All items, except crab legs, are available during both lunch and dinner. There is no designated traffic pattern.ĭiners can go from the rotisserie area (for chicken and pork bellies), to the carving station (for roast beef, turkey breast, or brisket of beef), to the seafood station (for salmon, swordfish, shrimp, and crab legs), to the Asian station (for orange chicken, fried rice, sushi, and spring rolls), to the Mexican station (for stuffed poblano peppers, tacos, refried beans, and rice), to the Italian station (for pizza, spaghetti with giant meatballs, lasagna, and manicotti). The food stations are arranged in parallel counters so that a diner can wander from one food station to the next without waiting for the person in front to move.
Whereas before, a buffet-goer likely had to stand and wait in line, plate in hand, while the folks ahead contemplated their options, selections in all areas can now be accessed much quicker. The Buffet’s big change is in the configuration of both the dining room and the food stations.
INTERNATIONAL FLAVOR: The Buffet offers a number of international cuisine options, like cioppino (pictured).
