CLEVELAND -- Cleveland's casino is ready to make sure gamblers won't go home hungry.

Horseshoe Casino showed off its seven-station, 400-seat buffet restaurant dubbed "The Spread" on Wednesday and had samples ready, including Asian, Italian, Eastern European, Cajun and American items.

Photos: Inside the Horseshoe Casino buffet

The buffet restaurant, whichtakes up 12,000 square feetin the casino's basement, will be open for breakfast (7-10 a.m. Monday through Saturday), lunch (11 a.m. until 2 p.m.), dinner (4-10 p.m.)and Sunday brunch (8 a.m. until 2 p.m.)with the lunch buffet priced at $15.99 and dinner $23.99. Members of the casino's incentive program get a $2 discount.

Here's a closer look at each of the food stations:

- The salad section features locally sourced produce composed into colorful salads with a range of toppings, like roasted beet and arugula salad with goat cheese in a sherry vinaigrette.

- At the Italian station, authentic Mediterranean dishes are created using a traditional wood-burning brick oven. Mascarpone polenta with wild mushrooms and fresh herbs can be found here, alongside an Italian sausage and fire-roasted tri-color pepperoni pizza.

- "The Spread" pays homage to Horseshoe founder and gambling legend Jack Binion at the American-themed station with meat and potato favorites like fried chicken, meatloaf and chicken pot pie. You can also find a chowder of the day and soup du jour at this station.

- The shuffle station explores multi-ethnic cuisines from around the world, including Latin, Cajun and Eastern European styles. This station will offer unique dishes daily, like blackened red fish with tomato hollandaise, crispy fried shrimp with orange cocktail sauce and potato pierogi with breaded pork chops.

- The carving and rotisserie station features grilled, barbecued and roasted meats fresh from the spit, including sugar-smoked turkey and prime rib.

- The Asian station allows guests to discover a variety of flavors found in far East cuisine.

- The pastry station features confections made from scratch daily from classic cupcakes and brownies to loftier sweets like key lime pie. Locally produced, hand-dipped ice creamis also served upwith fresh fruit and a slew of other sweet desserts at this station.

Steven Varga, a Cleveland native, will serve as the casino's executive chef. He said the buffet's "unique variety of dishes is centered on a farm-to-table concept, using local dairy, meats and produce to create consistently high quality and flavorful dishes."

Varga returns to Cleveland from Las Vegas where he was a chef de cuisine at The Henry inside The Cosmopolitan Hotel and Casino.

The casino opening the week of May 14 also will have a three-outlet food court, one offering burgers, one with Italian food and a traditional deli.

Toledo's casino will open two weeks after Cleveland's and casinos open next year in Cincinnati and Columbus.

By THOMAS J. SHEERAN Associated Press