Thanksgiving Brunch and Dinner Buffet

Join us at the Old Mill Toronto for an unforgettable Thanksgiving celebration. Our Thanksgiving Brunch and Dinner Buffet will delight your taste buds with a mouthwatering all-you-can-eat feast featuring classic turkey, savoury sides, delectable desserts and many more. Experience the warmth of the holiday season in the historic ambiance of Old Mill Toronto. Reserve your table today for the best Thanksgiving Buffet in Toronto, where family traditions and culinary excellence come together.

Saturday October 7th – Monday October 9th 2023

 

Saturday October 7, 2023

This is a 2 hour experience! Seating locations are not guaranteed.

Brunch: 10:30am to 1:30pm (Buffet to close at 3:00pm)
Tea: 3:00pm and 3:15pm
Dinner Buffet: 6:00pm to 8:00pm (Buffet to close at 9:30pm)

Brunch and Dinner Buffet Pricing for
Saturday October 7, 2023:
Adult | $60.00
Children 4-11 | $25.00
Children 3 or younger | free

Saturday Thanksgiving Buffet!Book Now!


Sunday October 8, 2023

This is a 2 hour Experience! Seating locations are not guaranteed.

Brunch: 10:30am to 1:30pm (Buffet to close at 3:00pm)
Tea: Not Available
Dinner Buffet: 6:00pm to 8:00pm (Buffet to close at 9:30pm)

Sunday Thanksgiving Buffet!Book Now!


Monday October 9, 2023

This is a 2 hour Experience! Seating locations are not guaranteed.

Brunch: 10:30am to 1:30pm (Buffet to close at 3:00pm)
Tea: Not Available
Dinner Buffet: 6:00pm to 8:00pm (Buffet to close at 9:30pm)

Brunch and Dinner Buffet Pricing for
Sunday October 8 and Monday October 9, 2023:
Adult | $75.00
Children 4-11 | $30.00
Children 3 or younger | free

Thanksgiving Afternoon Tea

Thursday October 5, Friday October 6 and Saturday October 7, 2023:
Adult | $55.00
Children 4-12 | $35.00

Thanksgiving Tea!Book Now!

 

Thank you for choosing us!

Note: Seating locations within the building are not guaranteed. We will be seating in the Main Dining Room, Mill Room, Victoria Room and/or Brûlée Rooms. This is a 2 hour experience.

Thanksgiving Buffet Menu – Saturday October 7th Only

  • Savoury Kabocha Squash Soup
  • Charcuterie Board – Salami, Proscuitto and Capicola
  • Domestic Cheese Presentation – Cheddar, Brie, Oka, Goat Cheese and Blue Cheese
  • An Array of Fresh Fruits and Berries
  • Sesame Teriyaki Glazed Green Shell Mussels
  • Smoked Cajun Mackerel with Sour Cream
  • Smoked Salmon with Dill Cream Cheese
  • Crudité and Vegan Dips
  • Cinnamon and Nutmeg Roasted Butternut Squash and Cranberry Salad
  • Greek Salad with Feta Cheese
  • Cracked Wheat Salad
  • Creamy Rotini Pasta Salad with with Spanish Onion and Carrots
  • Quinoa, Kalamata Olives and Cucumber Salad
  • Chickpea Salad with Cherry Tomatoes and Spring Onion
  • Marinated Olives
  • Shrimp Cocktail – Lemon Wedges and Cocktail Sauce
  • Lime and Chili Squid
  • Baby Seafood Salad with Fennel and Orange Segments Citrus Dressing
  • Nicoise Salad,  Tuna, Potatoes, Tomatoes, Green Beans toss with Mayonnaise
  • And More

Hot Food Brunch

  • Scrambled Eggs
  • Pork Bacon/Breakfast Sausage
  • Eggs Benedict
  • Maple Roasted Sweet Potato
  • Yukon Mashed Potato with Chives
  • Roasted Root Vegetable
  • Hearty Vegetable Stew
  • Mushroom Ravioli in Slow Simmered Tomato Sauce
  • Chicken with Cremini Mushroom Marsala
  • Seared Rack of Lamb with a Red wine Reduction
  • Pork Tenderloin with Apple and Raisin Sauce
  • Poached Salmon in Lobster Cream
  • Roasted Turkey Thighs and Savoury Bread Stuffing

Carving

  • Roasted Prime Rib
  • Spiral Ham
  • Roasted Turkey Breast
  • Carving Sauces: Red Wine Reduction Cranberry Sauce, Turkey Gravy

Dinner

  • Maple Roasted Sweet Potato
  • Yukon Mashed Potato with Chives
  • Roasted Root Vegetable
  • Brussel Sprout Casserole
  • Mushroom Ravioli in Slow Simmered Tomato Sauce
  • Hearty Vegetable Stew
  • Chicken with Cremini Mushroom Marsala
  • Beef Bourguignon
  • Pork Tenderloin with Apple and Raisin Sauce
  • Poached Salmon in Lobster Cream
  • Roasted Turkey Thighs and Savoury Bread Stuffing

Carving

  • Roasted Prime Rib
  • Roasted Leg of Lamb
  • Roasted Turkey Breast
  • Carving Sauces: Red Wine Reduction Cranberry Sauce, Turkey Gravy

Desserts

  • Chocolate Fountain
  • Diced Melon, Strawberry, Rice Krispy and Marshmallow
  • Belgium Waffles and Maple Syrup

Thanksgiving Buffet Menu – Sunday October 8th & Monday October 9th Only

  • Savoury Kabocha Squash Soup
  • Charcuterie Board – Salami, Prosciutto, Capicola and Kolbasa
  • Domestic Cheese Presentation- Cheddar, Brie, Oka, Goat Cheese and Blue Cheese
  • An Array of Fresh Fruits and Berries
  • Freshly Shucked Oysters –Shaved Horseradish, Lemon Wedges, Hot Sauce and Mignonette Sauce
  • Sesame Teriyaki Glazed Green Shell Mussels
  • Smoked Cajun Mackerel with Sour Cream
  • Smoked Salmon with Dill Cream Cheese
  • Crudité and Vegan Dips (Vegan, GF)
  • Cinnamon and Nutmeg Roasted Butternut Squash and Cranberry Salad (Vegan, GF)
  • Greek Salad with Feta Cheese (GF)
  • Cracked Wheat Salad (Vegan)
  • Creamy Rotini Pasta Salad with Spanish Onion and Carrots (Vegan)
  • Quinoa, Kalamata Olives and Cucumber Salad (Vegan)
  • Chickpea Salad with Cherry Tomatoes and Spring Onion (Vegan, GF)
  • Marinated Olives (Vegan, GF)
  • Jumbo Shrimp Cocktail – Lemon Wedges and Cocktail Sauce (GF)
  • Lime and Chili Squid (GF)
  • Baby Seafood Salad with Fennel and Orange Segments Citrus Dressing (GF)
  • Nicoise Salad,  Tuna, Potatoes, Tomatoes, Green Beans toss with Mayonnaise(GF)
  • And More

Hot Food Brunch

  • Scrambled Eggs
  • Pork Bacon/Breakfast Sausage
  • Eggs Benedict
  • Maple Roasted Sweet Potato
  • Yukon Mashed Potato with Chives
  • Roasted Root Vegetable
  • Hearty Vegetable Stew (Vegan)
  • Mushroom Ravioli in Slow Simmered Tomato Sauce
  • Chicken with Cremini Mushroom Marsala
  • Seared Rack of Lamb with a Red wine Reduction (GF)
  • Pork Tenderloin with Apple and Raisin Sauce (GF)
  • White Wine Poached Salmon in Lobster Cream
  • Roasted Turkey Thighs and Savoury Bread Stuffing

Carving

  • Roasted Prime Rib
  • Spiral Ham
  • Roasted Turkey Breast
  • Carving Sauces: Red Wine Reduction Cranberry Sauce, Turkey Gravy

Dinner

  • Maple Roasted Sweet Potato
  • Yukon Mashed Potato with Chives
  • Roasted Root Vegetable
  • Brussel Sprout Casserole
  • Mushroom Ravioli in Slow Simmered Tomato Sauce
  • Hearty Vegetable Stew (Vegan, GF)
  • Chicken with Cremini Mushroom Marsala
  • Beef Bourguignon (GF)
  • Pork Tenderloin with Apple and Raisin Sauce (GF)
  • Poached Salmon in Lobster Cream
  • Roasted Turkey Thighs and Savoury Bread Stuffing

Carving

  • Roasted Prime Rib
  • Roasted Leg of Lamb
  • Roasted Turkey Breast
  • Carving Sauces: Red Wine Reduction Cranberry Sauce, Turkey Gravy

Desserts

  • Chocolate Fountain
  • Diced Melon, Strawberry, Rice Krispy and Marshmallow
  • Belgium Waffles and Maple Syrup

Prices/Taxes: Prices Exclude Tax and Service Charge. All prices are subject to change during peak seasons and holidays.
Gratuity Policy re Groups/Parties: Groups/parties of 10 or more persons, a 15% gratuity will apply. Only one bill will be presented to groups/parties of 10 or more.
Reservation Policy: A credit card is required to secure all reservations.
Cancellation Policy: If a reservation is cancelled 48 hours in advance no cancellation fee will be charged. If a reservation is cancelled within 48 hours each guest will be charged $10.
Allergy Statement:  While we will do our best to accommodate your needs, please note our menu may contain or come into contact with wheat/gluten, milk, eggs, peanuts, tree nuts, fish, shellfish and soy. Old Mill Toronto Hospitality Inc. is not a nut free facility.
Gift Cards: Old Mill Toronto will not accept Gift Cards for payment on the following days: Good Friday; Easter Sunday; Christmas Day; Christmas Eve; Mothers Day; Fathers Day; Valentines Day, Thanksgiving Sunday; New Years Eve; and New Years day.