Tuesday, January 20, 2015

Jardenea Unveils New Winter Menus

The Library at Melrose Georgetown Hotel

From our friends at Jardenea Restaurant...

Farm-to-fork restaurant Jardenea (home to our #5 rated breakfast) at Melrose Georgetown Hotel recently released its new winter menu. Executive Chef Nate Lindsay has designed "a new, seasonally inspired winter menu that highlights a modern take on comfort foods while adding global influences." In addition, Jardenea has launched a new line of winter cocktails that "utilize the complexity of flavors only available in seasonal, wintertime ingredients."

Here's a snippet of what's now available...

•  Maple Glazed Manchester Farms Quail with red grape and toasted chestnut dressing and sweet potato croquette

•  Foraged Mushroom Risotto with shucked english peas, blistered tomatoes and shaved parmesan

•  Cast Iron Seared Duck Breast with orchard apples, parsnip and duck confit stuffed brioche with double smoked bacon and Brussels sprout slaw

•  Pistachio Crusted Atlantic Salmon with braised endive, Brussels sprouts and blood orange beurre blanc

•  Fig and Honey Martini with Sobieski Cytron Vodka, homemade fig and honey puree, spiced simple syrup and fresh lemon juice

•  Bacon Old Fashion with in house bacon infused whiskey, organic B grade maple syrup, Angostura bitters

Click here to see the full winter lunch menu.

Click here to see the full winter dinner menu; and click here to see the full winter lounge menu (including Chesapeake Bay Chicken Wings... Yum!)