Ver­saille Valentine’s Day Buffet

Valentine’s Day Buf­fet
Fri­day Feb­ru­ary 13 and Sat­ur­day Feb­ru­ary 14

Chilled Seafood Ice Dis­play
Alaskan King Crab Legs and Jumbo Shrimp
Freshly Shucked Oys­ters on the Half Shell, served with a Pas­sion Fruit Mignonette
Jack Daniel’s Cock­tail Sauce

Assorted Salad Dis­play
Pick­led Roasted Beet, Arugula and Feta Cheese Salad
Water­melon, Water­cress and Radish Salad with Cham­pagne Dress­ing
Heir­loom Car­rots and Blood Orange Salad
Lob­ster and Green Bean Salad with But­ter­milk Dressing

Veg­etable Mine­strone Soup

Action Sta­tions
Seared Scal­lops on a bed of Faro Risotto, Parme­san Crisp and Pars­ley Oil
Lob­ster Ravi­oli, Charred Heir­loom Toma­toes, Shaved Parme­san and Lob­ster Sauce

Carv­ing Sta­tions
Herb Crusted Prime Rib with Au Jus, Horse­rad­ish Cream
Whole Roasted Snap­per with Lemon Oil and Piper­ade Vegetables

Hot Sta­tion
Cupids Arrow Lamb Chops, Roasted Cipollini Onions, Navy Bean Purée, Wild Mush­rooms, Thyme Jus
Corian­der Salmon, Pas­sion Fruit Beurre Blanc, Tri-​color Cau­li­flower, Roasted Fen­nel, Veg­gie Quinoa
Filet Oscar, Roasted Ten­der­loin, Lump Crab Meat, Hari­cot Verts, Hol­landaise Sauce
Pecan Crusted Chicken, Braised Esca­role, Rose­mary– Parsnip Purée, Grain Mus­tard Cream Sauce
Broc­coli Rabe and Honey-​Apple Car­rots
Truf­fle Twice-​Baked Potato

Chef’s Selec­tion of Cakes, Pies, Mini Cup­cakes and Chef’s choice of Indi­vid­ual Desserts
Choco­late Cov­ered Strawberries

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