Din­ner Buf­fet : Fri­day & Sat­ur­day

This is a sam­ple buf­fet menu and is sub­ject to change and availability.

Avail­able Fri­day & Sat­ur­day 5 p.m. — 10 p.m.
Please con­tact Ver­sailles at 678425-​0900 x 6181 for a cur­rent copy of the daily buf­fet menu.

Chilled Seafood Ice Display

Alaskan King Crab Legs and Jumbo Shrimp
Freshly Shucked Oys­ters on the half shell, Pas­sion fruit Mignonette
Shrimp Cock­tail with Jack Daniel Cock­tail Sauce

Assorted Salad Display

Mush­room Salad, But­ton Mush­rooms, Red Onion and Bal­samic Vinai­grette
Three Bean Salad
Water­melon and Feta with Watercress


Car­rot and Ginger

Action Sta­tions

Seared Scal­lops on Faro Risotta, Parme­san Crisp and Pars­ley Oil

Carv­ing Stations

Herb Crusted Prime Rib with Au Jus, Horse­rad­ish Cream

Hot Sta­tion

Corian­der Salmon, Fruit Salsa, Squash Batonettes, Burr Blanc
Sherry Flank Steak, Car­rot Pure, Har­cot Verts, Red Wine Sauce
Her Crusted Chicken, Bean Ragu, Shaved Radish, Grain Mus­tard Cream Sauce
Broc­col­ini and Honey-​Apple Car­rots
Rice Pilaf
Potato Au Gratin


Chef’s Selec­tion of Cakes, Pies, Mini Cup Cakes and Indi­vid­ual Desserts

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 or mod­ify dishes to ensure your sat­is­fac­tion. This includes Gluten Free requests, Vegan requests or any other dietary restrictions.

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