Birdland Jazz Club Menu

Grilled chicken on a bed of romaine, with shaved Parmesan, coutons, cucumber, and cranberries in a classic Caesar dressing

Roasted beets on a bed of arugula, with crumbled blue cheese, toasted pistachios and pine nuts, with a lemon thyme vinaigrette

Roasted salmon served over arugula, asparagus, cucumber and grape tomato with a cherry vinaigrette

Topped with Fontina cheese and a red onion jam, served with sweet potato fries

Lettuce, tomato, red onion with french fries

Fire roasted corn tartar sauce, served with french fries and homemade cole slaw

Glazed in a hot and smokey BBQ sauce

With a chipotle pepper aioli sauce

Green apple, cabbage, and red pepper slaw with a balsamic syrup drizzle

Chef's homemade favorites

Corn and cherry tomato salad with rémoulade

With ricotta cheese and Parmesan crostini

Sweet Thai chili sauce in a ginger soy reduction

In a chipotle butter and garlic sauce, served with homemade corn bread

Topped with blue cheese and pickled vegetables

Slowly-braised beef meatballs with fresh ricotta, served in a rich tomato sauce

Seasonal vegetables tossed with fresh garlic and extra-virgin olive oil

Andoullie sausage and shrimp in a roasted pepper cream sauce

With roasted asparagus and a white truffle fondue

Served with garlic mashed potatoes and collard greens

With shoestring potatoes, collard greens and homemade coleslaw

With roasted new potatoes, corn on the cob, and Creole gravy

Served with garlic mashed potatoes and collard greens in a rosemary sauce

Roasted brussels sprouts and mashed potatoes with a bourbon maple apple sauce

Served with portobello Dijon potato salad and red pearl onions

Served with Cajun rice and collard greens

With chicken, crawfish, andouille sausage, bacon and Cajun rice

Fresh seafood simmered in a rich spicy stew with vegetables and Cajun Rice

Served with sautéed spinach and garlic mashed potatoes in a Barolo wine sauce

Bell pepper filled with rice, vegetable stuffing, spinach and tomato coulis

Sautéed spinach, asparagus, mushroom risotto, and roasted tomatoes

Corn and cherry tomato salad with remoulade

Local cheeses with seasonal fruit and nuts

With a sweet Thai chili sauce, garnished with bell peppers and zucchini

With ricotta cheese and parmesan crostinis

Glazed in a hot and smokey BBQ sauce

With a chipotle pepper aioli sauce

Burrata cheese with basil, tomatoes, and extra virgin olive oil

Grilled chicken on bed of romaine, with shaved parmesan, croutons, cucumber, and cranberries in a classic Caesar dressing

Roasted Salmon on bed of arugula with asparagus, cucumber, and grape tomato, with a cherry vinaigrette

Roasted beets on a bed of arugula with crumbled bleu cheese, toasted pistachios and pine nuts, in a lemon thyme vinaigrette

Warm breaded goat cheese on a bed of spinach, with candied walnuts, roasted apples, tossed in a balsamic vinaigrette

Homemade tomato sauce and shredded mozzarella

Lettuce, tomato, red onion with french fries

Lettuce, tomato, red onion with french fries

Grilled eggplant, zucchini, portobello mushrooms, red pepper, and a black olive tapenade spread

Roasted pepper cream sauce

Slowly braised beef meatballs served in a rich tomato sauce

Vegetables tossed with fresh garlic and extra virgin olive oil

Topped with fresh toasted bread crumbs

Layered pasta, meat bolognese, parmesan, and mozzarella

Layers of eggplant with smoked vegan cheese, homemade marinara, with a basil garnish

Served with garlic mashed potatoes and collard greens

Chicken, crawfish, andouille sausage, bacon, and Cajun rice

A rich spicy stew of fresh seafood, vegetables and Cajun rice

Espresso soaked ladyfingers layered with mascarpone custard cream

Vanilla flavored Italian custard topped with berry coulis

Dark Belgian chocolate

New York favorite

Topped with mixed berry coulis

Topped with mixed berry coulis