Fall Is in the Air at Jardenea

Diver sea scallops.

true fall menu is a reflection of summer toils, of basking in a fruitful harvest. After speaking to Nate Lindsay, executive chef of Jardenea Restaurant, one has no doubt that he takes the seasonal approach very seriously.

Located in the Melrose Georgetown Hotel, Jardenea is a chic, art-deco-inspired restaurant with a strong focus on local and sustainable dining. Hailing from Florida, Lindsay states that this region is one of the best for showing off a fall menu. With the definitive changing seasons and a “good mix of weather,” the D.C. region calls for a farm-to-fork menu that varies both with the temperature and with the locally available ingredients, from the fresh shoots of spring to bone braises in autumn.

The current fall menu embodies the restaurant’s motto (“The farm is the beginning of the food chain…”), starting with a curried, table-poured pumpkin bisque and a hearty kale salad that features McCutcheon’s mulled-cider vinaigrette. The chef goes on to show off one of his favorites: the seared Hudson Valley foie gras, a dish he admits to always ordering when he finds it on other menus.

Interested in trying out Jardenea’s new fall menu? On Oct. 29, the restaurant is offering a four-course “Autumn Harvest Supper.”

Throughout the evening, each course will feature a dish paired with a wine selection from a Northern Virginia vineyard. Featured dishes include Maple Leaf Farms duck breast with double-smoked bacon and exotic mushroom bread pudding and leek-wrapped beef short rib roulade with sweet potato mousseline, rainbow Swiss chard and Malbec demi-glace.


Melrose Georgetown

2430 Pennsylvania Ave. NW



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