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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.

Mother’s Day Feast :: Sun­day May 8th, 2016

Details, Menu, and Overnight Packages

Father’s Day Brunch :: Sun­day June 19th, 2016

Details, Menu, and Overnight Packages

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 678425-​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.

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 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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