Venetian:

The Venetian and Palazzo celebrate Thanksgiving with a holiday feast in the Palazzo waterfall atrium gardens. Guests will sit side-by-side at two 30-foot picnic-style benches surrounded by holiday decor featuring autumn leaves, bales of hay, cornucopia and traditional crops of American landscape. Executive Chef Olivier Dubreuil will prepare a family-style meal featuring wines including I'M, chardonnay by Isabel Mondavi, Sonoma County 2010, Siduri, pinot noir and Santa Lucia Highlands "SLH" California 2010. Menu choices include ginger butternut squash soup with spicy pecan cream; fresh tomato and corn soup with garlic and basil croutons; a pear, arugula and pancetta salad; whole roasted Vermont turkey with sausage sage dressing; seared sea bass filet with shitake mushrooms and baby corn; sweet potato souffle; fennel au gratin with pecorino and lemon; Yukon gold puree with rosemary butter; stuffed onions; and buttermilk biscuits. For dessert, enjoy pumpkin cheesecake with marshmallow sour cream, caramel pumpkin pie, blueberry crumble pie, warm apple cobbler, cherry tartlets and profiteroles. General admission tickets are $100, children 12 and under are $50, and VIP admission tickets are $120, which includes a pre-party at Laguna Champagne Bar from 3 to 4 p.m. with complimentary selected cocktails. Call 702-414-9000 for reservations.

Grand Lux Cafe at the Venetian and Palazzo offers guests a special menu starting off with a choice of corn chowder or carrot ginger soup, a house green salad, roasted turkey breast, sausage stuffing with gravy, and traditional sides like mashed Yukon potatoes, sweet potatoes, fresh corn, green beans and cranberry sauce. Dessert selections include dulce de leche pumpkin pie and pumpkin cheesecake. Call 702-414-3888 for reservations at the Venetian location and 702-733-7411 for reservations at the Palazzo location.

Delmonico Steakhouse kicks of its Thanksgiving menu with appetizers including roasted pumpkin bisque with shaved local apples and spiced pumpkin seeds, a house salad with cured duck pastrami, baby arugula and port wine poached pears. The entree is a traditional turkey dinner with roasted all-natural turkey with cornbread stuffing, smothered green beans, herb gravy and cranberry sauce or pork belly porchetta with warm Brussels sprout salad, cabernet sauvignon vinaigrette and tiny root vegetables. Finish off the meal with pumpkin cheesecake with glazed huckleberries and candied ginger. Call 702-414-1992 for reservations.

At Pinot Brasserie, start your Thanksgiving meal with a first course of a choice of pumpkin veloute with toasted pepitas and cumin oil, lobster bisque with lobster medallion, caviar and creme fraiche, house-smoked turkey salad with celery green, shaved apple and champagne vinaigrette. The second course is a selection of grilled quail with arugula fig salad, butternut risotto with shaved truffle and crispy ham or seared scallops with glazed carrots. The main-course selections include rosemary-brined turkey breast with cornbread stuffing, sweet potato and rosemary turkey jus, crispy skin Atlantic salmon with pearl pasta, oven-roasted tomato and almond pistou or grilled top sirloin steak with Brussels sprouts and grape red wine sauce. Desserts include a warm apple tarte tatin, croissant chocolate pudding with wild turkey sauce and pumpkin-baked Alaska. This menu is $55 for three courses, $65 for four courses and $15.95 for children. Call 702-414-8888 for reservations.

At Postrio, begin your holiday meal with a puree of pumpkin soup with crisp sage, cardamom creme fraiche or mixed organic baby lettuces with toasted pumpkin seeds, honey-cinnamon vinaigrette and Humboldt fog cheese. The main course is a roasted free-range turkey breast with herb dressing, roasted baby vegetables, sweet potato puree, cranberry compote and herb gravy. For dessert, enjoy a pumpkin cheesecake napoleon with gingerbread crust and citrus-cranberry compote. This menu is $41 per person, or the turkey dinner portion a la carte for $29. Call 702-796-1110 for reservations.

Start your Thanksgiving dinner at Zeffirino the Italian way with a cold station featuring assorted Italian cured meats, fresh fruit, assorted grilled vegetables, fruit salad, tomato and mozzarella, tuna terrine, prosciutto and melon, shrimp salad, assorted cold roast meats, baked salmon, mix salad, turkey salad with apples and walnuts, smoked salmon and assorted Italian cheeses. The hot station will feature cheese ravioli in a tomato pink sauce, Paffutelli Zeffirino, pan-seared chicken breast with white wine and capers, mashed potatoes, roasted sweet potatoes, sauteed corn and sweet peas, apples and chestnut stuffing and sauteed salmon filet with white wine and lemon sauce. The carving station features roast turkey with gravy, roast beef tenderloin with mushroom sauce and roasted ham with gravy. Dessert options include assorted cakes, apple pie, assorted mini pastries, pumpkin pie and traditional pudding. This menu is $39.95 per person or $19.95 for children under 12 and is served from noon until 10 p.m. Call 702-414-3500 for reservations.

Palazzo:

Dal Toro Ristorante kicks off its special menu with zuppa di zucca, a butternut squash soup with potatoes, onions, garlic and sage, topped with homemade croutons and extra virgin olive oil. Next up is an insalata con melograno, mixed baby greens with tomato, enoki mushrooms and pomegranate tossed in balsamic vinaigrette. The pasta course features fettuccine with freshwater prawns, clams, garlic and chili flakes in a white wine sauce. The main course is a choice of oven-roasted turkey breast with stuffing, mashed potatoes and cranberry sauce or fresh blue nose filet sauteed with tomatoes, capers, potatoes and wild mushrooms. Dessert is a classic pumpkin pie. All dishes are priced a la carte. Call 702-437-9800 for reservations.

First Food and Bar begins its holiday menu with roasted pumpkin corn bisque followed by a choice of roasted beet salad with frisee, goat cheese and horseradish orange, an autumn salad with endive, bleu cheese and balsamic or a roasted garlic Caesar with butternut squash ravioli croutons. The main course is a pilgrim dinner served family style featuring turkey with giblet gravy, mashed potatoes, whipped sweet potatoes, green been almondine, cranberry sauce and First's signature stuffing or the alternatives of prime rib or roasted salmon. Dessert is a pie bar featuring pumpkin, apple and pecan pies, plus chocolate chip cookies and whipped cream Anglaise. This menu is $39 per person and is served at 1, 3, 5, 7 and 9 p.m. Children under 5 and shorter than Chef Sammy D are complimentary. Children 12 and under are $19.50. Leftover Thanksgiving sandwiches are available after 9 p.m. Call 702-607-3478 for reservations.

Morels French Steakhouse & Bistro kicks things off with a first course of roasted butternut squash soup with rosemary, parmesan flan and glazed chestnut. For the entree, guests can enjoy roasted free-range turkey with chorizo and brioche stuffing, glazed autumn root vegetables, Yukon gold mashed potatoes, giblet gravy and cranberry compote. Dessert is a spiced pumpkin tart with cinnamon ice cream and sweet cream. This menu is $49. Call 702-607-6333 for reservations.

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