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Ivories Jazz Lounge & Restaurant
Hand cut monterey calamari, dusted with spicy seasoned flour served with garlic aioli.
Soft goat cheese encrusted with hazelnuts and lightly toasted, served with dried cranberries and sliced baguettes.
Pieces of filet mignon coated with peppercorns pan seared and served with dijon brandy cream sauce.
Succulent shrimp chunks tossed in mornay sauce and baked, dropped atop large avocado half, in shell, drizzled with balsamic glaze served with tortilla chips.
1 Lb. Of jumbo wings seasoned, then coated with our own spicy, smoky chipotle glaze.
French bread with garlic, parmesan, cheddar cheese and butter, broiled until bubbly.
Ten large shrimp, butterflied then lightly drizzled with a coconut puree, breaded with coconut and seasonings, deep fried and served with mango and coconut dipping sauces.
A savory blend of artichoke hearts, fresh spinach, sun - dried tomatoes, garlic, parmesan cheese and a hint of smoked jalapenos. Served warm with tortilla chips.
Scallops Skewered and wrapped with pecan smoked bacon, broiled, served with a spicy mango glaze.
A large plate of skin - on fries, fried golden brown & tossed with a cajun spice blend served with garlic aioli.
A selection of 4 delectable delights, stuffed wontons, fried green beans, s.w. chicken twisters and chipotle chicken wings.
Add broiled shrimp, add chicken.
Grilled breast of chicken, bacon pieces, diced tomatoes, avocado, hard - boiled egg and crumbled blue cheese, all on a bed baby greens.
Spinach greens tossed with hazelnuts, red onion and blue cheese with a hot mango bacon dressing on the side.
Breast of chicken, diced tomato, avocado, olives & shredded cheddar and jack cheeses, all on a bed of baby greens served with chipotle ranch dressing.
Ground chuck seasoned and char - broiled served on a house made bun. Topped with onions strings and garlic aioli, add bacon $1.00, add cheese $0.75
Slow roasted chipotle pork cooked until tender, pulled and finished with a chipotle bbq sauce topped with onion strings.
Lightly tossed polenta topped with aioli, fried eggplant, tomatoes, red onions & goat cheese.
Buttermilk soaked breast of chicken coated with seasoned flour and deep fried, topped with sliced avocado, tomato, romaine & swiss cheese seasoned with pesto aioli.
Thick sliced egg bread topped with blue cheese, chipotle bbq pork then topped with rich creamy maccaroni & cheese made with medium cheddar, jack & parmesan cheese topped with swiss cheese and then grilled until all golden brown and gooey.
Fresh array of seasonal vegetables sauteed with garlic, extra virgin olive oil tossed with pesto, fusilli pasta topped with parmesan cheese, available with marinara on request.
Spicy italian sausage sauteed with bell peppers, onions and garlic then tossed with marinara and penne pasta. Finished with parmesan cheese.
Large shrimp, bay scallops and pacific true cod sauteed with bella mushroom, garlic and scallions in a rich alfredo cream sauce and lightly tossed with fettuccini pasta.
Tender chunks of chicken sautted with artichoke hearts, black olives, garlic and green onions deglazed with sherry in a cajun cream sauce served over penna pasta.
Sauteed pieces breast of chicken, dusted with parmesan cheese, atop mix of cheese filled tortellini and sauteed fresh vegetables in a rich sherry cream sauce.
Baby bella, shiitake & forest mushroom sauteed in butter and olive oil with garlic and scallions. All blended together with cream and parmesan cheese garnished with truffle oil.
Slice of eggplant breaded and fried golden brown then set on a bed of fettuccini and marinara topped with parmesan and mozzarella cheese.
Toasted polenta layered with fried eggplant, grilled baby portobello mushrooms, fresh spinach sauteed and tomatoes. Drizzled with extra virgin olive oil.
The most tender cut of beef wrapped with smoked bacon, char - broiled and topped a medley of sauteed wild mushroom and demi glaze.
Jumbo shrimp sauteed with butter & garlic then finished with tequila, lime, cilantro & garnished with a zesty mango relish.
Tender breast of chicken sauteed with sun dried tomatoes, mushrooms and green onions in a rich sherry cream sauce.
True cod coated with roasted ground hazelnuts then pan seared to a crispy crust and then topped with a delicate frangelico cream sauce.
6 Oz new york steak, hot italian sausage link and breast of chicken all char - broiled. Served with a whole grain mustard demi glaze and maitre d' butter.
Chicken breasts char - broiled and topped with herb butter, served with a spicy mango glaze.
Twin filet mignon encrusted with peppercorn, pan seared prawns with wild mushrooms and a dijon brandy cream sauce.
Loin of pork sauteed with chunks of apple, fresh herbs and sweet red onions all deglazed with apple liquor served on a bed of wilted spinach.
USDA choice 12 Oz. char - broiled as you like it, topped with fried onion strings.
Pan seared chicken, caramelized peppers & onions, with jack cheese on a bed of sauteed spinach and mushrooms with a balsamic glaze.
Pan served chicken, caramelized peppers & onions, with jack cheese on a bed of sauteed spinach and mushrooms with a balsamic glaze.
hand cut monterey calamari, dusted with spicy seasoned flour, served with garlic aioli.
1/2 Lb of ground chuck seasoned than char - broiled served on a house made bun. Topped with onions strings and garlic aioli, add bacon $1.00, add cheese $0.75.
1/2 Lb. of jumbo wings seasoned, then coated with our own spicy, smokey chipotle glaze.
French bread with garlic, parmesan, cheddar cheese and butter, broiled until bubbly.
Thick sliced egg bread topped with blue cheese, pulled chipotle bbq pork then topped with rice creamy maccaroni & cheese made with medium cheddar, jack & parmesan cheese topped with swiss cheese and then grilled until all golden brown and gooey.
Hand cut fried, golden & tossed with a cajun spice blend served with garlic aioli.
Are own marinara made with fresh basil, fresh garlic, olive oil and roma tomatoes simmered slow served over penne pasta topped with parmesan cheese.
A white meat chicken tender coated with a blend of peppers, assorted spices wrapped in a wonton skin and fried served with chipotle ranch.
Buttermilk soaked breast of chicken coated with seasoned flour and deep fried, topped with sliced avocado, tomato, romaine & swiss cheese seasoned with pesto aioli.
Lightly breaded and seasoned served with creamy ranch dipping sauce.
Spinach and artichokes blended with 4 savory cheese then stuffed wonton wrapper.
Slow roasted chipotle pork cooked until tender, pulled and finished with a chipotle bbq sauce topped with onion strings.
Menu for Ivories Jazz Lounge & Restaurant provided by Allmenus.com
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