Dining at Bethesda Blues and Jazz Supper Club
A P P E T I Z E R SHushpuppies
Served with sweet chili dipping sauce
Sweet Potato Coconut Shrimp
Tender shrimp lightly fried in a sweet potato batter, laced with coconut & served with horseradish orange marmalade sauce
Lightly fried and served with a roasted pepper aioli.
Bethesda's Best Crazy Crab
Two crab cakes wrapped in Kataifi dough and deep fried. Accompanied by a roasted corn and cucumber relish and a creole remoulade dressing.
Crostini brushed with garlic and topped with fresh tomatoes, red onions and basil. Seasoned with balsamic vinegar and freshly grated Parmesan cheese.
ENTRÉE SOUPS & SALADSMaryland Crab Soup
Rich Maryland crab soup with corn, diced tomatoes, rustic vegetables and Old Bay seasoning.
Soup of the Day
Ask your server for today's choice of freshly crafted soup.
Classic Caesar Salad
Crisp romaine lettuce tossed with home-made croutons, creamy Parmesan dressing and freshly-squeezed lemon.
Fresh watermelon served with feta, thyme, sea salt and extra virgin olive oil.
Baby Spinach Salad
Fresh baby spinach tossed with dried cranraisins, sliced almonds, red onions and carrots in a sesame vinaigrette.
House Candied Walnut and Blue Cheese Salad
Candied walnuts tossed with blue cheese, red onion, grape tomatoes, carrots and fresh field greens in a raspberry vinaigrette.
E N T R E E SGrilled Lamb Chop
Marinated rack of lamb served with roasted trio of fingerling potatoes and a rosemary and garlic jus
Salmon steak served either blackened or seared; to your liking, on a bed of steamed seasoned rice with a tangy pineapple and mango salsa.
Seasoned roasted half chicken glazed with blended citrus sauce and served on a bed of braised rice.
Tender pork loin lightly grilled on a bed of roasted fingerling potatoes and served with a freshly made roast jus
Surf and Turf
Bethesda's best crab cake and filet mignon grilled to your liking, served on a bed of seasoned rice with a roast jus.
Shrimp Scampi Pasta
Jumbo shrimp sautéed with sun dried tomatoes in a lemon white wine and garlic butter sauce, tossed with linguine pasta.
Roasted Duck Breast
Seared oven roasted duck breast served on a bed of seasoned rice with a delicate raspberry jus.
Sautéed Jumbo Lump Crab Cakes
Layered crab meat and lemon aioli, seared lightly and served with Creole remoulade dressing over steamed rice.
Bethesda's Vegetable Pasta
Linguine tossed with roasted tomato, red onion, pepper, squash and zucchini in a garlic and white wine cream sauce.
Tender 6oz filet mignon grilled to your liking, and served on a bed of fingerling potatoes with a freshly made roast jus.
Fish and Chips
Crispy cod fried in a dark beer batter and served with a herb roasted trio of fingerling potatoes on a charred tomato sauce.
Add a side House or Caesar Salad
All entrees, except pasta, are served with the
Chef's choice of fresh, seasonal vegetables.
D E S S E R T SSweet Potato Beignets
Light fluffy pillows of fried goodness with a maple anglaise
Créme Brûlée Cheesecake
Classic New York style cheesecake with hand-fired caramel topping
Flourless Chocolate Torte
Decadence of chocolate-fudge cake served with raspberry coulis
Mixed Berry Trifle
Fluffy layers of genoise layered with white wine sabayon and mixed berries topped with homemade vanilla cream
Vanilla, Honey Lavender and Mango Sorbet