Eating Out for Thanksgiving? Get on Those Reservations NOW

Richard’s: Now at the Inn at 500 Capitol in Boise, they are offering a prix fixe menu ($45 per person) from 3 to 8 p.m. It includes a choice of:

• butternut squash soup
• green salad

followed by a choice of:

• roast turkey
• cannelloni
• grilled ribeye steak
• sockeye salmon
• a vegan dish — served with Thanksgiving side dishes

For the third course

• pumpkin cheesecake
• apple pie a la mode
• pecan pie
• or a decadent chocolate dessert.

Owyhee Tavern Steak & Sea: 1109 Main St., is doing a special three-course dinner ($40 per person) from noon to 8 p.m.

First course:

• a choice of smoked salmon corn chowder
• butternut squash soup
• garden salad
• or a Caesar wedge salad

Main-course choices:

• Angus prime rib
• broiled salmon with saffron-tomato vinaigrette
• and a Thanksgiving plate packed with herb-rubbed roast turkey breast, turkey leg confit, cornbread stuffing, oven-blistered Brussels sprouts, tangy cranberry sauce, mashed Yukon Gold spuds and gravy.

Finish off with:

• a trip through the dessert buffet, which will have various holiday pies, cherry-chocolate soufflé, vanilla-rum mousse and more.

MAKE RESERVATIONS HERE

Chandlers at Hotel 43, 981 W. Grove St.in Boise is also offering you a prix fixe menu ($49 per person) from 1 to 9 p.m.

Start the three-course menu with your choice of:

• wild mushroom soup
• roasted butternut squash soup
• roasted beet salad
• Waldorf salad
• wedge salad
• or Caesar salad.

Entrée choices:

• lamb chops with apple-mint chutney
• pan-seared sea bass
• slow-roasted prime rib
• petite filet mignon
• a vegetarian platter
• or roast turkey with tarragon-pine nut stuffing, roasted root veggies, orange-cranberry relish, mashed potatoes and gravy.

For dessert:

• pumpkin pie topped with Chantilly cream
• or warm apple cobbler with cinnamon ice cream.

MAKE RESERVATIONS HERE

Emilio’s at The Grove Hotel, 245 S. Capitol Blvd. in Boise will have a five-course prix fixe dinner menu ($38 adults, $34 seniors, $16 kids 12 and under) from 11 a.m. to 5 p.m.

First course:

• creamy vegetable crudité with Roquefort dip

followed by: roasted butternut squash bisque.

Third course:

• Caesar salad
• a gussied-up wedge salad
• or one with Brussels sprouts, kale, cabbage, pumpkin seeds, cranberries and lemon vinaigrette.

Entrées include:

• a choice of grilled mahi mahi and prawns
• slow-roasted prime rib with Yorkshire pudding
• candied roast pork loin with Madeira gravy
• or roast turkey with natural gravy, whipped potatoes, sage stuffing, candied yams and clementine-cranberry preserves.

Dessert option:

• white chocolate-pumpkin cheesecake
• or chocolate-pecan turtle cake.

MAKE RESERVATIONS HERE