Access to The Jefferson is limited to those with a reservation for Lemaire Restaurant, Afternoon Tea, Salon Vivace, a private event and/or an overnight stay.
Visitors without a reservation are asked to please join us at another time when restrictions have been lifted.
Sunday Champagne Brunch at The Jefferson is suspended indefinitely due to COVID conditions.
A date when brunch can safely resume has not yet been determined. Reservations are currently closed for all future dates.
Until further notice all self service menu items will be modified to attendant served, plated or individually sealed items. Additional attendant fees may apply. Menus and menu items are subject to change without notice based on availability and current protocols.
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All lunch buffets are served with warm rolls and sweet butter, Pastry Chef’s selection of miniature desserts, preset water, iced tea, regular and decaffeinated coffee and a selection of teas.
One Starter
Two Entrées
One Side
$34
Two Starters
Two Entrées
Two Sides
$38
Three Starters
Three Entrées
Two Sides
$44
Classic Greek Style Salad, Olives
Feta Cheese, Grilled Onions, Cucumbers Sweet Peppers and Oregano Vinaigrette
Chopped Salad with Romaine, Iceberg
Diced Tomatoes, Avocado, Eggs
Creamy Garlic Vinaigrette
Roasted Cauliflower and Chickpea Salad Red Pepper Relish, Pickled Onions
Golden Raisins and Vadouvan Dressing
Baby Kale Salad with White Bean and Roasted Leeks Fresno Shallot Vinaigrette
Arcadian Sweet Greens Salad
Roasted Beets, Gouda Cheese
Candied Pecans
Smoked Shallot and Balsamic Vinaigrette
Panzanella Salad with
Sliced Roma Tomatoes, Roasted Peppers Fresh Mozzarella, Focaccia Croutons and Pesto Vinaigrette
Iceberg Wedge with Gorgonzola Cheese Crispy Bacon, Pickled Red Onions
Heirloom Cherry Tomatoes and Buttermilk Dressing
Red Bliss Potato, Caraway and Red Onion Salad
Italian Sausage, Squash and Tortellini Soup
Classic Tomato and Basil Bisque
Ham and Corn Chowder
Virginia Peanut Soup
DC Style Beef Chili
Trumpet Mushroom and Tofu Fra Diavolo, Caramelized Onions, Garlic Parsley Pomodoro (Vegan)
Rockfish Catalan Stew
Baked Shrimp Alfredo with Penne Pasta Sundried Tomatoes and Parmesan Cream
Grilled Mahi Mahi, Charred Corn Relish and Tomatillo Salsa
Salmon Piccata, Marinated Peppers Cherry Tomatoes and Caper Beurre Blanc
Southern Fried Chicken
Grilled Lemon and Rosemary Chicken Marsala Jus
Tapenade Roasted Beef Sirloin Red Wine Demi
Smoked Whole-Hog Barbecue with Caramelized Peaches and Southern Comfort Jus
Tri Tip Carne Asada, Salsa Rojo and Pico De Gallo
Legend Brown Braised Short Ribs with Caramelized Onions and Mushrooms
Hickory Syrup Roasted Carrots with Garlic and Dill
Boursin Whipped Yukon Potatoes
Crispy Onion
Sautéed Broccolini and Snap Beans
Herb Roasted Potato and Brussels Sprout Hash
Baked Cavatappi with Smoked Cheddar and Roasted Sweet Peppers
Squash and Hominy Succotash
Carolina Gold Rice Grits, Ham and Thyme
Za’atar Roasted Cauliflower with Blistered Haricot Verts Crispy Shallots and Tahini
House-Made Smoked Salt Potato Chips with Pimento Cheese
Sea Salt Roasted Seasonal Vegetable Selection with Garden Herbed Oil
Buffet for less than 50 guests will incur a $100 surcharge
These items can be prepared raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
All prices subject to 13.5% combined taxes and 20% service charge.
Please contact your Catering, Convention Services or Sales Manager for more information on the new menus. Should you not yet have a hotel contact, please call us at 804-649-4612 or email us at [email protected] to request a copy.
