Page 26 - Jackpot Magazine Tunica ~ February, 2025

Lots to love at Fairbanks Steakhouse
Hollywood’s fine dining restaurant great for ‘that special night’
TUNICA — Hollywood Casino Tunica is looking to make Valentine’s Day special at Fairbanks Steakhouse with a Valen- tine’s Dinner on Friday, Feb. 14.
The restaurant recently unveiled a new menu that features a wide array of dishes to appeal to all tastes, including a special brunchmenuforSundaydiners.
The new menu was in- spired by Chef de Cuisine John Henderson, who said the changes were in response to requests from guests looking for something new and dif- ferent. “I like to see the expression on the guest’s face after a great meal,” said Chef Henderson.
The dinner menu is
enticing, beginning with
appetizers like the Delta
dip, made with collard
greens, bacon, onions,
garlic, and a blend of
cream and mozzarella
cheeses. Other starters in-
clude a sausage-and-cheese
plate featuring smoked sausage, cheddar and pepper jack chees- es, and a spicy BBQ sauce. Another selection is stuffed por- tobello mushrooms filled with andouille sausage and cheese. Seafood lovers can start with shrimp cocktail or the spicy BBQ shrimp-and-grits. There are also pan-seared scallops in a brown butter caper sauce and Fairbanks’ oysters Rockefeller.
Salads on the menu include a garden salad of mixed greens and vegetables with dressing options and a classic wedge topped with blue cheese crumbles, applewood-smoked bacon, and blue cheese dressing. For an added charge, diners can cus- tomize salads with grilled chicken breast, shrimp, or salmon.
Soup selections feature steak chili made with roasted prime rib and cannellini beans, the chef’s seasonal soup, and Fair- banks’ signature onion soup with caramelized onions, smoked gouda, and beef broth.
Fairbanks’ specialties include chicken parmigiana over angel hair pasta; frutti di mare pasta with shrimp, scallops, and mus- sels in a spicy arrabbiata sauce. There is also beef short ribs braised in burgundy beef stock with garlic mashed potatoes, and roasted prime rib available in queen or king cuts.
For steak fans, Fairbanks offers cuts from the grill like a 6-ounce or 9-ounce filet mignon, a 16-ounce New York strip, a 14-ounce USDA prime New York strip, an 18-ounce dry-aged
ribeye, and a 20-ounce USDA prime cowboy ribeye. Enhance- ments, such as béarnaise sauce, blue cheese sauce, garlic herb butter, or sautéed onions and mushrooms, are available for an additional cost. Crab Oscar, featuring lump crab meat, aspara- gus, and hollandaise, is also available.
Seafood options include Atlantic Faroe Island salmon (grilled or blackened), Gulf red snapper with creamy Creole sauce, and Chilean sea bass with mango salsa. Twin 10-ounce cold-water lob- ster tails are also available,
Pan-seared scallops in a brown butter caper sauce
served with a choice of sides.
Side dishes include baked russet and sweet potatoes, garlic mashed potatoes, steak fries, baked mac-and-cheese, and steamed broccoli. Diners can upgrade to lobster mac-and-cheese
or add a smoked gou- da-and-cheddar cheese sauce to their broccoli.
Dinner hours are Thursdays and Fridays from 5 to 10 p.m. and Saturdays from 4 to 10 p.m. Fairbanks also offers Sunday brunch served weekly from 10 a.m. to 2 p.m.
The brunch menu is diverse. It offers Southern-inspired fa- vorites like biscuits and gravy, featuring two buttermilk biscuits topped with sausage gravy, and shrimp-and-grits, prepared with six grilled shrimp over stone-ground grits and a Cajun cream sauce.
Chicken-and-waffles, made with hand-breaded chicken ten- ders atop a Belgian waffle and served with maple syrup, add a touch of comfort. A steak-and-eggs dish includes two 4-ounce filets served alongside eggs and breakfast potatoes. Other op- tions include fried pork belly with a choice of BBQ or sweet chili sauce, country-fried steak-and-eggs with gravy options, and cream cheese-stuffed French toast with strawberry top- ping.
Guests looking for lighter fare can enjoy eggs cooked to or- der with a choice of bacon or sausage, as well as classic break- fast sides such as bacon, sausage, and toast. Brunch cocktails include a La Marca mimosa and a New Amsterdam Bloody Mary.
For reservations, call (662) 357-7700 or book online at hol- lywoodcasinotunica.com.
26 JACKPOT! MAGAZINE • February 2025 THE SOUTH’S LARGEST GUIDE TO GAMING & FUN • www.jackpotmagazine.com