Page 19 - Jackpot Magazine South ~ October, 2024

of traditional dishes, including carved Cajun turkey breast, smoked brisket and seafood-stuffed salmon, plus holiday desserts, featuring house-made pecan pie. Available on Thanksgiving from 11 a.m. to 10 p.m., this special includes crab legs ($47.99) or can be enjoyed without crab ($25.49). Both prices are with players club card. The buffet is located on the second floor.
And in The Den, on the ninth floor, a traditional Thanksgiving dinner with all the trimmings will be served from 11 a.m. to 11 p.m. The special three-course meal features roasted turkey, baked apple and cranberry stuffing, sweet potatoes with streusel topping, bacon-wrapped asparagus and a choice of Kentucky bourbon pecan pie or sweet potato maple cheesecake ($30).
Holiday cocktails will be featured in blu, the lounge adjacent to The Den.
Or, get a Thanksgiving meal to take home with the Holiday 2 Go offer. Enjoy a hearty meal including one entrée served with rolls and cranberry sauce plus the choice of one side, vegetable and dessert — enough for 10 to 12 people.Selectfromroastedturkeybreast or glazed ham ($175) or smoked beef brisket ($225).
Seasonal favorite side dishes include mashed potatoes with gravy, cornbread dressing, candied yams, creamed corn, green bean casserole and more. Pecan pie, sweet potato pie and German chocolate cake are dessert choices. Get an additional side, vegetable or dessert for $15 each.
Preorder is available at the buffet through Nov. 22.
Beau Rivage
Enjoy a Thanksgiving feast and leave the cooking and the clean-up to MGM Resorts International’s Beau Rivage this year. Several restaurants at the Biloxi resort are hosting holiday meals this year on Thanksgiving Day.
Bring the family to BR Prime for
a holiday feast. Enjoy Joyce Farms Heritage turkey breast roulade with oyster dressing, turkey confit, sweet potato pommes Anna with homemade bourbon marshmallow, truffle haricots verts casserole, duck fat-whipped Yukon Gold potatoes, and homemade cranberry relish ($72). There is also roasted butternut squash soup ($15). Finish the meal with a hazelnut brown butter tart, caramelized pears, and buttermilk ice cream ($12). In addition to the Thanksgiving Day features, the full menu will be available.
Thanksgiving Day hours are 4:30 to 10 p.m. Reservations required.
The Thanksgiving menu at Coraline’s, Beau Rivage’s newest restaurant, includes Cajun-fried Joyce Farms turkey, seafood cornbread stuffing, mashed potatoes, roasted root vegetables, sweet potato souffle and giblet gravy ($46). Add a cranberry-apple mixed green salad or roasted butternut squash soup ($12) to the meal. Coraline’s will be open from 4:30 to 10 p.m.
From 11 a.m. to 11 p.m. on Thanksgiving Day, guests at Salt & Ivy can enjoy a holiday platter ($32) featuring slow-roasted turkey, garlic whipped potatoes, roasted Brussels sprouts, sweet potato casserole, cornbread dressing,
giblet gravy and classic cranberry sauce. The dessert selection includes sticky toffee pudding, vanilla bean Chantilly cream and flaky sea salt ($12). The
Thanksgiving meal at Salt & Ivy.
Thanksgiving special is also available from 11 a.m. to 11 p.m. through Express Delivery.
BetMGM Book Bar & Grill has fans covered for all the games, including those on Thanksgiving Day. From 11 a.m. to 10 p.m. BetMGM offers a platter ($32) that includes bourbon and brown sugar- glazed turkey with a choice of sides, including pimento mac and cheese, French onion and bacon green beans, whipped mashed potatoes with gravy, leek and jalapeño cornbread dressing, and candied pecan and marshmallow sweet potato casserole.
The Buffet presents a special holiday menu featuring such favorites as slow- roasted turkey, herb-crusted prime rib, cornbread dressing, roasted pork loin stuffed with oyster dressing, Coca-Cola glazed ham, sweet potato casserole, sweet corn souffle, green bean casserole, roasted Brussels sprouts, assorted fall salads, and desserts.
See Thanksgiving Feasts, Page 20
THE SOUTH’S LARGEST GUIDE TO GAMING & FUN • www.jackpotmagazine.com November 2024 • JACKPOT! MAGAZINE 19