Restaurants throughout the nation’s capital are giving diners plenty of reasons to give thanks this holiday season by offering a cornucopia of culinary offerings to make Thanksgiving 2015 memorable.  Some have stress-free “to go” options while others offer a chance to celebrate in style with great service and no dishes or leftovers to tackle.  From classic American to Italian and Indian fare in the mix, Thanksgiving takes on an international flare for the feasting.

In anticipation of the gluttonous feast of turkey and pie that awaits this Thanksgiving, the classic Belgian French bistro Et Voila!, located at 5120 MacArthur Boulevard, NW, 20016, will host its annual “Stretch Your Belly” party.  Guests will have the opportunity to stuff their faces with unlimited Blue Bay Mussels Diablo with lobster cream, tarragon and cherry tomatoes paired with Belgian Fries and Affligem Blonde Ale, or choose the Coq au Vin with trofie pasta paired withBelgian Fries and a glass of Côtes du Rhône for an affordable $29.95 per person (tax and gratuity not included).  This special offering will be available exclusively during dinner service from 5 p.m. to 10 p.m. on Wednesday, November 25^th.  For additional information please call (202) 237-2300 and visit www.etvoiladc.com.

Blue Duck Tavern at Park Hyatt Washington, located at 24 and M Streets, NW, 20037, will present farm-fresh options to tempt the palate.  Guests are invited to gather and celebrate as Chef de Cuisine Brad Deboy will artfully prepare holiday dishes that reflect the all-American spirit of the award winning Blue Duck Tavern with an array of tempting desserts to complete the experience.  On Thursday, November 26, Blue Duck Tavern will offer “brunch into dinner” service from 11:30 a.m. to 8:30 pm.  Guests opting for the Thanksgiving, three-course holiday meal will enjoy Blue Duck Tavern’s inviting ambience.  A bountiful selection of starters will be placed throughout the open-air kitchen for guests to help themselves to their first course.  Starters will include seasonal salads, breads, meats, and cheese to be followed by a choice of plated entrées and side dishes showcasing produce from regional farms.  Seasonal desserts, on display in the Pastry Pantry, will complete the Thanksgiving feast.  The holiday menu is priced at $110 per person for adults and $55 for children between six and 12 years of age.  Children under six years of age are complimentary.  Reservations can be made by calling +1 202 419 6755 or by visiting www.blueducktavern.com.

Those wishing to savor Blue Duck Tavern’s exceptional cuisine in their own home this Thanksgiving can call ahead and order their three-star feast to-go.  Orders must be placed by Thursday, November 12.  The star of the dinner for Blue Duck Tavern’s take-it-home Thanksgiving is a 10 to12 pound free-range roasted turkeyfrom the Earth and Eats family farm in Waynesboro, Pennsylvania.  The feast will also include two freshly baked breads and four traditional sides from the restaurant’s menu.  For the sweet finale, who can resist seasonal pies which are both included in the Thanksgiving package.  This all-American feast is designed to feed six to eight and is priced at $350, plus tax.

This year, Blue Duck Tavern is offering an additional add-on item for your Thanksgiving feast – a charcuterie and cheese board priced at $95 (tax not included).  This special offering includes a selection of domestic farmstead cheeses and charcuterie items, along with homemade mustard, seasonal preserves, spiced nuts, and crispy Lavash crackers; plated by Park Hyatt Washington’s very own Cheese Specialist Sophie Slesinger on a handcrafted wooden platter.  Orders must be placed by November 12, 2015 at 11 p.m., with pick-up available in the Pastry Pantry on November 25 from 11 a.m. to 7 p.m. or on November 26 from 10 a.m. to 4 p.m.  To place an order, one must visit https://www.giftrocker.com/BlueDuckThanksgiving and be sure to specify the date and time of pick-up.

Cleveland Park hot spot, Ardeo+Bardeo, located at 3111 Connecticut Ave., NW, 20008, will be featuring a sumptuous three-course menu crafted by newly appointed Executive Chef Jonathan Dearden featuring some of the finest flavors of the harvest.  Menu highlightsinclude Roasted Butternut Squash Soup with orange walnut chutney and pumpkin seed oil; Shrimp & Grits, Anson Mills grits, Andouille and fennel salad; Smoked Turkey Rillette with cranberry-fig compote, pickled radish and rustic bread; Sweet Potato Gnocchi with cauliflower, sun dried tomato pesto, arugula, and truffle pecorino; Roasted Turkey Breast with pear and polenta stuffing, smoked mushrooms, confit leg and giblet gravy; Grilled Atlantic Swordfish with forbidden black rice, pumpkin puree and garam masala yogurt, as well as Slow Roasted Berkshire Pork Osso Bucco with spaghetti squash, baby root vegetables and fall bean cassoulet.  The dessert menu will feature classics taken to delicious new heights.  Highlights include Pumpkin and Ginger Cheesecake with pumpkin seed granola and vanilla ice cream; Chocolate Cappuccino Bar with coffee-Kahlua mousse and cinnamon anglaise, and Fall Spiced Apple Tarte with balsamic fig compote, taleggio and mascarpone ice cream.  The Thanksgiving menu will be served on November 26th from 12 p.m. until 8 p.m. and is priced at $45 per person and $23 for children under 10 (tax and gratuity not included).  Ardeo+Bardeo will also feature an extensive list of wines by the glass for this delicious day of gathering.  For reservations or additional information please call (202) 244-6750 or visit http://ardeobardeo.com/.

Thanksgiving guests at The Bombay Club, located at 815 Connecticut Avenue, NW, 20006, will be delighted to find a variety of Thanksgiving Day specials in addition to the full a la carte menu.  Executive Chef Nilesh Singhvi is preparing festive specials for the occasion including the Achari Turkey Tikka marinated with yogurt, garlic, pickled spices grilled in a tandoor oven and served with cranberry chutney, Brussels sprouts foogath, and sweet potato bharta for $20.50.  For dessert, The Bombay Club is serving a PumpkinBrûléewith hazelnut tart & cranberry semifreddo for$9.  The Thanksgiving menu is offered from 12 p.m. to 3 p.m. and for dinner from 5 p.m. to 9:30 p.m.  The Bombay Club offers valet parking for $8.  For reservations or additional information please call (202) 659-3727 or visithttp://www.bombayclubdc.com/.

Just across the street at sister restaurant, The Oval Room, located at 800 Connecticut Avenue, NW, 20006, newly appointed Executive Chef John Melfi is preparing a three-course holiday menu offered from 12 p.m. to 8 p.m., priced at $55 per person, excluding gratuity and tax.  Serving up flavors of the season in an innovative fashion, Chef Melfi will feature a menu that includes Foie Gras “Crème Brulée” with chestnut, sage, maple, puffed rice and plum jam; Fairytale Pumpkin Squash Panna Cotta with braised chestnuts, cranberry emulsion and crispy sage; Yellowfin Tuna Crudo with crispy sweet potato, blackberry, cornbread croutons and maple emulsion, as well asBlack Pepper Cavatelli with crispy bacon, cranberries, chestnuts, thyme and Winter truffle.  Main courses include Red Bourbon Turkey with oyster stuffing, Brussels sprouts, cranberry chutney and giblet gravy; Duck Breast with cornbread pudding, heirloom carrots, snow peas, pepitas and cider gastrique; Pan Seared Scallops with parsnip purée, wild watercress, Asian pear and preserved lemon vinaigrette, as well as Acquerello Risotto with toasted alba hazelnuts, compressed apples, dried cherries and Pecorino. To complete the meal, dessert options include Pumpkin Cranberry Bread Pudding with pepitas, brown butter gelato and a cranberry emulsion; Fallen Chocolate “Soufflé” with raspberry meringues and coffee panna cotta, and theHoneycrisp Apple Tart with cinnamon gelato, feuilletine tuile and rum caramel.  Valet parking is available at The Oval Room for $8.  For reservations, please call (202) 463-8700 or visit http://www.ovalroom.com/.

The newly renovated power dining spot, 701 Restaurant, located at 701 Pennsylvania Ave., NW, 20004, will be dishing up a classic Thanksgiving feast with a three-course, prix fixe holiday menu available from 11 a.m. to 9 p.m. on Thanksgiving Day.  This special meal is priced at $49 per person, and $24.50 for children 12 and under, excluding tax and gratuity.  Executive Chef Benjamin Lambert will be preparing a variety of starters such as Roasted Beet Salad with caramelized labneh, pecans and pomegranate vinaigrette; Jonah Crab with kuri squash, cashews and grapefruit;Squash soup with ricotta, pumpkinseed oil and nasturtium ice cream, as well as Holiday Meatballs with fregula, almond, cranberry and gravy.  For the main course guests can opt for the Turkey Duo with sweet potato puree, stuffing, cranberry jam and gravy; Grilled Pork Loin with plum jam, potato polenta and piperade; Roasted Salmon with butternut squash puree, trumpet mushroom and blueberry kosho, or the Cauliflower Shawarma with sesame hummus, yogurt and lavash.  For the perfect ending, there is Chocolate Crémeux withmango whipped cream and fresh berries; Pumpkin Piewith cranberry sauce and cinnamon ice cream; Pecan Pie with marshmallow, sweet potato ganache and maple syrup,and Crème Brûlée with raspberries, praline cake and raspberry sorbet.  Creating the perfect ambience, 701’s live jazz duo of piano and bass will be performing during Thanksgiving service.  Valet parking is available for $8.  For more information and reservations please call (202) 393-0701 or visit http://www.701restaurant.com/.

1789 Restaurant, located in the historic Federal townhouse at 1226 36th Street, NW, 20007, will showcase a classic three-course Thanksgiving dinner in addition to its seasonal a la carte menu on Thursday, November 26th.  Executive Chef Samuel Kim’s three-course menu, priced at $55 per person (tax and gratuity not included), begins with a choice ofRoasted Beet Salad with rainbow beets, endive, candied walnuts, goat cheese, Meyer lemon confit and sherry vinaigrette or Butternut Squash Soup with pomegranate beurre noisette, rye croutons and fried sage. Traditional Turkey with roasted breast, confit leg, sausage-sage stuffing, pomme purée, cranberry sauce, mélange roasted vegetables and pan dripping gravy is the featured main course.  Restaurant-goers can complete their meal with a selection of desserts prepared by Pastry Chef Lauren Petri. Highlights of Chef Kim’s seasonal a la carte menu include farm fresh dishes such as D’anjou Pear Salad with frisée, radicchio, bacon lardons, candied Fresno peppers, feta and Kalamata olive vinaigrette; Fried Oysters with celeriac puree, champagne-crème fraîche foam and hackleback caviar;Bucatini Cacio e Pepe with shallots, mignonette pepper, Parmesan, coddled egg and white truffles; Nantucket BayScallop Crudo with apple soubise, French breakfast radishes, Meyer lemons, pickled fennel and celery hearts; Maple Glazed Ham with braised collard greens, vanilla turnip puree, roasted pineapple, turnips and Cognac-cherry pork jus;Rack of Lamb with spiced yogurt, eggplant caviar, rainbow Swiss chard, baby carrots and natural lamb jus; Scottish Salmon with spinach, fennel soubise and roasted fennel; as well as 35-Day Dry Aged New York Strip, a 12oz portion with bone marrow grits, horseradish cream, shallot and cipollini onion confit, new potatoes and Bordelaise.  1789 Restaurant will be open from 12 p.m. to 9 p.m. on Thursday, November 26^th.  Dishes are priced from $14 to $47.  For reservations, please call (202) 965-1789. For more information visit: www.1789Restaurant.com.

Macon Bistro & Larder, the French and Southern-inspired bistro in Chevy Chase, located at 5520 Connecticut Ave., NW, 20015, will offer traditional fixings for purchase out of the Larder this Thanksgiving.  Macon Bistro’s culinary team, led by Executive Chef Daniel Singhofen and Chef De Cuisine Jenna Pool, will prepare classic side dishes to spice up any Thanksgiving feast.  Sides include: Stuffing; Cranberry Sauce; Casserole; Mac & Cheese; Collard Greens, and Sweet Potato or Buttermilk Biscuits, available in servings of four, eight or twelve.  Dinner packages are priced at $100 for four servings of all six side dishes, $150 for eight servings, and $200 for twelve servings.  Additionally, Pastry Chef Jameela Hassa has prepared two nine-inch pies that will be available for purchase: Sweet Potato and Apple-Brandied Raisin Pies, priced at $45 each.  Food orders can be made daily through November 20^th and all pick-ups will be scheduled for November 24^th-25^th from 12 Noon to 5 p.m.  For more information, please call (202) 248-7807, or visitwww.maconbistro.com.

In Old Town, Alexandria, The Majestic Cafe, located at 911 King Street, 22314, is offering up delicious specials which will be available in addition to their regular a la carte menu this Thanksgiving.  The menu at The Majestic, prepared by Corporate Executive Chef Graham Duncan and Executive Chef Lisa Marie Frantz, features classic dishes with a Southern twist, with a big emphasis on what’s local and in season.  Specials that will be available this holiday include Whiskey Barrel Smoked Fields of Athenry Farm Tom Turkey with cranberry and roasted chestnut bread pudding; Pan Braised Escarole with fried garlic and Virginia wildflower honey; Papa Weaver’s Maple Brined Berkshire Pork Chop with sweet potato puree and braised savoy cabbage with Virginia ham and green apples; Farro & Toasted Almond Pilaf with baked kabocha squash casserole and Brussels sprout leaves with cream and hard cider.  For dessert, guests can opt for theCinnamon Red Hot Apple Cobbler with local apples, cinnamon Red Hots and whipped crème fraîche.  Specials are priced from $22 to $27 each.  The Majestic will be serving from 2 p.m. to 9 p.m. on Thursday, November 26^th.  For more information please call (703) 837 – 9117 or visit www.majesticcafe.net.

nopa Kitchen + Bar, Ashok Bajaj’s American brasserie located at 800 F Street, NW, 20004, is offering a few festive specials in addition to its a la carte menu this Thanksgiving.  Prepared by Executive Chef Matt Kuhn, standouts includeRoasted Heritage Turkey Breast Roulade with grain mustard potato puree, farro & oyster mushroom stuffing and cranberry-sausage jus; Beef Coulotte Steak “Frites” with red vein-spinach, crispy fingerlings and horseradish-red wine crème fraiche;Grilled Moulard Duck Breast with tatsoi, brown butter squash puree, crackling crumble and roasted fig jus, as well asGrilled Roseda Farms NY Strip withwinter truffle-celery root puree, compressed caviar, sunny quail egg, rainbow chard and lobster jus.  To complete the meal on a sweet note, seasonal dessert offerings includeMaple-Cider Doughnuts with candied Benton’s bacon and house-made honey crisp apple sauce; Pumpkin Mousse Napoleon with gingersnap cookie and tiger stripe fig brûlée, as well as Rosemary Scented Apple Streusel with cider caramel sauce and bourbon-cinnamon ice cream.  The Thanksgiving menu will be available from 11 p.m. to 9 p.m. on Thursday, November 26^th.  For reservations or more information, please call (202) 347-4667 or visit the website http://nopadc.com/.

Met Bethesda, located at 7101 Democracy Blvd., Bethesda, MD, 20817, on the mezzanine level of Westfield Montgomery, is offering two festive specials in addition to its a la carte menu this Thanksgiving.  Prepared by Chef de CuisineAndrew Kern, the Salt Crusted Red Snapper with herb scented roasted baby potatoes and broccolini, serves two people and is priced at $35.  For the perfect pairing, guests can enjoy a Limoncello Pomegranate Prosecco priced at $14.  The Met will be serving these holiday specials during lunch and dinner service from 11:30 AM to 10 PM on November 13^th-14^th and 20^th-21^st, as well as December 11^th-12^th and 18^th-19^th.  For reservations or additional information, please call (301) 767-1900 or visit www.metbethesdamd.com. 

 Rasika West End, located at 1190 New Hampshire Avenue, NW, 20037, is offering a special Thanksgiving dish in addition to the a la carte menu.  Prepared by Group Executive Chef Vikram Sunderam, guests can enjoy the flavorfulTurkey Kofta Biryani, spiced turkey dumpling cooked in a sealed pot with aromatic basmati rice, flavored with stone flower and star anise, and served with butternut squash kootu, broccoli poriyal and cranberry raita. The featured turkey entrée is priced at $20, excluding tax and gratuity.  The complete a la carte menu is also available on Thanksgiving Day.  Rasika West End will be open for lunch from 11:30 a.m. to 2:30 p.m. and for dinner from 5 p.m. to 10 p.m.  Valet parking is available exclusively during dinner service for $8.  For reservations or additional information please call (202) 466-2500 or visit www.RasikaRestaurant.com.

At its sister four-star restaurant, Rasika Penn Quarter, located at 633 D Street, NW, 20004, is offering an exotic Thanksgiving addition to its a la carte menu.  Prepared by Group Executive Chef Vikram Sunderam, guests can enjoy the flavorful Turkey Mussalam, charbroiled turkey breast simmered in a sauce made of cashew nuts, saffron, screw pine essence and cranberry purée, served with smoked butternut squash, broccoli amchor and saffron rice.  The special turkey dish is priced at $20, excluding gratuity and tax.  The complete a la carte menu is also available on Thanksgiving Day.  Rasika Penn Quarter will be open for lunch from 11:30 a.m. to 2:30 p.m. and for dinner from 5 p.m. to 10 p.m.  Valet parking is available exclusively during dinner service for $8.  For reservations or additional information please call (202) 637-1222 or visit http://www.rasikarestaurant.com/.

Bibiana Osteria-Enoteca, located at 1100 New York Ave, NW, 20005, (entrance on 12^th and H Streets side) will be offering an authentic Italian twist on Thanksgiving.  The prix fixe menu is priced at $50 per person, excluding gratuity and tax, and will be served from 1 p.m. to 8:30 p.m. on Thanksgiving Day.  Executive Chef Jake Addeo’s tempting starters include Frico, traditional Friulian Montasio cheese crisp with roasted sweet dumpling squash, prosciutto cotto and arugula; Carpaccio, big eye tuna with crab roe aioli, preserved lemon, chives and olio primo; Pinzimonio, local seasonal farm vegetables with fennel cream, lemon emulsion and herb salad, as well as Ostriche, crispy Well Fleet oysters withcreamed spinach and black truffle aioli.  Entrées include Tocchino alla Porchetta, roasted herb and spice stuffed turkey with fennel pollen mustard and Italian plum jam; Panzott, butternut squash filled ravioli with roasted chestnut brown butter and crumbled Brutti Ma Buoni, as well asSpigola, pan roasted rockfish with baccala mantecato, salt roasted sweet potatoes and crispy kale.Tempting dessert options include Zucca, ginger cake with Hubbard squash mousse, candied ginger and milk gelato; Torta, red delicious apple tarte tatin with candied walnuts and a cider reduction, or the Budino,robiolina custard with mocha syrup, amaretti cookie and zabaglione gelato.  Valet parking is available for $8.  For reservations or more information call (202) 216-9550 or visit http://www.bibianadc.com/.

Situated in the newly developed Southwest Waterfront, Station 4, located at 1101 4th Street, SW, 20024, will be offering a special four-course, prix fixe menu this Thanksgiving.  The prix fixe menu is priced at $40 per person, excluding gratuity and tax and will be served from 2 p.m. to 11 p.m. on Thursday, November 26th.  Executive Chef Orlando Amaro’s tempting menu starts with an amuse of Pork Belly with pickled cucumber, red sorrel and yuzu vinaigrette, followed by a choice of starters such as Beet Salad with goat cheese, pistachios, frisee and cumin vinaigrette; Cream of Butternut Squash Soup with truffle essence and micro chive; Crab Tartar with avocado, cucumber, lemon aioli, chive oil and wasabi foam.  Main courses include Lobster Ravioli, homemade ravioli with tomato butter and dill; Beef Tenderloin, seared Angus beef with bone marrow sauce, potatoes au gratin and asparagus, as well as Butternut Squash Risotto, farro risotto with Pecorino cheese and Brussels sprouts.  For dessert, guests can enjoy tempting treats such as Double Dark Chocolate Ganache Tart with black currant puree and French vanilla ice cream; White Chocolate Bread Puddingwith salted caramel gelato, or Homemade Gelato Trio (Chef’s Choice).  For reservations, or additional information call(202) 488-0987 or visit www.station4dc.com.

Lupo Verde, located in the bustling 14^th Street corridor at 1401 T Street, NW, 20009, is offering a few festive specials in addition to its a la carte menu this Thanksgiving. Prepared by Chef de Cuisine Domenico Apollaro, the menu at Lupo Verde showcases authentic, rustic, Italian fare with standouts such as Zuppa di Castagne, chestnut soup with onion puree, squash chips and raisin walnut croutons; Tortellini al Tacchino, house-made tortellini stuffed with turkey ragù and buffalo ricotta in smoked bacon consommè, and Tacchino Inaspettato with turkey stuffed with seasonal vegetables, pork sausage, and pears, baked beneath cabbage.  Thanksgiving specials range in price from $12 to $26.  For a sweet finish guests can take pleasure in Torta di Melee Gelato alla Zucca, cinnamon and brandy apple pie served with butternut squash gelato, priced at $12.  The Thanksgiving menu is offered from 11 a.m. to 11 p.m. on Thursday, November 26th.  For reservations, or additional information call (202) 827-4752 or visit www.lupoverdedc.com.

Located across Lafayette Square from the White House at 800 16th Street, NW, 20006, the historic Hay-Adams offers guests Washington’s most prestigious address with views overlooking the White House, Lafayette Square and St. John’s Church, the “Church of the Presidents.”   On Thursday, November 26, the Top of the Hay will offer a holiday buffet with two seatings available at 11 a.m. and 1:30 p.m.  Guests can anticipate contemporary American cuisine prepared by Executive Chef Peter Schaffrath and Senior Executive Sous Chef Jaime Montes de Oca, in addition to attentive service in a stately, elegant setting. Menu standouts include Carved Free Range Heritage Whole Turkey with fresh sage and celery stuffing, sautéed Brussels sprouts with caramelized onions and bacon, sweet potatoes and golden Yukon mashed potatoes rosemary gravy, and pear and cranberry chutney; Pan Seared Potato Gnocchi with fall vegetables; Vitello Tonnato, seared veal tenderloin and tuna with lemon and caper sauce; Compressed Watermelon Salad with tomatoes and yellow beets; Waldorf Salad, iceberg wedges with granny smith, red delicious apples, walnuts and Waldorf dressing,as well as Portobello Mushroom Raviolis with porcini sauce.  For dessert guests can enjoy a vast selection of sweet treats created by Pastry Chef Josh Short.  Highlights include the Persimmon White Chocolate Bread Pudding; Apple Sour Cream Crumble Pie; Spiced Cranberry Poached Pears; Butterscotch Pecan Cake; “Sugar Pie” Pumpkin Squares, as well as Maple, Pumpkin, and Vanilla Bean Crème Brûlée.  Additionally diners will receive complimentary house Champagne or house wine with their meal.  The Hay Adams’ Thanksgiving feast is priced at $110 per adult and $55 for children 12 and under.  For reservations, or additional information call (202) 638-6600 or visitwww.hayadams.com.

Legal Sea Foods is urging dinners to take a step back in time to the first Thanksgiving, when people were said to have dined on shellfish and fish.  The restaurant will offer its full menu for traditionalists as well as a Turkey Dinner with sausage stuffing, mashed potatoes, butternut squash and cranberry sauce that is priced at $21.95 per person (excluding tax and gratuity) and $7.95 for children 12 and under.  The Thanksgiving menu, in addition to Legal’s fresh signature seafood menu, is available at three Legal Sea Foods locations in the Washington area.  The hours on Thursday, November 26 are the following: 12 p.m. to 9 p.m. at 704 7th Street NW, Washington, DC, (202) 347-0007; 12 p.m. to 8 p.m. at Tyson’s Galleria in McLean, VA (703) 827-8900; 8 a.m. to 8 p.m. at Reagan National Airport in Arlington, VA (571) 551-5988.  For a complete list of locations please visit: http://www.legalseafoods.com/.