» Dinner Menu

Bar and GiftshopSTARTERS

  • Fruit and Cheese Plate: Local Cheeses with Seasonal Fruit and Nuts
  • BBQ Chicken Wings: Hot and Smokey BBQ Sauce
  • Popcorn Shrimp With a Chipotle Pepper Aioli Sauce
  • Crispy Smoked Pork Belly: Green Apple, Cabbage, Red Pepper Slaw and Balsamic Syrup
  • 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 Fennel Tomato Broth with Garlic Parmesan Toast
  • Fried Calamari: Sweet Thai Chili Sauce and a Ginger Soy Reduction
  • Herbed Parmesan Meatballs With Ricotta Cheese and a Parmesan Crostini
  • Buffalo Shrimp: Blue Cheese Crumbles and Pickled Vegetables


  • Breaded Portobello Mushroom Salad: Baby Arugula with Shaved Parmesan and a Balsamic Vinaigrette
  • Chilled Seafood Salad: Calamari, Shrimp, and Mussels tossed in Citrus Tarragon Vinaigrette
  • Blackened Tuna Salad: Mixed Greens with Avocado and Grape Tomatoes with Cherry Vinaigrette
  • Chopped Salad: Crispy Chicken with Cucumbers, Tomatoes, Red Onions, Olives with a Lemon Basil Dressing
  • Grilled Vegetable Salad: Mixed Greens with Shaved Parmesan, Toasted Pine Nuts in a Balsamic Glaze
  • Roasted Red Beet Salad: Baby Arugula, Whipped Goat Cheese, Toasted Pistachios and Pine Nuts with a Lemon Thyme Vinaigrette


  • Crab Cake Sandwich With Louie Dressing, French Fries, and a Pickled Vegetable Salad
  • 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 with Sweet Potato Fries
  • Shrimp Po’Boy Fire Roasted Corn Tartar Sauce and a Side of French Fries and Homemade Coleslaw


  • Southern Style Macaroni and Cheese Topped with fresh Toasted Bread Crumbs
  • Rigatoni Served with a Plum Tomato Sauce and Eggplant, topped with Fresh Ricotta
  • Penne: Andouille Sausage and Shrimp with 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 with a Rosemary Sauce
  • Cajun Jambalaya With Chicken, Crawfish, Andouille Sausage, and Bacon
  • New Orleans Style Seafood Gumbo: Fresh Seafood simmered in a rich spicy stew with Vegetables and Cajun Rice
  • Double Cut Pork Chop Bourbon Maple Apple Sauce over Roasted Brussels Sprouts and Mashed Potatoes
  • Sesame Crusted Yellow Fin Tuna Served on a Vegetable Noodle Salad with a Ginger Soy Reduction
  • Louisiana Blackened Catfish 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

Birdland TablesSIDES

  • 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
  • Fruit & Cheese Board, 
chef selected cheeses & market fruit
  • Spicy Snack Mix
  • Desserts

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