Versailles

The din­ner menu fea­tures Amer­i­can Cui­sine with a mod­ern twist includ­ing some regional favorites and char grilled steaks. Open seven days a week.

Thanks­giv­ing Day Feast

View menu and spe­cial pack­age details regard­ing the upcom­ing Thanks­giv­ing Day Fest in Ver­sailles on Thurs­day, Novem­ber 27th, 2014 from 10:30 a.m. – 5:00 p.m. Reser­va­tions required.

Ver­sailles Menus

Versailles Dinner Menu

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.

All menus sub­ject to change and availability.

Versailles 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.

Alaskan Crab Claw Clus­ters
Shrimp Cock­tail with Jack Daniel Cock­tail Sauce

Cur­ried Zuc­chini Soup

BBQ Bean Salad
Mar­i­nated Pasta Salad
Zesty Chicken and Black Bean Salad
Grilled Veg­etable Platter

Lemon & Lime Salmon with Man­darin Orange Chili BBQ Sauce
Bal­samic Mar­i­nated Grilled Chicken with Tomato Beurre Blanc
Pesto Beef Roll-​Ups with Por­to­bello Mush­room and Red Wine Demi Sauce

Steamed Broc­col­ini with Golden Raisins & Car­rots
Roasted Fin­ger­ling Pota­toes with Cherry Wood Bacon

Chef’s Selec­tion of Sea­sonal Desserts
Choco­late Fondue

A lim­ited a la carte menu avail­able upon request.

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.

Versailles Christmas Day Feast

Ver­sailles Christ­mas Day Feast 2014
Adult: $79, 611 years: $25, and 5 years & under: Free
From 12:30 to 6 p.m.
Reser­va­tions Required 678425-​0900 x 41

“Fairy­wood Thicket Farms” Sta­tion
Wild Har­vest and All Nat­ural Jams and Jellies

Arti­san Style Breads:
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, Warm Sticky Buns

Regional Cheese Selec­tions:
Large array of Local South­ern and Amer­i­can Cheese with Spe­cial Pair­ing with 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 pate with smoked bacon

Action Sta­tion
Spe­cial Pair­ing of Coun­try Pate with Pear Mus­tard, Olive Oil Crouton

Seafood Selec­tion

Sushi and Sashimi Sta­tion
Hand Made Sushi and Sashimi
Asian sea­weed salad, scal­lops salad and octo­pus salad
Wasabi, Pick­led Gin­ger, Soy Sauce

On Ice:
Jumbo Shrimp, King Crab Claws, New Zealand Mus­sels, Oys­ters on the half shell
Basil May­on­naise, Cock­tail Sauce, Mignonette, Lemon

Caviar:
Amer­i­can stur­geon caviar
Bli­nis , Clas­sic garnitures

Smoked and Cured Fish:
Smoked Salmon, Smoked Trout, Pep­pered Mack­erel
Tra­di­tional gar­nishes and but­tered black bread

Her­rings in sour cream and cucum­ber, Her­rings in white wine
Smoked Scal­lops, Mus­sels and Shrimp

Addi­tional Seafood Selec­tions:
Salmon Tatar, Wasabi Caviar, Japan­ese May­on­naise, Yuzu
Span­ish Style Cala­mari Salad, Mar­i­nated Pep­pers
Seafood Ter­rine, Car­rot Wrap, Basil Aioli

Hol­i­day Soup
Win­ter Veg­etable Minestrone

Farm­ers Mar­ket Veg­etable Station

Action Sta­tions:
Gin­ger Lemon Crab Cake, Horse­rad­ish Remoulade
Shrimp & Grits

Antipasti:
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 a la grecque, arti­chokes in oil, sun dried toma­toes, assorted olives

Indi­vid­u­als
Chilled Cau­li­flower Pana­cotta, Caviar Cream
Goats Cheese and Tomato Jam Stuffed Pasta, Aged Bal­samic, Olive Oil

Sal­ads
Assorted Spring Let­tuces, Assorted Imported Olive Oils and Vine­gars, Bal­samic, Ranch and Cae­sar Dress­ings, Crou­tons
Hari­cot Vert Salad, Feta Cheese, Olives, Baby Toma­toes, Lemon Vinai­grette
Wild Rice Salad, Fen­nel and Wal­nuts, Smoked Duck
Sweet Potato Salad, Parsnip, Pomelo Salad

Hot Veg­etable Dishes
Tra­di­tional Green Bean Alman­dine
Roasted Root Veg­eta­bles with Pearl Onions
Fennel-​Pancetta Sautéed Pota­toes
But­ter Whipped Potato Puree

Butcher Block Selection

Roasted Breast of Turkey
Corn Bread Stuff­ing, Sage Bacon Gravy

Sea Salt Crusted Bone-​in Prime Rib
Red Wine Jus, Horse Radish Cream, Assorted French Mustards

Smoked Pork Loin Stuffed with Dried Fruits and Vanilla Glaze
Bour­bon Jus

Salmon, Scal­lop and Crab Crepeinette
Con­fit Lemon Holandaise

Sesame Crusted Tuna Tataki
Coconut Pineap­ple Relish

Pasta Sta­tion
But­ter­nut Squash Ravi­oli, Braised Ox Tail, Rib Jus
Stroz­za­pretti Pasta, Win­ter Mush­rooms and Lob­ster Bolognese

Break­fast Extrav­a­ganza
Omelets and eggs pre­pared to guest choice.
Vanilla waf­fles with Maple syrup, Choco­late Sauce, Caramel Sauce,
Mar­i­nated Straw­ber­ries, Whipped Cream

From Chaf­ing Dish
Clas­si­cal Poached eggs Bene­dict, Hol­landaise sauce
Ricotta cheese blintzes, Win­ter Pear Com­pote
Apple wood Smoked Bacon, Chicken Apple Sausage, Coun­try Sausage

Pas­try Dis­play
Milk Choco­late Peanut But­ter Bar
Kit Kat Bar
Pis­ta­chio Pot Du Crème
Straw­berry Ver­rine
Choco­late Truf­fle Cake
New York Cheese Cake
Vanilla Pana Cotta with Peach Gelee
Choco­late Pot Du Crème
Ganache Choco­late Brown­ies
Blue­berry Streusel Tart
Linzer Torte
Hazel­nut Cof­fee Cake
Key Lime Meringue Tart

Dessert Action Sta­tion
Caramel Tof­fee Lolipop


Versailles Dessert Menu

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.

All menus sub­ject to change or availability.

Versailles Lunch Buffet

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.

All menus sub­ject to change and availability.

Versailles Sunday Brunch

Omelet Sta­tion

Chef prepar­ing fresh omelets with choice of Ham, Pep­pers, Onions, Toma­toes, Mush­rooms, Spinach, Cheese Eggs Pre­pared to Order

Waf­fle Station

Waf­fles Pre­pared to Order with Choice of Toppings

Salad Sta­tion

Cae­sar Salad
Mixed Green Salad
Cherry Toma­toes
Cucum­bers
Black Olives
Ched­dar Cheese
Shred­ded Car­rots
Caeser Dress­ing
Ranch Dress­ing
Rasp­berry Vinai­grette
Bal­samic Vinai­grette

Soup du Jour

Chef’s selec­tion of three Entrees; Chicken, Fish, Beef or Pork

Chef’s choice of Starch
Chefs choice of Veg­etable
Bacon /​Sausage
Cheese Blintz
Coun­try Style Grits


Dessert Sta­tion
Cheese­cakes, Pies, Cakes and Mousse
Assorted Pastries

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.

All menus sub­ject to change or availability.

Versailles Breakfast Buffet

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.

All menus sub­ject to change and availability.

Mon­day — Fri­day
Break­fast: 6:30 a.m. — 10:30 a.m.
Lunch: 11 a.m. — 2 p.m.
Din­ner: 5 p.m. — 10 p.m.

Sat­ur­day
Break­fast: 6:30 a.m. — 11 a.m.
Lunch: 11:30 a.m. — 2 p.m.
Din­ner: 5 p.m. — 10 p.m.
Sun­day
Break­fast: 6:30 a.m. — 11 a.m.
Brunch: Noon — 2 p.m.
Din­ner: 5 p.m. — 10 p.m.
Price
Break­fast $19.95
Sun­day Brunch $25.95
Lunch $22.95
Din­ner $44.95
Kids 611 Half Price

Hours are sub­ject to pri­vate events and hotel occupancy.

Reser­va­tions: Highly Rec­om­mended
Phone Num­ber: 678425-​0900 Ext. 6181

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