Casino Morongo Sunday Brunch
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- Casino Morongo Sunday Brunch
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- Morongo Casino Open
Sunday, April 16 11am – 11pm
MIXED GREEN SALAD
CARVED HAM DINNER: Pineapple Rum Glaze, Mashed Sweet Potato, Seasonal Vegetables
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COCONUT LAYER CAKE
$18.95 pp plus tax
Sunday, April 16 10am – 9pm
All of your Potrero Canyon Buffet favorites, plus:
ROAST PRIME RIB
HERB-CRUSTED RACK OF LAMB
BOURBON-GLAZED HAM
ROASTED DUCK
ROASTED SPRING VEGETABLES
BACON-WRAPPED CHICKEN
$30.95 pp with your Morongo Rewards Card
Sunday, April 16 3PM – 10pm
– Starters – Choice of 1 –
MACHE, CUCUMBER, APPLE SALAD & BASIL CREAM CHEESE CROSTINI: Cured Creative Farm Organic Salmon
– or –
CRISP PORK BELLY: Tostones, Pickled Chiles, Spring Onions

– Soup or Salad – Choice of 1 –
HOMESTYLE ESCAROLE SOUP: Meatballs, Ditalini, and Rich, Golden Chicken Broth
– or –
SPRING GREENS: Radish, Fennel, Carrots, Goat Cheese, Croutons, Sunflower Seeds and Prosecco Vinaigrette
Casino Morongo Food
– Main Course – Choice of 1 –
GRILLED JUMBO SHRIMP: Diver Scallop, Blue Crab Cake and Saffron Beurre Blanc, Endive and Green Beans
– or –

STUFFED PORK LOIN: Rosemary Ham and Fontina, Herb Garlic Crust, Pistachio, Parsley Pesto, Wilted Spinach and Polenta
– or –
PORCINI MUSHROOM LASAGNA: Fresh Spinach, Bechamel Sauce, Pomodoro Sauce, Ricotta
– Dessert –

VANILLA GELATO PROFITEROLE: Caramel Sauce, Chocolate Ganache and Macerated Berries
$70.00 pp plus tax
Saturday, May 13 – Sunday, May 14 11am-11pm
CAESAR SALAD: Hearts of Romaine, Shaved Parmesan Cheese, Herbed Croutons, Caesar Dressing
FILET MINON AND PETITE LOBSTER TAIL: Caramelized Onion, Blue Cheese Crumbles, Potatoes Au Gratin, Grilled Asparagus, Cabernet Demi-Glace
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CHOCOLATE ECLAIR
$29.95 per person plus tax
Saturday, May 13 10am – 11pm
Sunday, May 14 10am – 9pm
All of your Potrero Canyon Buffet favorites, plus:
PRIME RIB ROAST
HERB-CRUSTED RACK OF LAMB
Casino Morongo Sunday Brunch Buffet Restaurants
CEDAR PLANK SALMON
GRILLED STEAKS
Casino Morongo Sunday Brunch Specials
ROASTED DUCK
$30.95 per person with your Morongo Rewards Card
Saturday, May 13 5pm – 11pm
