JAZZEDY Winter Menu

Showcasing three different flavor profiles and cooking techniques, we pair roasted, poached, and grilled shrimp with eggnog and Sweet potato mash, a fried Purple Peruvian chip, and a roasted Yukon Gold chip.

Cream-infused potato soup is loaded with bacon bits, cheddar cheese, chives, and sour cream.

Lightly tempura-battered shrimp are quickly deep fried and served atop kimchi with a spicy orange Ponzu sauce.

Delicate Whitefish sauteed in brown butter served atop fettuccine noodles with roasted Spring vegetables, lemon beurre blanc, and toasted almonds

Our rich and meaty Bolognese sauce ladled over spaghetti and sprinkled with freshly grated Parmigiano-Reggiano and basil chiffonade. Served with toasted garlic bread.

Mounds of thinly sliced prime rib is stacked on buttered Texas toast and covered with fluffy garlic mashed potatoes and drizzled with a rosemary demi-glace. Served with a warm dinner roll basket.

Thick sliced Yukon gold potatoes are deep fried and topped with seasoned ground beef, melted cheddar, onions, tomatoes, black olives, jalapenos, and sour cream.

Succulent lobster chunks are tossed with lentils, carrots, peas, and quinoa in a rich lobster stock, topped with our fluffy garlic mashed potatoes and baked until golden brown and delicious.

A grilled 6 oz chicken breast is basted with our signature garlic-lime glaze and served over buttered Pappardelle with sauteed baby carrots and asparagus.

Marinated flank steak is grilled and set around a zucchini tower containing Balsamic grape tomatoes, Feta cheese, and sauteed carrots.

We brush our pizza crust with sesame oil and top it with our 4 cheese blend, Asian chicken, red onions, shredded carrots, scallions, and black sesame seeds.

Grilled and chopped salmon is combined with crispy thick-sliced bacon, diced tomatoes, shredded lettuce, and a black pepper aioli and rolled in a whole wheat tortilla. Served with a side salad.

Grilled multi-grain bread is topped with Spring mix lettuce, a cumin-crusted salmon filet, and a pineapple-mango salsa. We then drizzle it with our tart sour orange mojo.

Our aged 20 oz ribeye is grilled to perfection and then served alongside our fluffy garlic mashed potatoes and vegetable of the day.

Sugary wonton skins are filled with our almond-ricotta cheese filling, and topped with mini chocolate chips and dusted with Confectioner's sugar.

Tart Meyer lemons flavor this creamy fudge topped with meringue and served with raspberry coulis.

A light and fluffy almond shortcake is buttered and toasted and topped with Amaretto-macerated raspberries and warm Meyer lemon curd and liberally dusted with Confectioner's sugar.