Versailles Restaurant | Château Élan Winery & Resort

Versailles

The dinner menu features American Cuisine with a modern twist including some regional favorites and char grilled steaks. Open seven days a week.  Dinner Menu and Buffet are available Sunday through Thursday and Dinner Buffet Menu is served Friday and Saturday.

holiday dining packageUpcoming Holiday Buffets & Packages

Holiday Buffets :: Select Friday & Saturday nights in December (Dec 2-3, Dec 9-10, Dec 16-17)
The Versailles Holiday Buffet includes an expanded buffet, holiday decor, and a Chef carving station.  $55 per person, 5pm-10pm.

Christmas Day Feast & Package:: December 25th, 2016 :: Booking & Menu

Versailles Menus

Dinner Menu : Sunday - Thursday

Starters

Pickled Georgia Shrimps
Spicy Tomato Sauce, Lemon, Basil

Maplebrook Burrata
Heart of Palm, Shaved Avocado, Watercress Pesto, Crostini

House Made Eggplant Ravioli
Sage Brown Butter, Caramelized Apple, Amoretti Cookies, Toasted Almonds

 

Soups and Salads

Butternut Potage
Candied Macadamia Nuts

Roasted Tomato Soup

Arugula Radicchio Salad
Banyuls Vinaigrette, Feta, Craisin, Hazelnuts

Bibb Lettuce
Raw Apples, Goat Cheese, Prosciutto, Almonds,
White Balsamic Vinaigrette

Baby Gem Lettuce
Fresh Herbs, Aged Parmesan, Caesar Vinaigrette

Traditional Cobb Salad
Grilled Chicken Breast, Apple Wood Smoked Bacon, Grape Tomatoes, Avocado, Boiled Egg and Blue Cheese

Entrees

Sea Scallops
Cauliflower Pure, Truffle Scented Fennel Salad
Château Élan Chardonnay Reserve

Boneless Beef Short Rib
Manchego Polenta, Root Vetetables
Château Élan Les Petits

*Margret Duck
Farro Risotto, Dried Fruit Chutney, Pan Jus
Château Élan El Tempranillo

Southern Fried Chicken
White Corn Grits, Collard Greens, Red Pepper Jam
Château Élan Velvet Reserve

Pan Roasted Snapper
Lump Crab Salad, Truffle Mash, Tomato Vinaigrette
Château Élan Muscadry

Pasta Primavera
Served with House made Seasonal Linguini,Tomato Concasse, Mushrooms, Capers,
Kalamata Olives, Fennel Pollen
Château Élan Pinot Grigio Reserve

 

Steaks

*Rib Eye 16 oz.
Château Élan Scarlet Reserve
*N.Y. Strip 12 oz.
Château Élan Les Petit
*Filet Mignon 8 oz.
 Château Élan La Barbera
*Salmon Fillet 6 oz.
Château Élan Chardonnay Reserve

Reduction Classics

Béarnaise
Classic Red Wine Sauce
Parsley-Garlic Butter
Lemon Beurre Blanc

Sides

Manchego Polenta
Truffle Whipped Potatoes
Chef’s Seasonal Vegetables
Farro Risotto

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.

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 678-425-0900 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

Soup

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

Desserts

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.

Versailles Christmas Day Feast

CHRISTMAS FEAST 2016
Sunday, December 25th
11:00AM to 5:00PM
$85.00+ tax per adult; $25.00 + tax children 6-11; Free children 5 & under

For reservations call 678-425-0900 x 41

CREATIVE STATIONS

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

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

International and Domestic Charcuterie Selection:
Sliced to order
Spanish: Serrano Ham, Chorizo
Italy: Salami, Pepperoni, Mortadella, Bresaola,
USA: Lomo, Salame Rosa, Cotto Ham

Action Station
Vermont Raclette
Country Pâté with Winter Fruit Mostarda, Olive Oil Crouton

Seafood Selection

Sushi and Sashimi Station
Handmade Sushi and Sashimi
Asian Seaweed Salad, Scallop Salad and Octopus Salad
Wasabi, Pickled Ginger, Soy Sauce

On Ice
Jumbo Shrimp, King Crab Claws, Oysters on the Half Shell
Tarragon Mayonnaise, Cocktail Sauce, Mignonette, Lemon

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

Additional Seafood Selections
Beet-cured Grouper, Bacon Vinaigrette, Carrot Salad
Salmon Tataki, Thai Vinaigrette, Micro Cilantro
Savannah Shrimp Toast
Holiday Soup
Truffled Parsnip Soup

Farmers Market Vegetable Station

Action Station
Seared Tuna, Sesame Bean Salad. Lemon Parsley Vinaigrette
Pan Roasted Trout, Ancient Grains Granola, Salsa Verde

Antipasti
Portobello Mushrooms, Braised Fennel, Pesto Roma Tomato,
Grilled Zucchini and Yellow Squash, Grilled Asparagus, Grilled Broccoli,
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

Salads
Assorted Spring Lettuces, Assorted Imported Olive Oils and Vinegars, Balsamic, Ranch and Caesar Dressings, Croutons
Kale, Walnut, Jicama and Cranberry Salad, Orange Vinaigrette, Pomegranate
Squash, Apple, Radicchio and Lentil Salad
Roasted Beet and Apple Salad, Toasted Pistachio, Dijon Vinaigrette, Crumbled Asher Blue

Hot Vegetable Dishes
Traditional Green Bean Almandine
Provencal Style Roasted Vegetables
Fennel and Pancetta Triple Cream Bread Pudding
Brown Butter Whipped Potato Purée

Butcher Block Selection

Roasted Breast of Turkey
Bacon, Apple and Dried Cranberry Dressing, Tarragon Gravy

Salt Crusted Prime Rib
Red Wine Jus, Horseradish Cream

Sausage Stuffed Pork Loin
Mornay Sauce

Pecan and Dill Crusted Salmon
Lemon Beurre Blanc

Pasta Station

Porcini Ravioli, Mushroom Cream, Black Truffle
Pasta Vesuvio, Sweet Italian Sausage, Broccoli Pesto, Pine Nuts

Breakfast Station

Broccoli and Cheddar Frittata
Ricotta Cheese Blintzes
Vanilla Waffles with Maple Syrup, Chocolate Sauce, Caramel Sauce,
Marinated Strawberries, Whipped Cream
Applewood Smoked Bacon, Chicken Apple Sausage, Country Sausage

Pastry Display

Chocolate Extreme Cake
New York Cheesecake
Red Velvet
Pecan Pie
Apple Pie
Carrot Cake
Egg Nog Cupcakes
Gingerbread Cupcakes
Mini Cherry Tartlets
Pumpkin Cheesecake Bars
White Chocolate Peppermint Bark
Spiced Chocolate Pot de Crème

Hot Chocolate and Cider Station
Biscotti, Marshmallows, Whipped Cream, Peppermint Sticks
Assorted Tea Cookies, Chocolate Sauce, Caramel Sauce, Chocolate Shavings,
Chocolate Spoons

Dessert Action Station
Personalized Sugar Cookies

Dessert Menu

Desserts

Hazelnut Crème Brulee
Fresh Berries and Orange Reduction

Lemon Cake with Butter Cream
Blueberry Compote, Candied Ginger

Bitter Chocolate Fudge Cake
Vanilla Ice cream, Grand Marnier Marinated Strawberries

Ice Cream Sundae
Sorbet Selection
Chefs Daily Sorbet Selection

Sparkling Wine & Dessert Wine

Freixenet, Cordon Negro Brut, Sparkling Wine
Apple, Pear, and Bright Citrus

Muscat, Museaum Reserve, Victoria, Australia, 375ml
Ripened Fruit, Nuts, and Spices

Otima 10, Tawny Port, 500ml
Rich with Caramel, Honey, and Dried Fruit

Chateau Elan Port
Flavors of Maple, Caramel, and Chocolate

After Dinner Cordials

Amaretto Disaronno
B & B
Baileys
Campari
Courvoisier VSOP
Frangelico
Gran Marnier
Hennessey VS
Kahlua
Remy Martin
Romano Sambuca

Coffee

Americano
The richness of an espresso mellowed out with hot water.

Espresso
A shot of intensely strong coffee

Double Espresso
A double shot of espresso.

Latte
A dark velvet espresso with freshly steamed milk.

Cappucino
Espresso, steamed milk, and frothed milk.

Bailey's Coffee
Kahlua Coffee
Irish Coffee
Calypso Coffee

A selection of specialty teas are 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.

All menus subject to change or availability.

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.

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.

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: 11:30 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 $27.95
Lunch $22.95
Dinner $46.95
Kids 6-11 Half Price

Hours are subject to private events and hotel occupancy.

Reservations: 24-hours in advance recommended.
Phone Number: 678-425-0900 Ext. 6181

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