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Versailles Restaurant Review: The faux French château, with vaulted fenestration that recalls the great train stations of Europe, is the setting for Versailles at the heart of the Château Elan Winery & Resort. The winery operation grows some 60 acres of wine-producing grapes. The restaurant serves both breakfast and lunch buffet-style, so making the transition to white-tablecloth fine dining is difficult. But with first-rate service factors, it pulls off this hat trick. Strongest kudos go to the dinner menu, handled by executive chef Marc Suennemann. Managing this spot requires walking a fine line between accommodating golfers who want comfortable choices and gourmets looking for palate-satisfying choices. So one has such dishes as scallops with leaks, fennel and mornay sauce, a tasty affair but served on a white plate with absolutely no color relief. Flavorful roasted duck breast with potato croquettes, a roasted peach and cherry seven-spice sauce suffers the same monochromatic presentation. The wine list once only offered the property’s wines, but now, wisely, presents other selections.