Smoke Jazz Club

Smoke Jazz Club

Restaurant Menu


appetizers
 
soup of the season   $8
 
truffle-infused onion soup    $9
 
assorted cheese plate
aged manchego, roquefort, goat cheese,
red wine marinated figs & dried apricots    $16
 
jumbo shrimp martini
classic shrimp cocktail served with
smoke's own fresh horseradish cocktail sauce    $16
 
arugula salad
toasted walnuts & shaved aged manchego   $9
 
endive salad
roquefort, anjou pear, walnuts & aged balsamic vinaigrette   $13
 
roasted tomatoes
filled with goat cheese & pesto
over watercress with extra virgin olive oil   $9
 
warm goat cheese salad
with truffle vinaigrette, toasted pine nuts &
sherry-infused caramalized onions   $15
 
smoke grilled pizza
roasted tomatoes, mozzarella & arugula   $13
 
grilled goat cheese pizza
roasted tomatoes, pesto & arugula   $14
 
sandwiches 
 
vegetable sandwich
goat cheese, avocado, roasted tomatoes
grilled zucchini, pesto aioli & arugula salad   $14.75
 
pressed cuban sandwich
with french fries  $13.75 
 
pasta 
 
handmade five-cheese ravioli
extra virgin olive oil, grape tomatoes, basil, garlic, shaved parmigiano reggiano  $18


from the grill
 
Knob Creek infused filet mignon
certified black angus prime filet mignon
grilled asparagus, roasted potatoes,
tarragon bernaise   $34
 
smoke's 8oz. grilled black angus
cheddar cheese burger
with french fries   $14.75
 
entrees
 
grilled yellowfin tuna nicoise salad
fingerling potatoes, haricot verts, roasted tomatoes, hard boiled egg & baby greens   $26
 
pernod prince edward island mussels
shaved fennel, spicy aoli, garlic crouton   $17
 
pan seared filet of atlantic salmon
vegetable pearl couscous
& curried carrot ginger puree   $24
 
"smoke" dry rubbed st. louis ribs
barbeque sauce, fingerling potato salad   $19
 
oven roasted rack of lamb
yukon gold garlic mashed potatoes,
roasted baby carrots & roasted tomato   $28
 
sides
 
grilled asparagus
yukon gold mashed potatoes
roasted carrots
grilled zucchini
mixed greens    $7
 
desserts 
 
warm pear tart with pear sorbet
warm apple strudel with vanilla ice cream
vanilla panna cotta with
balsamic marinated strawberries
chocolate hazelnut brioche with
tahitian vanilla ice cream & espresso shot
warm chocolate fudge cake
assorted ice creams & sorbet

all desserts made on premises

executive chef — consultant: Patricia Williams
 


 

PLEASE NOTE: All menu items and prices are subject to change.



 ^Top