Grey Bar

Sazerac Dinner Menu

Download the Sazerac Dinner Menu (PDF) | Download the Sazerac Cocktail List


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Seared Beef Carpaccio

Shaved Vintage Gouida, Avocado, Pickled Mushrooms, and Spicy Mustard Sauce…..$12

Crispy Soft Shell Crab Roll

Double Smoked Bacon, Arugula, Crab Salad on Lavosh…..$14

Shrimp and Foie Gras Dumplings

Braised Greens, Garlic Oil, Cane Vinegar Dipping Sauce…..$10

Warm Racletta Cheese

Duck Config, Fig Jam, Toasted Sourdough…..$11

Lobster BLT Sliders

Maine Lobster Salad, Crisp Pancetta, Bibb Lettuce, Tomato, Warm Brioche…..$16

Sauteed Mussels and Clams

Herbsaint, Garlic, Fresh Tomato…..$9

Parmesan Dusted Truffle Fries

Cilantro Aioli…..$8


Tasting Plates

Blackened Calamari

Chorizo-Corn Macque Choux…..Small $7 / Large $12

Pan Seared Foie Gras

“Waldorf Salad”, Apple Gastrique…..Small $14 / Large $24

Crispy Sweet Breads and Waffles

Smithfield Ham, Sunny side up Quail Egg, Maple Demi Glace…..Small $10 / Large $18

California Lamb Chops

Roasted Cauliflower, Creamed Shallots, Pepper Jus…..One $12 / Two $22

Garlic Roasted Giant Prawns

Saffron Carnaroli Rice “Paella”, Cognac-Shellfish Sauce…..One $12 / Two $22

An 18% gratuity charge will be added to parties of 6 or larger.


Soups and Salads

Soup of the Day

MP

Creole Gumbo

Local Oysters, Shrimp, Crab, Tasso, Smoked Andouille…..$8

Arugula Salad

Jamon Serrano, Marcona Almonds, Blood Orange Vinaigrette…..$11

Marinated Baby Beets

Toasted Pumpkin Seeds, Truffled Goat Cheese, Pickled Onions…..$9


Large Plates

Pan Crispy Red Snapper

Fava, French And Snap Bean Ragout, Preserved Lemon, Parsley Relish…..$26

Southern Fried Poussin

Marinated Young Chicken With Mashed Potatoes, Southern Greens, Cream Gravy…..$26

Steak Frites

12 Ounce Bone In Angus Filet, Garlic Sauteed Spinach, Truffle Fries, Green Peppercorn Sauce…..$42

Lavender Honey Glazed Duck Two Ways

Seared Breast And Leg Confit, Yam Puree, Foie Gras Bread Dumpling, Sazerac Whiskey Sauce…..$32

(Our Chefs Select Local And Sustainable Products Whenever Available)
Consumption Of Raw Or Undercooked Foods May Increase Risk Of Food Borne Illness.
Individuals With Certain Health Conditions May Be At A Higher Risk.

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