Housemade chorizo sausage and beef slider, goat cheese, roma tomato, caramelized onions and chipotle aioli. Served with a black bean corn salsa.
Spanish onions, red onions, shallots, leeks, scallions, fresh thymeand swiss cheese, over garlic croutons.
Atlantic cod in a guinness batter and homemade frites. Served with a traditional tartar sauce.
Vegetarian dish. Chef 's selection of cheeses baked to melting in earthenware terra cottas, with roasted garlic, fresh fruitand toasted baguettes.
Hearts of romaine, chefs caesar dressing, garlic crostini and grated Parmesan cheese.
Creole style cheddar sauce with peppers, onions and crawfish. Topped with an Asiago gratin.
Vegetarian dish. Asiago cheese bread with garlic infused olive oil and fresh herbs.
Perfect blend of sweet 'n hot. Honey, brown sugar and srirachi. Served with house bleu cheese and celery sticks.
Flash fried basil wrapped shrimp with a spicy Chile glaze and edamame cucumber salad with crispy wontons.
Chilled Thai chicken salad served in bibb lettuce cups, drizzled with a sambal sesame vinaigrette and a soy sauce reduction. Topped with crispy wontons.
Spicy shrimp sauteed with scallions in garlic butter, served over stone ground smoked Gouda-grits with a tomato gastrique.
Chef's selection of fresh seasonal fish.
Vegetarian dish. Tossed with honey-balsamic vinaigrette and garnished with candied walnuts, feta cheeses, cherry tomatoesand balsamic reduction.
Vodka marinated tips, finished with an olive and bleu cheese brulee. Served with toasted baguettes.
Vegetarian dish. Baby spinach and artichoke hearts simmered in an Asiago cream cheese sauce. Served with crispy pita wedges.
A hearty cream base stew made with blue crab meat. A savannah favorite.
Vegetarian dish. Hand cut fries tossed in black truffle salt and served with a side of gorgonzola horseradish sauce.
Vegetarian dish. Garnished with olive oil, red wine vinegar and chopped red onion.
Cornmeal dusted and flash fried calamari over garlic butter sauteed jalapenos, onions, red peppersand sweet banana peppers. Served with a side of creole dipping sauce.
Vegetarian dish. Roasted garlic pureed with chickpeas, tahini, lemon juiceand olive oil. Served with baked pita chips and vegetable batons.
Potato, leek and egg omelet topped with Gruyere cheese and broiled golden brown. Seved with mango fig chutney, cream cheese and toasted baguettes.
Vegetarian dish. Roma tomatoes, basil, feta cheeseand onions served on warm baguettes drizzled with garlic olive oil and balsamic reduction.
Pan seared with bell peppers and onions, served with a pickled cucumber slaw and garnished with a wasabi aioli.
Vegetarian dish. 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.
Your choice of soup or jazz'd salad, 4 tapas and 2 desserts from our chef's selection of sweets. Soft drink or coffee included.
Jazz'd house blackening seasoning, alfalfa sprouts, wasabi aioli, soy sauce reduction and red onion over crispy wontons.
Half heart of romaine, gorgonzola cheese, baconand grape tomatoes dressed with a buttermilk bleu cheese dressing and garnished with shaved red onions.
Grilled with house blackening seasoning, served over broccoli florets and garnished with a tarragon mustard sauce.
Grilled naan bread, chef's buffalo sauce, chicken tenderloins, mozzarella, bleu cheese, scallions and red onion.
Grilled honey bourbon marinated pork served with a charred scallion potato salad and spicy tomato jam.