Adults: $11.99, Children 5 to 12: $6.99, Children under 5 are free
Monday - Thursday and Saturday: 9AM - 2:30PM
Friday: 9AM - 2PM
Adults: $17.99, Children 5 to 12: $11.99, Children under 5 are free
Sunday: 9AM - 2:30PM
Buffet Theme Dinner
Sunday - Thursday: 4PM - 9PM
Adults: $17.49, Children 5 to 12: $8.99, Children under 5 are free
Friday Crab Feed
Fridays: 3:30PM - 11PM
Adults: $31.99, Children 5 to 12: $16.99, Children under 5 are free
Saturday Prime Rib and Crab
Saturdays: 4PM - 11PM
Adults: $29.99, Children 5 to 12: $16.99, Children under 5 are free
Thunder Rewards members can save:
Thunder Rewards discounts and menus subject to change on holidays. First Class 50 dining discount not available on holidays. A 10% gratuity is added to parties of 10 or more. Please ask your server for details.
Two words sum up Exec. Pastry Chef Stephen Smith’s philosophy on pastries: Fresh Baked. Before coming to Thunder, Stephen dazzled palates at Alexis Park in Las Vegas & the Embassy Suites Maui. Today, he makes sure that every dinner roll, Danish & wedding cake is as enjoyable to look at as it is to eat.
Executive Chef Duane Luukkonen oversees every aspect of Thunder Valley's culinary development, from procurement of fine locally sourced ingredients to the development of our menus. He recently led the revitalization of The Buffet.
Andres Moncada has made cooking for others his life’s passion. In his teens, he washed dishes at a Chicago steakhouse, but watched and learned all the other stations in his off-hours, and eventually was promoted to a cook. A native of Mexico, he came west to be nearer to family and ran the kitchen at Denny’s, earning awards for cleanliness and sales. On a tip from a friend, he got in at Thunder Valley as a cook’s helper, and once again worked his way up - to Assistant Executive Chef in the Buffet.
Sous Chef Kyle Sloan brings more than a decade of food prep experience to The Buffet at Thunder Valley, having worked for celebrity chef Todd English as well as food truck legend Roy Choi. He enjoys the challenge of reviving old dishes and taking them to a higher standard. Schooled in the culinary arts at the original Le Cordon Bleu in Portland, OR, Kyle specializes in mixology, charcuterie, offal, and blending traditions from other cultures into Western dining standards.