W E E K O F

E X E C U T I V E C H E F Sheila Lucero C H E F D E C U I S I N E Adam Watts S O U S C H E F S Octavio Canales & Mason Bennett

Sunday - CIOPPINO AND LINGUINE | Monday - OLD SCHOOL TUNA | Tuesday - OLD SCHOOL BLUENOSE | Wednesday - FISH TACOS | Thursday - THE FARM TO FISH HOUSE DINNER SERIES

928 Pearl Street

B O U L D E R , CO.

jaxboulder.com

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.

Jax Original Gumbo 4/8 crawfish, chicken, spicy andouille sausage, rice

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

Jax Caesar 7 asiago, grain mustard dressing, croutons, lemon

Baby Iceberg Wedge 7 tomato, five onion ranch with crispy bacon & bleu cheese - 9

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 13 pickled scallion aioli

Fried Calamari 11 mango-chile mojo, lime aioli

FOR THE TABLE 6 each -or- 3 for 14

New Potato Hash | Warm Niçoise Salad | Skillet Bread with Maque Choux | Seared Greens | House Cut Fries

Creamy White Corn Grits & Hierloom Tomatoes | Balsamic Grilled Vegetables | Petite Panzanella Salad

Farmer’s Market Vegetables | Cabbage Slaw & Steamed Red Potatoes | Gumbo Smothered Fries

Chilled Corn & Dungeness Crab Salad 15 roasted local chiles, cilantro, goat cheese, citrus vinaigrette

Curried Shrimp Eggrolls 11 grilled pineapple salsa, jalapeño dipping sauce

Mussels or Clams 11/16 house made chorizo, roasted tomato, cilantro (or) white wine & garlic add linguini - 2 add fries & aioli - 4

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 add fresh dungeness crab $7

Wild Caught Hawaiian Kajiki 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 MKT handmade pasta, farmer’s market vegetables, lobster fumé

Grilled Whole Golden Colorado Trout 26 seared local greens, fingerling frites, black garlic aioli, grilled lemon

Blackened Gulf Shrimp Risotto 19 preserved okra, basil, grilled zucchini, mascarpone

Roasted Alaskan Sockeye Salmon 28 white runner beans, sweet pepper caponata, pea sprouts, pesto broth

Gulf Shrimp & Andouille Po’Boy 16 spicy remoulade, slaw, house cut fries

Griddled Crab Cake Burger 16 horseradish louie, slaw, house cut fries

Seared New England Sea Scallops 29 new potato hash, house pancetta, summer apples, roasted anaheim beurre blanc

Char Grilled Hanger Steak 27 olive panzanella, tomato, smoked bleu cheese, pickled shallot

Mississippi Catfish blackened or fried 19 bacon maque choux, skillet bread, pickled slaw

Jax Lobster BLT 18 applewood smoked bacon, citrus aioli, slaw, house cut fries

All Natural Burger 16 slaw, house cut fries add bleu cheese, cheddar, fried egg - 1 each bacon, fried oyster - 2 each

FRESH RAW BAR

Fresh Shucked Oysters MKT daily selections, cocktail sauce, lemon

Peel ‘N’ Eat Shrimp ! lb. 12 jax mustard, cocktail sauce

Jax Seafood Samplers MKT dungeness & king crab, lobster, shrimp, oysters

OYSTERS EXTRAORDINAIRE

Peach Barbeque Oysters 3.5 each cilantro, pickled jalapeño

Oysters Rockefeller 3.5 each spinach, pernod, bacon, asiago, walnuts

Fried Oysters 3.5 eachhouse slaw, cocktail sauce, lemon

CLASSIC CAVIAR

sieved egg, pumpernickel toast, crème fraiche, capers, red onion

American Paddlefish 80 small grain, silky, rich & smooth

Israeli Osetra Caviar 150 rich & nutty taste, buttery texture

O P E N 4PM DAILY H A P P Y H O U R 4PM—6PM DAILY

T W I T T E R . C O M / J A X B O U L D E R F A C E B O O K . C O M / J A X F I S H H O U S E B O U L D E R

MEET CHEFADAM 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.’

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.

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.

jaxboulder.com

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.

A S K YO U R S E RV E R F O R D E TA I L S .

NOW AVAILABLE YEAR ROUND!

JAX CRAB BOILS

FEATURED

Paul Packer and Northeast Seafood, Tonali’s

Meats, Haystack Mountain Goat Dairy, Hazel Dell Mushrooms, Abbondanza,

Altan Alma, Isabelle and Munson Farms.

OUR PURVEYORS

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 aspecial thanks to our friendsand partners Paul, Scott and Blair at Northeast Seafood,providing daily deliveries ofthe freshest and finest the seahas to offer for more than 18

years.