Versailles Easter Holiday Buffet

Chateau Chilled Seafood Display
Smoked Trout, Mackerel, White Fish and Salmon
Shrimp Cocktail and Snow Crab Legs with Jack Daniels Horseradish Sauce
Artisan Collection of Antipasti Cured Meats

Assorted Salad and Cheese Display
Grilled Chicken, Bulgur Wheat, Radishes, Feta Cheese and Lemon Vinaigrette
Corn Bread Panzanella, with Garlic Marinated Cherry Tomatoes and Freshly Sliced Asiago Cheese
Caramelized Apple, Sliced Strawberry, Spinach and Frisee with Poppy Seed Vinaigrette
Grilled Vegetable Platter
Assorted Deviled Eggs
Traditional Tossed Caesar Salad
Baby Mixed Greens and Accompaniments
Georgia Local and Domestic Cheese Display

Soups
Cream of Sweet Pea with Fresh Garden Mint
Lobster Fennel Bisque, Herb Crème Fraiche

Carving Station
Bourbon Peach Glazed Ham
Slow Roasted Prime Rib with Rosemary Rub, Au Jus

Hot Station
Sunflower Crusted Salmon ~ Lemon Vin Blanc ~ Dill Spatzle
Lamb Medallions ~ Mushroom Duxelle ~ Pomegranate-Port Sauce
Butter Basted Chicken Halves ~ Braised Kale ~ Yellow Pepper Coulis
Blue Cheese and Horseradish Whipped Potatoes
Roasted Marble Fingerling Potatoes
Rainbow Cauliflower Gratin
Charred Corn Pudding

Action Station
Asparagus and Lemon Confit Risotto with Crabmeat
Three Cheese and Bacon Ravioli, Garlic Butter

Dessert
Carrot Cake, Chocolate Mousse Cake, Raspberry Cake, Key Lime Cheesecake, Pina Colada Cake, Pot De Crème with Sugar Cookies, Banana Pudding Trifles, Lemon Bars
Assorted Petit Fours, Truffles and Chocolate Fondue
Strawberry Shortcake Station with Blueberry, Strawberry Mint, and Georgia Peach Compotes
Cherry Jubilee with Vanilla Bean Ice Cream