Sunday, April 26, 2015

Melrose Georgetown Hotel Offers Delightful Mother's Day Brunch

From our friends at the Melrose Georgetown Hotel...

Tucked away from the hustle and bustle of the city, Melrose Georgetown Hotel exudes a serene, chic ambiance with a cooling color palette, bold patterns and rich-furnished interiors. The signature farm-to-fork restaurant, Jardenea, serves locally-sourced dishes using only fresh ingredients from local purveyors. Known for meticulous preparation and presentation, Executive Chef Nate Lindsay introduces the Mother's Day Brunch Menu, including imaginative dishes such as:

• Chesapeake Bay Crab Bisque with Basciani Farms Shiitake Mushrooms, Sherry Cream and Chive oil

• Niman Ranch Pork Belly “BLT” with Braised Pork Belly, Rocket Arugula Pesto, Fried Green Tomato

• Shucked English Pea Risotto with Blistered Tomatoes, Cippolini Onions, Morel Mushrooms and Shaved Pecorino

MAY 10, 2015

Brunch Hours are from 10 AM - 3 PM

Steel Cut Oats    9
Warm Banana Brûlée  

Seasonal Berries    10
Cinnamon Whipped Cream

Sliced Seasonal Fruit Plate    12

Miniature Parfait Bar for One     8
Natural Yogurt, Hand Rolled Granola
Seasonal Berries

Smoked Salmon with a Toasted Bagel    16
Traditional Accompaniments

The Atlantic    17
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
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

Chesapeake Bay Crab Bisque    10  
Basciani Farms Shiitake Mushrooms, Sherry Cream, Chive Oil

White Asparagus Bisque    10
Black Truffle Chantilly

Richardson Farms Tuscan Kale Salad    10
Red Radicchio, Frisée Lettuce, Marcona Almonds
Shaved Parmesan Cheese, Warm Bacon Vinaigrette

Maryland Crab Cake    14
Ham Hock Braised Collard Greens, Fried Green Tomato, Appalachian Corn, Ember Roasted Peppers 

Niman Ranch Pork Belly “BLT”    14
Braised Pork Belly, Rocket Arugula Pesto, Fried Green Tomato

Lump Crab & Avocado Tian    16
Artisan Mixed Greens, White Truffle Vinaigrette

Seafood Cobb Salad   16
Seared Scallops, Romaine, Egg, Avocado 
Apple Smoked Bacon, Tomato, Hearts of Palm
Maytag Blue Cheese Vinaigrette

Grilled Free Range Chicken Club   14
Toasted Ciabatta, Ripe Avocado
Apple Wood Bacon, Chipolte Mayonnaise

Grilled “Margherita” Flat Bread    12
Buffalo Mozzarella, Ripe Tomatoes
Fresh Basil, Balsamic Reduction

Coriander Dusted Hawaiian Sea Bass   30
Soft Organic Blue Corn Grits
Chapel’s Country Bay Blue Vin Blanc

Grass Fed Filet of Beef    32
White Truffle Dauphinoise Potatoes 
Haricot Vert Beans, Shallot Demi-Glace

Shucked English Pea Risotto    24
Blistered Tomatoes, Cippolini Onions
Morel Mushrooms, Shaved Peccorino

Warm Chocolate Lava Cake    9
Dark Chocolate Ganache, Vanilla Ice Cream

Carrot Cake    8
Cream Cheese Glaze

Vanilla Bean Crème Brûlée    8