Birdland Jazz Club

Jazz club, 315 W 44th St, New York, NY

VeganScore 70 · 3 vegan main dishes

Menu

Mains

• Cavatappi Primavera — Seasonal vegetables tossed with fresh garlic and extra-virgin olive oil Vegan
• Vegetarian Platter — Grilled asparagus, mushroom caps, roasted tomatoes, and grilled eggplant Vegan
• Impossible Burger — Lettuce, tomato, red onion and french fries Vegan
• Southern Style Macaroni and Cheese — Topped with fresh toasted bread crumbs
• Rigatoni and Meatballs — Slowly-braised beef meatballs with fresh, served in a rich N
• Penne — Andouille sausage and shrimp in a roasted pepp
• Southern Fried Chicken — Served with roasted potatoes and sauteed spinach
• Birdland Burger — Lettuce, tomato, red onion and french fries
• Baby Back Ribs — With shoestring potatoes, sauteed spinach and homemade coleslaw
• Roasted Free-Range Chicken — Served with roasted potatoes and asparagus in a n
• Grilled Free-Range Chicken Sandwich — Topped with melted Pepper Jack cheese, served with fries and chipotle pepper aioli
• New York Strip Steak — Served with sauteed spinach and roasted potatoes in a Bordelaise wine sauce
• Cajun Jambalaya — With chicken, crawfish, andouille sausage, bacon and Cajun rice
• Birdland Sliders — Served with homemade slow
• Fresh Grilled Salmon — With grilled asparagus and Cajun rice
• Margherita — Homemade tomato sauce and shredded mozzarella

Starters

• Guacamole — Served with plantain chips Vegan
• Homemade Salsa — Served with tortilla chips Vegan
• Hummus & Pita Bread — Drizzled with olive oil & pine nuts Vegan
• Warm Goat Cheese and Spinach Salad — Warm, breaded goat cheese on a bed of spinach, with candied walnuts, roasted apples, tossed in a balsamic vinaigrette
• Classic Caesar Salad — Bed of romaine, with shaved Parmesan & croutons, in a classic Caesar dressing
• Cheese and Fruit Plate — Select cheeses with seasonal fruit and nut
• Roasted Beet Salad — Roasted beets on a bed of arugula with crumbled bleu cheese, toasted pistachios in a lemon thyme vinaigrette
• BBQ Chicken Wings — Glazed in a hot and smokey BBQ sauce
• BBQ Salmon Salad — Roasted Salmon served over arugula, with asparagus, cucumber, and grape tomatoes, with a cherry vinaigrette
• Mushroom Risotto Cakes — With grilled asparagus and a white truffle fundue
• Herbed Parmesan Meatballs — With fresh ricotta and Parmesan Crostini
• Crispy Cajun Cauliflower — Topped with chipotle aioli sauce
• Fried Calamari — Sweet Thai chili sauce and a ginger soy reduction
• P.E.I. Mussels — In a chipotle butter and garlic sauce, served with homemade crostini
• Crispy Smoked Pork Belly — Green apple, cabbage, red pepper slaw with a balsamic syrup drizzle
• New Orleans Style Seafood Gumbo — Fresh seafood simmered in a rich spicy vegetables and Cajun rice
• Spinach & Artichoke Dip — Served with pita chips
• Soup of the Day — Chef's homemade selection

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