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
MOTHER’S DAY BRUNCH
MAY 10, 2015
Brunch Hours are from 10 AM - 3 PM
BREAKFAST:
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
SMALL PLATES:
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
MAIN COURSES:
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
DESSERTS:
Warm Chocolate Lava Cake 9
Dark Chocolate Ganache, Vanilla Ice Cream
Carrot Cake 8
Cream Cheese Glaze
Vanilla Bean Crème Brûlée 8