Pala Casino announces dining for Christmas and New Year's

From Pala Casino in San Diego County:

Choices the Buffet
Christmas Day – 10 a.m. to 9 p.m.

In addition to its eight food stations, Choices will offer Chilled Canadian King Crab, a House Made Sushi selection, Canadian Lobster Tail, Chilled Snow Crab Cluster, Crusted Tilapia, Choices Rack of Lamb, Carved Roasted Prime Rib Eye Bone In, Smoked New York Steaks, Glazed Holiday Ham and Carved Turkey.

New Year’s Eve – 4 p.m. to 11 p.m.

New Year’s menu additions will include Chilled Snow Crab Clusters, Alaskan King Crab Legs, Asian Style Dungeness Crab, Choices Carving Sushi Selection, Lobster Tail, Surf & Turf Station, Filet Mignon, New York Steak, Bourbon Alligator Ribs, Alaskan Halibut Steak, Asian Walnut Shrimp, Whole Roasted Salmon, Crusted Rack of Lamb, Roasted Prime Rib Eye Bone In, Holiday Ham and Carved Turkey.

New Year’s Day – 10 a.m. to 10 p.m.

Special selections will include Oysters on the Half Shell, Alaskan King Crab, Steamed Snow Crab, Home Made Sushi Selection, Lobster Sautee Station, Smoked New York Steaks, Asian Roasted Duck, Whole Roasted Salmon, Carved Roasted Prime Rib Eye Bone In, Holiday Ham and Carved Turkey

On Christmas Day and New Year’s Day there also will be limited brunch items served until 1 p.m.

The feasting at Choices all three days can begin for just $38 per person, plus tax. Regular Pala Privileges card members and one guest will receive a 20 percent discount and may enjoy Christmas-New Year’s for $30.40 per person, plus tax; Gold level card holders and one guest will receive a 30 percent discount and pay $26.60 per person, plus tax. Platinum members and a guest will receive a 50 percent discount and pay $19 per person, plus tax, and Elite members and one guest are free.

Reservations are accepted for parties of eight or more. Call 760-510-2299 or write to choicesreservations@palacasino.com. Pala Privileges membership is free at the Privileges Center in the casino.

Oak Room
On Christmas Day, the Oak Room will offer a dinner entree of Coquilles Saint Jacques featuring Diver Scallops, Domestic Mushrooms and Fresh Tarragon in White Wine; Beef Eater Gin Tomato Soup with a Parmesan Crust or a Baby Iceberg Salad with Grilled Black Pepper Bacon Heirloom Tomatoes and Avocado Ranch Dressing followed by Alaskan King Crab and Filet Mignon Oscar Style with Creamsicle Potatoes, Pencil Baby Asparagus and Baby Vegetables in a Red Wine Reduction and a Yule Log.

On New Year’s Eve, dinner in the Oak Room will begin with Seafood on Ice consisting of Oysters on the Half Shell, Alaskan King Crab, Jumbo Shrimp Cocktail or Lobster Medallions; or, Bourbon Glazed Short Ribs with Horseradish Potatoes and Garlic Chips, or a Maine Lobster Martini with Roasted Corn, Avocado, Heirloom Tomatoes and Ginger. Salad choices will be a Baby Iceberg or Caesar and soup will be an Alaskan King Crab Bisque baked in Puff Pastry. The dinner entrees will be Chilean Sea Bass and Jumbo Prawns that are pan-seared with lobster risotto and Baby Root Vegetables; or, Fire Roasted Filet Mignon Sizzled Table Side with a Stuffed Yukon Gold Potato with Béarnaise Sauce and Grilled Asparagus; or, Australian Lobster Tail and Filet Mignon with Yukon Potato Puree, Baby Vegetable and Creamy Lemon Butter, or Alaskan King Crab and a New York Strip with Yukon Potatoes, Baby Vegetables and Creamy Lemon Butter. Dessert will be Baked Alaskan.

Mama’ s Cucina Italiana
On Christmas Day, Mama’s will offer a holiday special of Butternut Squash Soup with Caramelized Onions and Leeks; Frisee, Avocado, Pomegranate Salad with Jumbo Shrimp in a Grapefruit Citrus Emulsion; and a choice of three entrees, Colorado Rack of Lamb with Pear and Pistachio in Creamy Potatoes; Fresh Burette Pasta Filled with Sweet Pea in a Truffle Cream Sauce, and Grilled Jumbo Scallops on Champagne Risotto. Dessert will be Panettone Stuffed with Chocolate Gelato.

On New Year’s Eve, Mama’s will start with an appetizer of Basil Pesto Stuffed Gnocchi in Truffle Cream, a salad of Micro Celery Roots, Caramelized Pecans and Shaved Sardinian Pecorino in a Meyer Lemon Emulsion and Acai Berry Sorbet. Entrees will include a Lobster Trio of Basil Lobster Meat Risotto, Two Lobster Raviolis with Vodka Tomato Cream and Three Half 3-ounce Maine Lobster Tails; or, Surf and Turf, an 8-ounce Alaskan King Crab and a 6-ounce Prime Filet Mignon, or a Wild Striped Sea Bass Filet slow braised Mediterranean style with Klamath Olives, Artichokes, Cherry Tomatoes, Onions and Oregano in a White Wine Tomato Broth. Dessert will be a Zeppole, an Italian doughnut, with Nutella and Orange Marmalade.

I asked their public relations department for prices at the restaurants and if I get them I will post them.