Thanksgiving

Thanksgiving

Enjoy a sump­tu­ous Thanks­giv­ing Day Buf­fet or book the Thanks­giv­ing Pack­age and also enjoy an overnight stay at the Chateau Elan Inn. The book online link below or call 678425-​0900 x 41.

Thanks­giv­ing Overnight Pack­age
Stay overnight on Wednes­day, Novem­ber 26, 2014 or Thurs­day Novem­ber 27th :: $259 — $379 + tax
Includes Thanks­giv­ing Day Buf­fet for Two on Thursday

Spe­cial Thanks­giv­ing Activ­ity Schedule

Thurs­day, Novem­ber 27th
Thanks­giv­ing Day Hol­i­day Buf­fet: 10:30 am – 5:00pm, lim­ited avail­abil­ity, reser­va­tions required
Win­ery Tours & Tast­ings: 11:00 am, 1:00 pm, 3:00 pm, and 5:00 pm ($12 per person)

Fri­day, Novem­ber 28th
Win­ery Tours & Tast­ings: 11:00 am, 1:00 pm, 3:00 pm, 5:00 pm ($12 per per­son)
L’Auberge Mixol­ogy: Learn how to mix the per­fect Hol­i­day Cock­tail at 5:00pm (Free for Overnight Guests)
Culi­nary Stu­dio Cook­ing Class: 7:00pm (reser­va­tions required, $125 per per­son; dial ext. 41)
Pub Games: 1:00 pm-8:00 pm
Live Music in Paddy’s, William Kitchens: 8:30 pm
Live enter­tain­ment in L’Auberge Lounge by Melvin Banks: 9 pm-​12 am
Sat­ur­day, Novem­ber 29th
Taste of Geor­gia: 7:00pm (can be added on to overnight stay; reser­va­tions required, dial ext. 41, or order tick­ets online)
Win­ery Tours & Tast­ings: 12:00pm, 1:00 pm, 2:00 pm, 3:00pm, 4:00 pm, 5:00 pm ($12 per per­son)
L’Auberge Mixol­ogy: Learn how to mix the per­fect Hol­i­day Cock­tail at 5:00pm (Free for Overnight Guests)
Culi­nary Stu­dio Cook­ing Class: 7:00pm (reser­va­tions required, $125 per per­son; dial ext. 41)
Culi­nary Demon­stra­tion in the Win­ery: 3pm, $25 per per­son, rec­om­mend pur­chas­ing ticket early at the Wine Mar­ket.
Pub Games: 1:00 pm-8:00 pm
Live Music in Paddy’s, William Kitchens: 8:30pm
Live enter­tain­ment in L’Auberge Lounge by Melvin Banks: 9 pm-​12 am

Sun­day, Novem­ber 30th
Savory Sun­day at the Win­ery: Enjoy local fla­vors Sun­day morn­ings at the tast­ing bar at the Win­ery. Roasted cof­fee, pas­tries, and local prod­ucts will be high­lighted. Live music at 12:30.
912:30 : Cof­fee Ser­vice (Pour over style)*Coffee and pas­tries avail­able for pur­chase.
112:30 : Prod­uct Sam­pling
12:302:30 : Live Music

Thanks­giv­ing Day Buf­fet
Thurs­day, Novem­ber 27th, 2014
10:30 a.m. – 5:00 p.m.
Adult: $79.00, Chil­dren 611: $29.00, Chil­dren 05: Free

Ver­sailles Thanks­giv­ing Day Buf­fet Menu

Thanks­giv­ing Feast Novem­ber 27th, 2014
Adult: $79, 611 years: $29, and 5 years & under: Free
From 10:30 a.m. to 5:00 p.m.
Reser­va­tions Required 678425-​0900 x 41

“Fairy­wood Thicket Farms” Station

Arti­san Style Breads:
Assorted Rolls, Vidalia Onion Rolls, Ficelles, Olive, Sour­dough and Rye Batards, Whole Wheat Baguettes, Plain Baguettes, Foc­ca­cias, Small Brioche

Morn­ing Bak­eries:
Muffins, Crois­sants, Dan­ish, Choco­late Croissants

Regional Cheese Selec­tions:
Large Array of Local South­ern and Amer­i­can Cheese with Spe­cial Pair­ing with the Unfor­get­table Fla­vors of “Fairy­wood Thicket” Marmalades

Inter­na­tional and Domes­tic Char­cu­terie Selec­tion:
Sliced To Order with “Big Red”
Span­ish: Ser­rano Ham, Chorizo
Italy: Salami, Pep­per­oni
Patak Sausages: Smoked and Cured
Pork Ril­lette with Fine Herbs
Country-​style Pate with Smoked Bacon

Action Sta­tion
Spe­cial Pair­ing of Foie Gras and Truf­fle Ter­rine, Pump­kin Jam

Chef Luth Cipri­ano Seafood Selection

Sushi and Sashimi Sta­tion
Hand Made Sushi and Sashimi
Asian Sea­weed Salad, Scal­lops Salad and Octo­pus Salad
Wasabi, Pick­led Gin­ger, Soy Sauce

On Ice:
Jumbo Shrimp, King Claws, New Zealand Mus­sels
Shucked To Order Oys­ters Shucked To Order
Basil May­on­naise, Cock­tail Sauce, Mignonette, Lemon

Smoked and Cured Fish:
Smoked Salmon, Smoked Trout, Pep­pered Mack­erel
Tra­di­tional Gar­nishes and But­tered Black Bread

Her­rings In Sour Cream and Cucum­ber, Her­rings In White Wine
Smoked Scal­lops, Mus­sels and Shrimp

Addi­tional Seafood Selec­tions:
Snap­per Civeche with Coconut, Lime, Cilantro
Crab & Mango Salad, Com­pressed Cucum­ber
Tuna Tataki, Thai Vinaigrette

Farm­ers Mar­ket Veg­etable Station

Action Sta­tions:
Seared Scal­lops, Fen­nel Salad with Pump­kin Seeds, Golden Raisin Vinai­grette
Seared Trout, But­ter­nut Squash Puree, Bour­bon Maple Jus

Antipasti:
Por­to­bello Mush­rooms, Braised Fen­nel, Pesto Roma Tomato,
Grilled Zuc­chini and Yel­low Squash, Grilled Aspara­gus, Grilled Broc­coli,
Curry Roasted Baby Egg­plants, Baby Red and Yel­low Beets, Honey Roasted Baby Car­rots, Cipollini Onions,

Jars of Mar­i­nated Veg­eta­bles
But­ton Mush­rooms A La Grecque, Arti­chokes In Oil, Sun Dried Toma­toes, Assorted Olives

Sal­ads

Assorted Spring Let­tuces, Assorted Imported Olive Oils and Vine­gars, Bal­samic, Ranch and Cae­sar Dress­ings, Crou­tons
Buf­falo Moz­zarella, Heir­loom Toma­toes and Baby Arugula, Black Olive Tape­nade
Sweet Potato Salad with Smoked Duck, Fen­nel
Truf­fle and Cel­ery Root Slaw

Hot Veg­etable Dishes

Tra­di­tional Green Bean Casse­role
Brus­sels Sprouts with Car­rots and But­tered Chest­nuts
Can­died Yams
But­ter Whipped Potato Puree

Butcher Block Selection

Tra­di­tional Roasted Turkey
Tra­di­tional Brioche & Dried Fruit Stuff­ing, Giblet Gravy, Cran­berry Sauce

Sea Salt Crusted Bone-​in Prime Rib
Red Wine Jus, Horse Radish Cream, Assorted French Mustards

Glazed Ham
Roasted Pineap­ple, Bacon Corn Muffin

Miso Roasted Sword­fish, Lyche Yuzu Crust
Steamed Rice

Salmon In Puff Pas­try with Spinach and Shal­lots
Lemon Hol­landaise

Pasta Sta­tion

Lob­ster Ravi­oli, Corn Lob­ster Cream
Pump­kin Gnocchi’s, Pecans, Sage

Break­fast Extravaganza

Omelets and Eggs Pre­pared To Guest Choice.
Cin­na­mon Waf­fles with Maple Syrup, Choco­late Sauce, Caramel Sauce, Straw­ber­ries, Whipped Cream
From Chaf­ing Dish
Clas­si­cal Poached Eggs Bene­dict, Hol­landaise Sauce
Ricotta Cheese Blintzes, Fall Quince Com­pote
Apple Wood Smoked Bacon, Chicken Apple Sausage, Coun­try Sausage

Pas­try & Dessert Display

Choco­late Truf­fle Cake
New York Cheese­cake
Pump­kin Pie
Pecan Pie
Apple Cake
Car­rot Cake Cookie
Red Vel­vet Cake
But­ter­scotch Pot De Crème
Kit Kat Bar
Opera Torte
Choco­late Ganache Tart
Egg Nog Custard

Hot Choco­late and Cider Sta­tion
Bis­cotti, Pump­kin Spice Marsh­mal­lows, Whipped Cream, Cider Dough­nuts
Assorted Tea Cook­ies, Sweet Crou­tons, Choco­late Shav­ings, Choco­late Straws

Dessert Action Sta­tion
Caramelized Apple Crepes with Cin­na­mon Ice Cream and Pump­kin Crème Angailse

Eques­trian Contact

T: 6784250900 x 6207
E: bfrazier@​chateauelan.​com

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