Mohegan Sun Newsroom

Restaurants to feature special menu dishes and desserts on Thursday, November 26th
 
Mohegan Sun’s restaurants and buffets are excited to present some special dining offerings covering everything from traditional Turkey dinners to mouthwatering Prime Rib in celebration of Thanksgiving on Thursday, November 26th.

Todd English’s Tuscany will showcase a four-course Chef’s Tasting meal that starts out with Pear Salad mixed with fresh Field Greens, Gorgonzola and Walnuts.  The second course will offer Butternut Tortelli with Sage Brown Butter followed by Turkey Crépinette with Pan-Roasted Brussels Sprouts, Pumpkin Risotto, Wild Mushroom Stuffing and Cranberry Port Sauce.  The course is topped off with Chestnut Bread Pudding with Caramelized Apple and Dulce de Leche for dessert.   This meal will be offered at $47.00 per person and with wine pairings it is offered at $82.00 per person.  Todd English’s Tuscany will serve a dinner menu throughout the day in lieu of their Tuscan Table and lunch menus.

The Longhouse will serve a Carved Roast Turkey (white and dark meat) with sides that include Traditional Stuffing, Brown Sugar Roasted Yams, Buttermilk Chive Mashed Potatoes with Giblet Gravy, Haricot Verts with Cranberry Pecan Butter as well as Roast Winter Vegetables.  Dessert will feature a Deep Dish Pecan Pumpkin Pie with Caramel Sauce, Cinnamon Cream and Caramel Garnish.  This special Thanksgiving meal will be offered at $26.00 per person.  The Longhouse will be open from 12:00pm – 8:00pm. 

Pompeii & Caesar will offer a Roasted Pumpkin Salad with Lentils, Goat Cheese topped with Roasted Walnut Vinaigrette dressing.  The second course is a Turkey Saltimbocca with Sweet Potato Gnocchi covered in Sage Brown Butter and Spicy Broccoli Rabe.  Dessert is a Deep Dish Pecan Pumpkin Pie with Caramel Sauce, Cinnamon Cream and a Caramel Garnish.  This three-course meal is offered at $32.00 and will be served from 5:00pm – 10:00pm.

Birches Bar & Grill will offer a customary Thanksgiving dinner that starts out with a choice of salad or soup.  The main course includes Turkey with Apple Craisin Stuffing, Mashed Sweet Potatoes, Mashed Potatoes, Chef’s Vegetables, Cranberry Sauce and Giblet Gravy.   Dessert will feature a Deep Dish Pecan Pumpkin Pie with Caramel Sauce, Cinnamon Cream topped with a  Caramel Garnish.  This meal is priced at $21.95 per person.  Birches Bar & Grill will be open from 11:30am to 3:30am.

Sunburst and Seasons Buffets will offer a variety of choices for Thanksgiving.  Both buffets will have a Roasted Turkey dinner with all the usual Thanksgiving fixings.  Sunburst Buffet will also feature Prime Rib of Beef with hot sides that include Home-Style Mashed Yukon Potatoes and Fresh Asparagus with Spicy Citrus-Basil & Roasted Pecans.   Guests can find a variety of desserts available in both buffets such as Apple or mixed Fruit Cobbler, Mohegan Sun’s Famous Bread Pudding, Toll House Cookie Bars and Cinnamon-Raisin Rice Pudding.  Seasons Buffet will be offered at $16.98, plus tax and will serving the Thanksgiving dinner selections form 11:00am to 10:00pm. Sunburst Buffet will be offered at $19.81, plus tax and will be open from 10:30pm to 9:00pm.

Mohegan Sun, owned by the Mohegan Tribe, is one of the largest, most distinctive and spectacular entertainment, gaming, shopping and meeting destinations in the United States.  Situated on 240 acres along the Thames River in scenic southeastern Connecticut, Mohegan Sun is within easy access of New York, Boston, Hartford and Providence and located 15 minutes from the museums, antique shops and waterfront of Mystic Country.  More information is available by calling 1.888.226.7711 or visiting mohegansun.com.

New seasonal dishes showcase autumn flavors

Todd English’s Tuscany has made some tasty additions for their fall menu with the freshest ingredients and foods of the season.  From Tortelli of Butternut Squash and Striped Bass en Cartoccio to Bisteca alla Fiorentina, this fall’s offerings showcase autumn’s favorite flavors.

Over 10 new dishes and appetizers have been added to the menu, including; Cavatelli,  an Eggplant Pasta dish with fresh Capers, Raisins and Pine Nuts;  Cornmeal-Crusted Chicken with Grilled Shrimp, Cheddar Polenta and Onion Relish; Lobster  Carbonara served with a 2 ½ pound Lobster with Carrot Nage and Carbonara Risotto.

For the full menu, visit mohegansun.com/dining.

James Klewin’s Tortelli of Butternut Squash, a savory and sweet new offering fresh with Prosciutto, Sage and Brown Butter, is also on the menu.  Try it in the restaurant or at home with Restaurant Chef James Klewin’s recipe.  

Tortelli of Butternut Squash

For the Tortelli Filling
2 tablespoons unsalted butter
5-6 cups diced and peeled butternut squash
1/2 cup ground amaretti cookies
1/2 cup fresh bread crumbs
1/4 cup finely grated parmesan cheese
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 tablespoon fresh sage

Melt butter in a skillet over medium heat and add squash. Cook until the squash is just beginning to caramelize (about ten minutes). Add water to cover and cook until tender for about twenty minutes and drain. Place the squash and remaining ingredients in a food processor and blend until smooth.

For The Dough
2 ½ cups all-purpose flour
1 teaspoon kosher salt
5 large eggs
Semolina for sprinkling

Flour large cutting board or work surface. Place two cups of flour along with salt on board and make a wide well in the middle. Place the eggs and yolks in the well. With a fork, follow the perimeter of the well and bring in small amounts of flour. Continue until most of the flour is absorbed. If the dough is too wet, add the remaining 1/2 cup of flour. Divide the dough into two pieces, put through the pasta machine, folding in halves each time and repeating fifteen to twenty times to knead the dough. Continue, gradually decreasing the number on the machine until the dough is paper thin.

Tortelli Assembly
1 batch butternut filling
1 batch pasta dough

Cut pasta into 4-inch squares making about forty squares. Place 1 heaping tablespoon of filling in the center of each square. Lightly brush edges of the dough with water. Fold the pasta over, corner to corner, forming a triangle and press edges to seal. Place on a sheet tray sprinkled with Semolina.

To Finish
1 cup unsalted butter
1 tablespoon chopped fresh sage
1 large pot salted water
Salt and pepper to taste

In a pan, melt butter over medium heat until it browns and begins to foam. Add sage and season to taste. Bring a large pot of salted water to a boil. Add Tortelli in batches so water never stops boiling. Cook until tender (about three minutes). Toss the pasta with butter and serve. The dish will serve approximately four to five people as an entrée and seven to eight people as an appetizer.

Mohegan Sun, owned by the Mohegan Tribe, is one of the largest, most distinctive and spectacular entertainment, gaming, shopping and meeting destinations in the United States.  Situated on 240 acres along the Thames River in scenic southeastern Connecticut, Mohegan Sun is within easy access of New York, Boston, Hartford and Providence and located 15 minutes from the museums, antique shops and waterfront of Mystic Country.  More information is available by calling 1.888.226.7711 or visiting mohegansun.com.

Todd English’s Tuscany premieres breakfast menu on Tuesday, May 26th

UNCASVILLE, CT (May 8, 2009) – Mohegan Sun is excited to announce that starting Tuesday May 26th, Todd English’s Tuscany will be serving breakfast daily from 6:00am – 11:00am. 

Todd English’s Tuscany currently boasts a delectable menu including the “Tuscan Table” lunch buffet and various fine Italian dishes for dinner. Now diners can enjoy fantastic breakfast selections at the same beautiful restaurant.  Breakfast will be served on the terrace located on either side of Taughannick Falls.

Offerings on the new breakfast menu include:

TUSCAN BENEDICT:  Two Poached Eggs, Crispy Prosciutto, Lobster Hollandaise and Fire-Roasted Potatoes.

STEAK & EGGS:  Tenderloin, Eggs Any Style, Fire-Roasted Potatoes and choice of Toast.

VANILLA BEAN FRENCH TOAST: Fresh Berries, Honeyed Cream and some Grade A Maple Syrup to top it off.

BREAKFAST RISOTTO: Steel-Cut Oats, Cranberries and Maple-Glazed Lobster.

THE PERFECT CURE:  Proscuitto, Asparagus and Eggs on Flatbread.

The new breakfast menu for Todd English’s Tuscany will be available on mohegansun.com as the opening approaches.

Mohegan Sun, owned by the Mohegan Tribe, is one of the largest, most distinctive and spectacular entertainment, gaming, shopping and meeting destinations in the United States.  Situated on 240 acres along the Thames River in scenic southeastern Connecticut, Mohegan Sun is within easy access of New York, Boston, Hartford and Providence and located 15 minutes from the museums, antique shops and waterfront of Mystic Country.  More information is available by calling 1.888.226.7711 or visiting mohegansun.com.