Dining - Fine Dining - Chicago Steakhouse
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Reservations are recommended.
Call 662-357-1225 for table reservations.

Seared Scallops
Sweet Potato Hash, Cipollini Onions and Lemon Beurre Blanc
Chilled Seafood Platter
Lobster, King Crab, Oysters, Gulf Shrimp & Mussels with Champagne Mignonette, Cocktail & Rémoulade Sauces
Assorted Seasonal Oysters
Served with Remoulade and Cocktail Sauce
Chicago Style
Creamed Spinach with Gruyere Cheese
Shrimp Cocktail
Jumbo Shrimp over Summer Vegetable Relish with Spicy Cocktail Sauce
MS Delta Grind Grits & Shrimp
Mississippi White Chedddar Grits & Cajun Marinated Shrimp, finished w/ BBQ Butter
Crab Cake
Jumbo Lump Crab on a Corn Maque Choux with Lemon Beurre Blanc & a Seared Prawn
Lobster & Fried Green Tomato Stack
Fried Green Tomatoes with Lobster & Sauce Choron
Short Rib Raviolo
Braised Kobe Short Rib, Julienne Carrots, Cipollini Onions finished with Rosemary Bordelaise Sauce
Escargot
Escargot sauteed in toasted Garlic, Wild Mushrooms with a soft herb Black Truffle butter and Puff Pastry
Ahi Tuna Tartare
Prepared Tableside by Your Server
Fine Cheeses & Charcuterie Plate
Chef's Selection of Fine Cheeses, served with Wild Boar and Rabbit Sausage, Cornichons & Fresh Fruit
Beef Carpaccio
Shaved Certified Angus Beef, Fried Capers, Red Onion, Whole Grain Mustard, Lemon Vinaigrette & Grilled Crostini
Trio Soup
Sample trio of Lobster Bisque, French Onion and Soup de Jour
Onion Soup Gratinée
Lobster Bisque
Cognac, Heavy Cream, Cilantro Oil & Maine Lobster
Soup Du Jour
The Chef's Daily Creation
Chopped Salad
Trio of Lettuce hand tossed with Tomato, Cucumber, Bacon, Kalamatta Olives, Chives & Bleu Cheese
Tomato & Mozzarella Salad
Beef Steak & yellow Tomatoes layered with Fresh Mozzarella & Red Onions, Aged Balsamic, EVO & a Basil Pesto
Grilled or Traditional Caesar Salad
Your Choice with Traditional Caesar Dressing & Shaved Parmesan
Spinach Salad
Baby Spinach with Quail Eggs, Candied Pecans, Crumbled Blue Cheese, Shaved Red Onion & Warm Bacon Dressing
Chicago Blues
Tender Leaves, Grape Tomatoes, English Cucumber, Spun Carrot, Roaring 40 Blue Cheese & a Shallot Vinaigrette
The Wedge
Crisp Iceberg Lettuce with Grape tomatoes, English Cucumber, Apple Bacon Lardons, & Turned Carrots
Grilled Filet Mignon, Eight or Twelve Ounces
New York Strip 14 Ounces
Bone in Ribeye Steak 24 Ounces
Grilled Porterhouse 24 Ounces
32oz Tomahawk Ribeye
Colorado Lamb Rack
Fresh Herb Risotto, Tomato Timbale & Pomegranate Demi
Herb Incrusted Veal Chop
Grilled Herb Incrusted Veal Chop with Roasted Crab Gratin Spinach stuffed Roma Tomato
Glazed Double Cut Kurobuta Pork Chop
A Center Cut Pork Chop glazed with Brown Sugar and Bourbon over Granny Smith Apples
Any Turf can Surf with Crab Legs or Lobster
Moroccan Duck
Moroccan spiced Maple Leaf Duck with a Butternut Squash Puree, Cranberry Chutney and Mint Oil
Chicken Portobello
12oz Organic Chicken topped with Sauteed Portabella Mushrooms, Bell Peppers, Asparagus, and Provolone Cheese
Chicago Kobe Style Burger
Maui Onions, Beef Steak Tomato, Applewood Smoked Bacon & Black Diamond Cheddar on a Brioche Bun
Seafood FraDiavolo
Jumbo Shrimp, Scallops, Mussels tossed Mildly Spiced Tomato Sauce
Chilean Sea Bass
Pan Seared Chilean Seabass with Celery Root Puree, finished with a Lemon Coriander Sauce
Oven Roasted Salmon
With a Herb Crust over Spinach Spaetzle, finished with Cabernet Butter Sauce
Lobster Tempura
10-12oz Tail lightly fried with Tempura Batter served with Spicy Asian Dipping Sauce
King Crab Legs
1 1/2lbs Steamed or Broiled, Alaskan King Crab Legs
Large Lobster Tail
Steamed or Broiled w/ Drawn Butter
Twice Baked Potato
Yukon Mashed Potato
Baked Potato
Steak Fries/Truffle
Baked Sweet Potato
Au Gratin Potato
Macaroni and Cheese
Creamed Spinach
Broccoli
Wild Mushrooms
Asparagus
Sautéed Maui Onions
Cauliflower Au Gratin
Haircot Verts
Roasted Corn & Crab
Smoked Cheddar & Bacon
White Cheddar
Béarnaise
Chambord Demi & Kona Pepper Crust
Lobster Oscar
Sautéed Crab & Shrimp
Sautéed Foie Gras
Items are subject to change due to seasonality or chef’s preference.


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