[Skip to Content]Privacy Policy
    • AAA
    • Govt.
    • Best Available

JARDENEA RESTAURANT MENUS

At Jardenea, the local farm is the beginning of the food we serve. This philosophy has inspired artisan chefs to inspire awareness of how fresh foods bring health and well-being to your life and insure we leave the land for the next generation. Our chefs have a deep affinity for farm fresh products that minimize our carbon footprint. We only source products from sustainable farms, fisheries, foragers and artisans that believe in our vision.

Fall Dinner Menu  |  Fall Lunch Menu  |  Fall Cocktail Menu |  Fall Bar Menu 

BREAKFAST MENU

Fresh Fruit & Juices
  • Seasonal Berries | 10
  • Seasonal Fruit Plate | 12
  • Endless Juice | 5
    Freshly Squeezed Florida Orange Juice
    Grapefruit Juice, Apple, Tomato, V8
     Pineapple and Cranberry
Grains and Cereals
  • Steel Cut Oats | 8
    Warm Banana Brule
  • Miniature Parfait Bar for One | 10
    Natural Yogurt, Hand Rolled Granola
    Seasonal Berries
  • Fresh Baked Pastries and Muffins | 7
    Served with Butter, Preserves and Honey
 
 
MELROSE FAVORITES
  • Create Your Own Omelet | 15
    Choice of: Mushrooms, Peppers, Onions, Spinach Tomato, Bacon, Sausage or Cheese,
    Served with Home Fries and Toast
  • Thick Sliced Brioche French Toast | 14
    Genuine Vermont Maple Syrup
  • Griddled Buttermilk Pancakes | 13
    Choice of Granola, Pecans, Chocolate Chips, or Blueberries, with Genuine Vermont Maple
    Syrup and Butter
  • Crisp Malted Waffle with Fresh
    Seasonal Berries | 13
       Genuine Vermont Maple Syrup
  • Smoked Salmon with a Toasted Bagel | 15
    Scottish Salmon with Traditional Accompaniments
 
MELROSE TRADITIONS
  • 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
    Freshly Squeezed Florida Orange or Grapefruit Juice and Coffee, Decaffeinated Coffee or Tea
  • The Continental | 12
    Fresh Baked Breakfast Pastries Served with Butter Freshly Squeezed Florida Orange or Grapefruit Juice and Coffee, Decaffeinated Coffee or Tea
  • Extra Sensory Omelet | 14
    Egg White Omelet, Grilled Asparagus
    Roasted Vine Ripe Tomatoes
    First Press Avocado Oil
  • Jardenea's Frittata | 14
    Open Faced Omelet with Roasted Vegetables and Fingerling Potatoes
  • Benedict Bar | prices vary
    Gently Poached Eggs, Griddled English Muffin
     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
 
ACCOMPANIMENTS 
  • Sides | 4 ea
    Apple Smoked Bacon, Ham, Link Sausage
    Chicken Apple Sausage, Home Fries
  • Toasted Bagel with Cream Cheese | 4
  • Toast | 3
    White, Wheat, Or Multigrain Bread
    Butter and Preserves
BEVERAGES
  • Cappuccino |  5.50
    Gourmet Blended Coffee  |  5.00
    Gourmet Decaffeinated Coffee |  5.00
    Espresso |  5.50
    Selection of Teas |  5.00
    Milk, Skim Milk, Chocolate Milk |  5.00
    Soda |  4.50
 
 

LUNCH MENU | Starters

KETTLE-TO-TABLE
  • FALL SPICED YAM SOUP  | 10, v
    gala apples, cinnamon chantilly
  • CHESAPEAKE BAY CRAB BISQUE | 10, g
    jumbo lump crab corn fritter
  • LATE HARVEST BRUSSEL SPROUT | 12
    roasted brussel sprout, soft chevre, truffle essence
  • JARDENEA JUMBO LUMP CRAB DIP | 14
    jumbo lump blue crab, fire roasted peppers, Appalacian corn, citrus gremolata, grilled crostini
GARDEN-TO-TABLE
  • FALL SPINACH SALAD | 10, v g
    baby spinach, toasted walnut, dried cranberry,
    soft goat cheese, orange segments,
    raspberry vinaigrette
  • PULLED CURD MOZZARELLA | 11, vg
    ripe heirloom tomato, petite greens,
    white balsamic glaze
  • BLACK FIG FLAT BREAD | 11, v
    black mission fig puree, bleu cheese, baby arugula
  • GRILLED "MARGHERITA" FLAT BREAD | 12
    Buffalo mozzarella, ripe tomatoes fresh basil, balsamic reduction
 
 

LUNCH MENU | Main Courses

FARM-TO-TABLE
  • GRILLED FREE RANGE CHICKEN
    CLUB | 14

    toasted ciabatta, ripe avocado applewood bacon, chipotle mayonnaise
  • GRASSFED ANGUS BEEF BURGER | 14
    warm brioche roll, topped with choice of american, swiss, cheddar, provolone cheese
  • FLAT IRON STEAK SANDWICH | 14
    shaved corn beef, gherkin spread braised cabbage, swiss, seeded rye bread, gauffrette potatoes
  • MAPLE LEAF SMOKED DUCK | 17, g
    ​​​​white bloomed quinoa, tart cherries, roasted plum, carrot puree, fresh mint, candied pecans
SEA-TO-TABLE
  • SEAFOOD COBB SALAD| 16, g
    seared scallops, romaine, egg, avocado, applesmoked bacon, tomato, hearts of palm, Maytag blue cheese vinaigrette
  • DIVER SCALLOP SLIDERS | 16
    bibb lettuce, roma plum tomato, lemon garlic aioli
  • MARYLAND CRAB CAKE SANDWICH | 14
    bibb lettuce, vine ripe tomato, lemon garlic aioli, brioche bun, gauffrette potatoes
  • PAN SEARED WILD SALMON | 17, g
    black beluga lentils, baby spinach, dried currants, tiny heirloom tomato, lemon butter emulsion
 
 

DINNER MENU | Small Plates

KETTLE-TO-TABLE
  • CHESAPEAKE BAY CRAB
    BISQUE | 10, g PT

    jumbo lump crab corn fritter
  • LATE HARVEST BRUSSEL SPROUT | 10, g
    roasted brussel sprout, soft chevre crumble, truffle essence
  • DUCK CONFIT TARTLET | 15, PT
    duck confit, fresh chives, foraged mushroom duxelle, vol au vent, duck fat hollandaise
  • FALL SPICED YAM SOUP | 10, v
    gala apple cinnamon chantilly
  • MARYLAND CRAB CAKE | 14, PT
    apple braised collard greens, appalachian corn, roasted red peppers, smoked bacon
GARDEN-TO-TABLE
  • JARDENEA CAESAR | 10, v
    white anchovy, shaved pecorino, brioche crouton, pecorino caesar dressing
  • CHERRY GLEN FARMS GOAT CHEESE SALAD | 10,vg
    shaved beets, baby arugula, marcona almonds, orange blossom honey vinaigrette
  • FALL SPINACH SALAD | 10, vg PT
    baby spinach, toasted walnuts, fried cranberry, soft goat cheese, farro, orange segments, raspberry vinaigrette
  • PULLED CURD MOZZARELLA | 11, vg
    ripe heirloom tomato, petite greens, white balsamic glaze
 
 

DINNER MENU | Main Plates

FARM-TO-TABLE
  • GRASS FED FILET OF BEEF | 32, g PT
    white truffle dauphinoise potatoes, haricot vert beans, shallot demi-glace
  • JUNIPER SPICED LAMB RACK | 32, g
    roasted fennel, swiss chard, chanterelle mushrooms, fresh leeks, melted tomato, demi
  • TELLICHERRY CRUSTED STRIP
    LOIN | 30, g

    truffle mousseline potato, grilled asparagus, roasted plum tomato, cabernet shallots
  • MAPLE LEAF SMOKED DUCK | 27, g PT
    white bloomed quinoa, tart cherries, roasted plum, carrot puree, fresh mint, candied pecans
SEA-TO-TABLE
  • CORIANDER DUSTED HAWAIIAN
    SEA BASS | 30, g PT

    soft organic blue corn grits, haricot vert beans, beurre blanc
  • PAN SEARED WILD SALMON | 27, g
    black beluga lentils, baby spinach, dried currents, tiny heirloom tomato, lemon butter emulsion
  • HAND PICKED DIVER SCALLOPS | 28, g
    butter nut squash puree, chanterelle mushrooms, smoked bacon, turnips, fresh leeks
  • CITRUS CRUSTED MONK FISH | 28, PT
    saffron couscous, asparagus, garlic, tomato, fresh English peas, lemon butter emulsion
 

DESSERT MENU 

  • Caramel Creme Brule | 8
    Fresh Berries
  • Warm Dark Chocolate Lava Cake | 8
    Vanilla bean speck ice cream
  • Chocolate Mousse Profiteroles | 8
    Crusted candied pecans, bitter caramel
  • Selection of Ice Cream | 6
    Vanilla Bean, Belgium Chocolate,
    Mint Chocolate Chip
Cheese & Charcuterie | Artisanal Cheese Presentation
Seasonal Fruits and Chutney | Artesian Bread

Choice of 3, $12 | 4, $15 | 5, $17
  • Humboldt Fog
    Soft Goat's Milk/California
  • Talbot Reserved
    Raw Milk Cheddar Cheese/Maryland Chapel's
  • Chapel's Creamery Blue Cheese
    Cow's Milk/ Maryland
  • Bresaola
    Cured Beef Eye Round
  • Smoked Duck
    Smoked Over Cherry Wood
  • Sopresseto
    Garlic, White Pepper
 
 

The Lounge Menu

Happy Hour, 5-7pm | Small Plates $7 ea.
 
  • Chesapeake Bay Crab Bisque | 10
    Jumbo Lump Crab Corn Fritters
  • Cherry Glen Farms Goat Cheese Salad | 10, G Shaved Beets and Baby Arugula, Marcona Almonds, Orange Blossom Honey Vinaigrette
  • Kettle Seared Duroc Pork Belly | 14
    Chapel's Creamery Blue Cheese, Date Puree Baby Arugula, Aged Balsamic Glaze
  • Steamed Little Neck Clams | 14, G
    Little Neck Clams, Shallots, Blistered Tomato Shaved Fennel, Cured Lemon Peel, Saffron Vin Blanc
  • Cast Iron Seared | 14
    Jumbo Blue Crab Cake Apple Cider Braised Collard Greens Charred Heirloom Tomatoes, Smoked Bacon
  • "Natural" Angus Beef Burger | 14
    Warm Brioche Roll, Topped with choice of American, Swiss, Cheddar or Provolone Cheese
  • "Margherita" Flat Bread | 10, G
    Buffalo Mozzarella, Ripe Tomatoes Fresh Basil, Aged Balsamic Reduction
  • Jardenea's Bacon and Blue Chips | 12, 
    House Made Potato Gaufrette, Apple Wood Smoked Bacon Maytag Blue Cheese
  • Roasted Vegetable Hummus | 11, G
    Grilled Naan Bread, Smoked Paprika
  • Chesapeake Bay Chicken Wings | 12
    Free Range Chicken Wings Old Bay-Lemon Emulsion, Blue Cheese Vinaigrette
  • Blue Crab Corn Fritters | 12
    Fresh Yellow Corn, Roasted Red Pepper Remoulade
  • Autumn Harvest Brussels Sprouts | 12
    Roasted Brussels Sprouts, Soft Goat Chevre Crumble Truffle Essence
Cheese & Charcuterie
Seasonal Fruits and Chutney | Artesian Bread
Choice of 3, $12 | 4, $15 | 5, $17
  • Humboldt Fog
    Soft Goat's Milk/California
  • Talbot Reserved
    Raw Milk Cheddar Cheese/Maryland Chapel's
  • Creamery Blue Cheese
    Semi Hard Cow's Milk/ Maryland
  • Bresaola
    Cured Beef Eye Round
  • Smoked Duck
    Smoked Over Cherry Wood
  • Sopresseto
    Garlic, White Pepper
 
WE ARE DELIGHTED TO OFFER YOU ADDITIONAL CHEF-INSPIRED CREATIONS TO ENHANCE YOUR DINING EXPERIENCE OUR CHEFS WILL ACCOMMODATE VEGETARIAN, VEGAN AND MOST DIETARY NEEDS, PLEASE SPEAK WITH YOUR SERVER IF YOU HAVE ANY REQUESTS CONSUMPTION OF UNDERCOOKED MEAT, SHELLFISH OR SEAFOOD MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.
 
V = VEGETARIAN OPTIONS OR CAN BE PREPARED VEGETARIAN | G = GLUTEN FREE OPTIONS.
 
PT = PRE THEATRE MENU OPTIONS. PRE FIXE 3 COURSE MENU FOR $44  {5:00 PM- 7:00 PM}
Tripadvisor Certificate of Excellence
Traveler Award 2016
AAA 3 Diamond Award
Book Now