Ver­sailles Mother’s Day Feast

Versailles Restaurant Mother's Day Feast

Treat mom to the annual Mother’s Day buf­fet located in the sunny Ver­sailles restau­rant at the Chateau Elan Inn. A sump­tu­ous feast will be held in honor of this spe­cial day along with a spe­cial overnight package.

When: Sun­day, May 8, 11 am - 5 pm
Cost: Adults $85, Kids 611 $25, 05 Free

Reser­va­tions required call 678425-​0900 x 6181

Spe­cial Overnight Package

Mother’s Day Feast Pack­age (1 Night)
Arrive Sat­ur­day 5/​7 or Sun­day 5/​8 :: $299 — $419 + tax

Includes overnight accom­mo­da­tions at the Inn and the Mother’s Day buf­fet for two in Ver­sailles on Sun­day, May 8th (Reser­va­tions required for Mother’s Day Brunch). Call 678425-​0900 x 41 to book use the link below to book online.

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

Mother’s Day Feast


11:00AM to 5:00 PM$85.00+ tax per adult — $25.00 + tax chil­dren 611Free chil­dren 5 & under

Cheese and Charcuterie

Regional Cheese Selections:

Large array of Local South­ern and Amer­i­can Cheese with spe­cial pair­ing of the unfor­get­table fla­vors of “Fairy­wood Thicket” Marmalades

Cor­ni­chons, Roasted Potato, Cros­tini, Porchetta

Inter­na­tional and Domes­tic Char­cu­terie Selection:

Span­ish: Speck Ham
Italy: Pep­per­oni, Bre­soala, Finoc­chiona
Amer­i­can: South­ern Smash, Span­ish Salchichón

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:

Black­ened Tuna Tataki, Pok Pok Sauce, Micro Cilantro
Hot Smoked Salmon, Chipo­tle Cream Cheese, Capers
Bay Scal­lops, Bacon, Corn, Cider Vinaigrette

From The Markets

Action Sta­tions:

Rain­bow Trout, Smoked Tomato Salsa, Charred Lemon Cream
Seared Lemon Fish, Kala­mata Olive Rel­ish, Sliced Almonds, Olive Oil


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

Jars of Mar­i­nated Veg­eta­bles
But­ton Mush­rooms à la Grecque, Arti­chokes in Oil, Sun-​dried Toma­toes, Assorted Olives


Roasted Red Pep­per Soup, Grilled Scal­lion Yogurt

Sushi and Sashimi Station:

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


Assorted Spring Let­tuces, Assorted Imported Olive Oils and Vine­gars, Bal­samic, Ranch and Cae­sar Dress­ings, Crou­tons
Pan­zanella, Heir­loom Tomato, Capers, Moz­zarella, Arugula, Red Onion, Red Wine Vinai­grette
Frisée, Apple, Fen­nel Salad, Lemon Vinai­grette, Shaved Coppa
Spaet­zle Salad, Bacon, Brus­sel Sprouts, Caramelized Leeks, Sherry Vinaigrette

Hot Dishes:

Broc­col­ini with Fine Herb But­ter
Braised Kale with But­ter­nut Squash and Bacon

Butcher Block Selection

Dried Fruit Stuffed Leg of Lamb
Pome­gran­ate Crust, Wilted Frisée and Radic­chio, Vin­cotto Reduction

Herb Crusted Prime Rib
Red Wine Jus, But­ter Roasted Green Beans

Sausage Stuffed Pork Loin
Roasted Jerusalem Arti­chokes, Mar­jo­ram Jus

Greek Mar­i­nated Sword­fish
Farro Salad, Edamame, Corn, Pecans, Scal­lions, Minus 8 Vinaigrette

Pasta Sta­tion

Porcini Mush­room Agnolotti
Bacon and Mush­room Alfredo Sauce

Egg and Spinach Tagli­olini
Almond Pesto, Broad Beans

Break­fast Delights

Morn­ing Bak­eries:
Muffins, Crois­sants, Dan­ish, Choco­late Crois­sants, Almond Croissants

From Chaf­ing Dish:

Eggs in Pur­ga­tory with Grilled Bread
Ricotta Cheese Blintzes, Warm Peach Com­pote
Apple­wood Smoked Bacon, Chicken Apple Sausage, Coun­try Sausage


Sig­na­ture Cookie Station:

Assorted Cook­ies
Selec­tion of Hand Crafted Lemonades

Desserts Dis­played:

Red Vel­vet Cake
Choco­late Extreme Cake
Pis­ta­chio Cake
Lemon Ital­ian Cake
Key Lime Pie
Rasp­berry Cheese­cake
Straw­berry Angel Food Cake
Choco­late Laven­der Pot de Crème
Prof­iteroles with Salted Caramel Cream
Lemon Bars
S’mores Cup­cakes
Mini Ger­man Choco­late Cakes

Dessert Action Station:

Cher­ries Jubilee with Vanilla Ice Cream over Choco­late Pound Cake

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