Nov 12, 2009 | Food & Beverage, General News, Travel & Leisure
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.
Nov 6, 2009 | Food & Beverage, General News
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.
May 8, 2009 | General News
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.
Apr 2, 2009 | Food & Beverage
National Burger Month is here and Mohegan Sun brings tips on how to cook that perfect burger and where to go if you can’t
UNCASVILLE, CT (April 2, 2009) – Mohegan Sun is a great place to enjoy various foods and great dining experiences, and one thing we’re certainly not short on is burgers. May is National Burger Month and Mohegan Sun is dishing out some valuable tips on how to cook the perfect burger from Executive Chef, Michael Luboff. Still rather have someone else do the cooking for you? Find out where you can enjoy thirty-one different burgers for each day of May under one roof at Mohegan Sun.
Chef Luboff’s Five Tips For Cooking A Great Burger:
1. Choose the right meat: The meat is the most essential ingredient and should be fresh ground chuck with an 80/20 blend, well-seasoned with kosher salt, fresh ground black pepper and a little Sacramento tomato juice.
2. Don’t ignore the bread: Ideally you want a soft potato roll, sesame seeded if you prefer, but nothing too crazy or seasoned. It is also a good idea to lightly toast each side of the roll.
3. Make it great with toppings: What’s a burger without cheese? A thick slice of American or cheddar cheese will do fine here, accompanied by crisp bacon, Heinz ketchup, crisp iceberg lettuce and a slice of beefsteak tomato to top it off.
4. Use equipment like the pros: It’s important to try and cook your burgers on a hot flat iron surface or griddle and avoid cooking over open flames. Pressing the burger is also a big no-no as doing so will run out all the juices and flavor.
5. Take your temperature: Hopefully a little red doesn’t scare you, because burgers are best eaten at medium. And don’t forget to wear a bib.
Prefer to stay out of the kitchen? Here’s what Mohegan Sun’s exceptional restaurants have to offer the world of burgers.
1. Jimmy Buffett’s Margaritaville: Cheeseburger in Paradise. The Heinz 57 is on the table and don’t forget the draft beer…if you’re old enough. Topped with American cheese, iceberg lettuce and tomato.
2. Johnny Rockets: Smoke House Double. Two fresh patties, two slices of cheddar cheese, thick bacon, crispy onion rings and “Smoke House” barbecue-ranch sauce.
3. Jimmy Buffett’s Margaritaville: Hickory Cheeseburger. Topped with iceberg lettuce, tomato, mayonnaise and Margaritaville’s signature hickory sauce.
4. Big Bubba’s BBQ: The Bayou Burger. Burger topped with ham and cheddar cheese.
5. The Cove: Steak Burger. With your choice: of cheddar, Swiss or goat cheese; add: smoked peppered bacon, grilled onions, peppers or mushrooms, served with French fries.
6. Johnny Rockets: Route 66. Swiss cheese, grilled mushrooms, grilled onions & mayonnaise.
7. Todd English’s Tuscany: Tuscan Burger. Fontina cheese, herb-roasted potatoes, Todd’s ketchup.
8. Jimmy Buffett’s Margaritaville: Barbecue Bacon Cheeseburger. Seasoned bacon, cheddar cheese, BBQ sauce, lettuce and tomato.
9. Michael Jordan’s 23.sportcafe: Black and Blue Burger. Tobacco onions and sweet potato fries.
10. Birches Bar & Grill: Build a Burger. Choice of beef, buffalo or turkey burger with bacon, wild mushroom’s and/or grilled onions with choice of cheese, and bread and iceberg lettuce and sliced tomato.
11. Fidelia’s: Fidelia’s Original Steak Burger. 10 oz. sirloin, iceberg lettuce & hothouse tomatoes.
12. Johnny Rockets: #12. Cheddar cheese, fresh lettuce, onion slice, pickle, mayonnaise and tangy “red red sauce®.” On a scale of one to ten, it’s a twelve!
13. Summer Shack: Long Burger. Served with blue or cheddar cheese.
14. Johnny Rockets: Rocket Double. Two fresh patties, two slices of cheddar cheese, fresh lettuce, ripe tomato onion slice & special sauce.
15. Jimmy Buffett’s Margaritaville: Mushroom Burger. Topped with mixed cheese, shredded lettuce, fire-roasted tomato salsa and jalapeños.
16. Fidelia’s: New England Turkey Burger. 10oz. White Meat, Iceberg Lettuce, Hothouse Tomatoes, Craisins & Maple Syrup.
17. Jimmy Buffett’s Margaritaville: Mexicali Burger. Topped with mixed cheese, shredded lettuce, fire-roasted tomato salsa and jalapeños.
18. Johhny Rockets: Chili Size. Served open-faced with our exclusive all-meat chili and topped with grated cheddar cheese and chopped onions.
19. Johhny Rockets: Streamliner®(100% Soy Boca® Burger). The original meatless Boca® burger with grilled onions, fresh lettuce, ripe tomato, pickle & mustard.
20. Geno’s Pub: Geno’s Pub Burger. Char-grilled 10 oz. Angus beef burger served on a kaiser roll with lettuce, tomato, red onion and Geno’s house burger sauce.
21. Johnny Rockets: Bacon Cheddar Double. Two fresh patties, thick bacon, four slices of cheddar cheese, fresh lettuce, ripe tomato, onion slice and special sauce.
22. SolToro Tequila Grill: Soltoro Burger. Ground sirloin seasoned with Mexican herbs and spices, topped with chihuahua cheese, guacamole, grilled onions, fire-roasted poblano rajas and bacon; served with spicy fries and ketchupeño salsa.
23. Michael Jordan’s Steak House: Steak House Burger. Sirloin burger on a brioche bun, wild mushrooms, mixed greens, tomato, tobacco onions, and choice of cheese, served with truffled fries.
24. Johnny Rockets: St. Louis. Thick bacon, Swiss cheese, grilled onions, fresh lettuce, pickle and Johnny Rockets “St.Louis” sauce.
25. Jimmy Buffett’s Margaritaville: Turkey Burger. Char-grilled and topped with provolone cheese, lettuce, tomato and garlic herb mayonnaise.
26. Michael Jordan’s Steak House: Mini Cheeseburger Trio. Three burgers with mixed greens, tomato, red onion, and mini gherkins, with your choice of cheese, served with truflled fries.
27. Big Bubba’s BBQ: Bubba Burger. 8 oz. beef steak with your choice of toppings served with potato salad, coleslaw and a pickle.
28. Johnny Rockets: Patty Melt. Grilled onions and American & cheddar cheeses on grilled rye bread.
29. Mohegan Sun Hotel’s In-Room Dining: Mohegan Steak Burger. 10 oz. steak burger served with iceberg lettuce, hot house tomatoes, skin-on fries and kosher style pickle. Add your choice of Swiss, cheddar or American cheese, bacon, mushrooms or fried onions.
30. Fidelia’s: Fidelia’s Buffalo Burger. 10oz. buffalo, iceberg lettuce & hothouse tomatoes.
31. Johnny Rockets: The Original. Fresh lettuce, ripe tomato, chopped onions, relish, pickle, mustard & mayonnaise.
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
