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.

When: Sun­day, May 10, 10:30am - 5pm
Cost: Adults $79, 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/​9 or Sun­day 5/​10 :: $269 — $389 + tax

Includes overnight accom­mo­da­tions at the Inn and the Mother’s Day buf­fet for two in Ver­sailles on Sun­day, May 10th (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

10:30AM to 5:00 PM
$79 + tax per adult
$25 + tax chil­dren 611
Free chil­dren 5 & under


Cured, Aged, Baked and Pre­served Station

Arti­san Style Breads:
Assorted Rolls, Vidalia onion rolls, Ficelles, Olive, Sour­dough and Rye Batards, Whole Wheat Baguettes, Plain Baguettes, Foc­ca­cias, Small Brioche

Regional Cheese Selec­tions:
Large array of Local South­ern and Amer­i­can Cheese with Spe­cial Pair­ing with the unfor­get­table fla­vors of “Fairy­wood Thicket” Marmalades

Inter­na­tional and Domes­tic Char­cu­terie Selec­tion:
Sliced To order
Span­ish: Ser­rano Ham, Chorizo
Italy: Salami, Pep­per­oni
Pork Ril­lettes with Fine Herbs
Country-​style Pâté with Smoked Bacon

Sig­na­ture Item
Truf­fle Goat Cheese Ter­rine, Green Tomato Mar­malade, Micro Basil

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 Bagel Chips

Addi­tional Seafood Selec­tions:
Black­ened Salmon, Thai Salad
Creamy Lob­ster and Potato Salad with Herbs, Olive Oil Crou­tons
Grouper Tira­dito, Ají Amarillo

Farm­ers Mar­ket Veg­etable Station

Action Sta­tions:
Scal­lops, Sweet Potato Purée, Brown But­ter Vinai­grette
White Aspara­gus and Morel Mush­room Risotto with Lump Crab

Por­to­bello Mush­rooms, Braised Fen­nel, Pesto, Roma Toma­toes and Moz­zarella,
Grilled Zuc­chini and Yel­low Squash, Grilled Aspara­gus, Grilled Broc­coli,
Grilled Egg­plant, Honey-​roasted Baby Car­rots, Vidalia Onions

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

Aspara­gus Soup, Truf­fle Oil

Sushi and Sashimi Sta­tion:
Assorted Sushi Rolls
Asian Sea­weed Salad, Scal­lop Salad and Octo­pus Salad
Wasabi, Pick­led Gin­ger, Soy Sauce

Assorted Spring Let­tuces, Assorted Imported Olive Oils and Vine­gars, Bal­samic, Ranch and Cae­sar Dress­ings, Crou­tons
Black-​eyed Pea Salad, Coun­try Ham, Baby Corn
Beet Salad with Asher Blue Cheese, Straw­ber­ries and Tar­ragon Vinai­grette
Fava Bean Salad, Smoked Shrimp, Baby Toma­toes, Mus­tard Vinaigrette

Hot Veg­etable Dishes :
Green Bean Casse­role
Spring Veg­etable Rata­touille
But­ter Whipped Potato Purée

Butcher Block Selection

Roasted Bor­der Springs Lamb Leg
Pear Mostarda, Lemon Jus

Sea Salt Crusted Bone-​in Prime Rib
Red Wine Jus, Roasted Shal­lots and Garlic

Veal Loin “Oscar”
Veal Jus

Roasted Mahi-​Mahi Loin
Mango Crust, Red Pep­per Jus, Cilantro

Pasta Sta­tion

Lemon Ricotta Ravi­oli with Peas and Car­rot Lob­ster Sauce
Sweet Potato Agnolotti with Tomato-​Bacon Broth and Smoked Chicken

From Chaf­ing Dish

Clas­si­cal Poached Eggs Bene­dict, Hol­landaise Sauce
Ricotta Cheese Blintzes, Farmer Dan’s Peach Com­pote
Apple­wood Smoked Bacon, Chicken Apple Sausage, Coun­try Sausage

Pas­try Dis­play:
Milk Choco­late Peanut But­ter Bar
Kit Kat Bar
Pis­ta­chio Pot de Crème
Straw­berry Ver­rine
Choco­late Truf­fle Cake
New York Cheese­cake
Vanilla Panna Cotta with Peach Gelée
Choco­late Pot de Crème
Ganache Choco­late Brown­ies
Blue­berry Streusel Tart
Linzer Torte
Hazel­nut Cof­fee Cake
Key Lime Meringue Tart

Dessert Action Sta­tion:
Fried Cheese­cake with Guava Sauce and Minted Ice Cream

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