Ver­sailles Easter Feast

Versailles Easter Feast

Cel­e­brate Easter in the sunny Ver­sailles restau­rant at the Chateau Elan Inn at the annual Easter Feast. A sump­tu­ous feast will be held in honor of this spe­cial day.

When: Sun­day, April 5th
Times: 10:30 a.m. — 5 p.m.

Cost: Adults $79, Chil­dren 611 $25, 5 and under Free

Spe­cial Overnight Package

Easter Feast Pack­age
Stay Sat­ur­day 4/​4 or Sun­day 4/​5 (1 night)
$269 — $389 + tax
Includes overnight accom­mo­da­tions at the Inn and the Easter Feast for two in Ver­sailles on Sun­day, April 5th (Reser­va­tions required for Easter Feast).

Reser­va­tions are required and may be booked by call­ing 678425-​0900 x 6181

Ver­sailles Easter Feast

VER­SAILLES EASTER FEAST 2015
10:30AM to 5:00 PM
$79.00+ tax per adult
$25.00 + tax chil­dren 611
Free chil­dren 5 & under

CRE­ATIVE STATIONS

Fairy­wood Thicket Farms” Sta­tion
Wild Har­vest and All Nat­ural Jams and Jel­lies
They will focus on show­cas­ing their excel­lent prod­uct with our culi­nary creations.

Arti­san Style Breads Dis­play:
Assorted Rolls, Ficelles, Olive, Sour­dough and Rye Batards, Whole Wheat Baguettes, Plain Baguettes, Foccacias

Morn­ing Baked Breads:
Muffins, Crois­sants, Dan­ish, Choco­late Crois­sants, Almond 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
Country-​style Pâté with Smoked Bacon

Action Sta­tion:
Spe­cial Pair­ing of Chicken Truf­fle Pâté and Vanilla Onion Marmalade

Seafood Selec­tion

On Ice:
Jumbo Shrimp, King Crab Legs, New Zealand Mus­sels, Oys­ters on the Half Shell
Basil May­on­naise, Cock­tail Sauce, Mignonette, Lemon

Smoked and Cured Fish:
Smoked Salmon, Smoked Trout, Pep­pered Mack­erel
Tra­di­tional Gar­nishes and But­tered Black Bread

Addi­tional Seafood Selec­tions:
Coconut Snap­per Ceviche with Caramel Pine Nuts
Lob­ster, Peas and Car­rot Salad
Stuffed Mush­rooms with Craw­fish, Piquillo Pep­per Relish

Farm­ers Mar­ket Veg­etable Station

Action Sta­tions:
Geor­gia White Shrimp, Tar­ragon Grits
Braised Beef Short Wasabi Peas, Fava Bean Purée

Antipasti:
Por­to­bello Mush­rooms, Braised Fen­nel, Pesto, Roma Toma­toes
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 à la Grecque, Arti­chokes in Oil, Sun-​dried Toma­toes, Assorted Olives

Indi­vid­u­als:
Chilled Spring Pea Soup with Salmon Caviar
White Aspara­gus, Chorizo Vinaigrette

Sushi and Sashimi Sta­tion:
Assorted Sushi Rolls
Asian Sea­weed Salad, Scal­lops Salad and Octo­pus Salad
Wasabi, Pick­led Gin­ger, Soy Sauce

Sal­ads:
Assorted Spring Let­tuces, Assorted Imported Olive Oils and Vine­gars, Bal­samic, Ranch and Cae­sar Dress­ings, Crou­tons
Buf­falo Moz­zarella, Heir­loom Toma­toes and Baby Arugula, Black Olive Tape­nade
Pea, Pecorino Cheese and Baby Tomato Salad in Radic­chio Cups
Rata­touille Salad with Orec­chi­ette Pasta and Basil

Hot Veg­etable Dishes:
Sautéed Pole Beans, Roasted Shal­lots, Shi­take Mush­rooms
Organic Spring Veg­etable, Laven­der But­ter
But­ter Whipped Potato Purée

Butcher Block Selection

Lemon and Gar­lic Leg of Spring Lamb
Feta Cheese and Sun-​dried Tomato Grits, Pine Nut Jus

Sea Salt Crusted Bone-​in Prime Rib
Red Wine Jus, Spring Mush­room and Pearl Onion Ragout

Bour­bon Glazed Ham
Pre­served Peach Chutney

Spice Roasted Cedar Plank Salmon
Mus­tard BBQ

Pasta Sta­tion
Egg­plant Ravi­oli, Pecorino Cream
Fusilli Pasta, Fresh Toma­toes, Arti­choke and Black Olives

From Chaf­ing Dish
Clas­si­cal Poached Eggs Bene­dict, Hol­landaise Sauce
Ricotta Cheese Blintzes, Apri­cot Com­pote
Apple­wood Smoked Bacon, Chicken Apple Sausage, Coun­try Sausage

Desserts

Sig­na­ture Cookie Sta­tion:
Assorted Easter Cook­ies
Selec­tion of Hand Crafted Lemonades

Desserts Dis­played:
Milk Choco­late Peanut But­ter Bar
Lemon Meringue Tarts
Pecan Tassies
Pra­line Panna Cotta
Choco­late Madeleine
Lemon Poppy Seed Cake
Marsh­mal­lows
Meringue Kisses
Rasp­berry Pâté de Fruit
Mango Pâté de Fruit
Ital­ian Cannolis

Dessert Action Sta­tion:
Strawberry-​Rhubarb and Vanilla Ice Cream.


Villa Liv­ing Room
Villa King Bedroom
Villa Bath­room
Villa Kitchen
Villa Twin Bedroom

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