Legends Casino Menu Gourmet Cuisine and Craft Cocktail SelectionsOrder the oak-grilled ribeye immediately upon seating; this 14-ounce cut features coffee rub crust and arrives medium-rare by default. At $42, it includes truffle-parmesan fries and brandy peppercorn sauce.Vegetarians prioritize the wild mushroom risotto: porcini, shiitake, and chanterelles simmered in vegetable stock with carnaroli rice. Priced at $26, it's available until midnight daily.Seafood enthusiasts request the chilled shellfish tower before 8 PM. Market-priced daily, yesterday's version included half Maine lobster, six oysters, and jumbo prawns for $65. Accompany with the house-made mignonette sauce.Skip pre-dessert courses unless sharing; portion sizes exceed expectations. Instead, reserve space for the warm chocolate torte with bourbon caramel and vanilla bean ice cream ($14). Kitchen closes dessert orders at 1:15 AM.Legends Casino MenuOrder the black truffle ravioli ($24) – hand-stuffed porcini mushrooms and fontina cheese in sage brown butter.Seared Hudson Valley foie gras ($32) with cherry compote and brioche toast makes a rich starter.Opt for the 16oz dry-aged ribeye ($49), finished with smoked sea salt and bone marrow butter, paired with truffle fries.Try the miso-glazed Chilean sea bass ($38), steamed with ginger and topped with crispy shiitakes.Vegetarians choose roasted cauliflower steak ($26) featuring pomegranate molasses and pistachio dukkah.Share the chocolate decadence cake ($14): flourless dark chocolate with salted caramel gelato.Happy hour cocktails run 4-7pm: classic margaritas ($9), barrel-aged old fashioneds ($12).Wine selections spotlight Willamette Valley pinot noirs ($16/glass) and Super Tuscan reds ($120/bottle).Late-night bites include Kobe sliders ($18) with bacon jam and wagyu beef tartare ($21), served until 2am.Signature Steakhouse Cuts and Preparation StylesChoose a 28-day dry-aged bone-in ribeye for optimal marbling and depth of flavor.Prime beef selections:Filet Mignon (8 oz): Butter-tender center cut. Recommended internal temperature: 130°F (medium-rare).Tomahawk Ribeye (36 oz): Impressive presentation with intense beefiness. Requires 4-minute sear per side over 900°F charcoal.New York Strip (14 oz): Balanced texture. Ideal for crust development using cast-iron skillet technique.Porterhouse (32 oz): Dual-textured (strip + tenderloin). Grill tenderloin section 2 minutes less than strip side.Specialized cooking methods:Dry Aging: 28-45 day process concentrating flavor. Humidity-controlled environment mandatory.Sous Vide Precision: Water bath at 129°F for 90 minutes. Finish with 60-second sear in beef tallow.Wood-Fired Grilling: Mesquite or hickory at 700°F. Develops distinct smoke rings within 8 minutes.Pittsburgh Style: 1,200°F char for blackened crust while maintaining rare interior.Accompaniments:Coarse sea salt application pre-sear enhances caramelizationCompound butters: Roasted garlic or blue cheese varietiesJus reduction: Veal stock simmered 6 hours with shallotsBuffet Station Themes and Daily RotationsImplement daily culinary rotations to prevent monotony and encourage repeat visits. Assign distinct global themes: Mexican Mondays feature made-to-order fajita stations with skirt steak, poblano peppers, and fresh avocado salsa. Tuesdays transition to Pan-Asian concepts, offering live noodle woks, Thai curries, and bao bun steamers.Midweek focuses on hearty options; Wednesdays present Italian trattoria stations with rotating pasta shapes, three homemade sauces, and Parmesan rinds for grating. Thursdays adopt coastal Greek influences: whole grilled fish, lemon-oregano potatoes, and dolmades prepared hourly. Fridays spotlight seafood towers: chilled Alaskan king crab, poached shrimp, and oyster shucking demonstrations.Weekends adopt interactive formats. https://tipico-casino-de.de : smoked brisket sliced on demand, peach-glazed ribs, and cornbread baked in cast iron. Sundays operate dual brunch/dinner services: eggs Benedict stations until 2 PM, switching to prime rib carving with horseradish cream by 5 PM. Permanent allergen-aware zones provide nut-free, dairy-free, and plant-based options daily.Adjust quarterly: summer rotations add ceviche bars and grilled vegetable platters, while winter introduces fondue pots and slow-cooked osso buco. Dessert carts change nightly; key lime pie shooters alternate with chocolate soufflé stations. Staff must announce ingredient lists upon request and refresh items every 20 minutes.Late-Night Dining Options and Availability HoursThe Steak & Ale Grill serves premium cuts until 3:00 AM Thursday-Saturday; arrive before 2:30 AM for full service. Try the bone-in ribeye with truffle fries.Golden Dragon Noodle Bar offers Szechuan beef and dim sum until 4:00 AM nightly. Order the chili crab noodles after 1:00 AM for half-price appetizers.Midnight Express counter operates 24/7: Breakfast burritos available after 11:00 PM, artisanal burgers rotate weekly. Current special: Cajun chicken sandwich with sweet potato wedges.Vegas-style buffet reopens from 10:00 PM–5:00 AM Fridays only: Prime carving station, made-to-order crepes, and 15 dessert options. $34.99 cover includes soft drinks.Room service delivers until 6:00 AM daily; call extension 55 before 5:45 AM. Recommended: Spicy tuna tower ($18) and 16-ounce cold brew ($6).