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 & sorbetall desserts made on premises
executive chef — consultant: Patricia Williams
PLEASE NOTE: All menu items and prices are subject to change.