Valley View Casino Buffet Prices
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BUFFET
A culinary bounty awaits. At our array of buffet stations, guests can help themselves to American and international cuisines, but remember to save room for our fantastic dessert bar.
The Pechanga Buffet is temporarily closed. Please check back here at Pechanga.com for updates.Cuisine
Italian, American, Mexican, Asian
Price
$$
Ambience
Casual
Dress
Casual
RESTAURANT DETAILS
- Dining Hours
- Temporarily closed
- LOCATION
- Casino Floor
- Information
- (951) 770-8505
Buffet Prices
| Days | Time | Adults | Children (Ages 3-11) |
|---|---|---|---|
| Monday-Friday | Brunch | $23.99+tx. | $11.99+tx. |
| Saturday-Sunday | Brunch | $29.99+tx. | $14.99+tx. |
| Monday-Wednesday | Dinner | $28.99+tx. | $14.99+tx. |
| Thursday | Dinner | $46.99+tx. | $23.99+tx. |
| Friday-Sunday | Dinner | $34.99+tx | $17.99+tx. |
Prices may vary on holidays and is subject to change. Management reserves all rights.
Club Card Discounts
| Card | Discount |
|---|---|
| Silver | $3.00 |
| Gold | $6.00 |
| Platinum | $9.00 |
| Red | $12.00 |
Lobster and Seafood Extravaganza
Thursdays • 4PM - 11PM
Pechanga Buffet guests can enjoy their fill of all you can eat, one-and-one-quarter pound whole Maine lobster done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4PM to close at 11PM, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from Maine the night before) and fixings.
Guests can also fill their plates with enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, shrimp and much more.
Price: $46.99 + tax, Children $23.99 + tax
Krystle Schenk – Pechanga Buffet Chef
As many as 1,400 people can come through the Pechanga Buffet doors each day. They’re all there to enjoy the international array of foods Chef Krystle Schenk and her team prepares around the clock for the popular restaurant. Chef Krystle Schenk describes herself as always feeling completely comfortable in the kitchen. She fondly remembers spending time with her mom and sisters making holiday dishes during family get togethers.
She took Introduction to Cooking classes in high school, but her decision to follow her culinary passion came long before. “It was the only thing I was ever really interested in.” Krystle enrolled in the Art Institute of California in Orange County and began working toward her culinary degree. She worked in restaurants in the Palm Springs area then traded in the desert heat to work at Pechanga. When the head buffet chef position presented itself in the summer of 2019, Krystle saw an opportunity to again expand her culinary prowess. She always brings her cooking back to her guests.
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