Contactless Pickup for Thanksgiving

Incline Village, Nevada – Hyatt Regency Lake Tahoe Resort, Spa and Casino, the only full-service waterfront in North Lake Tahoe, announces Thanksgiving meals to-go. The pre-made meal will feed up to six people and will feature an assortment of holiday-inspired dishes created by the resort’s culinary team and a bottle of sparkling wine.

“This year, locals can leave the cooking to our talented culinary team with Thanksgiving meals to-go,” said Alan Kubler, executive chef at Hyatt Regency Lake Tahoe Resort, Spa and Casino “The meals provide a gourmet holiday dining experience that can be enjoyed in the comforts of your own home. We will also provide limited in-restaurant dining for a socially-distanced holiday experience.”

Each to-go meal will include a 16- to 18-pound lemon and thyme-roasted turkey. It will also include family-size servings of creamy butternut squash bisque, roasted garlic and buttermilk mashed potatoes, a yam dauphinoise with marshmallow and maple custard, green bean casserole, and a chestnut, green apple and sage stuffing. House-made gravy, and orange and cranberry sauces will be included. The meal will also include items created by the resort’s pastry team including fresh-made corn bread, chocolate chip pecan pie, and pumpkin pie with vanilla beach Chantilly, as well as one bottle of sparkling wine.

The Thanksgiving dinner to-go is $560 which includes tax and gratuity. A larger 20- to 22-pound turkey option is available for $615 plus tax. The meal can be purchased by visiting When placing their order, guests will select their preferred meal pickup time, between 1 p.m. and 5 p.m. on Thanksgiving Day. When they arrive at the property, guests will pull their car up to the resort’s front drive where a colleague will place the meal in their trunk or preferred passenger seat.

In-restaurant dining

In-restaurant dining will be available with limited capacity to ensure social distancing. The restaurant will feature a pre-fixe menu with sommelier-picked wine selections. Menu items include a harvest salad of baby kale, roasted turkey breast served with several side dishes including candied garnet yam gratin, haricots verts and mushroom casserole, and a chestnut, apple and sage stuffing. Dessert will include the diner’s choice of pumpkin pie crème brûlée or a pecan pie cheesecake. Guests can also opt for a vegetarian menu featuring a roasted mushroom wellington with cauliflower duxelles entrée. Reservations for in-restaurant dining are required and can be made by visiting