Ver­saille Valentine’s Day Buf­fet (Fri­day)

Valentine’s Day Buf­fet
Fri­day, Feb­ru­ary 12th, 2016

Chilled Seafood Ice Dis­play
Alaskan King Crab Legs and Jumbo Shrimp
Freshly Shucked Oys­ters on the Half Shell, Served with Cham­pagne Sabayon and Jack Daniel’s Cock­tail Sauce

Com­posed Salad Dis­play
Lentil Salad, Red Onion, Cherry Tomato, Cucum­ber, Bar­rel Aged Feta Roasted Shal­lot Vinai­grette
Aspara­gus and Caviar Pasta Salad with Lemon Mint Pesto and Shaved Car­rots
Shaved Kale and Dried Fruit Salad with Sun­flower Seeds, Green Apple Herb Vinai­grette and Brioche Crou­tons
Cel­ery, Wal­nut, Date and Pecorino Salad with Sherry Vinaigrette

Truf­fle and Mush­room Bisque

Action Sta­tions
Seared Tuna with a Israeli Cous­cous and a Smoked Tomato Broth
Lob­ster Ravi­oli with a Roasted Corn and Pimento Cream Sauce

Carv­ing Sta­tions
Herb Crusted Prime Rib, Red Wine Jus with Roasted Mar­ble Potato
Cit­rus Glazed Bass, Red Quinoa and Harissa

Hot Sta­tion
Roasted Beef Ten­der­loin, Saf­fron Potato Con­fit
Grilled Sword­fish, Roasted Egg­plant Caponata,
Mus­tard Rubbed Pork Loin, Roasted Arti­choke and Tomato Fric­as­see
Joyce Farms Chicken Breast, Truf­fle Polenta, Piper­ade, Lemon Gre­mo­lata
Caramelized Onion Whipped Potato
Roasted Heir­loom Car­rots and Broccoli

Chef’s Selec­tion of Cakes, Pies, and Indi­vid­ual Desserts
Choco­late Cov­ered Strawberries

Bikes & Trail
Inn Spe­cial Touches
Inn Swim­ming Pool
Inn Spe­cial Touches
Stan Smith Ten­nis Center
Inn Fit­ness Center

Current Features