Blues Alley menu

Homemade Bread Pudding

Triple Chocolate Cake

Cheese Cake

with raspberry sauce

Carrot Cake

Gil Scott Heron’s Mixed Greens Salad

tossed in a balsamic vinaigrette

Rachelle Ferrell’s Classic Onion Soup

slow caramelized onions, beef stock, & vermouth seasoned croutons with baked provolone cheese

Tuck & Patti’s

Stanley Jordan’s Chips & Salsa

homemade tomato salsa served with tortilla chips

Chuck & Robert Redd Beans & Rice

topped w/red onion & cajun spice

Jean Carne’s Spinach & Artichoke Dip

topped w/cajun spices served warm w/tortilla chips

Jonathan Butler’s Seafood Gumbo

shrimp, crabmeat, red peppers, onion in a spicy tomato broth

Arturo Sandoval’s Caesar Salad

homemade caesar dressing served w/herbed croutons & parmesan cheese

Terence Blanchard’s Fried Shrimp

jumbo shrimp served w/homemade cocktail sauce

Alex Bugnon’s Baked Brie

ginger-mango chutney topped with almonds, served with bread & crackers

Deep Fried Crab Balls

cajun-spiced served w/ homemade cocktail sauce

Arturo Sandoval’s Caesar Salad

with grilled or fried chicken

Shrimp Cocktail

Charlie Byrd’s Cajun Fries

Keter Betts’ Chicken Fingers

deep fried served with barbeque & honey mustard

Diane Schuur’s Oyster Po’ Boy

deep fried served on a toasted sub roll w/homemade remoulade & cajun fries

Eartha Kitt’s Catfish Po’ Boy

crisp-broiled, served on a toasted sub roll w/homemade remoulade & cajun fries

Angela Bofill’s Crab Po’ Boy

deep fried cajun seasoned served on a toasted sub roll w/homemade remoulade & cajun fries

Eddie Palmieri’s Beef Po’ Boy

sautéed tenderloin in beef jus served on a toasted sub roll w/homemade remoulade & cajun fries

Ahmad Jamal’s Vegetarian Creole Rice

sautéed cajun- spiced tofu, onions, celery, carrots, red peppers, asparagus with creole seasoning served over rice

Dizzy Gillespie’s Jambalaya

chicken, ham and andouille sausage stewed in a rich creole sauce served over rice w/seasonal vegetables

Maynard Ferguson’s Cajun Chicken

available gluten free) braised in cajun spices served over cheddar cheese grits topped w/mirepoix

Nancy Wilson’s Shrimp Etouffee

sautéed in a mild creole sauce served over rice w/seasonal vegetables

Tony Bennett’s Shrimp & Artichoke Hearts

sautéed in lemon & a white-wine-garlic-parsley butter served over rice

Eva Cassidy’s Shrimp & Grits Ala Nagé

sautéed in homemade shrimp gravy served over cheddar cheese grits

Mccoy Tyner’s Blackened Catfish

crisp-broiled in cajun spices, served with red beans & rice

Stanley Turrentine’s Crab Cakes

lightly cajun spiced served with red beans rice & homemade cocktail sauce

Joe Williams’ Stuffed Pork Chops

stuffed w/sautéed apples & onions, served with red beans & rice

Mose Allison’s Cajun Crawfish-Salmon Cakes

served on a bed of rice w/seasonal vegetables & homemade remoulade

Jerry "The Iceman" Butler Baked Salmon

(available gluten free) served on a bed of steamed vegetables & rice topped w/ginger-mango chutney

Phyllis Hyman’s Stuffed Shrimp

crabmeat stuffing served w/red beans rice & homemade cocktail sauce

Roy Hargrove’s BBQ Ribs

low baked pork spare rib, served w/red bliss potatoes & seasonal vegetables

Sarah Vaughan’s Filet Mignon

served w/roasted red bliss potatoes, seasonal vegetables & red wine jus lié