Jazz'd Tapas Bar

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

Hearts of Romaine, Chefs Caesar Dressing, Garlic Crostini, and Grated Parmesan Cheese

Half Heart of Romaine, Gorgonzola Cheese, Bacon and Grape Tomatoes dressed with a Buttermilk Bleu Cheese Dressing and garnished with Shaved Red Onions

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

Jazz'd House Blackening Seasoning, Alfalfa Sprouts, Wasabi Aioli, Soy Sauce Reduction, and Red Onion over Crispy Wontons

Roasted Garlic pureed with Chickpeas, Tahini, Lemon Juice and Olive Oil. Served with Baked Pita Chips and Vegetable Batons

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

Grilled Naan bread, Chef's Buffalo sauce, Chicken Tenderloins, Mozzarella, Bleu Cheese, Scallions and Red Onion

Escargot sautéed in Shallot Butter with Garlic, Scallions, and Mushrooms finished with a Dry Vermouth Sauce and Stuffed in a Roasted Beefsteak Tomato

Caramelized Onion Naan Bread folded with sliced Lamb, Tzatziki sauce, Lettuce, Tomato and Purple Onion

Chef's selection of Fresh Seasonal Fish. Ask your server about the Catch of the Day

Sautéed Bacon, Onion, Thyme, and Potatoes folded into Crème Fraiche and Muenster Cheese. Baked Golden Brown

Potato, leek and egg omelet topped with Gruyere cheese and broiled golden brown. Served with Mango Fig Chutney, Cream cheese and toasted Baguettes

Pan Seared with Bell Peppers and Onions, served with a Pickled Cucumber Slaw and garnished with a Wasabi Aioli

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

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

Steamed and simmered with White Wine and shallots. Finished with Herb Compound Butter and Toasted Baguettes

House Made Chorizo Sausage and Beef Slider, Goat Cheese, Roma Tomato, Caramelized Onion jam, and Chipotle Aioli. Served with a Pickle Spear

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

Creole Style Cheddar Sauce with Peppers, Onions and Crawfish. Topped an Asiago Gratin

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 Smashed Loaded 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

Oven roasted Lion Back Ribs, grilled and glazed with a smoky BBQ Sauce on top of smashed loaded 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

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

Hearts of Romaine, Chefs Caesar Dressing, Garlic Crostini, and Grated Parmesan Cheese

Half Heart of Romaine, Gorgonzola Cheese, Bacon and Grape Tomatoes dressed with a Buttermilk Bleu Cheese Dressing and garnished with Shaved Red Onions

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

Jazz'd House Blackening Seasoning, Alfalfa Sprouts, Wasabi Aioli, Soy Sauce Reduction, and Red Onion over Crispy Wontons

Roasted Garlic pureed with Chickpeas, Tahini, Lemon Juice and Olive Oil. Served with Baked Pita Chips and Vegetable Batons

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

Grilled Naan bread, Chef's Buffalo sauce, Chicken Tenderloins, Mozzarella, Bleu Cheese, Scallions and Red Onion

Escargot sautéed in Shallot Butter with Garlic, Scallions, and Mushrooms finished with a Dry Vermouth Sauce and Stuffed in a Roasted Beefsteak Tomato

Caramelized Onion Naan Bread folded with sliced Lamb, Tzatziki sauce, Lettuce, Tomato and Purple Onion

Chef's selection of Fresh Seasonal Fish. Ask your server about the Catch of the Day

Sautéed Bacon, Onion, Thyme, and Potatoes folded into Crème Fraiche and Muenster Cheese. Baked Golden Brown

Potato, leek and egg omelet topped with Gruyere cheese and broiled golden brown. Served with Mango Fig Chutney, Cream cheese and toasted Baguettes

Pan Seared with Bell Peppers and Onions, served with a Pickled Cucumber Slaw and garnished with a Wasabi Aioli

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

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

Steamed and simmered with White Wine and shallots. Finished with Herb Compound Butter and Toasted Baguettes

House Made Chorizo Sausage and Beef Slider, Goat Cheese, Roma Tomato, Caramelized Onion jam, and Chipotle Aioli. Served with a Pickle Spear

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

Creole Style Cheddar Sauce with Peppers, Onions and Crawfish. Topped an Asiago Gratin

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 Smashed Loaded 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

Oven roasted Lion Back Ribs, grilled and glazed with a smoky BBQ Sauce on top of smashed loaded 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