Fleur-de-Lis

100-Plates-logo-1Fleur-de-Lis is a lovely, sunny dining room overlooking the lake and gazebo at the Château Élan Spa.

Here, the Spa Chef beautifully prepares gourmet breakfasts and lunch dishes served using the choicest of healthy ingredients. Afternoon tea is served with marvelous low-cal desserts and is the highlight of one's spa experience.

Fleur-de-lis, the lily flower, is the emblem of French Royalty and signifies perfection, light and life.

 

Fleur de Lis Menus

Fleur-de-Lis Breakfast Menu

Breakfast Entrees Available 8 a.m. to 11:00 a.m.

Bircher Muesli
Granny Smith apples, goji berries, pecans

Honey-Crusted Seasonal Summer Fruit Plate
berries, melons, pineapple, mango, cherries, citrus yogurt

 

Banana AB&H

whole banana, almond butter, organic honey, homemade granola

*Eggs Benedict

soft poached eggs, smoked salmon, spinach, Greek yogurt, hollandaise sauce and sourdough bread

Granola Parfait

homemade granola, strawberry Greek yogurt, toasted coconut

*Organic Egg Casserole

potato, bacon, spinach, tomato, organic eggs, melted feta cheese

Whole Grain Waffles

fresh strawberries, agave nectar syrup

*Fleur-de-Lis Breakfast Platter

two organic eggs any style, double-smoked bacon or turkey bacon, hash browns

Healthy Start

omelette with two egg whites, Boursin cheese, scallions, peppers, onions, tomatoes, mushrooms

Between the Bread
scrambled organic eggs, tomato, turkey bacon, fresh avocado, Colby Monterrey Jack cheese

 Settler Blueberry Hot Cakes
lemon blueberries, agave nectar, sea salt cultured butter

 

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

We can always honor special requests due to allergies, modify dishes to ensure your satisfaction. This includes Gluten Free requests, Vegan requests or any other dietary restrictions.

All menus subject to change or availability.

Fleur-de-Lis Lunch Menu

 

Soup

Truffle Celery Root Soup
Citrus Dust

Three Grain Vegetable Soup

Salads and Starters

Georgia Peanut Hummus
Winter Vegetable Crudités, Arugula,
Pita Chips, Georgia Olive Oil

*Chopped Sashimi Tuna
Ginger Dressing, Avocado, Edamame
Crispy Quinoa

Pickled Georgia Shrimp
Oranges, Radishes, Smoked Cocktail Sauce

Winter Lettuce and Herb Salad
Pickled Beets, Blue Cheese, Candied Pecans

*Kale Caesar Salad
Tuscan Kale, Caesar Vinaigrette,
Wheat Bread Croutons, Aged Parmesan

Hydro Bibb Lettuce
Alabama Goat Cheese, Sliced Pears, Prosciutto, White Balsamic Vinaigrette

Add to any Salad (extra)
Grilled Chicken
Grilled Salmon
Grilled Shrimp
Single Crab Cake

Entrées

*Open Face Grass Fed Beef Burger
Sweet Potato Bun, Roasted Tomatoes, Pickled Onion, Green Dale Farm
Cheddar Cheese

Pan Roasted Scallops
Black Olive Crusted Parsnips,
Smoked Peppers, Pesto Salad

Salmon Paillard
Crispy Capers, Confit Lemon Aioli,
Wilted Spinach

Grilled Chicken Panini
 Tomatoes, Fresh Basil, Buffalo Mozzarella, Onion Marmalade

Grilled Cheese
White Cheddar, Grilled Onions, Tomato Confit , Swiss Chard, Country Bread

Two Lump Crab Cakes
Spicy Mustard RemouladeMixed Arugula Salad, Apple Cider Vinaigrette

Desserts

Daily Sorbet Selection

Strawberry Salad
Orange Sabayon

 

 *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.  ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.


Fleur-de-Lis Dinner Menu

 

Starters and Salads

Roasted Corn Gazpacho 10
Roasted Corn, Basil

Kale Salad 12
Kale, Toasted Chia Seeds, Pecorino Romano, Tarragon Buttermilk Vinaigrette

Panzanella 14
Tomato, Focaccia, Balsamic Vinegar, Basil

Heirloom Tomato 14
Asher Blue Cheese Dressing, Cucumber Ribbon, Daikon Radish, Hydro Bibb

Avocado Toast 16
Pumpernickel, Avocado, Radish, Queso Fresco, Smoked Sea Salt, Ga. Olive Oil

Grilled Blue Point Oyster 16
Chimichurri, Chili Oil

Crab Cake 16
Crispy Prosciutto, Alabama Goat Cheese, Oranges, Arugula

Entrées

Butter Roasted Scallops* 38
Toasted Quinoa, Swiss Chard, Crispy Capers

6 oz 1855 Angus Filet* 42
Gratin Potato, Summer Squash Salad, Pickled Onions, Demi

Joyce Farms Chicken 34
Charred Cauliflower Puree, Pickled Beets, Braised Escarole

Salmon* 36
Fava Bean Risotto, Smoked Pepper, Wild Mushroom, Dill Butter

Pacchero Pasta 32
Oven Roasted Tomato, Spinach, Sunflower Seed Pesto, Pecorino Romano

Desserts

Black Tea Mousse 9
Strawberries, Tea Biscuit

Gluten Free
Chocolate Cake 9
Warm Brandied Chocolate Sauce, Vanilla Chantilly, Fresh Berries

Vanilla Crème Brulée 9

Strawberry Shortcake 9

Daily Sorbet Selection 9

After Dinner Beverages

Revolution Teas 4
Regular/Decaf Coffee 3.50
Cappuccino 4
Café Latte 4
Espresso 4
Amaretto Disaronno 9
Irishman Irish Cream 9     
Kahlua 9  
Grand Marnier 11
Hennessy VS 10

 

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.  ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

 

 

Breakfast Saturday & Sunday: 8 a.m. - 11 a.m.

Lunch Daily: 11:30 a.m. - 2:30 p.m.

Dinner: 6 p.m. - 9 p.m. Reservations Required

 

Hours are subject to private events and hotel occupancy.

Reservations: Highly Recommended, Required for Dinner
Phone Number: 678-425-6064 Ext. 6464

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