Versailles Easter Buffet Menu

Seafood Display
Shrimp Cocktail with Jack Daniel's Cocktail Sauce and Sauce Louis
Assorted House-made Terrines
Selection of Seafood Antipasti
Caviar with Traditional Accompaniments

Salad Display
Yukon Gold Potato Salad with Ancho Chili Dressing
Sweet Pea, Bell Pepper and Arugula Salad with Feta Cheese Vinaigrette
Rock Shrimp Salad with Roasted Corn, Asparagus and Grape Tomatoes
Southern Grilled Chicken Salad with Black Eye Peas, Pecans, Cornbread Croutons and
Collard Green Dressing
Domestic & International Cheeses with Traditional Accompaniments

Soups
Cream of Carrot and Ginger
Chicken Succotash

Carving
Slow Roasted Spiced Smithfield Ham with Honey Glaze
Herb Marinated Prime Rib, Au Jus

Hot Station
Smoked Beef Medallions with Tomato & Mozzarella, Balsamic Gaze
Pan Fried North Carolina Trout with Crawfish and Andouille Fricassee & Hushpuppies
Marinated Colorado Lamb Loin crusted with Kalamata Olive & Sundried Tomato, Jus
Grilled Chicken with Spring Peas & Peppers, Sauce Supreme
Roasted Dutch Potatoes
Spring Rice Pilaf
Vegetable Symphony

Pasta Station
Sweet Corn Mascarpone Ravioli with parmesan Cream
Campanelle Pasta with Sundried Tomato Pesto

Dessert Station
Special Easter selection of Cakes, Pies, Brownies, Mousses and Cup Cakes
Warm Miniature Chocolate Bread Pudding, Crème Anglaise