Somerset

Join us for a memorable Thanksgiving experience! What a better way to celebrate Thanksgiving than with a festive dinner filled with your holiday favorites. Somerset curated a sumptuous dinner with live action stations entrees, which will be served with delicious starters and sides served buffet-style on Thanksgiving Day form 3pm-8pm. Prepaid reservations required. Dinner Buffet: Roasted Turkey Roasted Lamb Leg Quiche Station Holidays Sides: Truffled Mashed Potato Turkey Gravy Roasted Green Beans Cranberry Sauce Salad Bar Brioche Rolls Dessert Station: Seasonal Petit Fours Holiday Pies Cupcakes Macarons Canceling Thanksgiving reservations within three days of the event will result in a $50 per person cancelation fee. Please contact us directly for any updates or needed modifications to your reservation.

Join us for a special fall edition of the Viceroy Spirited Series, an evening celebrating the artistry, imagination, and craftsmanship that bring Viceroy Experiences to life. This season, the Spirited Series takes a wine-focused approach with an intimate four-course dinner, complemented by an amuse and house-made focaccia. Each savory course will be paired with a wine selected by Beverage Director Sayo “Chi” Anise to complement the flavors, textures, and inspiration of the dish. Throughout the evening, we’ll guide you through the stories, techniques, and flavors behind each pairing. From Champagne and expressive whites to a savory Rhône red, the experience moves through a range of regions and styles suited to the fall season, culminating in a specialty dessert cocktail created to accompany the final course. Expect an evening of thoughtful cuisine, wine, storytelling, and shared discovery—bringing together a range of influences through one carefully curated experience. Amuse: Tuna Tartare | Avocado, Soy ginger dressing, radish, caviar Pairing: Canard-Duchêne Brut Champagne 1st course: Lamb Kafta | Tzatziki Dressing, heirloom tomato, lemon, cilantro oil Pairing: Hourglass Sauvignon Blanc Bread: Focaccia | Herbed butter, black olive, dried tomato 2nd course: Spaghetti a la Chitarra | Saffron, lobster, yuzu cream, garlic chili crisp Pairing: Avancia Godello 3rd course: Ribeye | Labneh, charred heirloom carrot, bordelaise Pairing: Saint Cosme Crozes-Hermitage 4th course: Dubai Chocolate Cheesecake | Pistachio cream, kataifi, chocolate sauce Pairing: Brachetto-Cognac cocktail — Brachetto d'Acqui, Hennessy VSOP, red berry, cacao Reserve your seat for an intimate evening of craftsmanship, connection, and a world made by many.