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Plated LuncH

All plated lunches are served with warm rolls and sweet butter, preset water, iced tea, regular and decaffeinated coffee and a selection of teas.

Available for 25 guests or more

Entrée Only

Two Courses

Three Courses

Four Courses


Traditional Wedge Salad with Buttermilk Ranch Dressing
Petite Romaine Caesar Salad with Roasted Garlic Crouton
Heirloom Tomato and Burrata Salad with Arugula, Roasted Peppers, Saba and Basil Crostini
Spinach and Baby Arugula Salad with Charred Peppers, Pickled Eggs, Onions, Bacon and Dijon Vinaigrette
Arcadian Sweet Baby Lettuce, Shaved Green Apple, Caramelized Walnut and Citrus Poppy Seed Dressing
Citrus Wedge Salad with Grapefruit, Mandarin Orange, Peppadew, Toasted Almonds and Pomegranate Molasses Dressing
Baby Kale and Lentil Salad with Roasted Carrots, Watermelon Radish, Rye Croutons and Curry Carrot Vinaigrette
Seasonal Vegetable Mezze Plate with Goat Cheese Pesto, Crispy Taro Root and Red Pepper Coulis


Virginia Peanut Soup
Corn and Ham Chowder
Tomato Bisque Fontina and Basil
Potato Leek Cream Soup
Truffle Mushroom Vegan Bisque


One choice per 25 guests

Slow Roasted Free-Range Chicken Breast, Fresh Corn Grits and Seasonal Mushroom Ragout
Pan Seared Atlantic Salmon, Carolina Rice Grits, Roasted Romanesco, Golden Beets and Roasted Tomato Vinaigrette
Crispy Snapper, Chorizo Succotash and Saffron Corn Velouté
6oz Sirloin Steak, Cauliflower Purée, Asparagus, Confit Tomato Salad and Shallot Jus
Wild Mushroom Strudel, Asparagus Risotto, Roasted Tomatoes and Truffle Corn Butter
Rosemary Roasted Free-Range Chicken Breast, Smoked Corn Custard, Sweet Pepper Succotash and Herbed Jus
Blackened Beef Flat Iron with Sweet Peppers, Horseradish Red Bliss Mashed Potatoes, Chipotle Buttered Haricot Verts and Chili Butter Sauce
Smoked Duroc Pork, Braised Southern Greens, Baked Pasta and Cheddar and Apple Bourbon Jus
Lemon Parsley Flounder, Roasted Cauliflower, Pecans and Grenobloise
Crispy Chickpea Rondels, Napa and Purple Cabbage Slaw, Orange Zest Glazed Sweet Potato and Pickled Pepper Aioli



Triple Chocolate Layer Cake with Milk Chocolate Bavarois, Dark Chocolate Crunch and Seasonal Berries
Valrhona Mousse - available in White Chocolate, Milk Chocolate, Dark Chocolate, Red Velvet, Lemon, Raspberry or Strawberry
Raspberry and Lemon Tart with Lemon Curd, Fresh Raspberries, Canton Ginger Mint Whipped Cream and Toasted Sesame Meringue
Dulcey Panna Cotta with Mango Compote, Almond Streusel and Rum Whipped Cream
Black Forest Cake Dome with Cherry Kirsch Mousse, Maraschino Cherry Gel and Mirror Glaze
S’mores Chocolate Tart with Chocolate Sweet Crust, Milk Chocolate Ganache and Toasted Vanilla Marshmallow
Peanut Butter Cream Pie with Banana Crémeux, and Chocolate Crispies
Key Lime Dome with Coconut Meringue, Berries and Mango Coulis
New York Style Cheese Cake with Brown Butter Crust - available in Chocolate, Vanilla, Red Velvet, Neapolitan, Oreo,
Toffee Caramel Snicker’s, Reese’s or Kit Kat
Manna Chocolate and Reservoir Bourbon Pecan Pie with Hickory Syrup Whipped Cream
Dark Chocolate Cherry Bombe with Morello Cherries, Vanilla Creme, Pistachios

Plated lunches for less than 25 guests will incur a $100 surcharge

These items can be prepared raw or under-cooked. 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.

Check Availability for Flexible Dates Modify/Change An Existing Reservation

Or Call 888-918-1895 For Reservations

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