From 12:30 p.m. to 8 p.m., the hotel restaurant downtown is offering a classic three-course menu ($79 per person) that comes with turkey, puree mousseline, traditional stuffing and Southern pecan pie.

Executive chef Keith Bombaugh, who led the restaurant’s reinvention after the departures of Frank Ruta and pasty chef Aggie Chin this summer, is offering a four-course tasting menu (11 a.m. to 5 p.m.) for $95 per person. Highlights include a smoked venison tartare, foie gras and duck confit ganache, and a turkey dinner — with a rare offering of seconds — that plates up turkey breast roulade, a confit thigh presse, clam stuffing, and cranberries. Pumpkin makes its way into a potted crème for dessert. See the full menu here.

The Thanksgiving special at the dressed-down tavern area includes thyme roasted turkey breast with mushroom sage stuffing, buttermilk mashed potatoes, cheesy broccoli, and cranberry sauce for $32. There’s also an apple crisp for dessert ($11). In the glitzy steakhouse section, there’s pan roasted Bell & Evans turkey breast, a Swiss chard and rock shrimp-stuffed leg, truffle whipped potatoes, butternut sage stuffing, and cranberry cara cara orange sauce for $40. An alternative entree is a bone-in ribeye dry-aged 65 days in-house that comes with steamed bone marrow and caramelized onion bread pudding ($75). For dessert, there is a brûlée with pecan crème sandies ($12).