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PARK PLACE ENTERTAINMENT STRIP RESORTS OFFER LAVISH EASTER WEEKEND BUFFETS MARCH 30-31

3/19/2002

March 19, 2002
LAS VEGAS - Park Place Entertainment resorts on the Las Vegas Strip will offer lavish Easter weekend buffets and brunches at Bally's Las Vegas, Caesars Palace, Flamingo Las Vegas and Paris Las Vegas.

Bally's Big Kitchen Buffet will serve a special holiday menu from noon to 10 p.m., Sunday, March 31, priced at $19.95, plus tax. Fresh snow crab, peeled shrimp and smoked salmon will be featured at the iced seafood station. Prime rib of beef, roasted leg of lamb and oven-roasted turkey breast will be offered at the carving station. The Chinese, American and Italian stations will serve a wide variety of favorites, including lobster and shrimp with brandy sauce, steamed crab legs, rotisserie chicken, roasted duck with oranges, veal piccata, chicken Parmesan, and more. Desserts will include fresh cobblers, cakes, pies, puddings, mousses, ice creams and cookies, as well as sugar-free selections.

Caesars Palace will serve a champagne buffet from 8:30 a.m. to 10 p.m. March 31 in The Palatium, priced at $21.99 for adults and half-price for children 4 to 12 years old. Children 3 years and younger eat free when accompanied by a paying adult. Breakfast treats will include apple pancakes, buttermilk waffles, country sausage, crisp bacon, breakfast potatoes, bourbon bread pudding and a selection of omelets and fresh fruits. Fresh salads, imported and domestic cheeses, shrimp cocktail and smoked salmon with traditional accompaniments will follow. The carving station will feature rosemary-rubbed prime rib au jus, roasted wild turkey and slow-roasted bone-in ham. Seafood gumbo will be the soup du jour. Other entrees will include grilled swordfish with black bean corn relish, marinated garlic chicken with cornbread sage stuffing, pork chops with apple glaze, grilled New York steak with black truffle sauce, and linguini with spicy marinara sauce. A selection of fresh vegetables and just-baked desserts will complete the holiday dining. Champagne will accompany the meal throughout the day.

Cafe Lago at Caesars will serve a breakfast buffet March 31 from 7 to 11 a.m., priced at $13.99, plus tax, and a champagne brunch from 11 a.m. to 5 p.m., priced at $19.99 per person, plus tax. The champagne brunch will feature shrimp cocktail, crab claws, assorted sushi with pickled ginger and wasabi, crab salad, as well as a variety of other salads and cheeses. The carving station will offer hickory-smoked pork loin with apple calvados glaze, Virginia baked ham and slow-roasted prime rib of beef. Other entrees will include macadamia-crusted sea bass with rhubarb chutney, stir-fried chicken with black bean sauce, rigatoni and roasted asparagus with bay scallops and sun-dried tomato cream. Fresh vegetables and a selection of fresh pastries and pies, apple cobbler, chocolate-covered strawberries and raspberry mousse will complete the feast.

The Flamingo Paradise Garden Buffet will offer a $16.95 Easter buffet March 31 from 11:30 a.m. to 10 p.m., as well as special menus in the Flamingo Room, Lindy's and Alta Villa restaurants. The Flamingo also offers its Lobster and Crab Festival through April 30, with attractive pricing on one-pound whole Maine lobsters and crabs in every restaurant. Two-for-one flavored martinis are offered in all restaurants and bars through March 31. O'Shea's casino (next to Flamingo Las Vegas) celebrates a St. Patrick's Festival through March 31 with Irish beer specials, corned beef sandwiches and chances to win a trip to Ireland.

Le Village Buffet at Paris will feature special Easter weekend buffets Saturday and Sunday, March 30-31. On both days, breakfast will be served 7-10 a.m., priced at $11.95. Saturday and Sunday, a champagne brunch will be offered 10 a.m.-4:30 p.m., and a champagne dinner buffet 4:30-10 p.m., both priced at $23.95. Master chefs prepare the dishes while guests observe at action stations themed for French provinces throughout the restaurant. Dine in the "village square" or in one of the adjacent themed provincial dining rooms. The Burgundy station will offer leg of lamb with sweet mint jelly, prime rib of beef with roasted garlic and rosemary jus li?, rotisserie free-range chicken, veal marengo, sweet roasted ham, pomme Lyonnaise and seasonal vegetables. From Alsace, chefs will feature seared salmon with sorrel sauce, chicken Alsacienne, escargots vol au vent, venison stew with cherry sauce and fresh vegetables. Brittany specialists will prepare chicken chasseur, roasted duck with citrus peppercorn sauce, lobster bisque, corn chowder, saffron rice and dessert crepes with a variety of sweet fillings. Normandy chefs will offer tilapia with apple brandy sauce, mariniere mussels, seafood quiche, several seafood salads and spinach gratin. The Provencal station will feature bouillabaisse, ratatouille Ni?oise, beef stew, rice Provencal, and fresh pasta dishes. The Jardin station will serve a wide variety of fresh salads, cheeses, fruits and chilled seafood. Desserts to top off the feast will include a selection of fresh French pastries, bananas Foster with vanilla bean ice cream, French bread pudding, creamy yogurts with assorted toppings, chocolate mousse, cr?me caramel, triple chocolate terrine, and fresh cakes.

Park Place Entertainment Corporation (NYSE: PPE) is the world's largest gaming company. Park Place Entertainment owns, manages or has an interest in 28 gaming properties around the world that operate under the Bally's, Caesars, Flamingo, Grand Casinos and Hilton brand names with a total of approximately 2 million square feet of gaming space, more than 28,000 hotel rooms and approximately 55,000 employees.

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