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| Soup of the day |
$6
|
Thin crusted flatbread pizza from our slate oven with: | ||||
| Tomato soup with Laura Chenel goat cheese |
$6
|
~Veggie de-luxe: mushrooms, peppers, | ||||
| Truffle parmesan fries with fresh herbs | olives, mozzarella & zesty tomato sauce |
$12
|
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| and Jax original ketchup |
$5
|
~Roma tomato, three cheeses, chopped | ||||
| Baked macaroni & cheese with Cajun ham, | basil and garlic confit |
$12
|
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| cheddar cheese & herbed breadcrumb crust |
$6
|
~Grilled chicken, hickory smoked bacon, | ||||
| Grilled chicken taquitos (2) with housemade | blue cheese and scallions |
$12
|
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| guacamole & spicy pepitas |
$7
|
~Pepperoni, artichoke hearts, baby spinach | ||||
| Chef's selection of sautéed seasonal veggies |
$4
|
and extra mozarella |
$12
|
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| Fresh Hog Island oysters three ways: | ~Homemade Italian sausage and mushroom | |||||
| ~On the half shell with champagne mignonette |
$2
|
with mozzarella |
$12
|
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| ~Grillled with orange chipolte salsa (4) |
$8
|
~Spicy shrimp, cilantro pesto, mozzarella | ||||
| ~Broiled oysters Bonneville: caeser dressing, | and queso blanco |
$14
|
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| herb pesto and bread crumbs (4) |
$8
|
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| Smoked salmon bruschetta with egg salad | ||||||
| on grilled La Brea sourdough |
$7
|
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Grilled veggie: eggplant, onions, mushrooms & tomatoes | |||||
| on focaccia, herb pesto & red potato salad |
$9
|
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| Ground chuck cheeseburger on brioche with | ||||||
| Baby spinach salad with bacon, feta, chopped egg, | cheddar, lettuce, tomato & french fries |
$10
|
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| red onion and champagne vinaigrette |
$9
|
Ham and swiss on griddled rye with creole mustard | ||||
| Red oakleaf lettuce salad, balsamic vinaigrette, | and homemade kettle chips |
$10
|
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| cherry tomatoes and Vella dry jack |
$7
|
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| The Wedge - iceberg and blue cheese dressing | ||||||
| with scallions and radish |
$8
|
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| Caeser salad - whole romaine leaves, Vella | Honey-dijon grilled chicken with creamy risotto | |||||
| dry jack, sourdough croutons |
$9
|
asparagus and baby greens |
$13
|
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| ~with grilled chicken |
$12
|
Maine crab cakes with cucumber-red onion slaw, | ||||
| Classic chopped salad - romaine, smoked chicken | stone ground mustard aioli |
$14
|
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| breast, almonds, apples & blue cheese |
$12
|
Black tiger prawn fettuccine, saffron cream sauce, | ||||
| Shrimp Louie salad: lettuce, tomato, avocado, | roma tomatoes and fresh basil |
$14
|
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| egg, baby shrimp and Louie dressing |
$14
|
Achiote marinated tilapia with cilantro rice, | ||||
| plantain chips and pineapple salsa |
$14
|
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| Fish tacos (2) with flour tortillas, spanish rice, salsa | ||||||
| fresca and shaved cabbage slaw |
$14
|
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| Pan seared sea scallops with potato puree, | ||||||
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Jack Mitchell, Chef/Proprietor
|
asparagus and bourbon-black pepper sauce |
$15
|
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| Portabello mushroom ravioli with peas, carrots | ||||||
| and hickory smoked ham in alfredo sauce |
$14
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Download a printable copy here
Sample Menu - Subject to Change |
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Copyright 2008 Jax Restaurants Inc.