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.
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