Maine Lobster Ravioli with Fruits of the sea!
Raviolis filled with lobster meat. Topped with bay scallops, jumbo shrimp, Maine lobster meat, fresh asparagus and snow crabmeat in a lobster tarragon cream sauce $35

All split orders will be plated separately for a charge of $5.00
18% gratuity will be added to groups of 6 or more.
All split orders will be plated separately for a charge of $5.00

Cedar River Farms Arizona Raised Beef  All Arizona raised, and processed, natural beef, certified free of all growth promotants. We only serve fresh, local beef, never frozen!

Cedar River Farms Prime Rib
Served with horseradish cream, fresh vegetables, red caboose mashed potatoes and au jus
8 oz. cut $27 / 14 oz. cut $44

Churro Lamb Shank “Chicos”
Simmered in a mild green chile broth with sweet and smoky dried sweet organic “chicos” corn. Served over creamy polenta and topped with a tomato and radish “Pico de Gallo” salsa
“Chico’s” means little boy in Spanish. This dish has been made in the northern areas of the Southwest for hundreds of year. by steaming, smoking and drying the sweet corn and then cooking it with chilies, onions, garlic and spices along with a meat of choice. The corn is often referred to as little big corn as its flavor exceeds its size.

Elk “Bourguignon” Pie with Wild Mushrooms 
Lean and tender morsels of Colorado Elk simmered in red
Wine with bacon, Porcini, lobster and Chanterelle mushrooms. Cipollini onions. Topped with flakey pastry. Served with roasted Brussel sprouts and cauliflower    $29
The Mushrooms were all foraged from the San Francisco Peaks above Flagstaff by Greg.

Our Churro Lamb is free range reared by Irene Bennally of Black Mesa on the Navajo reservation. Hormone and antibiotic free as well as being a “Heritage Breed” of lamb. We are the only restaurant serving this rare breed on a daily basis.


House Baked Individual Cheesecake
Fresh Berries and drizzled with prickly pear syrup GF

The Warm and cozy Holiday Bread Pudding
Made with brioche egg bread, sweet potatoes, almonds, cherries, cranberries and raisins in spiced egg nog custard.  Finished with whipped cream and fire roasted marshmallows

The Pecan and Pinion Pie with vanilla bean gelato
Baked in a blue cornmeal crust

The Fred Harvey Pie of the day – Pumpkin
This will be made with spiced caramelized pumpkin topped with salty roasted pepitas. Served with a side of La Posada grown quince and apple compote

The Flourless Chocolate Brownie 
Served warm in sweet cream with fresh strawberries

A bowl of fresh berries or
2 scoops of gelato in an almond tulip cup
All desserts are $8.00