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, March 27th
Times: 11 a.m. — 5 p.m.

Cost: Adults $85, Chil­dren 611 $25, 5 and under Free
(Reser­va­tions required call 678425-​0900 x 6181)

Spe­cial Overnight Package

Easter Feast Pack­age
Stay Sat­ur­day 3/​26 or Sun­day 3/​27 (1 night)
$289 — $409 + tax
Includes overnight accom­mo­da­tions at the Inn and the Easter Feast for two in Ver­sailles on Sun­day, March 27th (Reser­va­tions required for Easter Feast).

Ver­sailles Easter Feast

VER­SAILLES EASTER FEAST 2016
11 AM to 5:00 PM
$85.00+ tax per adult
$25.00 + tax chil­dren 611
Free 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

Inter­na­tional and Domes­tic Char­cu­terie Selection:

Span­ish: Ser­rano Ham
Italy: Pep­per­oni, Bre­soala, Lomo
Amer­i­can: Black Pep­per Sorghum, Cal­abrian Salami

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:

Salmon Ril­lettes, UGA Caviar, Toasted Wheat Bread
Cit­rus Cured Snap­per, Corian­der Vinai­grette, Shaved Fen­nel Salad
Shrimp Prof­ite­role, Tar­ragon, Lemon Aioli

From The Markets

Action Sta­tions:

PEI Mus­sels, Mer­guez Sausage, Swiss Chard, Gar­lic Herb Cros­tini
Seared Pork Belly, Fava Bean Puree, Fric­as­see of Spring Vegetables

Antipasti:

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

Soup:

Chilled Corn Soup with Lob­ster Salad

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
Roasted Beet Salad with Endive, Goat Cheese, Pis­ta­chio Nuts, and Lemon Vinai­grette
Heir­loom Car­rot Salad with Arugula, Shaved Red Onion, Parme­san, and Toasted Pine Nuts
Cel­ery Salad with Wal­nuts, Dates, Pecorino Toscano, Truf­fle Vinaigrette

Hot Dishes:

Geechie Boy Red Eye Pea Hop­pin’ John
Corn and Hominy Maque Choux
Parsnip and Potato Gratin

Butcher Block Selection

Hay Roasted Spring Lamb
Israeli Cous­cous Salad with Kala­mata Olives, Oven Roasted Tomato, Feta and Shaved Red Onion, Salsa Verde

Sea Salt Crusted Prime Rib
Red Wine Jus, Eng­lish Pea and Oys­ter Mush­room Ragout

Bour­bon Glazed Ham
Roasted Peach Compote

Bacon Wrapped Salmon
Roasted Baby Squash with Gar­lic Herb Butter

Pasta Sta­tion

Basil Gnoc­chi with Wild Boar Ragu and Blis­tered Tomato
Stroz­za­preti Salsiccia

Break­fast Delights

Morn­ing Bak­eries:
Muffins, Crois­sants, Dan­ish, Choco­late crois­sants, Almond Crois­sants, Warm Sticky Buns

From Chaf­ing Dish

Corned Beef and Sweet Potato Hash with Fried Eggs
Ricotta Cheese Blintzes, Warm Plum Com­pote
Apple­wood Smoked Bacon, Chicken Apple Sausage, Coun­try Sausage


Desserts

Sig­na­ture Cookie Station:

Assorted Easter Cook­ies
Selec­tion of Hand Crafted Lemonades


Desserts Dis­played:

New York Cheese Cake
Straw­berry Short­cake
Key Lime Pie
Choco­late Extreme Cake
Ital­ian Lemon Cream Cake
Reese Cake
Choco­late Ver­rine
White Choco­late “Car­rot” Straw­ber­ries
Bird’s Nest Mac­a­roons
Peaches and Cream Tartlets
Mini Car­rot Cakes
Choco­late Filled Cup­cakes
Amaretto Pot de Crème


Dessert Action Station:

Tra­di­tional Bananas Fos­ter a la Mode


Golf Con­tact
Tee-​Times & Pro-​Shop
T: 678425-​6050
E: proshop@​chateauelan.​com

Weather

Fair

41°F

Fair

Humid­ity: 49%

Wind: 0 mph

  • 5 Feb 2016

    Mostly Clear 51°F 29°F

  • 6 Feb 2016

    Partly Cloudy 52°F 31°F

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