Jazz'd Tapas Bar Menu

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

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

Roma Tomatoes, Basil, Feta Cheese and Onions served on Crostini's drizzled with Garlic Olive Oil and Balsamic Reduction

Topped with Red Onion, Cucumber, Grape Tomatoes, Olives & Feta Cheese. Served With Warm Pita.

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 & Fresh Mozzarella baked on Grilled Naan Bread, Finished with a Basil Pesto

Hand cut fries; Applewood Smoked Bacon gravy, & Cheddar Cheese Curds topped with Scallions.

Flour Tortilla, Cabbage Slaw, Pico De Gallo, Fresh Avocado Slice, Topped with Jalapeno Crema.

Lime & 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 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 an Ale Batter, with Homemade Frites. Served with a traditional Tartar Sauce

Perfect blend of Sweet N Hot. Honey, Brown Sugar and Srirachi, served with House Bleu Cheese and Celery sticks

Sauteed and simmered in a spicy tomato, white wine and saffron broth. Topped with a broccolini and asiago pesto. Served with toasted baguetttes.

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

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

Tender grilled beef tenderloin served over roasted mushroom risotto with a garlic and truffle infused demi-veal

Glazed with a Spicy Smoky BBQ Sauce & Served over a Crispy Rosemary Garlic New Red Potato

Three Grilled Marinated Lollipop Chops, Served with a crispy Rosemary Garlic New Red Potato & Finished with a Rosemary Cabernet Demi-Glaze

Vodka Marinated Tips, finished with an Olive and Bleu cheese Brulee. Served with toasted baguettes

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