Melrose Georgetown Hotel's farm-to-fork signature restaurant, Jardenea Restaurant, unveils two new summer menus. Executive Chef Nate Lindsay has created an array of new menu items that utilize the complexity of local flavors only available in fresh summer ingredients, including Richardson Farms Smoked Watermelon Gazpacho, Silver Queen Corn Risotto with shucked english peas, roasted Cippolini onion, melted grape tomatoes and baby brie fondue, and Bell and Evans BBQ Chicken Roulade with donut peach BBQ sauce, cornbread dressing and aged cheddar baked macaroni and cheese.
Jardenea takes inspiration from its surroundings, serving only fresh, locally-sourced ingredients. Adjacent to the restaurant is Jardenea Lounge, complete with a luxury library. Guests can sip on custom summer cocktails made with fresh fruit consommé while thumbing through their favorite novel.