The Side Door Jazz Club

Selection of local artisanal cheeses, seasonal fruit, house-made fig jam, and toasted baguette slices.

Rich and creamy chowder with fresh local clams, diced potatoes, smoked bacon, and oyster crackers.

Crisp tender calamari served with roasted garlic aioli and house-made marinara sauce.

Fresh yellowfin tuna tossed in sesame-soy vinaigrette, layered with creamy avocado and toasted wonton crisps.

Juicy 8oz center-cut filet mignon topped with compound herb butter, Yukon gold mashed potatoes, and roasted asparagus.

Fresh Atlantic salmon over lemon-herb orzo, sautéed spinach, and a white wine caper reduction.

Pan-roasted duck breast with black cherry port reduction, sweet potato puree, and charred Brussels sprouts.

Creamy Arborio rice with wild forest mushrooms, aged Parmesan Reggiano, and finished with white truffle oil.

Slow 8-hour braised beef short ribs served over fontina-infused soft polenta with rich pan braising juices.

Fresh local sea scallops pan-seared, served over velvety cauliflower puree and crispy pancetta lardons.

Small-batch bourbon, Angostura bitters, local Connecticut maple syrup, and a charred orange peel.

Premium vodka, Kahlúa coffee liqueur, freshly brewed espresso, topped with classic roasted coffee beans.

Rye whiskey, sweet artisanal vermouth, and cherry bitters, garnished with a Luxardo maraschino cherry.

Rich, dense dark chocolate cake served with fresh raspberry coulis and house-made chantilly cream.