Versailles Valentines Buffet
Cost is $55 per person if dining and not staying with the Valentines Package. Call 678-425-0900 x 41 for reservations.
If booking the Valentines Package, you have your choice of this menu or the Versailles 4-Course A La Carte Valentine Menu.
Chilled Seafood Display
Steamed Alaskan Crab Legs
Shrimp Cocktail and Jack Daniels Cocktail Sauce
Salad Display
Yellow, Red Pear Tomato with Ricotta Salata tossed in Light Vinaigrette
Crab Louie, Dungeness Crab Meat English Cucumbers Roasted Asparagus and Heirloom Tomatoes
Spanish Style Gazpacho Salad
Roasted Pears with Blue Cheese on a bed of Arugula with Cider Vinaigrette
Imported and Domestic Cheese Display
Antipasti and Charcuterie Platters
Soup
Lobster Bisque with Cognac Crème Fraiche
Carving Station
Slow Roasted Prime Rib with Natural Jus
Salmon "Wellington" with Champagne Beurre Blanc
Hot Station
Lamb Loin, Smoked Bacon Mushroom Duxelle , Herb Polenta Croutons and Morel Sauce
Seared Chicken Thighs with Chorizo Saffron Rice and Natural Jus
Crabmeat Crusted Orange Roughy and Lobster Cream Sauce
Grilled Petit Filet ,Buffalo Mozzarella and Onion Jus
Herb Potato Cakes
Vegetarian Lasagna with Sundried Tomato Alfredo
Roasted Roma Tomatoes and Parmigiano Reggiano Shavings
Grilled White and Green Asparagus with 25 year old Balsamic Glaze
Dessert Station
Mini French Pastries, Assorted Cakes, Pies, Cheesecakes and Mousse
Bananas Foster
If booking the Valentines Package, you have your choice of this menu or the Versailles 4-Course A La Carte Valentine Menu.
Chilled Seafood Display
Steamed Alaskan Crab Legs
Shrimp Cocktail and Jack Daniels Cocktail Sauce
Salad Display
Yellow, Red Pear Tomato with Ricotta Salata tossed in Light Vinaigrette
Crab Louie, Dungeness Crab Meat English Cucumbers Roasted Asparagus and Heirloom Tomatoes
Spanish Style Gazpacho Salad
Roasted Pears with Blue Cheese on a bed of Arugula with Cider Vinaigrette
Imported and Domestic Cheese Display
Antipasti and Charcuterie Platters
Soup
Lobster Bisque with Cognac Crème Fraiche
Carving Station
Slow Roasted Prime Rib with Natural Jus
Salmon "Wellington" with Champagne Beurre Blanc
Hot Station
Lamb Loin, Smoked Bacon Mushroom Duxelle , Herb Polenta Croutons and Morel Sauce
Seared Chicken Thighs with Chorizo Saffron Rice and Natural Jus
Crabmeat Crusted Orange Roughy and Lobster Cream Sauce
Grilled Petit Filet ,Buffalo Mozzarella and Onion Jus
Herb Potato Cakes
Vegetarian Lasagna with Sundried Tomato Alfredo
Roasted Roma Tomatoes and Parmigiano Reggiano Shavings
Grilled White and Green Asparagus with 25 year old Balsamic Glaze
Dessert Station
Mini French Pastries, Assorted Cakes, Pies, Cheesecakes and Mousse
Bananas Foster
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.