Melrose Hotel, Georgetown presents a rejuvenating New Year’s Eve with a farm-fresh five-course dinner at farm-to-fork Jardenea restaurant. Each course features regionally sourced dishes and wine pairings from local Virginia vineyards. This special menu offers dishes such as fresh scallops and 1855 Filet of Beef.
First Course
Cider Braised Winter Squash Puree
Crisp Phyllo filled with Caramelized Forelli Pear, Spiced Pepitas and Soft Chantilly
Paired with Breaux Viognier | Purcellville, Virg.
Second Course
Coriander Dusted Diver Sea Scallop, Blue Prawn, Lump Crab and Last Harvest Corn Ravioli
Indian Corn and Grayson Fondue, Preserved Citrus and Osetra Caviar
Paired with Simi Chardonnay | Sonoma, Calif.
Third Course
“Duck Two Ways”
Maple Leaf Duck Breast Stuffed with Duck Confit
Toasted Orzo, Marcona Almonds and Sweet Cherries
Paired with Boxwood Topiary | Middleburg, Virg.
Intermezzo
Mulled Bartlet Pear Sorbet with Berry Consume
Fourth Course
«1855» Filet of Beef
Smoked Potato Dauphine, Foraged Mushroom Bread Pudding, Cabernet Syrup
Paired with Duckhorn, Paraduxx | Napa, Calif.
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