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.
Dec 18, 2008 | Employment, Food & Beverage
Mohegan Sun is pleased to announce that James Klewin has been named Restaurant Chef at Todd English’s Tuscany. In his new role, Chef Klewin will oversee a culinary staff of twenty-eight and design seasonal menu selections.
From 2001 to 2004, Chef Klewin worked at Mohegan Sun in the Sunburst Buffet, The Longhouse and the Sachem and Feather VIP lounges. In 2005, Chef Klewin was promoted to Restaurant Sous Chef of the Uncas American Indian Grill (now known as Birches Bar & Grill). In 2007, he was appointed Sous Chef of the Sunburst Buffet.
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.
Dec 15, 2008 | Food & Beverage, General News
Special menu items prepared on New Year’s Eve
and New Year’s Day
Mohegan Sun’s culinary team welcomes 2009 with gourmet menu items including Grilled Lobster Tail, Filet Mignon and Stuffed Lobster in addition to their regular menu selections. Additionally, a variety of rich desserts and succulent side dishes are to be served throughout the property on New Year’s Eve and New Year’s Day.
Wednesday, December 31st
Todd English’s Tuscany will feature Truffle Onion Soup for the first course, followed by a six-ounce Filet Pan Roasted Lobster, White Sweet Potatoes, Salsify and a serving of decadent Chocolate Ricotta Cheesecake for dessert from 4:00pm to 12:00am at $60.00 per person. Reservations are recommended.
Pompeii & Caesar will serve a ten-ounce Grilled Beef Tenderloin with Mushroom Glace, accompanied with a Butter-Poached Cold Water Lobster Tail, Seasonal Vegetables and Truffle-Scented Mashed Potatoes followed by a delicious Opera Torte for dessert for $60.00 per person from 4:00pm to 12:00am. Reservations are recommended.
Bamboo Forest will offer Ginger and Scallion Steamed Lobster Stuffed with LemonGrass- Scented Shrimp followed by Opera Torte for dessert from 4:00pm to 12:00am at $90.00 per person. Reservations are recommended.
The Longhouse will prepare a Grilled Lobster Tail with Tarragon Coral Butter along with an eight-ounce Filet Mignon with Sauce Bordelaise with sides of Pancetta and Onion Rosti and Roast Seasonal Vegetables. The meal will conclude with Opera Torte for dessert. Dinner will be served from 4:00pm to 12:00am for $65.00 per person. Reservations are recommended.
Birches Bar & Grill will offer a cup of house soup or salad for starters. The entrée feature is Surf and Turf consisting of a Petit Filet Mignon topped with a Wild Mushroom Ragoût and accompanied with Three Shrimp Scampi, Roasted Fingerling Potatoes and Glazed Baby Carrots. The meal will conclude with Opera Torte for dessert. Dinner will be served from 11:30am to 1:30am at $44.95 per person.
Seasons Buffet will serve various specialty dishes including Lobster Bisque, Grilled Rib Eye with Wild Mushroom Compote and Stuffed Flounder with Crabmeat. Side dishes include Herb Truffle French Fries, Sautéed Green Beans and Shrimp and Scallops Aioli. Servings of Chocolate Cherry Bread Pudding, Amaretto Cheesecake, Chocolate Crumb and Cherry Chunk Brownie will serve as dessert. The buffet is offered at $16.98, plus tax and will serve dinner from 11:30am to 1:00am.
Sunburst Buffet will offer a wide selection of gourmet entrées including Clams with Champagne Saffron Cream, Crab and Shrimp Stir Fry, Oscar Stuffed Salmon with Tarragon Beurre Blanc Sauce and Chicken Cacciatore. Side dishes include Fresh Asparagus, Petit Osso Bucco and Sautéed Broccoli Rabe. For dessert, diners can feast on Chocolate Cherry Bread Pudding, Amaretto Cheesecake and Chocolate Crumb Coffee Toffee Brownie. The buffet is offered at $19.81, plus tax and will serve dinner from 5:00pm to 12:00am.
Fidelia’s and Mohegan Sun’s Room Service will prepare Baked Stuffed Shrimp with Béarnaise and Herb Roasted Potatoes, Lemon Asparagus Spears, Housemade Soup or Fidelia’s Side Salad with Opera Torte for dessert from 11:00am until Midnight at $32.00 per person.
Thursday, January 1st
At Pompeii & Caesar guests will enjoy a complimentary glass of champagne with an array of specialty dishes offered during New Year’s Day Brunch. Selections include a Raw Bar, King Crab Legs with Garlic Butter, Ham Steamship carved to order, Omelets and Frittatas to order, a variety of fresh fruit, salads and pastas, international dishes and traditional breakfast offerings of bacon, sausage, breakfast potatoes and classic Cheese Blintzes topped with sour cream, blueberry and strawberry sauces. Diners will conclude the meal by visiting the dessert station which features a flowing Chocolate Fountain with a variety of holiday dipping items, candy and confections. Pompeii & Caesar will be open from 10:00am to 4:00pm for $38.95, plus tax. Reservations are recommended.
Sunburst Buffet will serve a special New Year’s Day Brunch with a variety of dishes that include Prime Rib, Garlic and Sage Spiked Breast of Turkey, Grilled Steak Gorgonzola and Smoked Onion and Wild Mushroom Soup. Special breakfast items include Sausage, Hash Browns, Stuffed French Toast and Fruit-Filled Pancakes. The buffet will be offered at $19.81, plus tax and will serve brunch from 10:00am to 2:00pm.
Fidelia’s and Mohegan Sun’s Room Service will offer Stuffed Pork Loin, Herb Roasted Potatoes, Tarragon Butter Glazed Carrots and a Fresh Soup or Fidelia’s Side Salad for $20.00 until Midnight.
Todd English’s Tuscany will open for lunch from 11:30am to 2:30pm on December 31st and from 11:30am to 3:00pm on January 1st. Pompeii & Caesar will close for dinner on January 1st. For more information on special holiday menu items and hours of operation, please visit mohegansun.com.
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.
