Thanksgiving Day Dining Guide 2022 

lbeauchamp
9 Nov 2022

This year American Thanksgiving falls on Thursday 24 November 2022, and in the Cayman Islands several restaurants are offering traditional Thanksgiving meals to celebrate the holiday. If you are ready for a Thanksgiving feast, we have the details.  

Here’s what’s on offer for Thanksgiving 2022. 

Thanksgiving 2022 Menus 

THE BRASSERIE (Cricket Square) 

The Brasserie is offering a three course meal on Thanksgiving Day from 5pm to 10pm for CI $58 per person.   

Menu: 

First Course 

Caboose Roasted Mushroom Soup with rosemary mascarpone, Malabar spinach, spicy almonds 

Or 

Brasserie Honey Glazed Sweet Potato Salad with local mixed greens, long beans, ‘coco bluff’ coconut, pickled apples, walnuts, cranberry-bourbon vinaigrette 

Main Course 

All-Natural Turkey Roulade with Yukon potato mash, butternut squash & mushrooms stuffing, brussels sprouts, garden sorrel tartar, garden sage gravy 

Or 

‘Brasserie Catch’ with brown butter carrot puree, local turnips, spicy greens, garden dill gremolata 

Dessert 

Spiced Roasted Local Pumpkin Pie with pecan bourbon ice cream, and apple caramel 

To book your table at The Brasserie, email, reservations@brasseriecayman.com  

THE FALLS STEAKHOUSE (West Bay Road/Canal Point Drive)

A delicious traditional Thanksgiving feast awaits you at The Falls Steakhouse for CI$36.95 

Menu:  

Oven Baked Turkey with turkey gravy and homemade cranberry sauce 

Homemade stuffing, with garlic mashed potatoes and julienne of mixed vegetables 

and fresh pumpkin pie. And a complimentary drink.  

Email The Falls Steakhouse at info@thefallssteakhouse.com.  

LUCA  (West Bay Road)

Luca will host a Thanksgiving buffet for CI$37 plus 18% gratuities.  

Menu: 

Roast Turkey 

Honey Glazed Baked Ham 

Stuffing 

Gravy 

Cranberry Sauce 

Sweet Potato Mash 

Mashed Potatoes 

Roasted Root Vegetables 

Brussels Sprouts 

Pumpkin Pie 

To secure your spot at Luca this Thanksgiving Day, email them at reservations@luca.ky.  

UNION GRILL & BAR (Camana Bay)

Thanksgiving – it’s the most magical time of year. The team at Union Grill & Bar aim to create special moments with friends and/or family and offer the opportunity to indulge in some of the Island’s finest cuisine. The Thanksgiving gourmet menu features a feast of turkey, ham and all of the fixings. In addition to the celebratory prix fixe menu, there will be the best items from their regular menu, fine wines and exclusive Thanksgiving cocktails. Dine from 5-7pm or 7-9pm. Live jazz is on at 7pm. Call 345- 640-5660 to make a reservation.

GRAND OLD HOUSE (South Sound Road)

Enjoy a sumptuous Thanksgiving dinner while seated on the panoramic waterfront terrace at the Grand Old House. There’s nothing quite like! The menu will be available the week before Thanksgiving. You are guaranteed to be presented with a delicious feast, so book now to avoid disappointment. Call 345-949-9333.

THE WHARF (West Bay Road)

What could be better than fine dining on Thanksgiving evening with family and friends at The Wharf? Dine under the stars while overlooking the ocean. The Thanksgiving menu will be available the week before Thursday 24 November, so make a reservation now to avoid disappointment. Great food and fabulous wines are guaranteed! Call 345-949-2231.

VERANDA (Grand Cayman Marriott Beach Resort, West Bay Road)

Veranda restaurant at the Grand Cayman Marriott Beach Resort is offering a traditional buffet-style Thanksgiving feast overlooking the ocean. The selection of delicious foods available is extensive:

Selection of cold cut and cheeses plus sides

Tapas

Salads

Raw bar

Soup

Carving station which includes whole turkey, cranberry chutney, gravy and stuffing, and prime rib, rosemary jus and chimichurri

Buffet line

Dessert bar

Dinner will be served from 5.30pm til 9.30pm. The cost for adults is CI$75 and kids CI$40 plus 18% service charge. Call now to make your reservation 345-949-0088. 

Keep checking with Caymanrestaurants.com until 24 November for more news about Thanksgiving dinner menus.

By Chantel DaCosta and Lisa Beauchamp

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