Once the calendar turns to fall, the ambience and feel of The Grand Summit Hotel hits its stride. From the moment you walk into the hotel lobby, you know you have entered a piece of history complete with wood beamed vaulted ceilings, and a large stone fireplace at its center.

When we think of the holidays, our memories take us to classic settings, and The Grand Summit Hotel captures the look and feel of the good old days at a time of year very important to a lot of Americans.

For the second time in as many years, the venerable hotel is opening its banquet space for the classic American holiday historically hosted in the HAT Tavern and before it The Hunt Club Restaurant. The Easter and Mother’s Day holidays have long been a staple for the lavish buffet Chef Charles Burke and his team produce in the hotel’s classic Grand Ballroom. For just the second time since 1994, the buffet will return to the hotel’s main floor with all the trimmings the culinary team has built a reputation on.

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“Our customers have been telling us that they wanted us to host a similar holiday buffet to those we do for Easter and Mother’s Day” says Assistant General Manager Jimmy Thornton. “The hotel shows beautifully this time of year, and there is no better time to be in the leafy suburbs of Summit.”

The 2017 menu will not disappoint and the menu currently visible on the hotel’s website includes the following:

DISPLAY OF ROASTED MARINATED VEGETABLES

INTERNATIONAL CHEESE AND ASSORTED SLICED FRESH FRUIT DISPLAY

HUMMUS DISPLAY

DISPLAY OF SMOKED SALMON, WHITEFISH SALAD, AND CAVIAR

ITALIAN ANTIPASTO DISPLAY

MIXED FIELD GREENS WITH ASSORTED DRESSINGS

CUCUMBER TOMATO COUSCOUS SALAD

BEETS, HARICOT VERTS, AND PISTACHIO SALAD

MEDITERRANEAN FARRO SHRIMP SALAD

CAMPANELLE AND SPINACH SALAD WITH ITALIAN SAUSAGE

GOURMET BREAD DISPLAY TO INCLUDE:

ASSORTED MUFFINS, SWEET BREADS, DINNER ROLLS,

AND HONEY BUTTER

CHILLED SEAFOOD DISPLAY WITH ICE SCULPTURE

OYSTERS, SHRIMP, AND CRAB CLAWS

WITH TOMATO HORSERADISH SAUCE AND SLICED LEMONS

CHEF ATTENDED PASTA AND CARVING STATIONS:

MEZZI RIGATONI WITH FRESH ROASTED TOMATO AND BASIL SAUCE,

ROAST TURKEY AND GRAVY, FRESH CRANBERRY SAUCE ALSO ORANGE MARMALADE AND MUSTARD GLAZED HAM

ROASTED LEG OF LAMB WITH GARLIC AU JUS

HUNGARIAN BEEF GOULASH WITH GNOCCHI

ROASTED CORNISH HEN WITH A CHESTNUT CHERRY REDUCTION

BROILED COD IN A LEMON BUTTER SAUCE TOPPED WITH CAPER HORSERADISH PANKO

GINGER AND BROWN SUGAR GLAZED CARROTS

APPLE ALMOND STUFFING, CANDIED SWEET POTATOES,

GREEN BEANS ALMONDINE, MASHED POTATOES

ASSORTED DESSERTS:

CHEESECAKE, PUMPKIN PIE, PECAN PIE, COBBLER, VANILLA ICE CREAM,  RICE PUDDING, RASPBERRY MOUSSE, AND ASSORTED CAKES AND PASTRIES, STRAWBERRY, RICE CRISPY TREAT, MARSHMALLOW, PRETZEL FONDUE, EGGNOG, AND HOT APPLE CIDER

CHILDREN’S MINI-BUFFET:

CHICKEN NUGGETS, HOT DOGS, MACARONI AND CHEESE, FRENCH FRIES, CORN, AND ONION RINGS

Seatings from 12 to 4 p.m.

Reservations are Required, Please Call 908-273-3000, ext. 168

Pricing:  $59.95 for Adults, $17.95 for Children Ages 3-12 Years of Age, Children under 3 Dine for Free

A 21% Service Fee and 6.875% NJ Sales Tax will automatically be added to the check.

Not to be outdone completely, he HAT Tavern will be open for business as usual. The HAT will see its normal all day and evening business hours with a host of Thanksgiving-themed offerings. “We will appeal to the guest that wants to go out for the holiday without the formal trappings of a traditional Thanksgiving holiday,” says HAT General Manager Walter Curtis. Once the Tavern became among the area’s most popular casual dining spaces, the look and feel took on a more informal vibe. “We will cater to the crowd that wants to take in the game and enjoy a craft beer with great food,” adds Curtis.

And don’t forget about Thanksgiving Eve. The 'unofficial biggest party night of the year' has made 'The HAT' the place to be and be seen when meeting up with friends and relatives in town for the holidays. Need a room for family or friends over the holidays? Book it now at the hotel as it is one of the busiest weeks of the year at the area’s historic hotel.