Versailles Easter Buffet Menu

All menus are subject to change and availability.

Sunday April 4th, 2010 from 12:30pm until 7:30pm, Price is $55.00 per adult and $25.00 for children, children age 5 and under are free. For reservations call 678-425-0900 x 6181. For overnight accommodations call 678-425-0900 x41

Seafood Display
Selection of seafood Antipasti
Assorted Terrines
Shrimp Cocktail with classic cocktail sauce and sauce Louis
Caviar with traditional accompaniments

Salad Display
Grilled 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, corn bread croutons and collard green dressing
Domestic and international cheeses

Soups
Cream of carrot and cilantro
Beef and pearl barley

Carving Station
Slow roasted Smithfield ham with pineapple-honey glaze
Herb marinated prime rib, au jus

Pasta Station
Agnolotti stuffed with smoked gouda and traditional Bolognese
Campanelle pasta with sun dried tomato pesto

Hot station
Individual beef “wellington” with red wine reduction
Pan fried north Carolina catfish with crawfish and andouille fricassee & hushpuppies
Marinated Colorado lamb loin encrusted with ratatouille, rosemary butter demi
Tandoori chicken with red curry sauce, cucumber relish and basmati rice
Potato au gratin
Spring vegetable symphony

Dessert station
Special Easter selection of Cakes, Pies, Brownies, Mousses and cup cakes
Warm apple strudel with caramel and chocolate sauce, Vanilla ice-cream

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.