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Dizzy's New Spring Menu | Great Performances


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Dizzy’s New Spring Menu

A recent Thursday afternoon found us in the warm and inviting setting of Dizzy's Club Coca Cola. When we prepare to introduce a new seasonal menu, we gather around a big table with our Jazz At Lincoln Center partners.  Each new dish is presented by the culinary staff.  We sample, talk, write notes – and somehow make room in our stomachs for plate after plate after plate.  It is a labor of love!

Our wonderfully thoughtful and talented Chef, Lisa Barone, shares her thoughts on the menu:

"The inspiration on this menu was based off wanting to create visual flavors. For example with the Artichoke Tarte Tatin I wanted you to see the natural artichoke & have it be the dominant flavor. I wanted to showcase flavors in a more simplistic manner, staying true to what each vegetable has to offer. 

Food is a great passion of mine, and I come from a farm background. A large portion of my childhood was eating berries & veggies right off the vine or bush. With this menu I wanted to bring those base flavors forward and let the spices be the accompaniment, rather than dominate the dish."

New menu items can be sampled now at Dizzy's Club Coca Cola. Visit here to book your next jazz show and pair with delicious bites and cocktails!

Dizzy's Spring-Summer 2017 Menu


Dizzy’s Chicken & Sausage GumboAndouille Sausage, Carolina Rice, Crispy Kale 


Strawberry Goat Cheese Salad Frilly Red Mustard, Spring Sorrel, Toasted Pecans, Shaved Asparagus, Goat Cheese Bon Bons, Strawberry Vinaigrette​


Shore BakeMussels, Clams, Spring Peas, House-made Capellini Pasta, Tarragon Lemon Butter, Sorrel


Artichoke & Caramelized Spring Onion Tarte Tatin Puff Pastry, Pea Shoots, Black Pepper Crème Fraiche​


Pan Seared Sea ScallopsRoasted Asparagus, Pea Pistou, Saffron Beurre Blanc, Herb Salad


Spring Vegetable SaladGreenhouse Greens, Heirloom Beets, Brined Fiddlehead Ferns, Spring Peas, Radish Chip, Beet Stained Farm Egg, Rhubarb Maple Vinaigrette


Additions to Jazz Up Your Salad

Blackend Shrimp


Herbed Grilled Chicken



Cajun Court Bouillon

Poached Halibut, Mussels, Clams, Shrimp, Crawfish, Tomato Broth, Toasted Baguette, Fine Herbs


Diver Sea Scallop and Prawn Jambalaya

Andouille Sausage, Charred Green Beans​


Blackened Salmon 

Green House Greens, Herb Lemon Vinaigrette


½ Rack of House Smoked Baby Back Ribs

Creamy Cheddar Grits, Apricot & Radish Slaw


Filet of Beef & Jumbo Lump Crab Béarnaise

Asparagus, Fava Bean Coulis, Crab & Ramp Béarnaise


Morel Mushroom Ragout

Wild Rice Cakes, Wilted Garlic Pea Leaves​



$7 each | $18 plate of 3

Collard Greens

Baked 3-cheese Mac & Cheese

Grilled Asparagus

French Fries

Sweet Potato Fries  

Apricot Slaw

Cornbread Madeleines

Jambalaya Rice

Spring Vegetable Medley

Creamy Grits


Chocolate Bananas Foster Bread PuddingVanilla Bean Gelato


Seasonal Pie or Cake


Red Velvet Crunch CakeRaspberry Coulis, Whipped Cream


Chocolate Sea Salt TartChocolate Mousseline, Croustillant, Banana Whipped Cream, Chocolate Shavings​


Lemon Ricotta FrittersRaspberry Rhubarb Purée​


Sorbet or Gelato TrilogyDaily Flavors


Menu Photography by another long time partner of ours, ©Nicholas Doyle

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