all-day menu

served Mon-Sat from
11am-close

Sunday from 2pm-close
 
Tucson AZ Sazerac Creole Kitchen and Cocktails

Lunch • Dinner • Sunday Brunch

Reservations for Any Size Party Welcome

Small Plates

Fried Green Tomato | 11

Lightly battered green tomato, served with bronzed baby shrimp, sauce magnolia

New Orleans BBQ Shrimp | 15

Garlic, rosemary, Worcestershire, lemon, beer, and bread

Garden Club | 10

Fried green tomato, red bell pepper, mixed greens; wheat bread, lemon aioli

Creole Rarebit | 10

Mushroom, garlic, andouille sausage, and provolone; toasted baguette, sunny side egg

Relish Plate | 8

Sweet and spicy pickled vegetables; tomato, charred spring onion, balsamic-fig reduction

Catfish Filet | 10

Lightly battered or sautéed with Creole seasoning; served on mixed greens with remoulade

Chef’s Board | MP

Selection of meats, cheeses, seasonal fruits/vegetables, nuts

Oysters

six per order; ask about current market pricing (MP)

Oysters Trinity

Two each, St. Philip, Bienville, and Sazerac

Creole Classics

Add a side salad | 4

Taste of New Orleans

Red beans and rice, jambalaya, crawfish étouffée 15

Entrees

Add a side salad | 4

Crab Cake (2) | MP

Jumbo and super lump crab meat; house remoulade, haricot verts, brabant potatoes

Paneed Oyster & Shrimp | 19

Flash-fried oysters and pan-seared shrimp; citrus beurre blanc
Served with spinach tossed with raspberry-bacon dressing; sugared grapes, praline

Flash Fried Seafood Platter | 21

Catfish, shrimp, and hush puppies; haricot verts, brabant potatoes; cocktail, tartar, lemon

Roasted Vegetable Napoleon | 15

Portobello, spinach, zucchini, eggplant, charred tomato; balsamic reduction, brabant potatoes

Chicken Bienville | 12

Chicken, andouille, red peppers, potatoes; sweet vermouth-basil sauce

Creole Angel | 14

Baby shrimp, andouille, garlic; rosemary, white wine, tomato, capellini

Cast-Iron Classics

Dredged in Creole seasoning and seared on cast-iron.
Served with haricot verts, choice of brabant potatoes or potatoes lyonnaise. Side salad, 4

Bronzed Salmon Filet | 23

Served with Creole meuniere sauce, praline

Chicken Royale GF | 23

Served with Creole bearnaise

Bronzed Lamb Chops | 29

Served with port wine demi-glace (jalapeño-mint jelly upon request)

New York Strip | 28

Served with sauce marchand du vin

Dessert

Beignets | 7

Crème Brûlée | 7

Praline Sundae | 6

Bananas Foster | 9

Bread Pudding | 7

(honey-bourbon or praline)

Non-Alcoholic Beverages

Blackberry-Mint Tea

Muddled blackberries & mint, fresh-squeezed
lemon juice, fresh iced tea 5.5

Strawberry-Lemon Fizz

Sparkling lemon-lime soda, fresh muddled strawberry
and lemon, fresh-squeezed lemon juice 5.5

Chicory Coffee, regular or decaf | Prickly Pear Tea | Iced Tea

Blueberry-Basil Ginger Beer

Muddled blueberry and basil, ginger beer, pressed lime juice 5.5

Small Plates

Fried Green Tomato | 11

Lightly battered green tomato, served with bronzed baby shrimp, sauce magnolia

New Orleans BBQ Shrimp | 15

Garlic, rosemary, Worcestershire, lemon, beer, and bread

Garden Club | 10

Fried green tomato, red bell pepper, mixed greens; wheat bread, lemon aioli

Creole Rarebit | 10

Mushroom, garlic, andouille sausage, and provolone; toasted baguette, sunny side egg

Relish Plate | 8

Sweet and spicy pickled vegetables; tomato, charred spring onion, balsamic-fig reduction

Catfish Filet | 10

Lightly battered or sautéed with Creole seasoning; served on mixed greens with remoulade

Chef’s Board | MP

Selection of meats, cheeses, seasonal fruits/vegetables, nuts

Oysters

six per order; ask about current market pricing (MP)

Oysters Trinity

Two each, St. Philip, Bienville, and Sazerac

Creole Classics

Add a side salad | 4

Taste of New Orleans

Red beans and rice, jambalaya, crawfish étouffée 15

Entrees

Add a side salad | 4

Crab Cake (2) | MP

Jumbo and super lump crab meat; house remoulade, haricot verts, brabant potatoes

Paneed Oyster & Shrimp | 19

Flash-fried oysters and pan-seared shrimp; citrus beurre blanc
Served with spinach tossed with raspberry-bacon dressing; sugared grapes, praline

Flash Fried Seafood Platter | 21

Catfish, shrimp, and hush puppies; haricot verts, brabant potatoes; cocktail, tartar, lemon

Roasted Vegetable Napoleon | 15

Portobello, spinach, zucchini, eggplant, charred tomato; balsamic reduction, brabant potatoes

Chicken Bienville | 12

Chicken, andouille, red peppers, potatoes; sweet vermouth-basil sauce

Creole Angel | 14

Baby shrimp, andouille, garlic; rosemary, white wine, tomato, capellini

Cast-Iron Classics

Dredged in Creole seasoning and seared on cast-iron.
Served with haricot verts, choice of brabant potatoes or potatoes lyonnaise. Side salad, 4

Bronzed Salmon Filet | 23

Served with Creole meuniere sauce, praline

Chicken Royale GF | 23

Served with Creole bearnaise

Bronzed Lamb Chops | 29

Served with port wine demi-glace (jalapeño-mint jelly upon request)

New York Strip | 28

Served with sauce marchand du vin

Dessert

Beignets | 7

Crème Brûlée | 7

Praline Sundae | 6

Bananas Foster | 9

Bread Pudding | 7

(honey-bourbon or praline)

Non-Alcoholic Beverages

Blackberry-Mint Tea

Muddled blackberries & mint, fresh-squeezed
lemon juice, fresh iced tea 5.5

Strawberry-Lemon Fizz

Sparkling lemon-lime soda, fresh muddled strawberry
and lemon, fresh-squeezed lemon juice 5.5

Chicory Coffee, regular or decaf | Prickly Pear Tea | Iced Tea

Blueberry-Basil Ginger Beer

Muddled blueberry and basil, ginger beer, pressed lime juice 5.5

The JAM Culinary Concepts Family…

We are a proud and active member of the larger Tucson, Arizona community.