Tuesday, March 22, 2016

Delectable Easter Brunch at Jardenea

Jardenea at Melrose Georgetown Hotel

From our friends at Jardenea Restaurant...

With Easter weekend upon us, JardeneaMelrose 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.

MARCH 27, 2016

Brunch Hours are from 10 AM - 3 PM

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

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

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

Hand Picked Diver Sea Scallops    26
Herb Potato Gnocchi, Roasted Corn Caponata
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.

About Jardenea Restaurant:
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.