Savor a Family-Style Thanksgiving at Andaz Scottsdale Resort & Bungalows

Executive Chef Sammy DeMarco, known throughout the industry as Chef Sammy D., built the menu around the shared table. Dinner opens with family-style Bread, Spreads & Cheese, featuring Parker rolls, walnut boule and cornbread with rosemary-marinated feta, honey-whipped goat cheese, ‘nduja, sour cherry spread and whipped sea salt butter. A Chicory Harvest Salad with dates, grapes, candied walnuts, manchego and apple cider vinaigrette follows.

 
Guests then choose a main: Traditional Roasted Turkey with gravy, Slow Roasted Prime Ribwith horseradish cream and au jus (add winter truffle butter, +$8), Pan Seared Salmon with Arizona citrus butter, a vegan Roasted Cauliflower Steak with maple glaze and muhammara, or Soft Poached Lobster Pappardelle with beurre monté, burrata, Calabrian chili and citrus breadcrumb (+$12).

Sides come to the table to share, including Brioche Stuffing with roasted root vegetables, Whipped Sweet Potatoes with maple and bourbon, French Beans with melted shallots and toasted almonds, Cranberry Relish with cinnamon and ginger and Homestyle Mashed Potatoes. Executive Pastry Chef Berenice Morales closes the meal with a choice of Pumpkin Pie with spice crème and praline pepitas or Apple Pie with chantilly and cinnamon crumble.

Dinner is $95 per adult, plus tax and service. A children’s menu ($40 for ages 12 and under) includes fruit salad, sliced turkey, mac and cheese and the same choice of pie.

 
Fall cocktails, wine and Champagne are available à la carte. Reservations are available through SevenRooms.

It’s an easy fit for locals who’d rather spend the holiday on the 23-acre property than in their own kitchen, and for travelers staying in the resort’s midcentury bungalows.