PORTLAND HARBOR HOTEL RESTAURANT EVE’S AT THE
GARDEN TO HOST THANKSGIVING DINNER
 PORTLAND, Maine – Buttermilk mashed potatoes, pearl onions and peas, sweet potatoes with candied walnuts and sage – and of course herb roasted turkey with fresh cranberry sauce, traditional gravy and cornbread stuffing – will all take center stage at Portland Harbor Hotel’s restaurant, Eve’s at the Garden. The newly renovated hotel lobby and restaurant will host a Thanksgiving Dinner with all the traditional dishes, in addition to some that are sure to become family favorites like garlic studded leg of lamb with apple-mint chutney, Vermont cheddar and Shipyard Ale soup, baked stuffed haddock, lobster cream, fresh herbs, and balsamic braised short ribs with oven baked cheese polenta. Desserts include a French apple tart and Sacher torte and lemon mousse in a lemon cup with fresh berries.
Thanksgiving Dinner will be served from noon to 7 p.m. on Thanksgiving Day, Thursday, November 27. Reservations are required and can be made by calling (207) 775-9090. The dinner is $39 for adults and $20 for children under 12.
About Eve’s at the Garden:
Eve’s is open seven days a week for breakfast, lunch and dinner. During the warmer months meals are also served in the Hotel’s courtyard. For more information about the Portland Harbor Hotel or to make a reservation for the hotel or Eve’s at the Garden, please visit www.portlandharborhotel.com or call (207) 775-9090, toll-free (888) 798-9090.
About the Portland Harbor Hotel:
Located at 468 Fore Street in the heart of the Old Port, the Portland Harbor Hotel recently received the AAA Four Diamond Award for the fifth consecutive year, and remains Portland’s only Four Diamond Hotel. The hotel recently underwent a renovation of its four-star restaurant, Eve’s at the Garden. A new mahogany bar, curved banquettes and comfortable chairs with a view of the hotel terrace compliment the new menu. The hotel is also expanding to include luxury guest suites, complete with double sided fireplaces and a stylish, modern appearance. In addition, the Hotel will have a new and expanded conference room with state-of-the-art audio and visual technology. The hotel’s guest rooms and suites offer views of Portland and the inviting hotel garden. On-site services include complimentary wireless high speed Internet access throughout the Hotel, valet parking, complimentary Lincoln Towncar service, certified concierge services, 24-hour room service, nightly turndown service, meeting rooms and banquet facilities. For more information, visit www.portlandharborhotel.com .
Thanksgiving 2008 at Portland Harbor Hotel
Carving Station
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Herb roasted turkey with fresh cranberry sauce, traditional gravy and cornbread stuffing
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Garlic studded leg of lamb with apple-mint chutney
Buffet
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Vermont cheddar and Shipyard Ale soup
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Classic Caesar salad with three cheeses
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Baby spinach, red onion and strawberries with honey-balsamic vinaigrette
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Baked stuffed haddock, lobster cream, fresh herbs
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Balsamic braised short ribs, oven baked cheese polenta
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Ginger brined chicken with cider soaked raisins and leeks
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Three cheese tortellini, roasted vegetable marinara sauce, grana cheese
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Buttermilk mashed potatoes
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Pearl onions and peas
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Sweet potatoes with candied walnuts and sage
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Honey-cumin glazed carrots
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Brussel sprouts with applewood bacon
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Rice and mushroom pilaf
Desserts
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French apple tart
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Sacher torte: rich almond-chocolate cake, apricot filling, ganache
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Local, organic squash pie
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Lemon mousse served in a lemon cup with fresh berries
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Platter of assorted dessert bars
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