Beau Rivage Announces Buffet Enhancements From: Beau Rivage News Release Filed 6/11/10 GCN Steak, seafood, and Asian additions all come to The Buffet as Beau Rivage rolls out the best selection to come to the coast. Beau takes buffet dining to the next level with an array of favorites the most selective diners will enjoy. Thursday night is Steakhouse night at Beau Rivage. It centers around
filet mignon and all the trimmings for The Buffet goes overboard with seafood on Friday and Saturday nights. Diners can stick with seafood standards and feast on the freshest king and snow crab legs, jambalya and seafood etouffee or try something different like garlic shrimp cakes. For $28.99, fill up on fried and boiled shrimp, crawfish cakes, stuffed crabs, and fried calamari. As the number one buffet on the Gulf Coast, The Buffet is the place to have your taste for seafood satiated. Sunday’s nights have an Asian flare. Guests can enjoy The Buffet for $20.99. They’ll find a variety of dishes including lemon pepper chicken, General Tso’s Chicken, and five piece roast chicken. Black Mussels with black bean sauce, Mongolian Pork Chops and crab rangoon round out a diverse list of Asian favorites that are sure to please. The Asian experience would not be complete without egg rolls, sushi, spring rolls, Kim Chee, and fried rice. In addition to steak, seafood, and a taste of Asia, the monthly Gourmet Buffet series features numerous delectable enhancements. June takes diners across the Caribbean with a variety of items found on the islands starting with Adobo Roast Pork Stuffed with Plantain and Ajili Mojili Sauce, Kingston Streets Beef Pie, Port Royal Curry Shrimp, roasted pineapple, Blue Mountain Jerk Chicken, Jacks Rock BBQ Ribs, jammin’ yams and caramelized shallots, peas and rice and Sweet Corn Johnny Cakes. Each month the gourmet buffet series brings dishes from a region of the world to The Buffet. It continues in June and the upcoming months are full of flavorful flair. Regional Italian dishes will be available in July and experience a taste of the Southwest in August. Other themes for the remainder of the year are:
The Buffet’s salad bar offers enhancements as well. Guests can continue to make their own salads, but now also have the grab-n-go option of premade salads. A bread station also compliments The Buffet, offering diners a fresh selection of breads and pastries. The buffet overhaul is not only about improving the food: its presentation received a makeover as well. Residential, white pans make diners feel more at home and allow space for new and additional items. With its numerous improvements, The Buffet now has more selections than ever before to tempt every guests’ taste buds. The buffet is open for breakfast, lunch and dinner as well as a champagne brunch Saturday and Sunday from 8a-3p.
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$23.99. While steak is the staple, the sides are just as scrumptious.
Guests can also enjoy a number of new menu additions including carved
tenderloin, onion rings, peas gratin, crawfish mac N cheese, creamed
spinach, asparagus, a mushroom medley, mashed potatoes, chipotle corn and
Caesar salad.