This Thanksgiving Day, gather with family and friends for an unforgettable holiday brunch buffet at the Pyramid Restaurant in Fairmont Dallas in the acclaimed Arts District. Indulge in a lavish culinary experience featuring chef-crafted classics from roasted turkey and rich seasonal sides to elegant carving stations and decadent desserts.

With exceptional service, festive décor, live music, and a menu that embraces the very best of the season, it’s the perfect way to give thanks to and celebrate the ones you love, effortlessly. Create cherished memories and make Fairmont Dallas a part of your family’s Thanksgiving tradition.

Seating times are 11 AM, 11:30 AM, 1 PM, and 1:30 PM. Adults are $89 per guest. Children ages 6–12 are $45, while children 5 and under are Free.

Reservations are strongly recommended. To book your spots, please visit Eventbrite at https://www.eventbrite.com/e/1825861323369 

The Pyramid Restaurant is located in the Fairmont Dallas at 1717 N Akard St.

THANKGIVING BRUNCH BUFFET

Thursday, November 27, 2025

The Prelude: Hors d'Oeuvres

• Veal Terrine, delicately layered with herbs and fine spices.

• Mousse de Volaille en Pot. Silky chicken mousse with artisan crostini.

• Prosciutto-wrapped Figs, finished with aged Pedro Ximénez reduction.

• Wild Mushroom Tartlets, with Parmesan crème, trout roe, and chive blossom.

• Chickpea Butter, with Ras el Hanout, cucumber ribbons, and crisp lavash. (Vegan)

From the Sea: A Celebration of Coastal Elegance

• Ice Globe Display. Lobster salad and chilled prawns presented on crystal ice.

• Beef Tartare. Hand-cut tenderloin with capers, chimichurri, and lavash crisps.

• Whole Poached Salmon. Lemon-dill crème, watercress, and citrus garnish.

The Garden Table: Harvest Soups & Seasonal Greens

• Roasted Beet Salad, with citrus, whipped goat cheese, mint, pistachio, and honeycomb.

• Endive Salad, with sourdough granola, pecorino, toasted walnuts, Spanish anchovies, and Chardonnay vinaigrette.

• Arugula & Poached Pears, with Roquefort, candied pecans, and Banyuls vinegar reduction.

• Winter Kale Salad, with pomegranate, pepitas, Asian pear, marinated tofu, and apple cider vinaigrette. (Vegan)

• Classic Caesar, with crisp romaine, parmesan, and herb focaccia croutons.

• Pumpkin Soup en croûte. Velvety spiced pumpkin bisque baked under golden pastry.

• Mushroom Bisque, with sherry reduction and wild herbs. (Vegan)

The Feast: Carving & Seasonal Accompaniments

• Black Truffle Roasted Turkey, with sauce périgueux and traditional pan gravy.

• Skuna Bay Salmon Wellington, with mushroom duxelles, crêpe, arrowleaf spinach, and golden puff pastry.

• Herb-Crusted Prime Rib, served with fresh horseradish and Bordelaise sauce.

• Pan-Roasted Caraflex Cabbage, with celeriac purée, saffron, Honeycrisp apple, and toasted pecans. (Vegan)

• Traditional Thanksgiving Stuffing. Brioche, herbs, and roasted vegetables.

• Sweet Potato Casserole, topped with meringue and toasted pecans.

• Green Bean Casserole, with wild mushrooms and crispy shallots.

• Cranberry Relish, with orange zest and winter spice.

• Black Truffle Mashed Potatoes, made with Yukon gold potatoes and truffle essence.

• Roasted Brussels Sprouts, with double-smoked bacon and Banyuls vinegar reduction.

• Heirloom Carrots, with an agrodolce glaze and crushed pistachios.

The Finale: Patisserie & Sweet Indulgence

• Classic Pumpkin Pie, topped with whipped cream and spiced crumble.

• Southern Pecan Pie, topped with bourbon caramel and toasted nuts.

• Sticky Toffee Pudding, topped with butterscotch sauce and vanilla chantilly.

• Rustic Apple Pie, topped with brown sugar crumble and cinnamon glaze.

• Assorted Petite Pastries. Chef’s seasonal selection.