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 Mignon's Restaurant Dining Review
The Palace Casino Biloxi, Mississippi
by Jen Cuthbertson

As we were escorted thru the massive mahogany doors into Mignon's Steakhouse at The Palace Casino in Biloxi, Mississippi, I knew the ad I had read on Mignon's saying an "Extra-Ordinary Experience" was true. Immediately the aroma swept my taste buds off their feet. The trickle of the waterfall wall immediately put my tense gambling arm to ease. I could almost hear my body cells say chill out, enjoy. The tone is set, my senses are all alive and I immediately know this is going to be an enjoyable dining experience.

The Maitre de graciously seated us in a private dining area, probably because we requested a smoking area. Our server, Carolyn, greeted us with a smile and a warm welcome; our water was poured, and  linen dinner napkins placed in our laps. We were discussing the chef specials and the wine list when Executive Chef Jeremy Williams CEC greeted us. When the Chef takes time to visit with the diners it is a major plus in my opinion of the restaurant. It shows me the Chef genuinely cares about his customers and their opinion and comfort. Chef Jeremy was very helpful in his menu suggestions and provided detailed information when asked.
We were presented with our first course of shrimp and lobster couscous. Followed by appetizers. Tom ordered the Chef's special for the night, soft shelled crab with celery root slaw. I had the Crawfish Beignet. Crawfish tails and spicy tasso ham wrapped in puff pastry and deep fried. Served with a delicious cayenne cream sauce. Presentation was spectacular. Taste was superb. Just the right texture, temperature, perfect blend with the sauce.  The Chef suggested the Bleu Cheese and Walnut Salad which was a mixture of romaine lettuce and fresh baby spinach tossed with a sherry vinaigrette and topped with sliced pears, candied walnuts and crumbled Bleu Cheese. The mix of flavors was unbelievably flavorful. My new favorite salad! We were offered 3 choices of home baked bread, we chose the rosemary bread served with creamy Danish butter.
Now for the star of the show, and after being served a sorbet drizzled with champagne to cleanse the palette our entrees arrive.
Carolyn places a rectangular shaped serving plate with three indentions filled with three types of veal, each prepared differently, in front of Tom. Veal Oscar – Tender pan seared veal scaloppini topped with fresh lump crab meat and hollandaise sauce and sautéed tender baby asparagus. Veal 2 is tenderloin of veal braised perfectly, third, is veal cheek. After Tom had his second bite he whispered for me to pinch him to make sure he wasn’t dreaming. Of course with this statement my fork headed for a taste of the veal cheek. I have searched to no avail for the proper word to use to describe the tenderness of the veal. All I can say is it melted like butter in my mouth. To fully understand the incredible flavor and tenderness, well you have to try it for yourself.

I am not much of a fish eater but after meeting Chef Jeremy and knowing if he is serving fish it has to be special so my entrée was a Hawaiian Butterfish – Fresh Escolar broiled then served with lump crab mashed potato and a white peach butter sauce. The fish was firm but flaked flawlessly when touched with the fork. The blend of flavors when you drag a bite of fish thru the crab potato mixture onto the peach butter sauce excites your salvia glands to the max. Are you drooling yet? I thought it just doesn’t get any better than this. I was wrong, dessert time. Close your eyes and think of the creamiest most intense chocolate flavors possible.  There it is Tom’s dessert Triple Chocolate Mousse topped with Semi Sweet Chocolate shavings. I don’t have to tell you how good it was, I think you just imagined it. One of my weaknesses is Tiramisu so I couldn’t resist ordering the Cappuccino Tiramisu. I had to pat myself on the back for making a good choice. But, I have a feeling all of the choices were good. Absolutely delicious especially with the hand pressed house blend of coffee. I forgot to mention Tom ordered a glass of Kenwood Pinot Noir Wine with his meal, some how his glass kept ending up in my hand. If you like a really smooth tamed red wine, try it. Our meals were  nutritionally balance and serving portions were just right. We left satisfied, not stuffed, and grinning with satisfaction.

To sum our dining experience at Palace Casino’s Mignon’s: The extra mile taken at Mignon's is so evident in preparation, hospitality, and quality. Chef Jeremy and his staff shine with enthusiasm about their job and the menu offerings. The staff is exceptionally attentive, but not overbearing. Teamwork and the passion they have for their job is evident in everything they do.  The extra punch, the details that push a restaurant from ordinary to extra ordinary are the little things that add up.  Immediately Tom was won over when he was told the restaurant served Danish Butter, the breads were baked in house. When casino owners allow a Chef to prepare and purchase the needed items to prepare as the Chef desires vs. the bean counter telling him what to buy, the dining experience is so much more enhanced and you the customer wins. Mignon's is such a place, which makes it the extraordinary dining experience.
Price is extremely reasonable for the service, quality, ambiance, and menu choices available. Our price for the above described dinner with wine was under $135. In the past we have dined for 3 times that amount with a fourth of the pleasure. We highly recommend a visit to Biloxi
’s Palace Casino Mignon’s. We are anxious to return soon. Tell them Jen sent ya! Bon Appetite! Happy Casinoing!

Mignon's is located on the second floor of the Palace Hotel. Hours of operation: Wed-Thurs 5 PM - 10 PM; Fri - Sat 5 PM - 11 PM; Sunday 5 PM - 9 PM

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