Silent Night Package

Silent Night

This Exclu­sive hol­i­day pack­age Includes deluxe overnight accom­mo­da­tions in the Inn at Chateau Elan and the Christ­mas Feast for two in Ver­sailles on Thurs­day, Decem­ber 25th (Reser­va­tions required for Christ­mas Feast). Ver­sailles Christ­mas Day Feast

Wednes­day, Decem­ber 24th or Thurs­day Decem­ber 25th 2014 :: $259-$379 + tax

Or Call 678425-​0900 x 41 to Book by Phone

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


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