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Father’s Day Smoke­house Brunch

Father's Day BBQ Brunch

Cel­e­brate Father’s Day in the sunny Atrium of the Inn with a huge smoke­house style BBQ feast.

Sun­day June 19th
$60+tax per adult, $25+tax per child 611, 5 and under free. Brunch is from Noon til 3 p.m.
Seat­ing is lim­ited and reser­va­tions are required, call 678425-​0900

The Father’s Day Smoke­house Brunch Package

Arrive Sat­ur­day 6/​18 or Sun­day 6/​19 :: $259 — $379

Includes deluxe overnight accom­mo­da­tions at the Inn and the Father’s Day Smoke­house Brunch for two in Ver­sailles on Sun­day, 6/​19.
Brunch reser­va­tions required at the time of book­ing, con­tact Resort Sales at 678425-​0900 x 41.

View menu below, for reser­va­tions call 678425-​0900.

Father’s Day Smoke­house Brunch

VER­SAILLES FATHER’S DAY SMOKE­HOUSE BRUNCH 2016
With all the Sum­mer BBQ Classics

Reser­va­tions required call 678425-​0900. Sub­ject to Availability.

Sun­day, June 19 2016 | Noon — 3 p.m.

Regional Cheese Selec­tions:
Large array of Local South­ern and Amer­i­can Cheeses with a spe­cial pair­ing of the unfor­get­table fla­vors of “Fairy­wood Thicket” Marmalades

Seafood Selec­tion

On Ice:
Jumbo Shrimp, King Crab Legs, Oys­ters
Basil May­on­naise, Cock­tail Sauce, Lemon

Smoked Salmon, Smoked Trout
Tra­di­tional Gar­nishes and But­tered Black Bread

Antipasti:
Por­to­bello Mush­rooms, Slow Roasted Roma Toma­toes, Grilled Zuc­chini and Yel­low Squash, Grilled Aspara­gus, Roasted Broc­coli, Grilled Eggplant

Sal­ads:

Assorted Spring Let­tuces, Assorted Imported Olive Oils and Vine­gars, Bal­samic, Ranch and Cae­sar Dress­ings, Crou­tons
Tra­di­tional Cole Slaw
Grandma’s Potato Salad
Lightly Pick­led Cucum­ber and Shaved Red Onion

Élan Smoke­house BBQ Selection

Carved:

Chipo­tle Rubbed Striploin
Jack Daniels “A1” Sauce

Slow Roasted Sausage Stuffed Pork Belly
Sorghum Baked Beans
Hick­ory Smoked Beef Brisket
BBQ Jus, Roasted Shallots

Chaffing Dishes:

Smoked and Beer Braised Pork Ribs
Car­olina BBQ Sauce

Bour­bon Glazed Salmon
Corn and Lima Bean Succotash

Hot Veg­etable Dishes:

But­tered Corn on the Cob
Loaded Whipped Potato Purée
Maple Glazed Carrots

Break­fast Extravaganza

Morn­ing Bakeries:

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

Baked Eggs with Chorizo and Potato
Bis­cuits and Sausage Gravy
Apple­wood Smoked Bacon, Chicken Apple Sausage, Coun­try Sausage

Desserts:

NY Cheese Cake
Apple Pie
Straw­berry Short Cake
Car­rot Cake
Banana Pud­ding
Bour­bon Pecan Pie
Choco­late Cake
S’mores White Choco­late Bread Pudding

Menu sub­ject to change based upon prod­uct availability.

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