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9 Valentine’s Day dinner and drink specials at Southern California casinos

By in Press Enterprise on February 9, 2018

By Stephanie Schulte

Several Southern California casinos are celebrating the love with a variety of Valentine’s Day dining and drink specials.

Here is a look at some of the lovey-dovey offerings. A number of the casinos have multiple offers going on for the holiday–check their websites for more details.

Agua Caliente

32-250 Bob Hope Drive, Rancho Mirage. 760-321-2000,

The Steakhouse has lovers covered with a three-course surf and turf dinner that includes a Dutch chocolate ravioli for dessert. 4-10 p.m.; $90 per person.

Fantasy Springs Resort Casino

84-245 Indio Springs Drive, Indio. 760-345-2450,

Maine lobster tail with filet mignon is on tap at Fantasy Springs Resort Casino’s casual eatery Pom. Other offerings include Maryland crab cakes and a red velvet cake for dessert. Dinner starts at 5 p.m.; $55; $10 for dessert per person.

Harrah’s Resort Southern California

777 Harrah’s Rincon Way, Valley Center. 760-751-3100,

Fiore Steakhouse is celebrating love with a candlelit dinner featuring appetizers, porterhouse steak or salmon Wellington and chocolate mousse for dessert. Call for hours and price.

Morongo Casino, Resort & Spa

49500 Seminole Drive, Cabazon. 951-849-3080,

Fine dining awaits sweethearts at Cielo with a six-course meal that includes heart-shaped pasta, Chateaubriand for the main course and chocolate decadence in a heart-shaped jewel box to top off the meal. 5-10 p.m.; $195 per couple.

Pala Casino Spa & Resort

11154 Highway 76, Pala. 760-510-5100,

Seafood lovers are in for a bounty of lobster, shrimp prepared several ways, chilled snow crab legs and oysters on the half-shell at Choices buffet. The seafood extravaganza is in addition to regular buffet offerings including a selection of over 80 desserts. $46 per person; card members will receive discounts.

Pechanga Resort & Casino

45000 Pechanga Parkway, Temecula. 951-693-1819,

Nothing says Valentine’s Day like chocolate — […]    

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