On the morning meal menu: Maryland jumbo lump crab Benedict with cast-iron-seared home fries. Photograph by Andrew Propp.
For lunch, there’s this architecturally interesting baby romaine Caesar salad with white-anchovy Parmesan dressing. Photograph by Andrew Propp.
On the dinner menu is this Colorado lamb rack with fingerling potatoes and garlic and Creole mustard mop sauce. Photograph by Andrew Propp.
Spiced ahi tuna with citrus ratatouille and lemon-thyme aïoli. Photograph by Andrew Propp.
Blue crabcakes are seared in a cast-iron skilled and served with charred heirloom tomatoes and smoked bacon. Photograph by Andrew Propp.
Florida import Nate Lindsay will helm the kitchen. Photograph by Andrew Propp.
Jardenea aims to open November 15. Photograph by Andrew Propp.
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