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Did You Know?

  • The Jefferson Hotel was supposed to open on November 1, 1895, but at the last minute it was realized that November 1 was a Friday, and it was considered bad luck to start anything on a Friday. So the hotel was opened on Halloween instead.

  • From the time the hotel opened until 1937, rooms were just $1.50 per night.  A room with a private bath was $1 more per night.

  • The Thanksgiving Day Dinner at the hotel in 1949 cost $2.50.

  • When Elvis stayed at the hotel in 1956, he brought his own television and the hotel manager was shocked that Elvis ate his bacon with his fingers.

  • In the mid 1950s, the hotel had a pink limousine to drive guests throughout the city.

  • The Jefferson has been in several movies including My Dinner with Andre (1981), First Kid (1996), HBO's Ironed Jawed Angels (2004), The American President (1995) and the recently discovered Rock and Roll Hotel (early 1980's).

  • Alligators once resided in marble pools in the Palm Court Lobby.  Richmonders would vacation in Florida and bring the baby alligators home as pets.  As they outgrew sinks and bathtubs, residents would bring them to live at The Jefferson.  Tour the hotel’s public area and see how many alligators you can find today!

  • Twelve US Presidents, including Harrison, McKinley, Wilson, Coolidge, Taft, both Roosevelts (Theodore and Franklin Delano), Truman and Reagan, both Bushes (George H. W. and George W.) and Obama have been guests at The Jefferson Hotel.

  • Legend says that Bill "Bojangles" Robinson was discovered by his life-long agent while dancing across the dining room at The Jefferson Hotel. 

  • Frank Sinatra once entertained guests in Lemaire at The Jefferson Hotel with an impromptu performance after enjoying his dinner.

  • Artifacts from over a century of the hotel’s history are housed in a museum at the bottom of The Grand Staircase, including a photo of Elvis at the hotel's old lunch counter.

  • The priceless statue of Thomas Jefferson that stands watch over the Palm Court lobby has only left his post on one occasion.  In the 1902 hotel fire, he was rescued from the building only to have his head bumped on the cobblestones.  He took a brief vacation to Edward Valentine’s art studio where his head was reattached.

  • The Grand Staircase at The Jefferson Hotel has long been rumored to be the staircase featured in the iconic film, Gone with the Wind.

  • The Jefferson Hotel is often cited as one of the finest examples of Beaux Arts architecture still in existence today.

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Lunch Buffet



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BOARDROOM MINI-BUFFETS
Limited to parties of (30) or less.
Quantities planned at one serving per guest.
All selections are served with cookies and brownies, freshly brewed coffee, decaf coffee and tea.

SOUP
Potato Leek (hot or chilled)
Corn and Roasted Shallot Bisque
Tomato, Fontina, and Basil Bisque
Spiced Peanut Soup
Shenandoah Apple and Butternut
Squash Soup

SALAD
Caesar Salad
Mesclun Greens,
Lemon Thyme Vinaigrette
Romaine and Baby Spinach,
Pesto Balsamic Vinaigrette

SANDWICH
Croque Monsieur
Onion Gruyere Pizelle
Grilled Tillamook Cheddar Cheese
Roast Beef and Brie Croissant
Italian Hero
Grilled Eggplant Wrap

Choose any two items - $21 per guest
Add an additional item - $24 per guest

LUNCHEON BUFFET
Minimum of 25 guests.
Additional $5 charge per guest if guarantee is fewer than stated minimum.
All selections served with freshly brewed coffee, decaffeinated coffee or tea.

Caesar
Sliced Fresh Fruit
Crisp Romaine Leaves with Traditional Caesar Dressing
Chilled Shrimp
Grilled Chicken Breast Strips
Multigrain Croutons
Shredded Asiago Cheese
Pastry Chef’s Selection of Miniature Desserts
$27 per guest

Country Style
Virginia Field Greens with Accompaniments and Selection of Dressings

Select Two Entrées:
Fried Chicken
Carolina Pulled Pork (Vinegar or Mustard Style)
Boneless Smoked Chicken with Sweet BBQ Glaze

Select Two Sides:
Baked Beans
Country Potato Salad
Cole Slaw
Hot Bacon Butterbean Salad

Select One:
Green Bean and Grilled Onion Salad
Marinated Tomatoes and Cucumbers

Melon Basket of Fresh Fruit
Cheddar Bacon Corn Bread and Butter
Pastry Chef’s Seasonal Bread Pudding and Dessert Bars
$30 per guest (Add a Third Entrée -$35 per guest)

The Deli Corner
Sliced Fresh Fruit
Cold Marinated Italian Orecchiette Salad

Select One:
Country Potato Salad
Caesar Salad
Green Bean Salad
Grilled Vegetable Salad

House Roasted Beef, Applewood Smoked Turkey, Honey Baked Ham, and Genoa Salami
Swiss, Havarti, Provolone and American Cheeses
Multigrain Breads and Rolls
Pastry Chef’s Selection of Assorted Miniature Desserts
$27 per guest
Add Chef’s Soup du Jour - $31 per guest

A Taste Of Italy
Caesar Salad
Grilled Fennel Sausage and Chicken with Sautéed Onions and Peppers
Penne Pasta with Creamy Tomato Basil Sauce or Baked Ziti
Tricolor Fusili Pasta with Porcini Marinara
Garlic Oregano Green Beans
Italian Bread Assortment with Herbed Olive Oil
Pastry Chef’s Selection of Miniature Desserts including Tiramisu
$30 per guest

Pan Asian
Chilled Iceberg Salad with Mandarin Orange Segments, Fried Wontons, Water Chestnuts
Toasted Sesame Vinaigrette
Garlic and Basil Stir Fried Asian Cabbage and Carrots
Choice of Sesame Chicken or Glazed Pork Short Ribs
Five Spiced Grilled Flank Steak
Lo Mein Noodles in Special Brown Sauce
Fried Spring Rolls and Dipping Sauces
Pastry Chef’s Selection of Miniature Desserts
$33 per guest

Southbound
Sliced Fresh Fruit
Virginia Field Greens with Accompaniments
Choice of Smoked Tomato Vinaigrette or Creamy Cucumber Dressing

Select Two Entrées:
Grilled Chicken with Sawmill Gravy
Smoked Pork with Rosemary Peach Glaze
Grilled Pork Chops with Sautéed Peppers and Onions
Cornmeal Crusted Tilapia with Pepperoncini Aioli
Beef Brisket with Virginia Gentleman Barbeque Sauce

Select One Vegetable:
Medley of Fresh Garden Vegetables with Tabasco Butter
Lima Beans and Corn Succotash
Sautéed Green Beans

Select One Savory:
Carolina Cream Rice
Black Eyed Peas
Baked Cavatappi Casserole with Smoked Gouda

Rolls and Butter
Pastry Chef’s Seasonal Crisp or Cobbler and Dessert Bars
$33 per guest

Provençal
Diced Melons with Port Syrup, Almonds and Mint
French Onion Soup
Frisée and Boston Bibb Lettuce with Goat Cheese Vinaigrette
Salad of Pickled Beets, Haricot Verts and Bitter Orange Vinaigrette
Tilapia Noisette with Butter, Tomatoes, Garlic, Parsley and Hazelnuts
Provençal Chicken with Artichokes and Sundried Tomatoes
Potatoes Gratin
Rolls and Butter
Pastry Chef’s Selection of Miniature Desserts
$36 per guest

Mediterranean
Green Bean, Toasted Almond, and Oregano Salad
Iceberg Wedges Dressed with Salad Giardiniera, Feta, Focaccia Croutons, Cabernet Vinaigrette
Choice of Salmon or Barramundi with Cherry Tomato Caper Relish
Roast Lamb or Beef Skewers with Halloumi Cheese and Yogurt Dipping Sauce
Ratatouille and Israeli Cous Cous
Rolls and Butter
Pastry Chef’s Selection of Miniature Desserts
$36 per guest

Lone Star
Fruit Salad with Agave, Mexican Vanilla and Yogurt
Romaine Lettuce, Chipotle Caesar Dressing
Baked Chicken Chili Verde
Beef Tri Tip Churuasco with Chimichurri Sauce
Grilled Vegetable Rice
Flour Tortillas, Sour Cream and Salsa
Pastry Chef’s Selection of Miniature Desserts
$33 per guest