Dining at Bethesda Blues and Jazz Supper Club



Dinner Menu   

A P P E T I Z E R S

Seared Ahi Tuna Salad
Served with sweet chili dipping sauce
11

Oven Roasted Baked Wings
Wings cooked to perfection with a choice of Old Bay and house made hot sauce
9

Sweet Potato Coconut Shrimp
Tender shrimp lightly fried in a sweet potato and coconut batter, served with a horseradish and orange marmalade
11

Bethesda's Best Crazy Crab
Two crab cakes wrapped in Katafi dough and deep fried, accompanied by a roasted corn and cucumber relish and a creole remoulade dressing
13

ENTRÉE SOUPS & SALADS

Soup of the Day
Ask your server about our freshly-made soup of day
9

Chicken Gumbo
Sliced chicken breast in a tomato base with onions, celery, carrots, mushrooms, okra and saffron rice
9

Tomato, Basil & Mozzarella Salad
Tri-colored tomatoes with fresh sliced mozzarella and basil with a balsamic glaze
11

Classic Caesar Salad
Crisp romaine lettuce tossed with homemade croutons, creamy Parmesan dressing and freshly-squeezed lemon
10

Beet Salad
Tri-colored roasted beets topped with arugula, accompanied by a citrus vinaigrette dressing
12

Candied Walnut and Bleu Cheese House Salad
Candied walnuts tossed with bleu cheese, red onion, grape tomatoes, carrots, and fresh field greens in a raspberry vinaigrette
12

E N T R E E S

Filet Mignon
Tender 6oz filet with roasted garlic, Dijon mustard, and a tarragon mushroom reduction accompanied by garlic mashed potatoes
30

Grilled Veal Chop
Marinated veal chop, served with garlic mashed potatoes and a rosemary and garlic jus
27

Grilled Chicken
Lemongrass and ginger marinated chicken breast with a chili and chive butter sauce, accompanied by creamy risotto
22

Roasted Duck Breast
Seared oven-roasted duck breast served on a bed of sweet potato mash with a chipotle, tequila and honey reduction
27

Vegetable Pasta
Linguini tossed with zucchini, squash, onions and bell, peppers in a mild garlic tomato cream sauce
18

Vegetable Napoleon
Grilled portabello, mushroom, asparagus, zucchini, red onion, pepper, and squash with a creamy roasted pepper sauce
18

Seared Grouper
Pan-seared Grouper in a white wine fish stock with fennel, carrots, sundried tomatoes, onions and Shiitake mushrooms
26

Grilled Swordfish
Grilled or blackened swordfish, accompanied by yellow saffron rice with a roasted tomato Creole relish
26

Add a side House or Caesar Salad
7

All entrees, except pasta, are served with the Chef’s choice of fresh, seasonal vegetables.

D E S S E R T S

Sweet Potato Beignets
Light fluffy pillows of fried goodness with a maple anglaise
9

Créme Brûlée Cheesecake
Classic New York style cheesecake with hand-fired caramel topping
10

Flourless Chocolate Torte
Decadence of chocolate-fudge cake served with raspberry coulis
10

Mixed Berry Trifle
Fluffy layers of genoise layered with white wine sabayon and mixed berries topped with homemade vanilla cream
9

Ice Cream
Vanilla, Honey Lavender and Mango Sorbet
7