Jazzeppi`s Reservation Policy

Welcome to Jazzeppi`s Ristorante and Martini Bar. Jazzeppi’s can entertain groups of 75 guests and smaller in our private party rooms for corporate dining, dinner parties and special events. 

Jazzeppi`s offers two dining rooms for private dining. Our smaller one holds a  maximum of 16 guests and our larger one can be reserved  for groups of  18 - 75 guests. Monday thru Thursday we require a guarantee of 18 guests to reserve the larger room as private. Fridays and Saturdays we require a minimum of 25 guests to have the larger room completely private if available. On any group of 15 or more using the pre-set menu, we require a guaranteed number of guests at least 24 hours in advance of your function. If a guaranteed number of guests is not received, your estimated count will become your guaranteed amount. Any no-shows will be charged $40.00 each.Groups may pick up to three entrees and up to three appetizers.  Entrees include house salad and bread service. Sales tax is 7% and gratuity is 20%. A deposit is required of larger groups to hold the room. Deposits are refundable up to 30 days prior to the function.A buffet style heavy hors`d oeurve menu is also available for larger groups upon request. We aso have an all inclusive menu to pick from. Prices and items subject to change. 

Soup

 Appetizers

SHRIMP REMOULADE
New Orleans style jumbo boiled shrimp served with a chiffonade of lettuce and creole remoulade sauce                                                                                

STUFFED PORTOBELLO
A delicious grilled portobello mushroom stuffed with a crabmeat-artichoke stuffing, topped with provolone and lemon cream                                     

CARCIOFI LIMONE
Artichokes rolled in Italian bread crumbs, baked golden brown and topped with lemon cream sauce and jumbo lump crabmeat                                          

RIB EYE VINCENZIO
Sauteed shrimp and wild mushrooms in herb garlic butter, topped with crispy fried onions over a juicy Prime Black Angus Rib Eye, served with roasted rosemary potatoes                                                                                                  

SEAFOOD FETTUCCINE ALFREDO
Sauteed gulf shrimp, crawfish tails and jumbo lump crabmeat smothered in a rich Alfredo sauce, served over fettuccine pasta                                       

TROUT MATTINA
Paneed speckled trout topped with sauteed shrimp, jumbo lump crabmeat, crawfish tails and artichoke hearts in a light Chardonnay cream sauce, served over angel hair pasta                                                                                28.95

PECAN CRUSTED TROUT
Fresh speckled trout rolled in roasted pecans and pan fried, topped with jumbo lump crabmeat in a lemon cream sauce, served linguine                            

Veal

VEAL OSCAR
Veal medallions topped with sauteed seasoned jumbo lump crabmeat and Bearnaise sauce set on a bed of asparagus and served with garlic mashed potatoes.                                                                                                 

VEAL GENOVESE
Medallions of veal sauteed with lump crabmeat, mushrooms, asparagus and roasted shallots, topped with a Madeira cream sauce served over linguine                                                                                                   

Chicken

CHICKEN FLORENTINE
Paneed chicken breast topped with sauteed fresh spinach, sun dried tomatoes and almonds in a creamy Alfredo sauce served over fettuccine pasta.       

CRAB CLAWS
Marinated in our special vinaigrette or lightly battered and fried (1/2 lb)