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| Today's soup selection |
$6
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| Tomato soup with Laura Chenel goal cheese |
$6
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| Grilled sea scallops, bacon-spring onion hash | Caeser salad: whole romaine leaves, Vella dry | ||||||
| and balsamic glaze |
$9
|
jack cheese and sourdough croutons |
$8
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| Maine crab cakes with cucumber slaw, | Classic chopped salad - romaine, smoked | ||||||
| stone ground mustard aioli |
$12
|
chicken breast, toasted almonds & blue cheese |
$8
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| Baked macaroni & cheese with Cajun ham, | The Wedge: iceberg lettuce, blue cheese dressing. | ||||||
| cheddar & herbed breadcrumb crust |
$8
|
scallions and radish |
$8
|
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| Grilled chicken taquitos (2) with homemade | Red oak leaf salad, balsamic vinaigrette, cherry tomatoes | ||||||
| guacamole and spicy pepitas |
$7
|
and Vella dry jack |
$6
|
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| Truffle parmesan fries with fresh herbs | Baby spinach salad, bacon, feta, red onions, kalamata | ||||||
| and Jax Original ketchup |
$5
|
olives and champagne vianigrette |
$8
|
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| Fresh Pacific oysters three ways: | Smoke salmon bruschetta with egg salad on grilled | ||||||
| ~On the half shell with champagne | LaBrea sourdough |
$7
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| mignonette - each |
$2
|
Shrimp Louie: bay shrimp, avocado, Roma tomato | |||||
| ~Grilled with orange chipotle salsa | and boiled egg with shaved lettuce |
$9
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| four per order |
$8
|
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| ~Broiled oysters Bonneville: caeser dressing, | |||||||
| herb pesto & bread crumbs |
$8
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| Warm vegetable gateau, featuring the best of the | |||||||
| the organic and garden marketplace with | |||||||
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baby greens, local cheeses and crispy doo-dahs |
$18
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| Honey-dijon glazed chicken breast, potato puree | |||||||
| and fresh asparagus |
$19
|
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| Flatbread pizza from our brick oven with: | Achiote marinated tilapia with pineapple salsa, cilantro | ||||||
| ~ Veggie de-luxe: peppers, olives, onions | rice and plantain chips |
$19
|
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| and tomatoes with basil |
$12
|
Seared yellowfin ahi, crispy risotto croquette, sesame | |||||
| ~ Fresh roma tomatoes, three cheeses, extra | scented spinach and spicy mustard |
$21
|
|||||
| virgin olive oil, garlic and basil |
$12
|
Portabello mushroom ravioli with peas, carrots and | |||||
| ~ Pepperoni, artichoke hearts, baby spinach | hickory smoke ham in alfredo sauce | $19 | |||||
| and mozarella |
$12
|
Black tiger prawn fettuccine, saffron cream sauce, | |||||
| ~ Grilled chicken, hickory smoked bacon, | roma tomatoes and fresh basil |
$18
|
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| blue cheese and scallions |
$12
|
Grilled certified Angus ribeye steak, potato gratin and | |||||
| ~ Homemade Italian sausage, mushrooms, | bourbon black pepper sauce |
$24
|
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| tomato sauce and mozzarella | $12 | ||||||
| ~Spicy shrimp, cilantro pesto, mozzarella, | |||||||
| queso blanco and lime |
$14
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Jack Mitchell, Chef/Proprietor Sample Menu - Subject to Change |
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Copyright 2008 Jax Restaurants Inc.