Dinner Menu

  • Cheese and Fruit Plate: Local cheeses with seasonal fruit and nuts
  • BBQ Chicken Wings: Glazed in a Hot and Smokey BBQ Sauce
  • Popcorn Shrimp with a Chipotle Pepper Aioli Sauce
  • Crispy Smoked Pork Belly: Green Apple, Cabbage, Red Pepper Slaw with a Balsamic Syrup drizzle
  • Soup of the Day: Chef's Homemade Favorites
  • Jumbo Lump Crab Cake: Corn and Cherry Tomato Salad with Remoulade
  • P.E.I. Mussels in a Chipotle Butter and Garlic Sauce served with homemade Corn Bread
  • Fried Calamari: Sweet Thai Chili Sauce in a Ginger Soy Reduction
  • Herbed Parmesan Meatballs with Ricotta Cheese and Parmesan Crostinis
  • Buffalo Shrimp: Topped with Blue Cheese and Pickled Vegetables
  • Warm Breaded Goat Cheese Salad: Served with Candied Walnuts, Roasted Apples, and Warm Breaded Goat cheese tossed in a Balsamic Vinaigrette
  • Chilled Seafood Salad: Calamari, Shrimp, and Mussels tossed in a Citrus Tarragon Vinaigrette
  • BBQ Salmon Salad: Roasted Salmon served over Arugula, Asparagus, Cucumbers & Grape Tomato with a Cherry Vinaigrette
  • Crispy Chicken Salad: Served on a bed of chopped Cucumbers, Tomatoes, Red Onions, Olives and a Lemon Basil Dressing
  • Grilled Vegetable Salad: Mixed Greens with Shaved Parmesan and Toasted Pine Nuts in a Balsamic Glaze
  • Roasted Beet Salad: Served on a bed of Arugula with Crumbled Blue Cheese, Toasted Pistacios and Pine Nuts in a Lemon Thyme Vinaigrette
  • Crab Cake Sandwich: With Louie Dressing, French Fries, with a Pickled Vegetable Garnish
  • Birdland Burger: Lettuce, Tomato, and Red Onion with French Fries *Add Sautéed Onions **Add Cheese, Avocado, Mushrooms or Bacon
  • Herb Panko Chicken Sandwich: Topped with Fontina Cheese and Red Onion Jam served with Sweet Potato Fries
  • Shrimp Po’Boy: Fire Roasted Corn Tartar Sauce served with French Fries and Homemade Coleslaw
  • Southern Style Macaroni and Cheese: Topped with fresh Toasted Bread Crumbs
  • Rigatoni: Served with Eggplant and Fresh Ricotta in a Plum Tomato Sauce
  • Penne: Andouille Sausage and Shrimp in a Roasted Pepper Cream Sauce
  • Mushroom Risotto Cakes: With Roasted Asparagus and a White Truffle Fondue
  • Southern Fried Chicken: Served with Garlic Mashed Potatoes and Collard Greens
  • Baby Back Ribs: With Shoestring Potatoes, Collard Greens and Homemade Coleslaw
  • Creole Meatloaf: With Roasted New Potatoes, Corn on the Cob, and Creole Gravy
  • Roasted Free-Range Chicken: Served with Garlic Mashed Potatoes and Collard Greens in a Rosemary Sauce
  • Cajun Jambalaya: With Chicken, Crawfish, Andouille Sausage, Bacon, and Cajun Rice
  • New Orleans Style Seafood Gumbo: Fresh Seafood simmered in a rich spicy stew with Vegetables and Cajun Rice
  • Double Cut Pork Chop: Roasted Brussels Sprouts and Mashed Potatoes with a Bourbon Maple Apple Sauce
  • Mustard Seed Crusted Salmon: Served with Portobello Dijon Potato Salad and Red Pearl Onions
  • Louisiana Blackened Catfish: Served with Cajun Rice and Collard Greens
  • 12 oz. New York Strip Steak: Served with Sautéed Spinach, Garlic Mashed Potatoes in a Barolo wine sauce
  • Stuffed Pepper: Bell Pepper Filled with Rice, Vegetable Stuffing, Spinach and Tomato Coulis
  • Vegetarian Plate: Sautéed Spinach and Asparagus, Mushroom Risotto, and Roasted Tomatoes
  • Fries
  • Asparagus
  • Brussels Sprouts
  • Mashed Potatoes
  • Mushroom Risotto
  • Blueberry Apple Crumble
  • Tiramisu
  • Dark Chocolate & Hazel Nut Mousse
  • Creamy Cheesecake
  • Carrot Cake with cream cheese frosting
  • Poached Pear with saffron & mascarpone cream sauce
  • Hot Apple Turnover with fresh whipped cream
  • Oreo Mud Pie
  • Peach Cobbler with fresh whipped cream
  • Creole Bread Pudding with whiskey sauce
  • Ice Cream & Fresh Fruit Sorbet (any dessert available a la mode)
  • Spinach & Artichoke Dip served with tortilla chips
  • Hummus & Pita Bread drizzled with olive oil & pine nuts
  • Guacamole served with plantain chips
  • Homemade Salsa served with tortilla chips
  • French Fries or Sweet Potato Fries
  • Birdland Sliders served with homemade slaw *Add Cheese
  • Fresh Garden Vegetables served with a fresh herb dip
  • Cheese and Fruit Plate: Local cheeses with seasonal fruit and nuts
  • Spicy Snack Mix
  • Desserts

FOR PRIX-FIXE GROUP MENUS PLEASE CALL (212) 581-3080 or email zg@birdlandjazz.com