Bethesda Blues & Jazz Supper Club

Fresh crab meat, mixed with ripe tomatoes, red onions, and basil, tossed in balsamic vinegar and garlic parmesan cheese served on a crostini.

Jalapeno stuffed jumbo shrimp wrapped in bacon, served with creole tartar sauce .

Cubes of grilled chicken, Mexican chorizo sausage, onions, and peppers, seasoned with dried red pepper, garlic and lemon zest.

Shredded romaine lettuce, sliced avocado, blue cheese crumbles, diced tomatoes, chopped bacon, fresh turkey and sliced hard boiled eggs, served with a choice of ranch or bleu cheese dressing.

Diced cherry tomatoes, chopped garlic, sliced peppers, pitted black olives, onions, and papaya tossed with lobster in extra virgin olive oil and topped with shredded carrots.

Diced watermelon served with a feta cheese crumble, topped with freshly picked thyme, sea salt and extra virgin olive oil.

Fresh kale, dried cherries, sliced radishes, crumbled pecans and goat cheese tossed in a citrus vinaigrette dressing and topped with shredded carrots.

12 oz New York strip steak served with a chili buttered baked potato, broccoli and carrots.

Delicately seared layered crab meat with lemon aioli served with saffron rice and asparagus.

Pan roasted prosciutto wrapped chicken breast stuffed with mushrooms, onions, sriracha and cheddar cheese, accompanied with sweet potato mash and served with a mix of pickled corn, red peppers, and snow peas.

Please contact the merchant for fresh catch of day.

A combination of littleneck clams, shrimp, mussels, squid and petite scallops tossed in fresh fish jus and tomato puree served on a bed of linguini.

Slow cooked ravioli stuffed with mushrooms and parmesan cheese, served in a creamy tomato sauce on top of a medley of chopped mushrooms, broccolini, corn, green and red peppers, green beans and onions.