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Let's Do Brunch!

March 11, 2020 | Veronica Stoddart 

From omelets and Belgian waffles to Scandinavian gravlax and slow roasted Prime Rib, Lansdowne Resort lays out a Sunday spread that delights guests and locals alike.

It’s an irresistible Sunday ritual at Lansdowne’s Riverside Hearth restaurant.

“Brunch is so popular these days”, says Kris Diemar, Director of Food and Beverage at Lansdowne. Described as “sumptuous” by The Washington Post, Lansdowne’s brunch is a star attraction for guests and locals with a focus on creative dishes appealing to a variety of tastes and dietary needs.

The ever-changing spread of more than two dozen dishes is served from 10 a.m. to 2 p.m. and laid out in an airy, high-ceilinged dining room whose floor-to-ceiling windows offer golf-course views. Signature dishes include house-cured salmon —which can appear as traditional Scandinavian gravlax with mustard dill sauce or smoked and infused with spices. Staples include mouthwatering made-to-order omelets, a carving station headlined by prime rib, and thick Belgian waffles personally prepared for you that can be topped with warm Vermont maple syrup or whipped cream and chocolate sauce. The seafood bar often features jumbo shrimp, oysters, succulent mini lobster rolls, or seasonable crab. All-you-can-drink mimosas and Bloody Marys can be sipped for an additional charge, and live jazz music is offered on the third Sunday of every month.

Popular brunch items include platters of tempting house-made desserts and moist banana muffins. Farm-to-table offerings include meat, eggs, and honey from local farms. Mini bagels come from the Baguette Republic artisan bakery in nearby Sterling.

Gluten-free options are labeled and include a decadent and delicious flourless chocolate torte. Vegans delight in spiced sweet potatoes paired with Virginia peanuts or arugula and kale with shaved Brussels sprouts from the salad bar. Smoothies are another healthy choice. “We continue to add allergy-friendly dishes and healthy fare to promote wellness”, says Chef Marcus Repp, Director of Culinary Operations.

Lansdowne Resort is also known for lavish holiday brunches, which double the number of offerings. “We had 700 people at Easter last year,” says Repp. They couldn’t resist the Virginia ham and spooned up ice cream sundaes with a choice of more than a dozen toppings. Mother’s Day, Thanksgiving, and Christmas brunches also draw crowds.

“We’ve started theming brunches to other holidays,” Repp says. His team goes all out. For Mardi Gras, brunchers donned multicolored beads and savored slices of New Orleans’ traditional frosted King Cake, while a jazz duo serenaded. Bite-sized pieces of fried alligator were a hit.

Planning for St. Patrick’s Day, Repp didn’t stop at corned beef and cabbage. He enlisted Marc Pauvert, a French master butcher, to prepare fare from a pig raised at a local farm. The feast on the 15th of March will feature Irish-style sausage, pork loin, and pate.

Father’s Day merits its own spread this year. Repp thinks every dad deserves his dining day, and the idea is “a take on a ballpark theme,” he says. That could include grass-fed beef burgers and pork barbecue.

After brunch, temper any indulgence with a short stroll down to the Potomac River. Just loosen that belt first.

For reservations, call 703-729-8400 or use OpenTable.

 

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