Jazz Kitchen

Ralph Brennan's Jazz Kitchen
(Downtown Disney)
1590 South Disneyland Drive
Anaheim, Ca. 92802
Phone: 714.776.5200 
Website | Map

Lunch $20 / Dinner $40

Lunch $20

STARTERS
Choose one

FRENCH QUARTER SALAD
Mixed greens, candied pecans, cherry
 tomatoes, cider vinaigrette

GUMBO YA-YA
Chicken, andouille sausage, dark roux,
Creole seasoning, rice

ENTREES
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RAGIN’ CAJUN BACON BURGER
Ground filet mignon, pepper jack cheese, roasted Serrano chili, applewood smoked bacon,baby arugula, tomatoes, chipotle-pesto dressing, mardi gras slaw

CHICKEN & WAFFLES
Wilted baby arugula, andouille sausage,
mushrooms, maple-butter sauce

COCHON DE LAIT PO-BOY
Slow roasted marinated pork, lettuce, tomato, marinated red onions, pickles,Creole mustard aioli,
jalapeño-bacon potato salad

PASTA JAMBALAYA
Gulf shrimp, andouille sausage, roasted chicken, spinach fettuccine, Creole seasoning

DESSERTS

CREOLE RED VELVET ROULADE
Café-brulot creme anglaise

BEIGNETS
A New Orleans classic! French donuts topped
with powdered sugar

Vegetarian options are available.

No splitting or sharing

Dinner $40

STARTERS
Choose One

COCONUT CRUSTED SHRIMP
Pineapple salsa, Tabasco pepper jelly

GUMBO YA-YA
Chicken, andouille sausage, dark roux,
Creole seasoning, rice

FRENCH QUARTER SALAD
Mixed greens, candied pecans, cherry
 tomatoes, cider vinaigrette

ENTREES
Choose One

PASTA JAMBALAYA
Gulf shrimp, andouille sausage, roasted chicken, spinach fettuccine, Creole seasoning

BBQ SHRIMP & GRITS
“New Orleans” barbecue sauce, andouille-parmesan grits

GRILLED MEDALLIONS OF BEEF
Filet mignon, crawfish mashed potatoes, bacon & pecan crusted green beans, zinfandel reduction

SOUTHERN FRIED CHICKEN
Tasso-herb-bread crusted mac & cheese, bacon braised turnip greens,
lemon-pepper gravy

DESSERTS
Choose One

CREOLE RED VELVET ROULADE
Café-brulot creme anglaise

DOUBLE CHOCOLATE BREAD PUDDING
A rich, dark semi-sweet chocolate bread pudding
served with white & dark chocolate ganache

Please allow 25 minutes to prepare

Vegetarian options are available.

No splitting or sharing.

Chef Darrin Finkel

Question: How long have you been a chef?
Answer: I have been an Executive Chef for the past 11 years
 
Question: How long have you been at this restaurant?
Answer: 9 years
 
Question: Who or what inspired you to become a chef?
Answer: I have had a passion for food since I can remember but have fond memories of cooking with my mom & watching Julia Childs on public access.
 
Question: What do you enjoy most about your profession?
Answer: The expression on our guests faces when you know you just blew them away…Getting paid for something you love to is pretty awesome too.
 
Question: When you’re not in the kitchen what are you doing?
Answer: I spend as much time as I can with the family but squeeze in a day of fishing every now & again.
 
Question: What is your most popular dish?
Answer: Our number one seller is the Pasta Jambalaya but we get great feedback from the Blackened Filet Mignon as well.
 
Question: Your last meal on Earth would be??
Answer: Real NY Pizza & Sierra Nevada Pale Ale
 
Question: What's your favorite item on the Restaurant Week Menu?
Answer: The chicken cassoulet for dinner. Its comfort food but I love it when it’s done right.