Currently, guests can expect favorites such as the American and Japanese Wagyu lobster served with sweet onion soubise, lardons, pearl onions and roasted potatoes and Scottish salmon served with seasonal vegetables and trout roe.
The regular menu for the steakhouse will be seasonal and changed every three months. “One of the dishes is going to be a loco moco, and it’s something that when you look at the plate, it does not look like one, but when you bite into it, you’ll know the flavors.”
“We’re going to take guests through a journey of the menu and the tastes of Pechanga,” Pinto said. Trevor Noah, Rick Springfield and more are headed to Southern California casinos next week
