Holiday Menus
Las Vegas Holiday Dining

Relax and enjoy your favorite holiday dishes at South Point. In addition to the traditional favorites, the restaurants will have their regular dinner menus available for guests.

Easter Menus

Cinco de Mayo Menus

Baja Miguel’s Easter Menu:
Available from 11 a.m. – 9 p.m., $24.95 per person
• First course: Miguel’s Camaron Coctel, chilled shrimp with tequila laced avocado cream over chopped lettuce or Chicken Tortilla Shrimp or Tostadas with Miguel’s chicken salad: freshly shredded rotisserie chicken marinated with cilantro and lime, toped with sliced avocado and diced tomato
• Second course: Halibut De Poblano, halibut fillet oven baked with poblano cream sauce with rice pilaf and green beans with carrots or Chipotle & Honey Glazed Ham, toasted with sweet and spicy glaze served with elote corn, green bens and corn muffins
• Third course: Pastel de Zanahoria, traditional carrot cake with sweet cream or Baja’s Bana Foster, served with vanilla bean ice cream and toasted almonds with tea or coffee
• Choice of a margarita or a glass of wine for guests 21+
• Regular menu will also be available. Margarita Meal Deals will not be available.

Coronado Café Easter Menu:
Available from 11 a.m. to 10 p.m. for $17.95 per person.
• First course: Cream of Chicken Soup or Garden Fresh Salad Bowl, seasonal lettuce, teardrop tomatoes, diced cucumber, shredded carrots, red wine vinaigrette and toasted croutons
• Second course: Roast Leg of Spring Lamb with lamb jus and apple mint jelly or Poached Stuffed Salmon Fillet, filled with bay shrimp and crabmeat topped with cream sauce. Choice of roast or Yukon Gold mashed potatoes and green beans
• Third course: Mississippi mud pie, carrot cake with tea or coffee
• Choice of a cocktail or a glass of wine for guests 21+
• Regular menu and Chinese menu will also be available.

Don Vito’s Easter Menu:
Available from 4 p.m. —10 p.m. for $45 per person.
• First Course: Oven baked Seafood Shells, filled with shrimp, scallop ragout and alfredo cream glaze or Spring Escarole Soup with Italian sausage, white beans and grilled pesto crostini or Spring Time Caprese Salad, mini mozzarella and cherry tomatoes tossed in a mix of spring lettuce with basil vinaigrette and a crisp crostini
• Second course: Mediterranean Style Branzino, fresh fillets pan search with artichoke hearts, green olives, capers and garlic butter, served over Italian Ratatouille with a side of farfalle pomodoro or Sicilian Style Roast Leg of Lamb, fava beans, porcini mushrooms and chateau potatoes, mint jus or Pappardelle with Braised Beef Ragu & Wild Mushrooms, flavorful chianti braised beef folded with mushrooms and pappardelle pasta
• Third course: Rustic Lemon Tarte with Limoncello ice cream or Our Freshly Made Carrot Cake with orange cream cheese frosting or tea or coffee
• Choice of a bottle of Storypoint Select Cabernet Sauvignon (2019) or Storypoint Select Chardonnay (2020). for every two guests 21+.
• Regular menu will be available.

Garden Buffet Easter Brunch:
Available from 8 a.m. to 9 p.m. for $25.95 for card members or $28.95 for non-members.
• Limited breakfast selection, bottomless Bloody Mary’s and Mimosas served until 11 a.m.
• Action Garden Fresh Salad Bar: The season’s finest freshly tossed and house made salads, seasonal fruits with yogurt topping, cream of chicken soup and white bean chili
• Carving Station: Colorado Roast Leg of Lamb, Nebraska Prime Rib of Beef, Herb & Lemon Rotisserie Chicken
• Also serving: Shrimp Cocktail, Peel & Eat Shrimp, Sushi from Zenshin, Kentucky Bourbon Glazed Ham, Texas Style Beef Medallions, N’Orleans Blackened Snapper with creole sauce, Santa Fe Smoked Beef Brisket Enchiladas, Iowa Pork Loin with apricot, orange and rosemary glaze, Florida Golden Fried Shrimp, Southern Style Chicken with chipotle BBQ Sauce, Nashville Smoked Pork Ribs, Oregon Wild Mushroom Pappardelle with asparagus, Massaman Thai Beef Curry
• Dessert: Dessert: 12 flavor gelato and sorbet bar, Hot Cross Buns, Easter bunny cupcakes, White chocolate bread pudding, Mississippi mud pie, French Pastries, Gateau’s and cheesecakes
• Also serving from six live international cooking stations
• Guests 21+ can enjoy two glasses of wine, champagne, beer or sangria from 11 a.m.—9 p.m.

Primarily Prime Rib Easter Menu:
Available from 3 — 9 p.m. for $41 per person.
• First course: Spring Garden Salad Bowl, tossed with white cider vinaigrette or Triple Tacos, Thai shrimp, Cajun lump crab meat and citrus shrimp in crisp wonton shells with lemon herb aioli coleslaw or Smokehouse Prime Rib Sliders, smoked prime rib, caramelized onions, Swiss cheese with barbeque sauce in sweet Hawaiian rolls and pickle chips or Soup & Salad, a cup of cream of chicken soup and a small wedge of iceberg with teardrop tomatoes, bacon and blue cheese dressing
• Second course: Prime Rib of Beef, 10 oz dry aged, slowly cooked for full flavor or Roast Leg of Spring Lamb with minted demi or Seared Fillet of Branzino Neptune, pan seared fillets served on seafood and herb ragout with lemon butter sauce or Medallions of Beef Grand Duke with pearl onions, mushroom caps and bacon strips in a cabernet reduction. Also served with baked chateau or Yukon Gold whipped potatoes and fresh green beans or Chicken in the Pot, freshly poached chicken with egg noodles, garden fresh vegetables served in a rich chicken broth
• Dessert: Lemon meringue tart with fresh raspberries, carrot cake or Mississippi Mud pie with tea or coffee
• Choice of a cocktail or a glass of wine for guests 21+
• Regular menu will not be available.

Silverado Streak House Easter Menu:
Available from 4 p.m. — 10 p.m. for $62 per person.
• First course: Shrimp and Crab Tacos in shrimp and crab salad in crisp wonton shells, tomato and cucumber or Scotch “Easter” Eggs, hard boiled eggs wrapped in seasoned pork, breaded and golden fried with Dijon cream or Grilled Chicken Satay with quinoa salad and fig jam
• Second course: Shrimp and corn chowder, Heirloom Tomato and herb salad with almond vinaigrette or Silverado salad bowl, tossed tableside
• Third course: Rosemary Crusted Roast Leg of Spring Lamb, garden peas, baby carrots and chateau potatoes with lamb demi and mint sauce or Breast of Chicken with wild mushrooms and leeks, pan seared with white wine cream sauce or Pan Roast Pacific Salmon, salmon fillet on a bed of rice pilaf with tomato and basil relish, springtime garden vegetables
• Dessert: Simple chocolate cake with whipped cream or seasonal berries with vanilla bean sabayon in a pecan caramel shell
• Choice of a bottle of Storypoint Select Cabernet Sauvignon (2019) or Storypoint Select Chardonnay (2020). for every two guests 21+.
• Regular menu will be available