TAPAS MENU

AN AMERICANIZED VERSION OF A CENTURIES OLD SPANISH TRADITION.

WE ARE CURRENTLY OFFERING A CONDENSED VERSION OF OUR MENU.

ASIAGO BREAD AND OIL

V $8

Asi­ago Cheese Bread with Gar­lic Infused Olive Oil and Fresh Herbs
FIVE ONION SOUP
G$8
Spanish Onions, Red Onions, Shallots, Leeks, Scallions, Fresh Thyme, and Provolone, over Garlic Croutons
CRAB STEW
$8
A Hearty Cream Base Stew made with Blue Crab Meat. A Savan­nah favorite
ROASTED TOMATO & DILL BISQUE
$7
Garlic, Fresh Herbs, and cream with a hint of Jalapeno
JAZZ’D SPRING MIX SALAD
V $7
Tossed with Honey-Balsamic Vinaigrette and garnished with Candied Walnuts, Feta Cheese, Cherry Tomatoes, and Balsamic Reduction
BLEU CHEESE WEDGE SALAD
V $9
Half Heart of Romaine, Gorgonzola Cheese, Bacon and Grape Tomatoes dressed with a Buttermilk Bleu Cheese Dressing and garnished with Shaved Red Onions
JAZZ’D CAE­SAR SALAD
$7
Chopped Romaine, Chef ’s Caesar Dressing, Garlic Croutons, and Shaved Parmesan Cheese
OLIVES & FETA
G|V$7
Kalamata, Green & Black Olives with Feta Cheese marinated in Olive Oil, Lemon, Chili flakes and Thyme
FIRE ROASTED TOMATO BRUSCHETTA
V $9
Garlic Crostini’s, Roma Tomatoes, Basil, Feta, Red Onions drizzled with Garlic Olive Oil and Balsamic Reduction
SEASONAL HUM­MUS
G|V$9
Chef’s cerved with Baked Pita Chips and Seasonal Veggies
TUNA NAPOLEAN*
$10
Jazz’d House Blackened Seasoning, Sprouts, Wasabi Aioli, Soy Sauce Reduction, and Red Onion over crispy Wontons
FISH & CHIPS
$12
Atlantic Cod in an Ale Batter, with homemade Frites. Served with a traditional Tartar Sauce
TRUF­FLE FRITES
G|V$9
Hand Cut Fries tossed in Black Truffle Salt and served with a side of Gorgonzola Horseradish Sauce
FRIED GREEN TOMATO
V $11
Panko crusted sliced Green Tomato, served over Arugula, shingled with Pimento Cheese and a Red Pepper Jelly
HOT SPINACH DIP
V $9
Baby Spinach, Artichoke Hearts, Parmesan and Cream Cheese. Served fried pita wedges
CHÈVRE CRE­OLE TOMATO DIP
V$9
Creole Tomato Sauce made with Tomatoes, Holy Trinity, Garlic, roasted Jalapenos and fresh Herbs floated with Goat Cheese and lightly browned. Served with toasted Baguettes
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BAKED CHEESE TERRA COTTA PLATE
G|V$14
Chef’s Selection of Cheeses Baked to Melting in Earthenware Terra Cottas, with Roasted Garlic, Fresh Fruit, and Toasted Baguettes
CAPRESE FLATBREAD
V$12
Sliced Roma Tomatoes and Fresh Mozzarella baked on Grilled Naan Bread, Finished with a Basil Pesto
CRAWFISH MAC & CHEESE
$13
Creole Style Cheddar Sauce with Peppers, Onions and Crawfish. Topped with an Asiago Gratin
CHORIZO SLIDERS*
$12
House made Chorizo & Beef Sliders with Goat Cheese, Roma Tomato, Caramelized Onions, Southwest Style Ranch and a side of Pica de Gallo. Topped with a Pickle
POUTINE*
$12
Hand cut fries, Apple Smoked Bacon gravy and Cheddar Cheese Curds
THAI CHICKEN LET­TUCE WRAPS
$10
Chilled Thai Chicken Salad, served in Bibb Lettuce cups, drizzled with a Sambal Sesame Vinaigrette, and a Soy Sauce Reduction. Topped with crispy Wontons
HONEY LIME SHRIMP
$12
Six Cornmeal dusted fried Shrimp, tossed in a spicy Honey-lime Aioli
BLACK­ENED SALMON*
G $13
Grilled with House Blackening Seasoning, served over Broccoli Florets and garnished with Tarragon Mustard
GLAZED CALAMARI*
$10
Cornmeal Dusted, Flash Fried with Andouille Sausage, Pepperoncini and Banana Peppers tossed with a Spicy BBQ glaze
TAPAS FOR TWO
$70
Your Choice of Soup or Jazz’d Salad, Four Tapas and Two Desserts from our Chef’s Selec­tion of Sweets. Soft drink or Cof­fee included
LOW COUN­TRY SHRIMP & GRITS*
$12
Local Shrimp sautéed in a Tasso Gravy, smoked Pork, Coffee, Ham Broth and Thyme. Served over Cheesy Grits.
MAR­TINI MAR­I­NATED TEN­DER­LOIN TIPS*
$14
Vodka Mar­i­nated Tips, fin­ished with an Olive and Bleu cheese Brulee. Served with toasted baguettes
BBQ ST.LOUIS RIBS*
G $13
Glazed with a Spicy Smoky BBQ sauce, served over Roasted Fingerling Potatoes
STEAK & FRITES*
$15
Grilled tender Filet of Beef, served with roasted fingerling Potatoes and finished with a drizzle of Cabernet Demi Jus
LAMB CHOPS WITH GARLIC AND ROSEMARY*
$15
Three Grilled marinated Lollypop Chops, served over roasted fingerling Potatoes and finished with a Rosemary Jus
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