dinner menu

served Sunday, Tuesday, & Wednesday: 5pm-9pm
Thursday-Saturday: 5pm-10pm

Tucson AZ Sazerac Creole Kitchen and Cocktails

Dinner • Sunday Brunch

Reservations for Any Size Party Welcome


Spring mix, cucumber, onion, cherry tomato; choice of dressing | 6

Baby spinach, onion, cherry tomato, egg, tasso ham, champagne vinaigrette | 9

Baby arugula tossed with raspberry-bacon vinaigrette; blackberries, pecans, bleu cheese | 10

Hors d’Oeuvres

Six per order, served with crackers, horseradish, cocktail, and lemon | MP

Lightly battered tomato, with bronzed baby shrimp, sauce Magnolia | 12

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

Garlic, rosemary, worcestershire, lemon, beer, toasted bread | 15

Mushroom, garlic, andouille, tomato; spring mix, provolone, toasted baguette, sunny side egg | 12

Cream, tomato, garlic, green onion, and crawfish, served over toasted baguette | 11

Fried mushrooms stuffed with herb butter, pecan pesto, escargot; served with lemon and parsley | 16

Battered and fried frogs’ legs; lemon wedge, choice of house remoulade or cocktail sauce | 10

Lightly battered or sautéed with Creole seasoning; served on mixed greens with remoulade | 9


ask your server about current market pricing (MP)

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

Catfish, shrimp, hushpuppies; haricot verts, brabant potato; cocktail, tartar, lemon | 23

Baby shrimp, andouille, garlic; rosemary, white wine, tomato, green onion, capellini pasta | 16

Seared with Creole spices; served with brown butter, pecan pesto, haricot verts, sweet potatoes | 24
add crab, MP | substitute crawfish cardinale sauce, 5

Chicken, andouille, red peppers, potatoes; sweet vermouth, lemon, butter, fresh and fried basil | 15

Portobello, spinach, zucchini, eggplant, tomato; basil, balsamic-fig reduction, sweet potatoes | 14

(12 oz) Cast iron-seared with salt and white pepper (blackened upon request); drawn butter, green onion, haricot verts, brabant potatoes | 28
substitute marchand de vin, 4 | substitute crawfish cardinale sauce, 5 | add crab, MP

Classic Soups and Stews

Lightly caramelized onions simmered in a rich beef broth; topped with toasted baguette, provolone cheese | 5 / 9

Just the same as our Crawfish Cardinale, but served with rice instead of bread | 11 / 16
substitute shrimp, 4/5; substitute crab, MP

Bacon, smoked ham hock, red kidney beans | 6 / 11
add andouille or chicken, 3/5

Onion, celery, green bell pepper, and crawfish, simmered in butter with Creole spices and shellfish broth; served with white rice | 10 / 15

Onion, celery, green bell pepper simmered in tomato sauce with worcestershire and hot sauce; served over rice | 9 / 14 (substitute chicken, 6/11)

Rice cooked with chicken, andouille, tomato, onion, celery, bell pepper, and Creole spices | 6 / 11

Okra, chicken, and andouille sausage stewed with celery, onion, green bell pepper, and Creole seasonings;
served with rice | 6 / 11
add shrimp, 4/5



Non-Alcoholic Beverages

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

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

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

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