Answers from Our Experts (2)
The menu at Lemaire is influenced heavily by seasonal and local cuisine and changes frequently, but it’s a contemporary Southern menu with meat, vegetable and seafood options. The culinary team goes to great lengths to source all items possible from local purveyors, going so far as to grow herbs and vegetables in their own onsite garden. You’ll even find that the bread and butter shipped in fresh daily from a local purveyor. Some menu items are regulars — like oysters on the half shell, served over ice, and the Berkshire pork chop, which is served on a bed of collard greens and ultra-creamy mac and cheese. Other items, like a tuna tartare served in a martini glass with avocado and a lotus root chip, rotate on and off. One of our Forbes Travel Guide editors’ favorite things about the menu? No item is over $30, which makes this an affordable fine dining experience for all. The Jefferson Hotel and Lemaire restaurant staff go to great lengths to cater to both the local — diner and the hotel guest — it’s a frequently visited special occasion dining destination due in part to the fact that the food isn’t only excellent but a good value as well.
The menu in Lemaire features extraordinary Virginia-grown ingredients and the Southern influences of my childhood here in Richmond. The unique structure of the menu allows guests to personalize their dining experience according to their preferences. The menu is divided into categories that enable guests to share and sample multiple appetizer items from the Hot and Cold sections, or to design their own more traditional multiple-course meal created with an appetizer from the Hot or Cold section, an entrée from the Main section and a dessert. The depth of the Hot and Cold sections may inspire a fourth or fifth course as well.
The bar menu in Lemaire is also exceptional with a unique selection of Southern-inspired, seasonal small plates. The innovative cocktail list features interesting libations with a modern twist, many including a savory element and the same farm-to-table influences seen in the dinner menu. The wine list of over 200 offerings, including a robust selection of bottles under $30 and wines that can be ordered by the glass, half-bottle or quartino, allows for experimentation with taste.