After more than a year hiatus, The Buffet at Beau Rivage is now open.
Guests will find many of their Beau Rivage Buffet favorites on the menu, along with several new additions. The most noticeable change is in service style. Rather than self-service, all-you-can-eat food offerings are plated on Chinaware and served by Beau Rivage team members.
“We are thrilled to offer a redefined version of The Buffet, one of our guests’ favorite dining outlets, marking another milestone in fully reopening our property,” said MGM Southeast President and COO Travis Lunn. “Guests are certain to enjoy the abundance and variety they love about a traditional buffet, while appreciating the adjustments we have put in place to make them feel comfortable about the experience.”
Additions to The Buffet menu include larger carving stations, flavorful vegetarian and vegan options, fresh tossed mixed green salads, a taco bar with fresh street tacos al pastor, build to order Asian Rice Bowl station, and daily specials. Also making its debut is the Biloxi long pan pizza, a 36-inch homage to the world’s longest man-made beach located just outside Beau Rivage.
Other offerings include Southern favorites such as fried chicken and catfish, red beans & sausage, seafood gumbo, seafood Jambalaya and blackened chicken. Weekend dinner offerings include Mahi fish and fried yucca, prime rib, honey Dijon salmon, steamed royal reds and fresh fish Pontchartrain.
Beverage specials include frozen daquiris for $5 and two Yuengling Lager, Bud Light or Miller Lite beers for $5. Wine by the bottle is also available for $15, with a selection of Tisdale Moscato, Tisdale Chardonnay, Tisdale Pinot Noir and Tisdale Cabernet Sauvignon.
Breakfast is served Saturday through Monday from 8:30 – 11a.m. for $14.99. Lunch is also available Saturday through Monday from 11:15 a.m. – 3 p.m. for $19.99. The Buffet is also open for dinner Friday and Saturday from 4 – 10 p.m. for $29.99 and on Sunday from 4 – 9 p.m. for $25.99.
As part of MGM Resorts’ comprehensive Seven-Point Safety Plan, diners are given a ticket with their seating time, similar to a boarding pass, to eliminate time spent in line. Tables are spaced to allow for appropriate social distancing between parties. The Seven-Point Safety Plan infuses health and safety into the resort experience and includes masks, training and mandatory temperature checks for team members; physical distancing; handwashing stations and enhanced sanitization; HVAC controls and air quality; incident response protocols and digital innovations.
The Buffet Hours of Operation
Monday 8:30 a.m. – 11 a.m.; 11:15 a.m. – 3 p.m.
Friday 4 p.m. – 10 p.m.
Saturday 8:30 a.m. – 11 a.m.; 11:15 a.m. – 3 p.m.; 4 p.m. – 10 p.m.
Sunday 8:30 a.m. – 11 a.m.; 11:15 a.m. – 3 p.m.; 4 p.m. – 9 p.m.
