Ver­sailles Easter Feast

Versailles Easter Feast

Cel­e­brate Easter in the sunny Ver­sailles restau­rant at the Chateau Elan Inn at the annual Easter Feast. A sump­tu­ous feast will be held in honor of this spe­cial day.

When: Sun­day, April 20
Times: 12:30 p.m. — 6 p.m.

Cost: Adults $59, Kids $34.50, 06 Free

Spe­cial Overnight Package

Easter Pack­age (1 Night), Arrive Sat­ur­day 4/​19 or Sun­day 4/​20 :: $239.00 — $314.00 + tax

Includes overnight accom­mo­da­tions at the Inn and the Easter buf­fet for two in Ver­sailles on Sun­day, April 20th (Reser­va­tions required for Easter buf­fet). Call 678425-​0900 x 41 to book by phone, or book online with link below.

Reser­va­tions are required and may be booked by call­ing P678-​4250900 x 6181

Ver­sailles Easter Feast



“Fairy­wood Thicket Farms” Sta­tion
Wild Har­vest and All Nat­ural Jams and Jel­lies
They will focus on show­cas­ing their excel­lent prod­uct with our culi­nary creations.

Arti­san Style Breads Dis­play
Assorted Rolls; Vidalia Onion Rolls; Ficelles; Olive, Sour­dough and Rye Batards; Whole Wheat Baguettes; Plain Baguettes; Foc­ca­cias; Small Brioche

Morn­ing Bak­eries
Muffins, Crois­sants, Dan­ish, Choco­late Crois­sants, Almond Crois­sants, Warm Sticky Buns

Regional Cheese Selec­tions
Large array of Local South­ern and Amer­i­can Cheese with a Spe­cial Pair­ing of the unfor­get­table fla­vors of “Fairy­wood Thicket” Marmalades

Inter­na­tional and Domes­tic Char­cu­terie Selec­tion
Sliced To order with “Big Red”
Span­ish: Ser­rano Ham, Chorizo
Italy: Salami, Pep­per­oni
Patak Sausages: Smoked and Cured
Coun­try Style Pâté with Smoked Bacon

Action Sta­tion
Spe­cial Pair­ing of Chicken Truf­fle Pâté and Vanilla Onion Marmalade

Seafood Selec­tion

On Ice
Jumbo Shrimp, King Crab Legs, New Zealand Mus­sels, Oys­ters on the Half Shell
Basil May­on­naise, Cock­tail Sauce, Mignonette, Lemon

Smoked and Cured Fish
Smoked Salmon, Smoked Trout, Pep­pered Mack­erel
Tra­di­tional Gar­nishes and But­tered Black Bread

Addi­tional Seafood Selec­tions
Coconut Snap­per Ceviche with Caramel Pine Nut
Lob­ster Ter­rine, Peas and Car­rot Salad
Stuffed Mush­rooms with Craw­fish, Piquillo Pep­per Relish

Farm­ers Mar­ket Veg­etable Sta­tion

Action Sta­tions
Geor­gia White Shrimp, Tar­ragon Grits
Short Rib “Drumettes”, Wasabi Peas, Fava Beans

Por­to­bello Mush­rooms, Braised Fen­nel, Pesto Roma Tomato
Grilled Zuc­chini and Yel­low Squash, Grilled Aspara­gus, Grilled Broc­coli
Curry Roasted Baby Egg­plants, Baby Red and Yel­low Beets, Honey Roasted Baby Car­rots, Cipollini Onions

Jars of Mar­i­nated Veg­eta­bles
But­ton Mush­rooms à la Grecque, Arti­chokes in Oil, Sun-​dried Toma­toes, Assorted Olives

Chilled Spring Pea Soup
White Aspara­gus, Chorizo Vinaigrette

Assorted Spring Let­tuces, Assorted Imported Olive Oils and Vine­gars, Bal­samic, Ranch and Cae­sar Dress­ings, Crou­tons
Buf­falo Moz­zarella, Heir­loom Toma­toes and Baby Arugula, Black Olive Tape­nade
Pea, Pecorino Cheese and Baby Tomato Salad in Radic­chio Cups
Rata­touille Salad with Orec­chi­ette Pasta and Basil

Hot Veg­etable Dishes
Sautéed Pole Beans, Roasted Shal­lots, Shi­itake Mush­rooms
Organic Spring Veg­etable, Laven­der But­ter
But­ter Whipped Potato Puree

Butcher Block Selec­tion

Lemon and Gar­lic Leg of Spring Lamb
Feta Cheese and Sun­dried Tomato Grits, Pine Nut Jus

Sea Salt Crusted Bone-​in Prime Rib
Red Wine Jus, Spring Mush­room and Pearl Onion Ragout

Bour­bon Glazed Ham
Pre­served Peach Chut­ney, Bacon Corn Muffin

Spice Roasted Cedar Plank Salmon
Mus­tard BBQ

Pasta Sta­tion
Egg­plant Ravi­oli, Pecorino Cream
Gar­ganelli Pasta, Fresh Tomato, Arti­choke and Black Olives

From Chaf­ing Dish
Clas­si­cal Poached Eggs Bene­dict, Hol­landaise sauce
Ricotta Cheese Blintzes, Apri­cot Com­pote
Apple­wood Smoked Bacon, Chicken Apple Sausage, Coun­try Sausage


Sig­na­ture Cookie Sta­tion
Assorted Easter Cook­ies
Selec­tion of Hand Crafted Lemonades

Desserts Dis­played
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

Dessert Action Sta­tion
Strawberries-​Rhubarb and Cream.

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