Rhythm Kitchen Music Cafe Menu

A giant portobello mushroom, topped with a mixture of spinach, sun-dried tomatoes, red onion, cheese blend and pepperoni and baked piping hot. Served with fruit and a slice of garlic bread

An ample selection of fresh, crisp vegetables served with our homemade traditional hummus and cauliflower crust wedges for dipping

Crisp tortilla chips surrounding a heaping serving of our homemade salsa

Mild Danish Brie, baked and topped with Jezebel sauce, served with a selection of seasonal fresh fruits and assorted crackers

A mix of rainbow rotini pasta, grilled chicken, fresh diced tomatoes and corn, blended with a pesto vinaigrette dressing and served on a bed of fresh mixed greens with garlic toast

Grilled salmon set on top of greens with red onion, bell peppers, walnuts, goat cheese and fresh berries. Served with blackberry vinaigrette and garlic toast

Grilled chicken breast, corn, diced tomato, carrots, red onion, bell pepper and apples, served on a bed of fresh mixed greens with balsamic vinaigrette and garlic toast

Middle Eastern seasoned chicken breast, grilled and served on a bed of mixed greens with diced tomato, red onion, and cucumbers, served with a tzatziki dressing and garlic toast

Grouper filet coated in our homemade blackening spice and seared in a cast iron pan. Set atop fresh mixed greens, with tomato, cucumber, red onion, avocado and white remoulade with garlic toast

“Everyone speaking at once to create a new sonnet that is nearly impossible to fully understand.” It’s a mash-up of overlapping cultures. That’s our gumbo yaya. Served with rice and a black pecan muffin (crumble it into your gumbo, trust us!)

Our Etouffee may not be as original as Mrs. Heberts, but it follows the same spirit. Simmering the crawfish tails in a blonde roux and our own blend of seasonings. Served with rice and garlic toast

Juicy shrimp sauteed in our homemade bbq sauce and served over creamy grits. It’s a nod to the popular breakfast dish that originated in South Carolina, eaten by sailors and fishermen

Roasted baby portobello mushrooms, walnuts and garlic pattied and seared in olive oil. Served on an “everything bun” with greens, cucumber, tomato and a side of roasted garlic aioli. Served with red beans and rice

Cracked bulgar, crisp cucumbers, fresh spinach, tomatoes, green onion, fresh squeezed lemon and parsley wrapped with hummus in a spinach tortilla. Served with red beans and rice and fresh fruit garnish

Sun-dried tomatoes, mushrooms, spinach and diced red onions, with a basil & garlic pesto sauce

Grilled chicken breast, pineapple, bell peppers, onions, jalapenos, and a smokey bbq sauce

Smoked gouda cheese, bell pepper, onion and Alabama white bbq sauce

A thick ruby red Ahi steak, brushed with pesto oil, grilled and topped with green onions and diced tomatoes. Served open-faced on garlic toast with your choice of garlic mashed potatoes or red beans and rice

Grilled salmon filet, on a bed of tender sauteed vegetables, served with garlic mashed potatoes and garlic toast

Served on a toasted sweet bun with Chef Jason’s homemade bacon jam and your choice of side

Two farm-fresh eggs, scrambled in a skillet with potato, bell pepper, onion, real bacon, mushrooms and cheese. Served with fresh fruit garnish and a slice of multi-grain toast. We’ll make it “veggie” if you prefer

All natural tear drop chicken breast grilled to perfection. Topped with crisp bacon strips and melted Swiss-American cheese. Served on a toasted bun with lettuce, tomato and a side of house made bbq sauce, with your choice of side

A tender salmon filet topped with crisp bacon strips, fresh tomatoes and lettuce with a lemon dill aioli. Served on grilled multi-grain bread with your choice of side