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Dinner Suggestions

Our Dinner Selections are designed as three courses.
You may select a menu that includes a choice of Soup, Appetizer or Salad, Main Course and Dessert.

All Dinners include: Freshly Baked Artisan Breads and Butter, Freshly Brewed Coffee, Decaffeinated Coffee and a Premium Assortment of Fine Quality Teas.

Our Chefs will prepare the appropriate complement of Fresh Seasonal Vegetables and Side Dish to Enhance your meal.

The Soups of Mohegan Sun

  • Clear Clam Chowder
  • Oyster Chowder with Butternut Squash
  • Late Harvest Fruit and Vegetable Soup
  • Hunter Stew
  • Creamy Chicken and Corn Chowder
  • Smoked Mushroom and Onion Soup
  • Lobster Bisque
  • New England Clam Chowder

Chilled Appetizers

Fresh Mozzarella and Oven Roasted Roma Tomatoes

With Fresh Basil, Drizzled with Extra Virgin Olive Oil, Balsamic Reduction, Shaved Parmesan and Cracked Black Pepper

Sliced Prosciutto and Melon

Aged Parma Ham with Seasonal Melon and Lime

Portabella Napoleon

Marinated and Grilled Portabella Mushroom, Eggplant, Sweet Onion, Zucchini, Bell Pepper with Fresh Mozzarella, Drizzled with a Balsamic Vinaigrette

Shrimp Cocktail

Four Jumbo Shrimp with Grilled Golden Pineapple on Chiffonade Greens, Served with Spicy Cocktail Sauceand Lemon

Hot Appetizers

Specialty Pastas

Ask Your Catering Professional for Our Seasonal Selection

Asian Inspired Satay

Beef and Chicken over Wilted Greens

Grilled Portabella Mushrooms

With Red Onion Marmalade and Peppercress Salad

Maine Crab Cakes

On a Bed of Wilted Greens with Key Lime Mayonnaise

Salads

Weegun Sunburst

Seasonal Field Greens, Belgian Endive, Grape Tomatoes and Curly Carrot Angel Hair with Sweet Herb WhiteBalsamic Vinagrette

Spinach Salad

Fresh Tender Spinach, Crispy Maple Smoked Bacon, Chopped Egg, Sliced Mushrooms, Bermuda Onion and Pesto Vinaigrette

Caesar Salad

Hearts of Romaine with Traditional Caesar Dressing, Homemade Croutons and Parmesan Cheese

Greek Salad

Hearts of Romaine and Tender Spinach with Bermuda Onion, Feta Cheese, Calamata Olives and Stuffed GrapeLeave, dressed with a Red Wine Vinaigrette

Iceberg Wedge Salad

Crisp Iceberg Lettuce with Tomato, Bermuda Onion, Crispy Peppered Bacon, Cucumber, Crumbled Maytag Blue Cheese and Blue Cheese Dressing

Grilled Pear

Field Greens with Grilled Pear, Gorgonzola, Candied Pecans and Champagne Vinaigrette

Chilled Shrimp Salad

Grilled Marinated Shrimp over Bibb Lettuce, Sliced Red Onion, Crumbled Maytag Blue Cheese, Crisp Bacon and Oven Roasted Cherry Tomatoes with Buttermilk Ranch Dressing

East Meets West

Sushi and California Rolls with Pickled Ginger and Wasabi served with Asian Inspired Field Greens andGinger Dressing

Mohegan Caesar Salad

Red and Green Baby Romaine Lettuce Wrapped with Proscuitto, nestled on top of a Pool of CreamyCaesar Dressing with Oven Roasted Roma Tomatoes and a Parmesan Tuille

Entrées

Chicken Forestier

Semi Boneless French Breast of Chicken, Braised in a Wild Mushroom Demi Glace

Chicken Saltimbocca

Sautéed Breast of Chicken Scaloppini Topped with Prosciutto, Spinach, Mozzarella Cheese, Fresh Sageand a Madeira Wine Sauce

Grilled Chicken

Marinated Grilled Boneless Chicken Breast Topped with Roasted Pepper Caponata

Chicken Venetian

Boneless Breast of Chicken Sautéed with Artichokes, Spinach, Roasted Red Peppers, White Wine andPine Nuts

Chicken Wellington

Breast of Chicken Topped with Mushroom Duxelles, Wrapped in Puff Pastry and served with a GreenPeppercorn Demi Glace

Sonoma Duck Breast

Oven Roasted Boneless Duck Breast with Sun Dried Cherries, Black Mission Figs and Pan Jus Lie

Steak Au Poivre

12 Ounce Strip Steak with Black Peppercorn-Red Wine Sauce

Filet Mignon

10 Ounce Grilled Filet with Bordelaise Sauce

Tuscan Sirloin

10 Ounce Block Cut Sirloin with Barolo Wine Sauce

Veal Chop

12 Ounce Seasoned Rib Chop with Wild Mushroom Demi Glace

Pork Prime Rib

Herb Crusted and Slow Roasted with Rosemary Sauce

Lamb T-Bone

Two, 8 Ounce Lamb Chops Rubbed with Garlic and Rosemary Served with Fig Essence

Seasonal Fresh Seafood

Inquire for the Season's freshest availablemarket price

Salmon

Marinated in a Light Soy Sauce, grilled and served with a Ginger Beurre Blanc

Halibut

Oven roasted with Cilantro Pesto

Stuffed Shrimp

Two, Jumbo Shrimp, New England Seafood Stuffing served with a Light Lemon Butter

Cold Water Lobster Tails

Two, Broiled Tails with Lemon and Sweet Butter Market Price

Combination Entrées

Filet and Halibut

6 Ounce Grilled Filet Mignon with Port Wine Sauce and Oven Roasted Halibut Fillet with White Wine ButterSauce

Filet and Shrimp

6 Ounce Grilled Filet Mignon with Port Wine Sauce and Two Jumbo Crabmeat Stuffed Shrimp

Filet and Chicken

6 Ounce Grilled Filet Mignon with Port Wine Sauce and Boneless Breast of Chicken with Roasted Garlic Cream Sauce

Chicken and Salmon

Grilled Boneless Chicken Breast with Roasted Pepper Caponata and Salmon Fillet with Herb Buerre Blanc

Chicken and Shrimp

Boneless Breast of Chicken with Basil Cream Sauce and Three Jumbo Shrimp with Tomato Concasse

Surf and Turf

Filet Mignon with Port Wine Sauce and Cold Water Lobster Tail with Lemon and Sweet Butter

Dinner Desserts

  • Crème Brulée
  • Warm Peach Cobbler
  • Warm Bread Pudding with Caramel Sauce
  • Flourless Chocolate Cake with Premium Vanilla Ice Cream
  • Molten Chocolate Cake with Premium Vanilla Ice Cream
  • Warm Rustic Open Face Fruit Tarts with Vanilla Bean Sauce
  • Tiramisu
  • Pecan Pie with Vanilla Bourbon Sauce
  • Fresh Fruit Tart
  • Coupette of Fresh Berries with Sabayon
  • Chocolate Peanut Butter Bombe
  • Bananas Foster Cheesecake
  • Lemon Chiffon in a Brandy Snap Tuille with Fresh Berries
  • Strawberry Shortcake
  • Coconut Crème Tart
  • Mocha Madness Mousse in a Chocolate Linen Cup
  • Banana Cream Bombe
  • Sugar Free Desserts Available Upon Request
  • Specialized Custom Logo Chocolates. Specialty Dessert
  • Presentations are Available with a Two Week Advance Notice at an Additional Cost.