Versailles Restaurant & Bar

Located inside the sunny glass-topped Inn atrium, the newly-renovated Versailles Restaurant, led by Executive Chef Rodney Ashley, features an internationally-inspired Chef’s American buffet as well as an a la carte dinner menu.

An expansive bar spans the length of the atrium and offers craft cocktails, beer, wine and a limited menu.


OpenTable

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OpenTable

Make a reservation

Monday – Thursday

Versailles Bar
3:00 p.m. – 10:00 p.m.

Versailles
Breakfast: 6:30 a.m. – 10:30 a.m.
Lunch: 11:30 a.m. – 2:00 p.m.
Dinner: 5:30 p.m. – 9:00 p.m.

Friday

Versailles Bar
12:00 p.m. – 11:00 p.m.

Versailles
Breakfast: 6:30 a.m. – 10:30 a.m.
Lunch: 11:30 a.m. – 2:00 p.m.
Dinner: 5:30 p.m. – 10:00 p.m.

Saturday

Versailles Bar
12:00 p.m. – 11:00 p.m.

Versailles
Breakfast: 6:30 a.m. – 11 a.m.
Lunch: 11:30 a.m. – 2:00 p.m.
Dinner: 5:30 p.m. – 10:00 p.m.

Sunday

Versailles Bar
12:00 p.m. – 10:00 p.m.

Versailles
Breakfast: 6:30 a.m. – 11 a.m.
Lunch: 12:00 p.m. – 2:00 p.m.
Dinner: 5:30 p.m. – 9:00 p.m.

Chef’s Buffet Pricing

Breakfast Buffet $22.95

Sunday Brunch $27.95

Monday – Saturday Lunch Buffet  $22.95

Friday and Saturday Dinner Buffet $46.95

Kids Ages 6-11 Half Price

Kids 5 and under Free

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.

  • Breakfast
  • Buffet Lunch
  • Buffet Dinner
  • Bar
  • A La Carte Dinner

Breakfast Buffet Menu

Waffles Prepared to Order

Choice of Toppings
Cold Selection of Fresh Fruits, Yogurts, Cereals

Lunch Buffet Menu
This is a sample buffet menu and is subject to weekly changes and availability. Please contact Versailles at 678-425-0900 x 6181 for a current copy of the weekend buffet menu.

Soups & Salads

Caesar Salad
Mixed Green Salad
Roasted Corn & Red Pepper Salad
Asian Chicken Salad
Tomato and Mozzarella with Basil Salad
Sautéed Button Mushroom Salad
Soups of the Day

Entrees

Chef’s selection of three Entrees; Chicken, Fish, Beef or Pork.
Chef’s choice of sides.

Desserts

Cheesecakes, Pies, Cakes and Mousse

Chateau Élan Coffee and Tea Service

Weekend Dinner Buffet

This is a sample buffet menu and is subject to weekly changes and availability. Available Friday & Saturday 5 p.m. – 10 p.m. Please contact Versailles at 678-425-0900 x 6181 for a current copy of the weekend buffet menu.

Chilled Seafood Ice Display
Shrimp Cocktail
Tartar Sauce / Cocktail Sauce / Fresh Lemons
Scallop Ceviche
Shrimp Ceviche
Sea Vegetable Salad
Mediterranean Octopus Salad Calamari Salad

Salads
Spinach and Berry Salad with Spiced Pecans and Goat Cheese
Muscadine Pear and Georgia Peach Salad
Mediterranean Quinoa Salad

Soup
Creamy Chicken Chowder
Spicy Chilled Gazpacho

Meat and Cheese Display

Southern Crawfish Boil
Corn on the Cobb, Red Skin Potatoes, Cajun Broth

Carving Stations
Pepper Crusted Prime Rib with Au Jus, Horseradish Cream

Hot Station
Herb Roasted Chicken with Sweet Carrots and Herb
Jus Grilled Skirt Steak with Merlot
Demi Seared Corvina with Lemon Cream
Steamed Broccoli and Cauliflower
Garlic Butter Whipped Potato

Desserts

Chef’s Selection of Cakes, Pies, Mini Cup Cakes and Individual Desserts

Versailles Bar Menu

Craft Cocktails 15
Day Dreamin’
Tito’s Handmade Vodka / St. Germain / Simple Syrup / Lime Juice/ Raspberries/ Egg W
hite / Olive Skewer Garnish
Vitality
Grey Goose Vodka / Domaine de Canton / Cinnamon-Turmeric Syrup / Carrot Juice/Lemon Juice/Angostura Bitters/ Orange and Mint Garnish
Mr. Tea
Plymouth Gin / Cointreau / Hibiscus-Honey Syrup / Lemon Juice/ Q Tonic/Lemon Wheel Garnish
Chartreusito
The Botanist Gin / Green Chartreuse / Lime Juice/ Simple Syrup/Q Club Soda/ Mint Garnish
Jungle Bird
Bacardi 8 Rum / Campari /Pineapple Juice /Lime Juice/ Demerara Syrup/Pineapple Frond Garnish
Marinsa

Casamigos Blanco Tequila / Apricot Syrup / Ancho Reyes / Lime Juice / Lime Wheel/Salted Rim

Gonzo
Don Julio Reposado Tequila / Amontillado Sherry / Mango Syrup / Cinnamon Syrup/Lime Juice/Angostura Bitters/ Dehydrated Lime Wheel

Electric Avenue
Maker Mark/ Amaro Nardini/ Italian Vermouth/Xocolatl Bitters/Orange Bitters/ Orange Twist
Breakdown
Woodford Reserve/ Averna/ Passion Fruit Syrup/ Lemon Juice/ Dehydrated Lemon Wheel
Toronto
Bulleit Rye/ Fernet Branca/ Demerara Syrup/ Angostura Bitters/ Luxardo Cherry and Orange Twist
Lillet Spritz
Lillet Blanc/ Chateau Elan Brut/ Squeeze of Lime/ Squeeze of Orange/ Cucumber Wheel/ Mint Sprig
Chateau Spagliato
Campari/ Italian Vermouth/ Prosecco/ Lemon Juice/ Simple Syrup/ Watermelon Ice Cube/ Orange Wedge
Bar Menu
Cured Meat and Cheese Board
Artesian Crackers
$22
Marinated Wild White Anchovies
Toasted Garlic Bread, Crisp Shaved Romaine, Extra Virgin Olive Oil
$10
Heirloom Tomato and Mozzarella Cheese
Fresh Basil, Extra Virgin Olive Oil, Balsamic Reduction
$12
Falafel and Hummus
Naan Bread, Cucumber Riata
$14
Beer Battered Oyster Mushrooms
Caper-Sage Aioli
$12
Pimento Grilled Cheese and Tomato Soup
$16
Grilled Angus Beef Burger
Lettuce, Tomato, Red Onion, Sea Salt & Peppered Fries
Choice of Roasted Red Pepper Cheese Sauce or Bourbon BBQ
$18
Bourbon Buffalo Chicken Wings
Ranch or Blue Cheese, Crisp Celery
$16
Dessert
New York Style Cheesecake
Raspberry Coulis
$10
Classic Tiramisu
$10
Dark Chocolate Cake
Chantilly Cream, Berry Compote
$10
Versailles A La Carte Dinner Menu
Appetizers
Cured Meat & Cheese Display 22
Artesian Crackers, Mediterranean Olives
Falafel & Hummus 14
Naan Bread, Cucumber Riata
Beer Battered Oyster Mushrooms / DF 12
Caper-Sage Aioli
Shrimp & Scallop Risotto / GF 16
Basil, Balsamic Reduction
Marinated Wild White Anchovies 12
Toasted Garlic Bread, Crisp Shaved Romaine, Lightly Tossed in Caesar Dressing
Braised Mini Pork Shanks / DF 18
Fried with Bourbon BBQ Sauce
Soup & Salad
Tomato Basil Soup / GF & DF 10
Fresh Basil Oil
Grilled Skirt Steak & Arugula Salad / GF 18
Pickled Blue Berries, Fresh Strawberries, Red Onion, Blue Cheese Crumbles, Lemon Vinaigrette
Crisp Romaine & Sun Dried Tomato 13
Shaved Parmesan, Crostini, Caesar Dressing
Caprese Salad / GF 14
Fresh Tomato, Mozzarella, Basil, Balsamic Reduction
Baby Mixed Greens & Cucumber / GF 12
Pickled Daikon Radish & Red Onion, Tomato, Almond, Apple Cider Vinaigrette                              

Entrées
Wild Mushroom Ravioli 24
Parmesan Cream, Fresh Basil

Grilled Angus Beef Filet 40
Cheddar Chive Whipped Potato, Buttery Broccolini, Cognac Peppercorn Demi

Grilled Organic Chicken Breast 29
Fingerlings, Haricot Vert, Merlot Demi

Sous Vide Veal Cheeks 36            
Whipped Rutabaga, Sautéed Wild Mushrooms
Red Wine Braised Beef Short Rib 39
Caramelized Shallot Whipped Potato, Buttery Broccolini
Pan Seared Georgia Trout 30
Pearl Cous Cous, Fennel & Arugula Salad, Truffle Cream Sauce
Seared Salmon & Cauliflower-Shallot Risotto 34
Fried Oyster Mushroom Cluster, Caper- Sage Aioli

Desserts
New York Style Cheese Cake 10
Raspberry Coulis
Versailles’ Tiramisu 10
Dark Chocolate Cake 10
Chantilly Cream, Berry Compote