JAZZ'D TAPAS BAR JAZZ'D TAPAS BAR

Grilled with house blackening seasoning. Served over broccolini with a tarragon mustard.

Lime and cilantro marinated shrimp with red onions, red peppers, grape tomatoes, and roasted poblano peppers. Served with chili dusted corn chips.

Flash fried basil wrapped shrimp with a spicy chili glaze and finished with cucumber salad and crispy rice noodles.

Atlantic cod in an ale batter with hand cut fries and house made tartar sauce.

Lightly breaded and tossed in a white wine and butter sauce with garlic, pepperoncini, sliced red pepper, shallots and herbs. Served with a creole tomato dipping sauce.

Sautéed shrimp in a Tasso gravy with smoked pork, coffee, ham broth and thyme. Served over cheese grits.

Sautéed and simmered in a spicy tomato, white wine and saffron broth. Topped with a broccolini and Asiago pesto and served with toasted baguettes.

Flour tortilla, pico de gallo, fresh avocado slice and topped with a jalapeño crema.

Spanish onions, red onions, shallots, leeks, scallions, fresh thyme and provolone over garlic croutons.

Hearty cream based stew made with blue crab meat.

Tossed with honey-balsamic vinaigrette and garnished with candied walnuts, feta cheese, cherry tomatoes and a balsamic reduction.

Half heart of Romaine, Gorgonzola cheese, bacon and grape tomatoes dressed with a buttermilk blue cheese and shaved red onions.

Chopped Romaine, chef’s Caesar dressing, garlic croutons and shaved Parmesan cheese.

Asiago cheese bread with garlic infused olive oil and fresh herbs.

Chef’s selection of cheeses baked to melting with roasted garlic, fresh fruit and toasted baguettes.

Glazed with a spicy smoky BBQ sauce and served over a crispy rosemary garlic new red potato.

Roasted Roma tomatoes and fresh mozzarella baked on grilled naan bread. Finished with a basil pesto and a balsamic reduction.

Creole tomato sauce made with fresh tomatoes, Holy Trinity, garlic, Tabasco sauce and fresh herbs. Floated with goat cheese and lightly browned. Served with toasted baguettes.

Grilled beef tenderloin served over roasted mushroom risotto with a toasted garlic and truffle infused demi-glaze.

Garlic crostinis, roasted Roma tomatoes, basil, feta and red onions drizzled with garlic olive oil and balsamic reduction.

Cornmeal dusted, deep fried and served with a spicy remoulade.

Baby spinach, artichoke hearts, Parmesan and cream cheese. Served with fried pita wedges.

Traditional garlic hummus topped with red onion, cucumber, grape tomatoes, olives and feta cheese. Served with baked pita.

Three grilled marinated Lollipop chops served with a crispy rosemary garlic new potato and finished with a rosemary Cabernet demi-glaze.

Vodka and dry vermouth marinated tenderloin tips with green olives. Finished with a blue cheese brûlée. Served with toasted baguettes.

Hand cut fries, applewood smoked bacon gravy, cheddar cheese curds and topped with scallions.

A perfect blend of sweet and hot. Served with house blue cheese and celery sticks.

Chilled Thai chicken salad served in lettuce cups and drizzled with a Sambal sesame vinaigrette and a soy sauce reduction. Topped with crispy wontons.

Hand cut fries tossed in black truffle salt and served with a side of Gorgonzola horseradish sauce.

Creamy three cheese mac with applewood smoked bacon and infused with black truffle.

Honey and lemon bread pudding.

S’mores cheesecake.