The weather and holidays that arrive with winters in the U.S. inspire hoteliers to serve up dishes that warm their guests through the coldest months.
From banana bread French toast to latkes with champagne to beef Wellington, these dishes prepared for the season offer both new and traditional takes on favorite meals.
Below is a list of dishes that hotels across the U.S. are serving this winter. Click through the slideshow for photos of the dishes included.
The Rally Hotel
Dish: Banana Bread French Toast
Description: This dish is served with caramel sauce, chopped pecans and powdered sugar at the hotel's restaurant, The Original.
Dish: Smoked Salmon Toast
Description: The Original at the Rally Hotel serves smoked salmon with sourdough, cream cheese, cucumber, tomato, shaved onion, capers and eggs.
Sofitel New York
Dish: Latke and Champagne Pairing
Description: The hotel's restaurant, Gaby Brasserie, will serve this dish all December as a "delightful Hanukkah treat."
Ambassador Hotel Tulsa and Ambassador Hotel OKC
Dish: The Chalkboard Wellington
Description: The hotels' restaurants, the Chalkboard Tulsa and Chalkboard OKC, will serve this popular winter dish made with prime filet, bacon jam, mushroom duxelles, house gremolata and demi glaze. It comes with creamy orzo and grilled asparagus.
Hall Park Hotel
Dish: Wild Boar Tagliatelle
Description: This seasonal dish is made with wild boar and house-made tagliatelle and porcini mushroom ragù at the Palato Italian Kitchen and Lounge in the hotel.
Noun Hotel
Dish: Braised Short Rib
Description: The red wine-braised boneless short ribs are served served with roasted garlic mashed potatoes, crispy Brussels sprouts and port wine demi-glace as a seasonal dish at the hotel's Rally Kitchen + Bar.
Hotel Theodore
Dish: Pumpkin and Miso Soup
Description: The Rider Seattle serves this blend of ginger and brown butter, topped with a dollop of crème fraîche and crispy shiso croutons to create a rich and savory experience.
Costa d'Este Beach Resort & Spa
Dish: Espresso Rubbed Prime Cowboy Steak
Description: The Wave Kitchen & Bar serves this 28-oz., bone-in ribeye seasoned with a rich espresso rub that enhances its natural flavors, giving it a smoky, savory kick with a hint of deep, roasted sweetness.
Citizen Hotel, Autograph Collection
Dish: Red Wine Braised Short Rib
Description: The short rib prepared by the Grange Restaurant's executive chef, Dane Blom, is made with cipollini onions, chestnuts, horseradish creme fraiche, celeriac puree and bordelaise sauce.
Dish: S'more Pie
Description: The dessert is made with bourbon caramel, chocolate ganache, toasted marshmallow and rocky road ice cream.
Oneida Casino Hotel
Dish: Lamb Rack
Description: The Cedar & Sage Grill House with chef de cuisine Fabian Martinez serves a lamb rack grilled over charcoal in a Josper oven with garlic ancho chile butter, gremolata, 3 Sisters Succotash and ancho chile demi.
Moxy San Diego
Dish: Sleighin' it with Ham
Description: The honey-glazed ham is served with cranberry au jus, sweet au jus with orange rosemary and a side of tater tots
Dish: Merry Berry Waffle
Description: This dish of Belgium-style waffles is served with berries preserve and seasonal berries
Dish: Deck the board
Description: This cheese board comes with white parmesan, asiago, Colby jack, herb goat cheese and salami