Jazz 727

Blackened rock shrimp served with chipotle grits, finished with a white cheddar cream sauce

Sauteed with pepperoncinis and pancetta in a white wine and cilantro lime butter sauce

Jumbo lump blue crab cake served over citrus burreblanc and old bay aioli smear

White Cheddar cheese, bacon, onion relish and a drip of serrano garlic ranch dressing

Roasted red peppers, capers, prosciutto white goat cheese, sun-dried tomato, balsamic glaze

Thinly sliced raw filet mignon with a drizzle of white truffle oil, red onion, capers and parmesan

Red wine vinaigrette, tomato, cucumber, red onion, roasted garlic croutons

Mixed greens, candied pistachios smothered with a marinated red onion vinaigrette

Bacon, boiled eggs, red onions, dried cranberries in a maple-apple cider vinaigrette

Crisp Romaine, roasted garlic croutons, and parmesan reggiano

Feta, tomato, cucumber, kalamata olives, roasted garlic croutons

Shrimp, Scallops, white fish, and calamari tossed with avocados, red onions, fresh squeezed lemon juice and extra Virgin olive oil

Stuffed with fontina and spinach, wrapped with prosciutto with a dijon cream sauce and grilled asparagus

Topped with white spinach and herb goat cheese and finished with a caper lemon glaze and served parmesan risotto

Prosciutto, arugula, fontina with roasted rosemary red potatoes and seasonal vegtbales

Prosciutto, fresh mozzarella, tomato confit and capers with a veal demi and gnocci

Topped with a bleu stilton cream sauce served with golden whipped potatoes and seasonal vegetables

Drizzled with a mission fig merlot reduction and served with roasted red potatoes and seasonal vegetables

Maple leaf duck breast with an orange glaze and stir fry risotto

Pan seared sea scallops with blue crab and artichoke risotto and citrus hollendaise