Fresh Harvest Buffet I Dining I Atlantic City

Fresh Harvest Buffet

Fresh Harvest Buffet is the place to embark on a culinary tour of the world where every meal is a show-stopping chef's performance. Fresh Harvest Buffet brings guests live-action cooking and carving stations, brick oven pizzas, dim sum, delicious desserts and everything in between. Experience a show stopping seafood buffet every Thursday - Saturday featuring crab legs, shrimp, oysters, and much more. Craving something else? Enjoy hand-tossed pizza straight from the oven, or dive into our Asian specialties, offering a blend of traditional flavors and exciting new tastes. And don’t forget to save room for our delectable dessert station, brimming with sweet treats to end your meal on a high note!

18% gratuity will be added to parties of 10 or more. 

Hours

Monday: 3PM - 9PM
Tuesday & Wednesday: Closed
Thursday & Friday: 3PM - 9PM 
Saturday & Sunday: 12PM - 9PM

Thanksgiving Day: 12PM - 9PM

Fresh Harvest

Thanksgiving at Fresh Harvest Buffet

Celebrate Thanksgiving at Fresh Harvest Buffet with a carving station, classic sides, and holiday pies for the perfect festive feast.
Fresh Harvest Seafood Buffet I Hard Rock Atlantic City

Fresh Harvest Seafood Buffet

Thursday - Saturday

Indulge in a mouth-watering selection of fresh seafood, including snow crab claws, salmon, clams, oysters, mussels, fried fillet, poached shrimp and more.

Meet The Chefs

Chef Dominic Cerulli

Dominic V Cerulli III, Executive Chef at Fresh Harvest Buffet

Executive Chef Dominic V Cerulli III is the main culinary force behind the menu of Fresh Harvest Buffet at Hard Rock Hotel & Casino Atlantic City. With over 30 years of experience as well as a degree from the Culinary Academy of Atlantic Cape Community College of Mays Landing NJ, he is an established name in the Atlantic City market.

Thaddeus DuBois

Thaddeus DuBois, Executive Pastry Chef

Thaddeus DuBois joined Hard Rock Hotel & Casino Atlantic City in February 2020 as the Executive Pastry Chef. In his role, he oversees and directs the baking and pastry department with 25 team members servicing the hotel’s many restaurants, two player clubs, high volume banquets, in-room-dining and special event functions.

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