Ralph Brennan’s Jazz Kitchen® Dinner

STARTERS

Southern Garlic Cheese Bread - Basil, Mozzarella, Rosted Garlic, and Olive Oil Pureé Small 8.50/Large 12

Bourbon Street Sampler Small - A taste of New Orleans: popcorn calamari, coconut shrimp, boudin balls, blackened chicken dumplings; serves two 18.50/serves four 33.50

Mozzarella and Tomato Caprese - Mozzarella cheese, herb marinated tomatoes, muffaletta olive salad, honey balsamic drizzle, grilled ciabatta bread 13.50

Boudin Balls - Slow roasted cochon pork, dirty rice, Creole mustard aioli, Tabasco pepper jelly 11.50

Louisiana Crab Cake - Corn maque choux, jalapeño-tomato jam 14.25

Popcorn Calamari - Creole Mustard Aioli and Marinara 13.75

Coconut Crusted Shrimp - Pineapple Salsa, Tabasco Pepper Jelly 13.75

SOUPS AND SALADS

Louisiana Soup of the Day - Chef’s creation 7.50

Gumbo Ya-Ya - Chicken, Andouille Sausage, Dark Roux, Creole Seasoning, Rice 9.25

Chicken Étouffée Soup - Roasted chicken, Louisiana etouffée, Cajun rice 8.25

Soups 1-1-1 - Trio of Gumbo Ya-Ya, Louisiana Soup of the Day, and Chicken Etouffee 8.50

Green Goddess Salad - Romaine hearts, applewood smoked bacon, Granny Smith apples, cherry tomatoes, feta cheese, toasted pumpkin seeds, Green Goddess dressing 9.75

French Quarter Salad - Mixed Greens, Candied Pecans, Cherry Tomatoes, Cider Vinaigrette 7.50

Creole Caesar Salad - Romaine Hearts, Cherry Tomatoes, Rosemary Crouton, Creole Caesar Dressing, Shaved Asiago Cheese 9.25

ENTREES

Southern Fried Chicken - Red beans & rice, jalapeño-bacon potato salad, Southern greens, Crystal Hot butter sauce 27.50

Blackened Chicken Mac & Cheese - Applewood smoked bacon, caramelized onions, oven roasted tomatoes, baby arugula, rosemary garlic ciabatta bread 25.50

Asiago and Herb-crusted Chicken Breast - Sweet potato mash, Southern greens, Creole mustard bourbon cream sauce 24.50

Chicken Let Confit - Portobello and porcini mushroom ravioli, broccolini, oven-roasted tomatoes, mushroom-herb fumet, white truffle oil 26.75

Pasta Jambalaya - Gulf Shrimp, Andouille Sausage, Roasted Chicken, Spinach Fettuccine, Creole seasoning 28.75

Blackened Swordfish - Sweet & sour mango coulis, toasted sesame, English cucumber-heirloom tomato salad, green chili tartar sauce 28.75

Blackened Salmon and Blue Crab - Heirloom potatoes, wilted spinach, citrus beurre blanc 32.75

Catfish St. Charles - Gulf shrimp, oven roasted tomatoes, crimini mushrooms, green onions, poblano chili cream sauce, goat cheese grit cake 25.75

BBQ Shrimp & Grits“ - New Orleans” Barbecue Sauce, Andouille Sausage-Parmesan Grits 27.25

Grilled Medallions of Beef - Filet mignon, crawfish mashed potatoes, bacon & pecan-crusted green beans, zinfandel reduction 33.75

Grilled NY Steak - Mushroom bread pudding, spinach & goat cheese stuffed roasted tomato, horseradish cream sauce, crispy onions 31.75

Bacon-wrapped BBQ Meatloaf - Mac & cheese, southern greens, chipotle BBQ jus 26.50

Black & Blue Filet Mignon - Bacon-chive mashed potatoes, asparagus, Gorgonzola compound butter 38.50

DESSERTS

Bananas Foster - Classic New Orleans dessert of bananas, brown sugar, rum and banana liqueur, over vanilla bean ice cream. Flambeed tableside for two! 16.00

Double Chocolate Bread Pudding - A rich, dark semi-sweet chocolate bread pudding served with white & dark chocolate ganache. Please allow 25 minutes to prepare. 12.50 A la mode 1.99

New Orleans Bread Pudding - The queen of Cresent City desserts...Rich in cream, eggs, sugar and raisins. Served with warm crème angalise 8

Peach Cobbler - An old-fashion Southern favorite! Served with dulce de leche ice cream 8

Beignets - Large - A New Orleans classic! French donuts topped with powdered sugar 8

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