$38 for weekend brunch with champagne. $36 without the alcohol. I opted for option number 1!
The menu changes often, and it's pretty extensive. This time around, they have a peppered maple smoked bacon and prime rib at the carving station. The bacon was deliciously rich and tasty.
The other selections were delicious as well. Tons of variety, all of which were excellent in quality.
The service was trying their best. We did sit there awhile for a few refills, but you can tell they were working they're butts off. According to a pit boss, they've been cutting way back on the service, including all the servers and cocktail waitresses. You can tell.
The line is ridiculously long on the weekends, so if you gamble at all, try and get a line pass from a pit boss. That'll save you a ton of time. Weekday brunch was a bit slower, and much cheaper. $20 for breakfast on Monday without champagne.