WEEK OF
928 Pearl Street
B O U L D E R , CO. jaxboulder.com
Sunday - CIOPPINO AND LINGUINE | Monday - OLD SCHOOL TUNA | Tuesday - OLD SCHOOL BLUENOSE | Wednesday - FISH TACOS | Thursday - THE FARM TO FISH HOUSE DINNER SERIES
Sheila Lucero
EXECUTIVE CHEF
FRESH RAW BAR
CHEF DE CUISINE
Adam Watts
SOUS CHEFS
Octavio Canales & Mason Bennett
OYSTERS EXTRAORDINAIRE CLASSIC CAVIAR
Fresh Shucked Oysters
MKT
Peach Barbeque Oysters
daily selections, cocktail sauce, lemon
sieved egg, pumpernickel toast, crème fraiche, capers, red onion
3.5 each
cilantro, pickled jalapeño
Peel ‘N’ Eat Shrimp ½ lb.
Oysters Rockefeller
12
jax mustard, cocktail sauce
spinach, pernod, bacon, asiago, walnuts
Jax Seafood Samplers
Fried Oysters
MKT
American Paddlefish
3.5 each
Israeli Osetra Caviar
3.5 each
150
rich & nutty taste, buttery texture
house slaw, cocktail sauce, lemon
dungeness & king crab, lobster, shrimp, oysters
Charcuterie Trio
12
salmon rillette, brandade croquette, hot smoked rainbow trout
Crudo of Hawaiian Spearfish
13
cantaloupe achiote purée, pickled watermelon rind salad, fennel, mint
Blue Crab Cakes
Chilled Corn & Dungeness Crab Salad 15
Jax Original Gumbo
roasted local chiles, cilantro, goat cheese, citrus vinaigrette
crawfish, chicken, spicy andouille sausage, rice
Curried Shrimp Eggrolls
13
Fried Calamari
11
11
grilled pineapple salsa, jalapeño dipping sauce
Mussels or Clams
pickled scallion aioli
11/16
house made chorizo, roasted tomato, cilantro (or) white wine & garlic
4/8
Cucumber-Avocado Gazpacho
4/8
pickled gulf shrimp, dill crème fraiche
Petite Head Lettuce Salad
9
haystack goat feta, colorado peach, fingerling potato crisp, dill-cucumber vinaigrette
add linguini - 2 add fries & aioli - 4
Jax Caesar
mango-chile mojo, lime aioli
FOR THE TABLE
80
small grain, silky, rich & smooth
7
asiago, grain mustard dressing, croutons, lemon
6 each -or- 3 for 14
Baby Iceberg Wedge
New Potato Hash | Warm Niçoise Salad | Skillet Bread with Maque Choux | Seared Greens | House Cut Fries
7
tomato, five onion ranch
Creamy White Corn Grits & Hierloom Tomatoes | Balsamic Grilled Vegetables | Petite Panzanella Salad
with crispy bacon & bleu cheese - 9
Farmer’s Market Vegetables | Cabbage Slaw & Steamed Red Potatoes | Gumbo Smothered Fries
Grilled North Eastern Swordfish
26
creamy white corn grits, heirloom tomato marinade, basil pistou
Hand Made Cavatelli
17
farm beans, fennel, tomato, saffron tarragon broth
27
summer beans, farm egg, red skin potatoes, radish, olive tapenade
Jax Crab Trio
42
snow crab, dungeness crab, alaskan king crab, drawn butter
Roasted Lobster Tail
26
Blackened Gulf Shrimp Risotto
MKT
handmade pasta, farmer’s market vegetables, lobster fumé
Roasted Alaskan Sockeye Salmon
Seared New England Sea Scallops
29
new potato hash, house pancetta, summer apples, roasted anaheim beurre blanc
seared local greens, fingerling frites, black garlic aioli, grilled lemon
19
preserved okra, basil, grilled zucchini, mascarpone
add fresh dungeness crab $7
Wild Caught Hawaiian Kajiki
Grilled Whole Golden Colorado Trout
Char Grilled Hanger Steak
27
olive panzanella, tomato, smoked bleu cheese, pickled shallot
28
Mississippi Catfish
blackened or fried
19
bacon maque choux, skillet bread, white runner beans, sweet pepper caponata, pea sprouts, pesto broth pickled slaw
Gulf Shrimp & Andouille Po’Boy
16
Griddled Crab Cake Burger horseradish louie, slaw, house cut fries
Jax Lobster BLT
18
applewood smoked bacon, citrus aioli, slaw, house cut fries
spicy remoulade, slaw, house cut fries
16
All Natural Burger slaw, house cut fries
add bleu cheese, cheddar, fried egg - 1 each bacon, fried oyster - 2 each
All menu items are made fresh daily and some ingredients may not be listed. Please inform your server if you are allergic to or intolerant of specific foods and we are happy to make adjustments. Substitutions may not be possible. 20% gratuity added to parties of six or more.
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jaxboulder.com
MEET CHEF ADAM WATTS Chef Adam Watts grew up on the shores of Lake Michigan, where he cultivated an appreciation for fly-casting and fresh fish. On Saturdays he accompanied his mother and grandmother to the Grand Haven Farmers Market where they selected produce and other local items in a visceral ritual he now recognizes as ‘simple, fresh, and true.’
NOW AVAILABLE YEAR ROUND!
JAX CRAB BOILS Join us at Jax Fish House & Oyster Bar for the “Feast of Fresh”, featuring Crab, Crawfish, Shrimp, Andouille Sausage, Potatoes and Corn all steeped together in a pot of lemons, onions, parsley and our own Maryland seasoning. For parties of 4-12,served nightly in the dining room. All reservations must be booked 48 hours in advance, call 303.444.1811.
After attending culianry school in Michigan, he ‘shamelessly feasted’ his way through France, Italy, Spain, and the UK before joining us at Jax in the summer of 2010. Adam is a member of Slow Food International and a volunteer with Growe Foundation in Boulder County.
OUR PURVEYORS
A S K YO U R S E RV E R F O R D E TA I L S .
We strive to source the highest quality products from local and statewide purveyors, farmers and ranchers. We are excited to partner with Boulder County farms and feature their produce. As always, we’d like to extend a special thanks to our friends and partners Paul, Scott and Blair at Northeast Seafood, providing daily deliveries of the freshest and finest the sea has to offer for more than 18 years.
FEATURED Paul Packer and Northeast Seafood, Tonali’s Meats, Haystack Mountain Goat Dairy, Hazel Dell Mushrooms, Abbondanza, Altan Alma, Isabelle and Munson Farms.
JAX FISH HOUSE proudly supports fisheries and purveyors who are environmentally conscious and fish legally from sustainable waters. We compost our food waste. 100% of our energy is offset with wind power. OPEN
4PM DAILY H A P P Y H O U R 4PM—6PM DAILY
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