BREAKFAST

CONTINENTAL BREAKFAST  

  • Assorted Breakfast Pastries and Muffins
  • Seasonal Fruit Display with Orange Zest or Strawberry Yogurt Dip

 

PASTRY BREAKFAST

  • Assorted Breakfast Pastries and Muffins
  • Mini Bagels and Croissants with Butter, Cream Cheese and Fruit Preserves
  • Seasonal Fruit Display with Orange Zest or Strawberry Yogurt Dip
  • Individual Chilled Yogurts
  • Homemade Granola Crunch with Whole Bananas

  

SOUTHERN BREAKFAST   

  • Assorted Breakfast Pastries and Muffins
  • Seasonal Fruit Display with Orange Zest or Strawberry Yogurt Dip
  • Breakfast Burritos with Scrambled Eggs, Sausage and Cheese

 

CHOCTAW BREAKFAST

  • Assorted Breakfast Pastries and Muffins
  • Seasonal Fruit Display with Orange Zest or Strawberry Yogurt Dip
  • Fluffy Scrambled Eggs
  • French Toast with Strawberries and Vermont Maple Syrup
  • O’Brien Potatoes with Peppers and Onions
  • Applewood Bacon and Sausage Patties

 

OKLAHOMA BREAKFAST

  • Assorted Breakfast Pastries and Muffins
  • Seasonal Fruit Display with Orange Zest or Strawberry Yogurt Dip
  • Ham and Cheese Omelets
  • O’Brien Potatoes with Peppers and Onions
  • Applewood Bacon and Sausage Patties

 

BRUNCH

BRUNCH 1   

  • Assorted Breakfast Pastries and Muffins
  • Seasonal Fruit Display with Orange Zest or Strawberry Yogurt Dip
  • Domestic and Imported Cheese Display
  • Tricolor Rotelli with Baby Shrimp
  • Frisée Walnuts and Pear Tomato Salad
  • Penne Pasta Al Pesto
  • Wave Station (Ingredients include: Fresh Seasonal Berries, Fruit Sauces, Chocolate Sauce, Syrup,Whipped Cream and Powdered Sugar)
  • Baked Quiche Lorraine with Smoked Ham and Swiss Cheese
  • Baked Chicken with Sage Brown Butter
  • O’Brien Potatoes with Peppers and Onions
  • Asparagus Aioli
  • Assorted French Pastries and Fruit Tarts

  

BRUNCH 2

  • Assorted Breakfast Pastries and Muffins
  • Fresh Fruit Cocktail
  • Domestic and Imported Cheese Display
  • Smoked Salmon Display
  • Rodeo Salad with Dried Cranberries, Cornbread Croutons and Sherry Vinaigrette
  • Sliced Tomatoes, Mozzarella Cheese, Olive Oil and Basil
  • Omelet Station Prepared to Order (Ingredients Include: Assorted Cheeses, Scallions, Onions, Tomatoes, Peppers, Mushrooms, Spinach, Salsa, Baby Shrimp, Bacon and Ham)
  • Pork Loin with Apple Chutney and Sundried Black Cherry Demi-Glace
  • Texas Blueberry Silver Dollar Pancakes with Vermont Maple Syrup
  • O’Brien Potatoes with Peppers and Onions
  • Bouquet of Vegetables
  • Assorted French Pastries and Fruit Tarts

 

LUNCH & DINNER

SANDWICHES

Served with penne pasta salad, fresh fruit cocktail or homemade kettle chips

  • CHILLED SHRIMP SALAD ON CROISSANT
    With Lettuce, Tomatoes, Chilled Asparagus and a Basil Aioli Sauce
  • ROASTED TURKEY CLUB
    Served on Focaccia with Boston Lettuce, Tomato, Crispy Applewood Bacon, Swiss Cheese and a Honey Mustard Spread
  • ROAST BEEF CIABATTA
    Tender Roast Beef with Lettuce, Tomatoes, Mozzarella Cheese and a Chipotle Mayonnaise

  

“BISTRO” SPECIALTIES

  • BISTRO CHICKEN
    Baked Herb-Crusted Chicken Breast, Filled with Sautéed Spinach, Artichokes and Fontina Cheese with a Tarragon Beurre Blanc Sauce
  • CHICKEN TURQUOISE
    Filled with Green Olive Tapenade, Sun Dried Tomatoes, Roasted Red Pepper and Mozzarella Cheese Parmesan with a Beurre Blanc Sauce
  • LIME CHICKEN WITH AVOCADO SALSA
    Lime Marinated Chicken Breast Topped with Avocado Salsa
  • CHICKEN CAPRESE
    Fresh Tomato, Basil and Mozzarella Cheese over a Boneless Chicken Breast and Champagne Beurre Blanc Sauce

  

PASTA

Served with garlic parmesan breadsticks and basil-olive whipped butter

  • TRADITIONAL BEEF LASAGNA WITH TOMATO BASIL SAUCE
    Served with Grilled Eggplant and an Italian Herbed Oil Vinaigrette
  • LOBSTER RAVIOLI
    In a White Wine Tarragon Lobster Sauce
  • CHICKEN PASTA PRIMAVERA
    Penne Pasta, Seasoned Grilled Chicken and Assorted Vegetables in a Light Alfredo Sauce

  

“FROM THE GULF” SPECIALTIES

  • SEARED SALMON FILET
    In a Lemon Caper Beurre Blanc Sauce
  • SHRIMP SCAMPI
    Sautéed Shrimp with Wine and Lemon Butter Sauce
  • AL PESTO RED SNAPPER
    Crusted with Toasted Pine Nuts and Basil Pesto with a Sorrel Orange Beurre Blanc Sauce
  • CHILEAN SEA BASS
    Encrusted with Sun Dried Tomato Bread Crumbs Baked and served with Roasted Pepper Beurre Blanc Sauce

  

DINNER ENTRÉES

  • CHICKEN SALTIMBOCCA
    Lightly Breaded and Topped with Prosciutto Ham Shavings, Smoked Provolone, Parmesan Cheeses, Sun Dried Tomato Pesto and a Wild Mushroom Port Demi-Glace
  • CHICKEN MARSALA
    Lightly Breaded Chicken, Roasted with Wild Mushrooms and Finished with a Marsala Wine Reduction
  • HERBS AND WALNUT CRUSTED RIB LAMB CHOP
    Wild Mushrooms, Minted Compote and a Black Tru e Merlot Demi-Glace
  • BEEF MEDALLIONS
    Two 3.5 oz Tenderloins Seared with Black Peppercorn, Finished with Pinot Noir Demi-Glace
  • 10 OZ ROASTED BONELESS PRIME RIB OF BEEF
    Thyme and Roasted Garlic Au Jus and Creamy Horseradish
  • AL PESTO CHILEAN SEA BASS
    Encrusted with Sun Dried Tomato Pesto and Pine Nuts, Served with Orange Tarragon Beurre Blanc Sauce
  • SHRIMP ROYALE
    Topped with Lump Crab Meat, Asparagus and Hearts of Palm. Baked with Béarnaise Sauce
  • JUMBO LUMP CRAB CAKES
    Blackened with Lime Chipotle Beurre Blanc Sauce
  • STEAK AND LOBSTER
    4 oz Beef Tenderloin and 4 oz Lobster Tail with a Green Peppercorn Cabernet Demi-Glace and Lemon Parsley Butter Sauce
  • TOURNEDOS DURANT
    Two 4 oz Petite Filets Topped with Jumbo Lump Crab Meat and Béarnaise Sauce
  • STEAK AND CHICKEN
    4 oz Beef Tenderloin and 4 oz Chicken Breast with Green Peppercorn Cabernet Demi-Glace and Roasted Pimento Beurre Blanc
  • GRILLED VEGETABLE TOWER
    Eggplant, Zucchini, Portobello, Roasted Pimento and Fresh Mozzarella, Topped with Basil Pesto Vinaigrette and Toasted Pine Nuts
  • GRILLED VEGETABLES EN CROUTE
    Balsamic and Basil Pesto Marinated Charbroiled Vegetables Baked in Pu Pastry with Brie Cheese
  • HERBED POLENTA TORTA
    Layered Zucchini, Spinach, Mushrooms, Ricotta, Yellow Squash and Artichoke Hearts. Topped with Fresh Grated Parmesan
  • Cheese

  

BUFFET SELECTIONS

SALADS

  • Casino House Salad, Caesar Salad or Harvest Salad with Assorted dressings

  

ENTRÉES

  • San Antonio Chicken
    Marinated with Lime and Chipotle Chile
  • Stuffed Roasted Bell Pepper and Goat Cheese Mousse
    Roasted Garlic and Spinach Beurre Blanc Sauce
  • Chicken Picatta
    Lightly Breaded Chicken Breast, Pan Seared, served with a Brown Butter, Shallots and Lemon Bur Blanc Sauce
  • Lightly Breaded and Sautéed Chicken Breast
    Lemon Caper Beurre Blanc Sauce
  • Roasted Pork Tenderloin
    Apple Port Wine Sauce
  • Grilled Salmon
    Lemon Caper Beurre Blanc Sauce
  • Macadamia Crusted Cod
    Basil Beurre Blanc Sauce
  • Sautéed Shrimp Provençale
    Garlic Tomato Sauce
  • Beef Medallions Au Poivre
    Seared with Black Peppercorn and Bordelaise Sauce
  • Sliced Top Sirloin
    Wild Mushroom Thyme Sauce
  • Marinated Flank Steak
    Cabernet Demi-Glace
  • Cheese Tortellini
    Pesto Cream Sauce
  • Stu ed Italian Shells
    Parmesan Alfredo Sauce
  • Bowtie Pasta with Asparagus, Peas and Scallions
    Pomodoro Sauce

  

ENTRÉES

(Please select three)

  • Basil Whipped Potatoes
  • Herb Roasted New Potatoes
  • Wild Rice Pilaf
  • Tomato Basil Orzo
  • Seasonal Vegetable Medley
  • Haricot Verts with Roasted Almonds Steamed Asparagus
  • Sautéed Yellow Squash
  • Ratatouille

  

ENTRÉES

(One soup may be substituted for one of the three salads)

  • Chilled Gazpacho
  • Chicken Tortilla
  • Tuscan Tomato and Basil

  

DESSERTS

(Please select two)

  • New York Cheesecake
  • Chocolate Marble Cheesecake
  • Chocolate Decadence
  • Carrot Cake
  • Fruit Cobbler (Peach or Cherry)
  • Bread Pudding with Creme Anglaise
  • Chocolate Tru e Cake
  • Coconut Cream Pie
  • Chocolate Cream Pie
  • Baked Apple and Marzipan Tart
  • Seasonal Fresh Fruit Tart

  

DESSERTS

(Please select one)

  • Chicken Tenders
  • Hamburgers
  • Hot Dogs
  • Corn Dogs
  • Cheese Pizza
  • Grilled Cheese

  

CHILDREN’S SIDES

(Please select one)

  • Potato Chips
  • French Fries
  • Tater Tots
  • Macaroni and Cheese

  

THEMED BUFFETS

TEXAS BBQ

  • Tossed Green Salad
  • Cole Slaw
  • Potato Salad
  • Hickory Smoked Beef Brisket
  • Baby Back Pork Ribs
  • Ranchero Beans
  • Roasted Jalapeños
  • Corn Confetti
  • Corn Bread
  • Apple Pie

  

SOUTHERN COUNTRY

  • Tossed Green Salad
  • Cucumber and Tomato Salad
  • Macaroni Salad Chicken Fried Steak
  • Southern Fried Chicken
  • Baked Chicken Mashed Potatoes
  • Buttered Cut Corn
  • Fried Okra
  • Buttermilk Biscuits and Country Gravy
  • Peach Cobbler

  

SUMMER PARTY COOK OUT

  • Tossed Green Salad
  • Cole Slaw
  • Potato Salad
  • Macaroni Salad Watermelon Wedges
  • Charbroiled Hamburgers
  • Chipotle Chicken Breast
  • Hamburger Buns
  • Chilled Boston Lettuce
  • Sliced Tomatoes Sliced American and Swiss Cheese
  • Pickles
  • Bermuda Onions Mustard
  • Ketchup
  • Mayonnaise
  • Potato Chips
  • Bacon Baked Beans
  • Lemon Squares
  • Chocolate Walnut Brownies

  

MEXICAN FAJITA BUFFET

  • Chicken Tortilla Soup
  • Tossed Green Salad and Roasted Corn Confetti Salad
  • Pico De Gallo
  • Sour Cream
  • Guacamole
  • Shredded Cheese Tortilla Chips and Salsa
  • Steak and Chicken Fajitas
  • Cilantro
  • Grilled Onions with Red and Green Bell Peppers
  • Garlic and Fajita Seasonings
  • Spanish Rice
  • Refried Beans
  • Flour and Corn Tortillas Tres Leches Cake and Pralines

  

DELUXE DELI BUFFET

  • Soup Du Jour
  • Garden Green Salad
  • Artichokes and Mushroom Vinaigrette Salad
  • Penne Pasta with Pesto and Tomato Bruschetta Salad French Baguettes
  • Focaccia Bread
  • Imported and Domestic Deli Meats and Cheeses
  • Chunky Tuna Salad
  • Chicken Salad
  • Lettuce
  • Tomatoes Onions
  • Green Olive Tapenade
  • Peppers
  • Olives
  • Pickles
  • Mustard Horseradish
  • Mayonnaise
  • Assorted Fruit Bars and Cookies

  

NORTHERN ITALIAN VILLA BUFFET

  • Creamy Caesar Salad
  • Asparagus and Hearts of Palm Vinaigrette Farfalle Pasta Salad with Pesto
  • Sautéed Chicken Picatta and Penne with Italian Sausage Bolognese
  • Fusilli with Shrimp in a Garlic Alfredo Sauce
  • Steamed Broccoli with Parmesan and Olive Oil
  • Marinated Grilled Eggplant
  • Focaccia Bread
  • Garlic Toast Cannoli’s and Berries with Romano Sauce

  

NORTHERN ITALIAN VILLA BUFFET

  • Creamy Caesar Salad
  • Asparagus and Hearts of Palm Vinaigrette Farfalle Pasta Salad with Pesto
  • Sautéed Chicken Picatta and Penne with Italian Sausage Bolognese
  • Fusilli with Shrimp in a Garlic Alfredo Sauce
  • Steamed Broccoli with Parmesan and Olive Oil
  • Marinated Grilled Eggplant
  • Focaccia Bread
  • Garlic Toast Cannoli’s and Berries with Romano Sauce

  

Private Dining and Custom Menus Available

Additional Menus
Grab & Go | Starters and Sides | Beverage Menu


PLAN YOUR EVENT
Contact us at 580-931-2715 or groupsales@choctawcasinos.com


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