Fleur-​de-​Lis

Fleur-​de-​Lis is a lovely, sunny din­ing room over­look­ing the lake and gazebo at the Château Élan Spa.

Here, the Spa Chef beau­ti­fully pre­pares gourmet break­fasts and lunch dishes served using the choic­est of healthy ingre­di­ents. After­noon tea is served with mar­velous low-​cal desserts and is the high­light of one’s spa experience.

Fleur-​de-​lis, the lily flower, is the emblem of French Roy­alty and sig­ni­fies per­fec­tion, light and life.

Fleur de Lis Menus

Fleur-de-Lis Lunch Menu

Soup

Truf­fle Cel­ery Root Soup 8
Cit­rus Dust

Win­ter 3-​Grain Soup 7

Sal­ads and Starters

Geor­gia Peanut Hum­mus 11
Win­ter Veg­etable Cru­dités, Arugula,
Pita Chips, Geor­gia Olive Oil

*Chopped Sashimi Tuna 12
Gin­ger Dress­ing, Avo­cado,
Crispy Quinoa

Pick­led Geor­gia Shrimp 14
Blood Oranges, Radishes,
Smoked Cock­tail Sauce

Win­ter Let­tuce and Herb Salad 11
Pick­led Beets, Blue Cheese, Can­died Pecans

*Kale Cae­sar Salad 9
Tus­can Kale, Cae­sar Vinai­grette,
Wheat Bread Crou­tons, Aged Parmesan

Hydro Bibb Let­tuce 12
Alabama Goat Cheese, Sliced Pears, Pro­sciutto, White Bal­samic Vinaigrette

Add to any Salad:
Grilled Chicken 8
Grilled Salmon 9
Grilled Shrimp 10

Entrées

*Open Face Grass Fed Beef Burger 19
Sweet Potato Bun, Roasted Toma­toes, Pick­led Onion, Green Dale Farm
Ched­dar Cheese

Pan Roasted Scal­lops 22
Black Olive Crusted Parsnips,
Smoked Pep­pers, Pesto Salad

Salmon Pail­lard 21
Crispy Capers, Con­fit Lemon Aioli,
Wilted Spinach

Grilled Chicken Panini 16
Toma­toes, Fresh Basil,
Buf­falo Moz­zarella, Onion Marmalade

Grilled Cheese 14
White Ched­dar, Grilled Onions,
Tomato Con­fit , Swiss Chard,
Coun­try Bread

*South­east Fam­ily Farms
Smoked Steak 22
Farro, Spring Onions, Sweet Pota­toes, Sorghum

Desserts

Gluten Free Apple Buckle 9

Daily Sor­bet Selec­tion 9

Straw­berry Salad 9
Orange Sabayon

*CON­SUM­ING RAW OR UNDER­COOKED MEATS, POUL­TRY, SEAFOOD, SHELL­FISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD­BORNE ILL­NESS. ESPE­CIALLY IF YOU HAVE CER­TAIN MED­ICAL CONDITIONS.

Fleur-de-Lis Breakfast Menu

Break­fast Entrees Avail­able 8 a.m. to 11:00 a.m.

Eggs Bene­dict 15
Soft Poached Eggs on Green Chili Grit Cakes, Turkey Bacon and Spicy Hol­landaise and Fruit Cup
Calo­ries 351, Car­bo­hy­drates 10, Fat 25, Pro­tein 29

Home Made Gra­nola with Soy Almond Milk 6
Calo­ries 270, Car­bo­hy­drates 39, Fat 11, Pro­tein 5

Gra­nola Par­fait 9
Home­made Gra­nola, Greek Yogurt, Fresh Berries and Crys­tal­lized Honey
Calo­ries 268, Car­bo­hy­drates 27, Fat 16, Pro­tein 6

Sweet Potato and Smoked Bacon Hash $13
Sweet Potato and Idaho Hash with Smoked Bacon, Onions and Pep­pers with Over-​Easy Eggs
Calo­ries 356, Car­bo­hy­drates 28, Fat 19, Pro­tein 22

Spa Break­fast Plate 16
Two Eggs any style with Turkey Bacon or Cana­dian Ham and Chive Potato Cake
Calo­ries 318, Car­bo­hy­drates 20, Fat 13, Pro­tein 24

Geor­gia Shrimp Frit­tata 14
Fin­ished with Local Goat Cheese, Spinach, Aspara­gus, Tomato and Geor­gia Shrimp, served with Fruit Cup
Calo­ries 167, Car­bo­hy­drates 6, Fat 13, Pro­tein 27

Egg White Omelet 15
Served with a chive potato cake, choice of items:
Turkey bacon, onions, pep­pers, toma­toes, mush­rooms, spinach
Calo­ries 305, Car­bo­hy­drates 31, Fat 8, Pro­tein 2

Whole Grain Waf­fle 14
Served with our house made Vanilla Bean-​Peach Syrup
Calo­ries 309, Car­bo­hy­drates 49, Fat 7.5, Pro­tein 5

Straw­berry Stuffed French Toast 14
Fin­ished with Straw­berry Com­pote and Maple Syrup
Calo­ries 562, Car­bo­hy­drates 50, Fat 13, Pro­tein 15

Grape­fruit Brûlée $5
Dipped in Agave Nec­tar and slightly scorched

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, 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 Daily: 11:30 a.m. — 2:30 p.m.

Break­fast Sat­ur­day & Sun­day: 8 a.m. — 11 a.m.

Hours are sub­ject to pri­vate events and hotel occupancy.

Reser­va­tions: Highly Rec­om­mended
Phone Num­ber: 678425-​6064 Ext. 6464

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