A menu with integrity

French roots, Caribbean soul

Jazz was born in New Orleans from French, Afro-Caribbean, Spanish and American influences — and the menu at Armstrong Jazz House is built the same way. Chef Frank Rolando Arrunategui's kitchen uses only the finest organic ingredients, supports local farmers, crafts all sauces from scratch, and avoids added hormones, artificial preservatives, colorants and antibiotics. Dishes carry the house's musical DNA — from the Louisiana Pot and New Orleans Chicken Tostones to the Miles Davis Salmon — with gluten-free and vegetarian options throughout.