Skip to Content

Elaborate Thanksgiving culinary feasts highlight the flavors of the Caribbean

SAN JUAN, PUERTO RICO – NOV. 2015 – This Thanksgiving Day, The Ritz-Carlton, San Juan will delight guests and locals with exquisite flavors and sophisticate festive décor. Two holiday dining experiences will showcase the culinary talents of Executive Chef Peter Zampaglione and BLT Steak Chef de Cuisine José Martín.

Thanksgiving Harvest Buffet: Give thanks and enjoy an exciting culinary adventure of traditional Thanksgiving favorites as part of The Ritz-Carlton, San Juan’s highly anticipated Harvest Buffet. Hosted in the resort’s elegantly appointed ballroom pre-function area, the unique experience will feature enticing favorites including sweet potato, chorizo and corn salad, assorted sushi, corn bacon muffin, antipasto, an array of artisanal local fine cheeses, a savory carving station, and numerous additional side dishes with sophisticated Puerto Rican influences.

The Ritz-Carlton, Thanksgiving Harvest Buffet will take place on Thursday, November 26th, with seating times at 12:30 P.M., 2:30 P.M. and 5:30 P.M. The cost is $79 for adults, $24 for children under 10.

BLT Steak Specialty Blackboard Menu: Talented Chef de Cuisine José Martín invites locals and guests alike to celebrate Thanksgiving with quintessential American Steakhouse fare and an enticing specialty holiday items at BLT Steak. On Thanksgiving Day, the hotel’s award winning restaurant will be serving a gourmet festive blackboard menu and traditional Thanksgiving trimmings.

BLT Steak Thanksgiving blackboard menu will be served on Thursday, November 26th, with seating times between 6:00 P.M. to 9:00 P.M. Pricing is à la carte.

Reservations are required and early reservations are strongly recommended. For more information, please visit www.ritzcarlton.com/sanjuan or dial (787)-253-1700 Ext. 4214. Pricing is subject to applicable service charge and sales tax. Offerings, times and availability are subject to change. Credit card required at time of booking.