On October 12Walter Bundy answered the question:We love the holidays in Lemaire! We pull out our favorite holiday recipes and find the freshest locally grown ingredients to make the holidays truly special for our guests. The fun begins on Thanksgiving when we serve a traditional four-course Thanksgiving Day dinner. (We partner with TJ’s restaurant within the hotel and donate 5% of all purchases for the day to the Central Virginia Food Bank.) We continue on with holiday-inspired specials on Christmas Eve and Christmas Day and then throw caution to the wind on New Year’s Eve with a fun and festive à la carte menu. Reservations do fill for all of our holiday dining quickly, and several months in advance, so please call early!
On October 12Walter Bundy answered the question:Both restaurants at The Jefferson Hotel provide dining options on Christmas Eve and Christmas Day to fit the traditions of your family. TJ’s is open for breakfast, lunch and dinner on Christmas Eve. TJ’s also serves dinner on Christmas Day and offers both a three-course menu of holiday favorites and a limited à la carte menu. A favorite spot in TJ’s on both days is the lounge where guests can enjoy a fabulous view of the Rotunda Lobby and the hotel’s 28-foot Christmas tree. Those tables can be a bit hard to get as they are offered first-come, first-served!
Lemaire offers a great variety of holiday specials, along with our regular menu, on Christmas Eve and Christmas Day. Lemaire Bar is also available for a more casual gathering of friends and family for some great appetizers and seasonal cocktails.
Reservations do fill quickly for both restaurants so be sure to call early!
On May 24Walter Bundy answered the question:Seasonal “mocktails“ are prepared with fresh, simple ingredients by the skilled bartenders in Lemaire. Following the farm-to-table philosophy of Chef Walter Bundy, each features the flavors of ingredients at their peak and often those grown in Bundy Farms, Lemaire’s urban garden. Two favorites are the Guava-Mint Soda and the Raspberry Limeade. Guests can also enjoy a full listing of sodas, teas and coffees.
On May 24Walter Bundy answered the question:Lemaire offers a list of over two hundred wines with many options available by the glass, quartino or half-bottle. With the knowledgeable assistance of their server or the wine director, guests can enjoy pairing wines with each course to experience a variety of tastes.
Lemaire regularly offers wine dinners focused on a particular region, varietal or winery, including a speaker who is an expert in that genre. The wines are paired with Chef Bundy’s farm-to-table cuisine for a truly memorable dining experience. These events are posted regularly on the restaurant’s website and advance reservations are required.
Guests enjoying the daily three-course menu for $30 from 5 to 6 p.m., may select three wines from the wine by the glass list and receive three-ounce pours of each for just $15 additional, per person.
On May 24Walter Bundy answered the question:Lemaire offers a vast wine list of over 200 bottles that encompasses the major growing regions across the globe. The ever changing list features several special bottles for those connoisseurs searching for a truly unique wine experience. Some examples of these offerings are:
“Opus One“ Cabernet Sauvignon and Merlot Oakville ’06 and ’07
Ribera Del Duero Do Tinto Fino Emilio Moro “Malleolusde Sancho Martin“ ’07
Pauillac Grand Cru Classe Cabernet Sauvignon and Merlot Pichon-Longueville Baron ’05 Champagne AOC Brut Louis Roederer Cristal Reims ’02
On May 24Walter Bundy answered the question:The Lemaire bar menu offers a unique selection of small plates perfect for sharing and sampling. The menu features the same fresh, local ingredients and Southern influences of Chef Walter Bundy that are seen in Lemaire’s dinner menu. With items starting at just $5, the menu allows guests to explore a variety of seasonal tastes that can be perfectly paired with wine, beer or a handcrafted cocktail. From 4 to 7 p.m. and again from 10 p.m.-11 p.m. daily, guests can enjoy three appetizers from the bar menu for just $20.
While the offerings on the menu change seasonally, a few guest favorites can always be found on the menu, including: a local charcuterie platter featuring grilled Surry sausage, caper berries, “Surryano“ ham, Grafton cheddar; pimento cheese with white cheddar, olives and toasted sourdough; Rappahannock River Oysters on the half shell; house-ground filet mignon burger or jumbo lump crab cake sandwich (for those wishing to enjoy a more traditional bar fare).
On May 24Walter Bundy answered the question:In the opinion of Chef Walter Bundy, the five best things to order at Lemaire are:
Chilled and slightly spicy vine ripe Hanover tomato gazpacho with jumbo lump crab meat and brioche.
Down south fried green tomatoes (f.g.t.’s) with Laughing Bird shrimp, sweet corn and Surry County sausage succotash with blue cheese vinaigrette.
Lemaire jumbo lump blue crab cakes with chilled cucumber, grilled Vidalia onion and Bundy Farms cherry tomato relish with garden dill cream.
Cast-iron seared free roaming Virginia bison ribeye with Anson Mills roasted corn polenta, urban garden ratatouille and bourbon-pecan demi glace.
Crispy ginger-crusted Chesapeake Bay soft shell crab with lemon cous-cous, h2o-melon and avocado coulis and Lemaire’s own chile oil.
Lemaire’s menu changes seasonally so enjoy these items with the changes of the season. Two year-round favorites are the Southern As It Gets Berkshire pork chop with creamy mac-n-cheese, all day collards and Coca-Cola BBQ, and the Lemaire house-ground Barnyard burger with pig bacon, sunny-side-up chicken egg, farmhouse cow cheddar and duck foie gras sauce.
On May 24Walter Bundy answered the question:The seasonal menu in Lemaire regularly features vegetarian and vegan dishes on the appetizer menus, including seasonal salads and soups. A risotto and a house made pasta are often featured and are vegetarian or vegan or can be made so by a few small alternations in their preparation without sacrifices to their taste. Chef Bundy is happy to work with the individual guest to meet their dietary needs and preferences.
On May 24Walter Bundy answered the question:The signature desserts in Lemaire change with the seasons. In the spring and summer, the Peak of the season blueberry “soup“ with vanilla ice cream and house made granola, the peanut butter semifreddo with dark chocolate ganache, chocolate sauce and chocolate tuile and the peach cobbler with pecan lace tuile and buttermilk ice cream are the favorites. In the fall and winter, old-fashioned Southern pound cake with apple butter, bourbon caramel sauce and ginger ice cream, the chocolate croissant bread pudding with Wild Turkey anglaise and the “Smores“ Cheesecake with dark chocolate, graham cracker crust and toasted marshmallow are indicative of the season. Dessert is best enjoyed when paired with one of the cordials, brandies or dessert wines from the accompanying list.
On May 24Walter Bundy answered the question:The food presentation at Lemaire is innovative and unique. The beautiful Villeroy and Boch white china plates serve as the blank canvas for Chef Bundy’s artistic creation. The components of each dish are cooked to perfection and then prepared for presentation with precision knife cuts, gorgeous mixtures of the ingredient’s natural colors and the Southern influences of Chef Bundy’s style. Beautiful sauces are added for additional layers of color and taste. Garnishes are reflective of the farm-to-table philosophy and are often untraditional but impactful in the presentation. The overall effect is a spectacular plate that is as pleasing to the eyes as it is to the taste and smell. Guests will find an equally impressive presentation of the handcrafted cocktails and small plates in Lemaire’s lounge.
On May 24Walter Bundy answered the question:Chef Sara Ayyash is the pastry chef for Lemaire and The Jefferson Hotel. Chef Ayyash is a graduate of Florida Culinary Institute and has been creating delicious desserts in Southwestern Virginia at The Troutdale Dining Room in Bristol and Willa Jacks Restaurant in Abingdon and at the famous Blackberry Farm Hotel in Walland, Tenn.
She recently moved to Richmond to join culinary team at The Jefferson Hotel as Pastry Chef and has been delighting guests with her sweet treats in Lemaire, TJ’s, Sunday Champagne Brunch and in the hotel’s private banquet functions.
In her time away from The Jefferson, Sara is an avid wild berry hunter. Needless to say, her interests translate well in her desserts.
On May 24Walter Bundy answered the question:The menu in Lemaire features extraordinary Virginia grown ingredients and the Southern influences of Richmond native, Chef Walter Bundy. 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 Chef Bundy’s 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, allow for experimentation with taste.
On May 24Walter Bundy answered the question:The desserts in Lemaire are created by Pastry Chef Sara Ayyash and her team of confectionery experts. The menu provides a seasonal offering of Southern inspired desserts the mirror the philosophies of Chef Bundy’s dinner menu with the use of fresh, local ingredients whenever possible.
Through each season the dessert menu will include at least one dessert featuring the fruits that are at their best. The summer favorite is the unique Peak of the Season Blueberry “Soup“ with vanilla ice cream and house-made granola. The menu regularly features a crème brulee that incorporates the flavors of the season while chocolate can always be found the menu, whether in the “Smores“ cheesecake, a chocolate tasting or chocolate croissant bread pudding with Wild Turkey anglaise (a Southern favorite).
On May 24Walter Bundy answered the question:The service at Lemaire can best be described as friendly, attentive and knowledgeable. The Jefferson, and Lemaire alike, is known for genuine, friendly service. Each staff member is charged with exceeding their guest’s expectations in every way and that commitment is evident. Expect a warm welcome and a sincere wish for your return.
The staff is attentive but unobtrusive and the transitions and timing between courses is impeccable. Beverages are served with a great attention to detail and each course is presented expertly.
Most impressive is the staff’s knowledge of the menu items, the extensive wine list and the intricate handcrafted cocktails. Not only will they provide full descriptions of an item but also the details about the trusted local vendor that has provided each ingredient within the dish. Be sure to ask for their favorites, as they have tasted and discussed every menu item with the chefs and most of the wines with the wine director.
Richmond, VA, USA
A graduate of the New England Culinary Institute, Walter Bundy spent his childhood on the Piankatank River in the Chesapeake Bay, and it instilled in him a reverence for indigenous ingredients. After training at Coyote Café in Santa Fe, N.M., and The French Laundry in Napa Valley, he returned home and has made Lemaire famous for its farm-to-table cuisine — before it was cool.