Page 20 - Jackpot Magazine South ~ August, 2024

CASINO DINING GUIDE
Mignon’s at Palace Casino, from Page 19
Mignon’s are made in-house, helping to make all the dishes fresh and flavorful.
Mignon’s features USDA Prime steaks, and for one of our entrées we ordered the 1855 Black Angus strip steak, medium rare. The 14-ounce steak was perfectly cooked and seasoned just right. We later learned the seasoning secret: salt and pepper. Maybe it was the charred crust on the steak that helped give it a delicious taste or perhaps it was the care from the kitchen team; either way, this was definitely one of the best steaks we’ve had in a long time.
Other choices include the filet mignon,
New York strip, Delmonico ribeye and bone-in ribeye. The are several also add-ons: sautéed shrimp, fried oysters, Bearnaise sauce, cowboy bacon butter and Point Reyes blue cheese butter, to name a few. But, in our case, we skipped the add-ons to get the true steak experience.
Double-cut pork chops
with a bourbon-molasses glaze
and the spicy shrimp rigatoni
are specialties at Mignon’s,
along with pork shank osso
bucco. Seafood dishes include crab legs, the catch of the day and the cold-water
lobster duo. There is also the flounder filet, the second entrée we thoroughly relished.
The mild flavor of the lightly sautéed flounder, served atop orzo with shrimp, crab and artichokes, was enhanced with a beurre blanc butter sauce and capers. Featuring a lovely presentation, this fish dish was another of the many fine choices we had that night.
Sharable sides at Mignon’s are also plentiful with such selections as grilled asparagus, lobster mac and cheese, house steak fries and caramelized Brussels sprouts in a carrot-vinegar glaze. We had the loaded jumbo baked potato (yes, it was definitely jumbo) and the creamed spinach.
Dessert at Mignon’s includes house-made banana ice cream with a bruléed banana.
(Above) Mignon’s updated look. (Left) Restaurant manager Basil Minton and sous chef Dallas Willis.
No meal at Mignon’s would be complete without a dessert, like the indulgence we enjoyed: house-made banana ice cream topped with caramel sauce, pecans, whipped cream, cherries and a bruléed banana. This nod to bananas Foster was a true delight.
The kitchen crew at Mignon’s is led by Chef Adrian Halpaus and includes sous chef Dallas Willis, who was in charge the night we were there. Mignon’s entire team is stellar, making the restaurant a worthy award winner.
Along with the wine dinners, Mignon’s specials include a Thursday night bone-in ribeye dinner for $35 and the Sunday prime rib dinner for $45. Mignon’s is open for dinner Thursday through Sunday, 5 to 10 p.m.
Reservations are suggested and can be made at opentable.com.
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JACKPOT! MAGAZINE • August 2024
THE SOUTH’S LARGEST GUIDE TO GAMING & FUN • www.jackpotmagazine.com