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Thanksgiving at J. Gilbert's: Dine-In Reservations or Thanksgiving Carryout Kits


If you’d like to spend more time with your family this Thanksgiving, let J. Gilbert’s prepare your Thanksgiving spread this year. 

Choose from a dine-in 3-course turkey dinner or pick up a pre-cooked Thanksgiving Kit that includes all of the fixings, including reheating instructions. 

Thanksgiving Family Style Carryout Kit -- $175, serves 4-6 

Choice of: House Salad | Caesar Salad | Maryland Crab Bisque | Butternut Squash Soup 

Roasted Turkey 

Cornbread & Sausage Stuffing, Mashed Potatoes, Turkey Gravy

Green Beans with Pecans and Shallot Jam, Cranberry Orange Relish, Candied Sweet Potatoes 

Bread & Butter, Pumpkin Pie

Thanksgiving Kits are now available for pre-order by calling the restaurant, while supplies last as availability is limited. Pick up available Wednesday, November 25 during regular business hours or between 8 – 11 a.m. on Thanksgiving Day. Cannot be combined with any other offer or discount. Please, no substitutions. Cancellations of Thanksgiving Kits must be made before close of business on Monday, November 23 to receive a full refund. Any cancellations after this date will be charged in full. 

For guests who choose to dine-in, the restaurant is accepting reservations for their 3-course plated turkey dinner that will be available from 11 a.m. – 8 p.m. on Thanksgiving Day. The regular prix fixe and dinner menus will also be available on Thanksgiving. Reservations are strongly recommended. 

Dine-In 3 Course Thanksgiving Dinner

Adults $42 | Children (12 & Under) $21 

FIRST COURSE Choice of: House Salad | Caesar Salad | Maryland Crab Bisque | Butternut Squash Soup 

SECOND COURSE Roasted Turkey | Cornbread & Sausage Stuffing | Mashed Potatoes | Gravy | Candied Sweet Potatoes | Green Beans with Pecans | Cranberry Sauce 

THIRD COURSE Choice of: Pumpkin Pie | Crème Brulee | Chocolate Velvet Cake | Berries & Cream 

We wish everyone a safe and healthy holiday season!


Media Contact : Amy Freshwater, 972.400.1238,
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