Thursday, February 28, 2013

Hotel Valet Entrance Grand Opening! February 26th and 27th

The Red Carpet Treatment for You!  A Brand New Entrance to High Steaks makes it easy and more convenient for you to dine with us without ever setting foot on the gaming floor -if you so choose. 

Glasses ready for Champagne to welcome each guest and celebrate this momentous occasion. 

Special Dessert selection prepared by our expert Pastry Chef Stephen Smith.  Here we have Mango Cheesecake, Caramel Cake, Chocolate Covered Strawberries, and Chocolate Espresso Cakes!  Yum!

Beautiful flowers from Four Seasons Flowers - picked them up at the Market and they are still amazing and beautiful as always. 

Tesha - one of our very talented hostesses welcoming our new Guests with a smile and Champagne!  Tesha has been with us over 5 years and offers great 4 Diamond Service! 

Pepper Crusted Prime Filet Tenderloin  - served Medium Rare as it should be!

Pan Seared Day Boat Scallops - Served with Roasted Tomatoes, Chives and Garlic Oil. 

Our signature appetzier is Bacon Wrapped Shrimp - We serve it with Brandy Dijon Mustard Sauce.  We had to serve it for the event since it is the BEST!

Toasting to the New Entrance -from left to right - Manager Manny dos Santos, Head Chef Nikki Bailey, Assistant Manager Michael Coyne, VP of Food and Beverage Gabor Eller, and Sous Chef Sheamus O'Rork.

Musician Ryan Hernandez setting the mood with his amazing talent!  Ryan has been spot lighting at events in High Steaks for years now - the Guests loved him!

Truffle Mashed Potatoes

Champagne on Ice

Our amazing Valet team at the ready - This is the spot where you can Valet your car and walk straight into the dining room in High Steaks.  It is very fast on convenient!  You can choose to pick you car up here or at our main Valet area if you decide to enjoy the Resort after dinner. 

Amazing Desserts...

Beautiful Caramelization on the Scallops - I had to take a shot of this!

4 Seasons Flowers

Red Carpet Treatement at High Steaks!

We love Lobster!  Here are some steamed Lobster Tails that we served with a Ginger Beurre Blanc.