Page 23 - Jackpot Magazine Tunica ~ October, 2025

Gold Strike announces new menu for fall —
Drafts Bar & Grill scores with new selections
TUNICA — Gold Strike Casino Resort has unveiled a refreshed menu at Drafts Bar & Grill, blending casual American favorites with Southern flair across several inviting menu sections.
In The Tipoff section, diners can savor shareable starters. Notable examples include nachos topped with red, white and blue tortilla chips smothered in cheese sauce, chipotle creamed corn, queso fresco,
jalapeño peppers, fresh pico de gallo, green onions and salsa. Other great selections among the many include the Firecracker Shrimp deep- fried with sweet and spicy chili glaze; Texas cheese fries topped with cheddar cheese, bacon bits, jalapeños and drizzled with sour cream; and an onion ring tower.
garlic aioli and fries; and a turkey burger with 7 oz. turkey patty, applewood smoked bacon, sliced avocado and baby arugula and cranberry mayo. Wings offer a customizable experience in six-piece, 12-piece or 24-piece sizes, your choice of sauce, celery and carrot sticks, bleu cheese or ranch dressing, with flavors like garlic parmesan, sweet teriyaki, Korean BBQ, sweet red chili, Buffalo, Louisiana hot, lemon pepper, hot
lemon pepper and honey garlic. Sides provide versatile accompaniments such as crinkle cut fries, onion rings, coleslaw of the day, vegetable of the day, baked potato, side salad, loaded baked potato, baked beans, side salad, chipotle creamed corn, mac & cheese, tater tots and chili & cheese.
Elevating to The Main Event, entrees deliver satisfying plates like grilled chicken breast served with
Shifting to On the Green,
available in small or large
portions, the lineup includes
a Caesar salad; a steak salad with
grilled tenderloin steak, crisp romaine, cheddar and Monterey Jack cheese, egg, pickled red onion and crispy fried onion straws; and The Very Berry Pecan Salad with strawberry, blueberry, crisp romaine and candied pecans served with raspberry vinaigrette.
Soups round out lighter options with loaded potato soup; soup of the day and soup combos pairing your choice of half sandwich with your choice of soup or half salad.
Sandwiches highlight hearty
handheld classics such as grilled catfish
po’boy; grilled chicken avocado ranch sandwich; grilled shrimp po’boy with grilled seasoned shrimp; a BLT sandwich; and Southern fried chicken sandwich with buttermilk-marinated crispy fried chicken breast, mayonnaise, lettuce and tomato on a butter-grilled bun.
For Burgers, all come with fries and emphasize fresh, never- frozen patties seasoned with house-blend spices, including the MVP burger seared to perfection, served with lettuce, tomato, pickle and onion; bacon cheeseburger with bacon, tomato, lettuce, sautéed onions and American cheese; grilled classic patty melt served on grilled rye bread with beef patty, grilled onions and cheddar cheese; barbecue rye bacon burger with applewood smoked bacon, cheddar cheese, barbecue sauce,
Firecracker Shrimp
baked potato and steamed vegetables of the day; grilled salmon filet served with rice and steamed vegetables of the day; grilled ribeye steak served with baked potato and steamed vegetables of the day; Cajun pasta with Cajun cream sauce, peppers, onions, andouille, tomatoes, served with garlic cheese bread; chicken fettuccine with creamy fettuccine with grilled chicken and Parmesan cheese; Mississippi catfish platter with farm- raised Mississippi catfish, fried golden brown or blackened, fries and slaw; fish and chips with tender, moist beer- battered cod fillets, french fries, tartar sauce and remoulade sauce; chicken and waffles with chicken and waffles served with peach and jalapeño jam; smothered hamburger steak with 8 oz. beef patty grilled, smothered with onions and peppers, served with baked vegetables of the day; smoked baby back ribs half rack or whole rack, ribs served wet or dry with baked beans and coleslaw; chicken-fried chicken with crispy breaded chicken smothered in gravy, baked potato and vegetable of the day; and a chicken tenders basket with
chicken tenders with honey mustard dressing and fries. Capping off the meal in The End Zone, indulgent desserts include bread pudding with warm butterscotch sauce; mile high cake; strawberry cheesecake; peach cobbler; and
chocolate chip cookie sundae.
THE SOUTH’S LARGEST GUIDE TO GAMING & FUN • www.jackpotmagazine.com October 2025 • JACKPOT! MAGAZINE 23