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Jardenea 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.

| View our Fall Brunch Menu Here |

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
 
 
The 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
  • Roasted Cauliflower Soup  | 10, vg
    Roasted Cauliflower Fresh Chives
  • Chesapeake Bay Crab Bisque | 10, g
    Jumbo Lump Crab Corn Fritter
  • Autumn Harvest Brussels Sprout | 12, vg
    Roasted Brussels Sprout, Soft Chevre
    Crumble Truffle Essence
  • Steamed Little Neck Clams | 13, g
    Little Neck Clams, Shallots, Blistered Tomato Shaved Fennel, Cured Lemon Peel, Saffron Vin Blanc
Garden to Table
  • Mulled Spiced Bartlett Pear Salad | 10, vg
    Garden Mix Greens, Candied Pecans, White Frisée Chapel's Creamery Blue Cheese, Sherry Vinaigrette
  • Pulled Curd Mozzarella | 11, vg
    Ripe Heirloom Tomato, Petite Greens White Balsamic Glaze
  • Roasted Vegetable Hummus | 11, v
    Grilled Naan Bread, Smoked Paprika
  • Grilled "Margherita" Flat Bread | 12
    Buffalo Mozzarella, Ripe Tomatoes Fresh Basil, Balsamic Reduction
 
 

Lunch | Main Courses

Farm to Table
  • Grilled Free Range Chicken Club | 14
    Toasted Ciabatta, Ripe Avocado Apple Wood Bacon Chipotle Mayonnaise
  • Grassfed Angus Beef Burger | 14
    Warm Brioche Roll, Topped with choice of American, Swiss, Cheddar, Provolone Cheese
  • Jardenea Corn Beef Reuben | 14
    Shaved Corn Beef, Gherkin Spread Braised Cabbage, Swiss, Seeded Rye Bread Gauffrette Potatoes
  • Maple Leaf Smoked Duck | 17
    Hand Shredded Duck Confit Double Smoked Bacon, Melted Tomato White Bean Cassoulet
Sea to Table
  • Seafood Cobb Salad | 16
    Seared Scallops, Romaine, Egg, Avocado Apple Smoked Bacon, Tomato, Hearts of Palm Maytag Blue Cheese Vinaigrette
  • Chesapeake Bay Shrimp Tacos | 14
    Yellow Tomato Salsa, Citrus Slaw Crème Fraiche
  • Maine Lobster Rolls | 16
    Maine Lobster, Brioche Bun Bibb Lettuce, Lemon Garlic Aioli Gauffrette Potatoes
  • Pan Seared Wild Salmon | 17
    Dill Mousseline Potato, Roasted Red Pepper Fennel, Lump Crab Meat Vermouth Gastrique
 
 

Dinner | Small Plates

Kettle to Table
  • Chesapeake Bay Crab Bisque | 10, GPT
    Jumbo lump crab corn fritter
  • Autumn Harvest Brussels Sprouts | 12, VG
    Roasted brussels sprouts, soft goat chevre crumble, truffle essence
  • Steamed Little Neck Clams | 14, GPT
    Little neck clams, shallots, blistered tomato, shaved fennel, cured lemon peel, saffron vin blanc
  • Roasted Cauliflower Soup | 10, VG
    Roasted cauliflower, fresh chives
  • Kettle Seared Duroc Pork Belly | 14
    Chapel's creamery blue cheese, date puree, baby arugula, aged balsamic glaze
  • Maryland Crab Cake | 14, PT
    Ham hock braised collard greens, appalachian corn, roasted red peppers
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
  • Mulled Spiced Bartlett Pear Salad | 10, VGPT
    Garden mix greens, candied pecans, white frisee, chapel's creamery blue cheese, sherry vinaigrette
  • Pulled Curd Mozzarella | 11, VG
    Ripe heirloom tomato, petite greens, white balsamic glaze
 

Dinner | Main Plates

Farm to Table
  • Grass Fed Filet of Beef | 32, GPT
    White truffle dauphinoise potatoes, haricot vert beans, shallot demi-glace
  • Juniper Spiced Duroc Pork Tenderloin | 28, G
    Sweet potato pave, roasted gala apples, cipollini onions, ginger cream
  • Briarwood Valley Rabbit Pappardelle | 24
    Saffron pappardelle, confit rabbit, cipollini onions, blistered tomato, mushrooms, marsala cream
  • Maple Leaf Smoked Duck | 27, PTG
    Hand shredded duck confit, double smoked bacon, melted tomato, white bean cassoulet
Sea to Table
  • Coriander Dusted Hawaiian Sea Bass | 30, GPT
    Soft organic blue corn grits, haricot vert beans, beurre blanc
  • Pan Seared Wild Salmon | 27, G
    Dill mousseline potato, roasted red pepper, fennel, lump crab meat, fresh leeks, vermouth gastrique
  • Citrus Crusted Sole Meuniere | 28, PT
    Citrus gremulata, confit fingerling potato, leeks, tomato, baby spinach, lemon butter emulsion
  • Hand Picked Diver Scallops | 26, G
    Herb potato gnocchi, roasted corn caponata, grape tomato, piqullio pepper 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
  • Formage Blanc Cheese Cake | 10
    Summer peach compote, marcona almond crust
  • Selection of Ice Cream | 6
    Vanilla Bean, Belgium Chocolate, Mint Chocolate Chip
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
 
 

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}
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