Asiago Cheese Bread with Garlic Infused Olive Oil and Fresh Herbs
Spanish Onions, Red Onions, Shallots, Leeks, Scallions, Fresh Thyme, and Swiss Cheese, over Garlic Croutons
A Hearty Cream Base Stew made with Blue Crab Meat. A Savannah favorite
Garnished with Olive Oil, Red Wine Vinegar and Chopped Red Onion
Tossed with Honey-Balsamic Vinaigrette and garnished with Candied Walnuts, Feta Cheese, Cherry Tomatoes, and Balsamic Reduction
Half Heart of Romaine, Gorgonzola Cheese, Bacon and Grape Tomatoes dressed with a Buttermilk Bleu Cheese Dressing and garnished with Shaved Red Onions
Hearts of Romaine, Chefs Caesar Dressing, Garlic Crostini, and Grated Parmesan Cheese
Roasted Garlic pureed with Chickpeas, Tahini, Lemon Juice and Olive Oil. Served with Baked Pita Chips and Vegetable Batons
Roma Tomatoes, Basil, Feta Cheese and Onions served on Warm Baguettes drizzled with Garlic Olive Oil and Balsamic Redux
Jazz'd House Blackening Seasoning, Alfalfa Sprouts, Wasabi Aioli, Soy Sauce Reduction, and Red Onion over Crispy Wontons
Hand Cut Fries tossed in Black Truffle Salt and served with a side of Gorgonzola Horseradish Sauce
Baby Spinach and Artichoke Hearts simmered in an Asiago Cream Cheese Sauce. Served with Crispy Pita Wedges
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
Chef 's Selection of Cheeses baked to Melting in Earthenware Terra Cottas, with Roasted Garlic, Fresh Fruit, and Toasted Baguettes
Thai Chicken Salad in Bibb Lettuce drizzled with a Sambal Sesame Vinaigrette and a Soy Sauce Reduction. Topped with Crispy Wontons
Sliced Roma Tomatoes and Fresh Mozzarella baked on Flat Bread with Fresh Basil and finished with a Balsamic Reduction
Escargot sautéed in Shallot Butter with Garlic, Scallions, and Mushrooms finished with a Dry Vermouth Sauce and Stuffed in a Roasted Beefsteak Tomato
Braised Churrasco Beef in a Corn Tortilla with Tomato Cilantro Chimichurri. Served with a Black Bean Corn Relish
Sautéed Bacon, Onion, Thyme, and Potatoes folded into Crème Fraiche and Muenster Cheese. Baked Golden Brown
Flour Tortilla, Mojo Marinated Pork Shoulder, Swiss Cheese, Onions, and Pickles. Drizzled with Cilantro Sour Cream, and Chipotle Mayo
Pan Seared Crawfish Tails, Spicy Andouille Sausage, Garlic, Tomatoes and Onions. Served with a Black Bean Corn Relish Salsa and Tartar Sauce
Flash Fried Basil Wrapped Shrimp with a Spicy Chile Glaze and Edamame Cucumber Salad with Crispy Wontons
Cornmeal Dusted and Flash Fried Calamari over Garlic Butter Sautéed Jalapenos, Onions, Red Peppers and Sweet Banana Peppers. Served with a side of Creole Dipping Sauce
Atlantic Cod in a Guinness Batter, and Homemade Frites. Served with a Traditional Tartar Sauce
Lightly Dusted Chicken Breast Pan Seared, served with a Lemon Caper Piccata Sauce and Herb Whipped Potatoes
Seasonal Mussels steamed with White Wine, simmered with a Grilled Tomato Sauce, and finished with Herb Compound Butter and Toasted Baguettes
House Made Chorizo Sausage and Beef Slider, Goat Cheese, Roma Tomato, Caramelized Onions, and Chipotle Aioli. Served with a Black Bean Corn Salsa
Grilled Chicken with Sautéed Peppers, Onions and White American Cheese rolled in an Eggroll Wrapper and deep fried. Served with a side of Horseradish Aioli
Thin Sliced Prosciutto, Béchamel, English Peas, Homemade Spaetzle. Topped with Shredded Asiago
Spicy Shrimp sautéed with Scallions in Garlic Butter, served over Stone Ground Smoked GoudaGrits with a Tomato Gastrique
Grilled with House Blackening Seasoning, served over Broccoli Florets and garnished with a Tarragon Mustard Sauce
Grilled Honey Bourbon Marinated Pork served with a Charred Scallion Potato Salad and Spicy Tomato Jam
Fresh Pasta, Mozzarella, Spinach, Mushrooms and Goat Cheese, finished with Old World Bolognese and Provolone Cheese. Cooked and served in Earthenware Terra Cotta
St Louis Ribs grilled and glazed with a Cheerwine BBQ Sauce. Served with a Charred Scallion Potato Salad
Third of a Rack of Lamb, served over Herb Butter Whipped Potatoes and finished with a Rosemary Jus
Vodka Marinated Tips, finished with an Olive and Bleu cheese Brulee. Served with toasted baguettes
Pan Seared Chef 's Cut Sirloin served over Herb Butter Whipped Potatoes and finished with a Crimini Diane Sauce
A Four Course Meal. Your Choice of Soup or a Jazz'd salad, Four Tapas and Two Desserts from our Chef 's Selection of Sweets. Soft drink or Coffee included
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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