FOOD FASHION WEEKPresented by Jag’s Steak and Seafood | Piano Bar

Fashion week is all about presenting cutting

edge styles that will shape the upcoming

season.

With that in mind, Jag’s is proud to present

“Food Fashion Week”.

This is a look at the cutting edge dishes that

will shape the menu for the coming season at

the award-winning Jag’s Steak and Seafood |

Piano Bar in Cincinnati, Ohio.

THIS SEASON’S STYLES

• Unexpected, bright bursts of color and flavor

• Conflicting flavors that marry to form

something unexpected and irresistible

• Classics made over

BOURSIN BERRY SALADSporting gourmet greens, haricot verts, candied walnuts, tomatoes, and craisins the

Boursin Berry Salad is a light way to start off a meal.

The added berries give it a pop of color and sweetness that contrasts perfectly with the

greens.

The salad is sprinkled with Boursin cheese which has subtle hints of herbs and garlic

and drizzled with red wine vinaigrette which only serves to enhance the natural flavors

found in this dish.

MUSHROOM BISQUE

Fresh wild mushrooms are paired with a jalapeño infused crème fraîche and

accessorized with green onion.

This soup has a deceptively simple appearance that hides a complex earthy

taste.

MELON BALL

This whimsically colored drink stands out in a crowd. Made with Midori (“the

original melon liqueur”), sour mix, and Sprite it presents the drinker with a

fruity fizzy taste that manages to capture the feeling of summer in a glass.

Accentuated with a fresh slice of lime and a brilliant flower this drink is fun all

around.

WEST CHESTER MULE

WITH BULLET RYE

This drink sports an alternative, casual look and shows off how unusual combinations

are sometimes just the thing.

This drink combines rye whiskey, Cointreau liqueur, and is topped with Gosling's

ginger beer. The fresh muddled orange and lime give it a powerful punch of vitamin C

(just in time for flu season).

The crowning glory is a sprig of thyme.

TOMATO BASIL & GOAT

CHEESE BRUSCHETTA

This dish is grilled cheese all grown up.

This cozy dish features perfectly ripened tomatoes accentuated with basil,

garlic, and olive oil salsa on top of seasoned goat cheese crostinis that have

been liberally drizzled with aged balsamic.

It’s a feast for your senses.

CREAMY TOMATO MUSSELS & PESTO BREAD

For this exquisite dish, tender Prince Edward Island mussels are prepared

with fresh basil, tomatoes, cream cheese, garlic, and white wine.

They’re served with grill seared artisan pesto bread.

PARMESAN TRUFFLE FRIES & GARLIC AIOLI

Concocted from fresh cut Idaho potatoes tossed with white truffle oil and then

sprinkled with parsley and parmesan reggiano this dish is wholesome

goodness with a touch of sophistication.

The accompanying garlic aioli turns this dish’s flavor up a notch.

CHILEAN SEABASSFresh caught Chilean seabass is pan seared and doused with a Thai chili buerre

blanc that adds a slightly spicy weight to this dish.

Creamy, buttery, and light as a feather, the seabass practically melts in your

mouth.

Served with garlic whipped mashed potatoes and a seasoned asparagus

medley.

BLACK TRUFFLE FILET

A top notch filet is encrusted with morels, wrapped in truffle butter, and then

adorned with truffles and morel madeira reduction to create a luxurious

experience.

It is accessorized with wild mushroom risotto and fresh asparagus.

CRÈME BRÛLÉE

Rich, creamy vanilla bean custard is topped with a layer of caramelized sugar

and sweetly tart berry coulis to form a sleek, sexy dessert.

Fresh berries provide a burst of brilliant color.

Want to learn more about Jag’s Steak and

Seafood | Piano Bar? Check out our blog:

jags.com/blog/