We have made careful preparations for your visit. Learn more here about what to expect during your stay.
Access to The Jefferson will be limited to those with a reservation for an overnight stay, Lemaire, Afternoon Tea, Salon Vivace or a private event.
Visitors without a reservation will be asked to join us at another time when restrictions have been lifted.
Sunday Champagne brunch has been suspended until further notice and 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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Chef required per 100 guests at $100 per chef
Served with Tuscan herbed red bliss potatoes and White House rolls
Pit Smoked Certified Angus Beef Tomahawk Ribeye
$380 | Serves 35 guests
Seasonal Whole Roasted Fish, Chimichurri, Fennel, Garlic, Green Onions and Capers
$450 |Serves 45 guests
Slow Smoked Bone-in Ham with Maple Mostarda
$220 | Serves 30 guests
Hot Smoked “Pastrami” Style Salmon with Dill Cream Cheese
$250 |Serves 20 guests
Prime Rib Hand Carved, Tossed with Fresh Herbs, Roasted Garlic Olive Oil and Lemon Juice
$500 | Serves 35 guests
Florentine Stuffed Pork Loin
$250 | Serves 35 guests
Butter and Thyme Roasted Koch Natural Turkey Breast with Creole Brown Gravy
$180 | Serves 15 guests
Choose one, made to order preparation | Minimum 25 guests
Served with fresh cilantro, bean sprouts, lime wedges and scallions
Roasted Pork Broth
Pork Belly, Tofu, Enoki Mushrooms, Baby Bok Choy, Boiled Egg and Ramen Noodles
$450
Coconut Curry Broth
Lemongrass and Ginger Poached Chicken, Garlic Tofu, Egg Noodles
$300
Shrimp and Pork Broth
Sautéed Straw Mushrooms, Thai Chile Prawns, Housemade Kimchi, Toasted Garlic, Chili Oil and Soba Noodles
$450
Curated selection of five exceptional cheeses perfectly ripened and paired with seasonal accompaniments.
Chef attended to usher guests through tasting and pairing selections. The seasonal selection will include cow, sheep and goat milks cheeses.
They will also span from soft ripened and blues to perfectly aged hard cheeses.
$300 |Serves 25 guests
Served with grilled focaccia | Minimum of 25 guests
Chef required per 50 guests at $100 per chef
Arborio Rice with Milanese Style Toppings: Oven Dried Tomatoes, Arugula-Spinach Blend, Seasoned Crab, Shrimp Toasted Pepperoni and Herb Marinated Roasted Peppers
$20 per guest
Served with grilled focaccia | Minimum of 25 guests
Chef required per 50 guests at $100 per chef
Penne Pasta and Three Cheese Ravioli Choose Two Sauces: Wild Oregano Pomodoro, Bolognese, Arrabbiata or Alfredo Roasted Chicken, Sautéed Shrimp, Italian Sausage and Braised Peppers, Fresh Parmesan Cheese, Roasted Tomatoes, Spinach Mushrooms, Artichokes, Basil and Olive Oil
$22 per guest
Minimum of 25 guests | One selection per 25 guests with maximum of three selections | Attendant fee required at $75
Blue Bunny Ice Cream Cups
$2
Gelati Celeste Individual
Blue Bunny’s Ice Cream Sandwiches
$3
Drumsticks
$4
Butterfinger
Bars Klondike
$5
Bombas
Nightingale Halves
$6
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.
