Page 25 - Jackpot Magazine Tunica ~ December, 2024

CASINO DINING GUIDE
New menu at Fairbanks Steakhouse
Hollywood Casino unveils a wide array of new selections
TUNICA — Hollywood Casino Tunica has unveiled an updated menu at Fairbanks Steakhouse, featuring a wide array of dishes to appeal to all tastes, including a special brunch menu for Sunday diners.
The new menu was inspired by Chef de Cuisine John Henderson, who said the changes were in response to requests from guests looking for something new and different. “I like to see the expression on the guest’s face after a great meal,” said Chef Henderson.
The brunch menu offers Southern- inspired favorites 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 tenders 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 options 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 topping.
Guests looking for lighter fare can enjoy eggs cooked to order with a choice of bacon or sausage, as well as classic breakfast sides such as bacon, sausage, and toast. Brunch cocktails include a La Marca mimosa and a New Amsterdam Bloody Mary.
The dinner menu is equally diverse, beginning with appetizers like the Delta dip, made with collard greens, bacon, onions, garlic, and a blend of cream and mozzarella cheeses. Other starters include a sausage-and-cheese plate
Pan-seared scallops in a brown butter caper sauce
featuring smoked sausage, cheddar and pepper jack cheeses and a spicy BBQ sauce. Another selection is stuffed portobello 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
customize salads
with grilled chicken
breast, shrimp, or
salmon.
Soup selections feature steak
chili made with roasted prime rib and cannellini beans, chef’s seasonal soup, and Fairbanks’ 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 mussels 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.
See Fairbanks, page 26
THE SOUTH’S LARGEST GUIDE TO GAMING & FUN • www.jackpotmagazine.com
December 2024 • JACKPOT! MAGAZINE 25