76, įiore Steakhouse: Dine on locally raised turkey served with savory pudding and caramelized yam gratin. Harrah’s Resort Southern Californiaħ77 Harrah’s Rincon Way, Valley Center. Pom: Home cooking is the star at Pom with an a la carte menu starting with soup or salad ($7) ahead of roasted turkey with seasonal sides ($26) followed by pumpkin pie ($7). The Bistro: The a la carte menu features soup or salad to start ($8) followed by a main course offering of Thanksgiving standards such as turkey with traditional fixings ($28). $31.99 per person $16.99 ages 3-11 free for children under 3. For dessert, indulge in a chocolate fountain, pumpkin pie and warm raisin bread among other choices. The carving board section offers turkey breast, prime rib and glazed ham. The Fresh Grill Buffet: The all-you-can-eat buffet features a cornucopia of options from salads and soups to chilled seafood. To register for priority seating and pre-pay please click one of the links above.Pechanga Resort Casino will host a series of comedy shows through NovemberĨ4-245 Indio Springs Drive, Indio. To help expedite your experience, we recommend arranging priority seating.

Please note that during peak times the wait to be seated at the buffet can be extensive. Walk-in guests are welcome at The Buffet. More than 90 delicious dishes, including a wide range of made-to-order choices, all served in a bright and airy environment-it’s the perfect time to discover the all-new Buffet at Wynn Las Vegas. Guests at The Buffet enjoy new services added for greater ease and convenience, including the ability to obtain priority seating online and the option to pay in advance or at the table for a seamless dining experience.

The Buffet at Wynn Las Vegas will satisfy every craving. All the classics are here too, from butcher-inspired cuts to shrimp cocktail, sushi and more. The Buffet at Wynn Las Vegas redefines the brunch and dinner experience with a feast of options, including an all-new eggs Benedict station and a Latin Street Food station among the 16 tantalizing food kitchens designed by Executive Chef Craig Herber.

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