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| Jardenea at Melrose Georgetown Hotel |
From our friends at Jardenea Restaurant...
With Easter weekend upon us, Jardenea, Melrose Georgetown Hotel's signature farm-to-fork restaurant, has rolled out a festive à la carte brunch menu to celebrate. Executive Chef Nelson Erazo presents a decadent affair sure to captivate guests.
Set amongst a cooling color palette, bold patterns and dramatic artwork, the richly-furnished Jardenea presents an inventive, comfortable and intimate environment for guests to enjoy mouthwatering options including a rich Chesapeake Bay Crab Bisque, Eggs Benedict Bar, and Coriander Dusted Hawaiian Sea Bass.
Jardenea’s delectable Easter Brunch is available Sunday, March 27th from 10:00 AM to 3:00 PM.
EASTER SUNDAY BRUNCH
MARCH 27, 2016
Brunch Hours are from 10 AM - 3 PM
BREAKFAST:
Seasonal Berries 10
Cinnamon Whipped Cream
Sliced Seasonal Fruit Plate 12
Miniature Parfait Bar for One 10
Natural Yogurt, Hand Rolled Granola
Seasonal Berries
Smoked Salmon with a Toasted Bagel 16
Traditional Accompaniments
The Atlantic 15
Two Farm Fresh Eggs Any Style with Cast Iron Seared Home Fries
Choice of (one) Ham, Apple Smoked Bacon, Breakfast Sausage, or Chicken Sausage
White, Whole Wheat or Multigrain Toast with Butter, Preserves, and Honey
Benedict Bar
Gently Poached Eggs, Griddled English Muffin
Cast Iron Seared Home Fries and Hollandaise Sauce
Grilled Canadian Bacon 16
Grilled Natural Petit Filet 18
Scottish Smoked Salmon 16
Maryland Jumbo Lump Crab 18
Wilted Spinach and Tomatoes 13
Thick Sliced Brioche French Toast 14
Soft Cream, Maple Syrup
Griddled Buttermilk Pancakes 14
Choice of Granola, Pecans, Chocolate Chips, or Blueberries
with Genuine Vermont Maple Syrup and Butter
Crisp Malted Waffle with Fresh Seasonal Berries 14
Genuine Vermont Maple Syrup, Soft Cinnamon Chantilly
SMALL PLATES:
Chesapeake Bay Crab Bisque 10
Jumbo Lump Crab & Corn Fritters
White Asparagus Soup 10
Morel Mushrooms, Caramelized Shallots
Spring Radish Salad 10
Garden Mix Greens, Segmented Oranges
TouVelle White Cheddar Grape Tomato, Lemon Vinaigrette
Maryland Crab Cake 14
Ham Hock Braised Collard Greens, Appalachian Corn, Roasted Peppers
Pulled Curd Mozzarella Salad 12
Petite Garden Greens, Heirloom Tomato, White Balsamic Reduction
Smoked Maple Leaf Duck Plank 13
House Smoked Duck, Herb Focaccia, Garlic & Herb Gournay Cheese, Toasted Pistachio, Rhubarb Puree
MAIN COURSES:
Preserved Lemon Risotto 24
House Dried Grapes, Cipollini Onions
Marcona Almonds, Shaved Peccorino
Cherry Wood Smoked Duck 27
White Bloomed Quinoa, Rhubarb Puree,
Roasted Apples, Cipollini Onions,
Toasted Pistachio
Toasted Pistachio
Hand Picked Diver Sea Scallops 26
Herb Potato Gnocchi, Roasted Corn Caponata
Grape Tomato, Roasted Red Pepper Emulsion
Grape Tomato, Roasted Red Pepper Emulsion
Coriander Dusted Hawaiian Sea Bass 30
Soft Organic Blue Corn Grits
Beurre Blanc
Grass Fed Filet of Beef 32
White Truffle Dauphinoise Potatoes
Haricot Vert Beans, Shallot Demi-Glace
Juniper Spiced Lamb Rack 36
Roasted Celery Root, Foraged Mushrooms
Cabernet Shallots
We are delighted to offer you additional chef-inspired creations to enhance your dining experience; our Chefs will accommodate vegetarian, vegan and most special dietary needs, please speak with your server if you have any requests.
Experience creative "farm-to-fork" cuisine at Jardenea, located in the glamorously chic and art inspired Melrose Georgetown Hotel. At Jardenea, eating is an art form, and Executive Chef Nelson Erazo creates globally influenced cuisine made from the freshest organic and local ingredients. Our menus change with what's growing in season and reflect regional flavors. Even our name, Jardenea, from the French word for "garden", personifies freshness.
