LUNCH 'Best Restaurant' • July 2019 eat fish - live longer eat - love longer - 5280 Magazine

We are proud to be the first Colorado restaurant STARTERS partner of the Monterey Bay Aquarium Seafood SANDWICHES Watch - working to protect our oceans for all sandwiches come with fries and slaw FRIED CALAMARI 12 generations to come. mango-chile mojo, lime aioli* CRISPY FISH SANDWICH 13 pete’s tartar sauce, iceberg lettuce, $5 MARTINIS brioche bun STEAK TARTARE* 13 bringing back day drinking serrano, dijon créme, grana padano, new amsterdam vodka or family jones gin grilled sourdough, cured egg yolk RILLETTE MELT 13 pickled mustard seeds, white cheddar, brioche JUMBO LUMP CAKE 19 RAW preserved lemon aioli* FRESH SHUCKED OYSTERS MKT daily selection of east & west coast NIMAN RANCH BURGER* (8oz) 14 lettuce, tomato, pickles, jax FRUIT DE MER 13 mustard, fries , , squid, shrimp, ½ LB PEEL N’ EAT SHRIMP 14 add fried , fried egg*, almonds, harissa, lavash cracker jax mustard sauce, cheddar, bleu cheese, or bacon, 2 ea ½ LB DUNGENESS CRAB 25 CRAB CAKE BURGER 19 ½ LB SNOW CRAB 27 SOUPS & SALADS lemon aioli*, arugula add to any salad JUMBO SHRIMP COCKTAIL 16 blue crab cake 8 wild gulf shrimp, cocktail sauce, lemon BLT 22 grilled shrimp 15 | grilled salmon* 17 candied bacon, aioli*, brioche 7/14 , ham hocks, potatoes, mirepoix, fried saltine PLATTERS SPECIALTIES THE LUNCH 3 chef’s choice oysters SEAFOOD GUMBO 12 SAMPLER* 1/4 lb peel n’ eat shrimp FISH N’ CHIPS 16 1/4 lb snow crab crab, shrimp, oysters, , rice, 22 beer battered, crispy fried, fried okra, green onion french fries, slaw 2 east coast oysters, made to order HOOK* 2 west coast oysters, 1/2 lb peel n’ eat shrimp, 39 VERLASSO SALMON* 18 1/2 lb snow crab JAX CAESAR SALAD* 7/14 autumn rosti, pickled squash, local garlic croutons, grana padano, 2 east coast oysters mushrooms, sunchokes, brussels sprouts, celery root puree, puffed grain whole-grain mustard dressing LINE* 2 west coast oysters add white anchovies - 2 1 lobster tail 49 fruit de mer 1/2 oz golden MISSISSIPPI CATFISH 16 blackened or fried THE WEDGE 6/12 6 east coast oysters bacon-braised collard greens, iceberg lettuce, crispy bacon, 1/2 lb peel-n-eat shrimp anson mills poblano-cheddar grits, crumbled bleu cheese, tomato, ranch SINKER* 1/2 lb snow crab carolina bbq 90 1 lobster tail fruit de mer BEETS AND BURRATA 15 6 green lipped mussels seaweed vinaigrette, balsamic SPICY AHI POKE* 18 reduction, kale, smoked sea salt, rice, fuji apple, avocado, beet chips black pepper ponzu, spiced cashews ZERO PROOF GRILLED SHRIMP SALAD 16 SODAS 3 LOBSTER MAC AND CHEESE 24 bulgur wheat, pickled onion, crispy PELLEGRINO 4.5 bacon, truffled bread crumbs, chickpeas, parsley, preserved lemon pickled mustard seeds ESPRESSO 4 aioli*, feta HOT TEA 3.5 CAPPUCCINO 5.5 LATTE 5.5 CAVIAR COFFEE 3 [all caviar & served with blinis, crème fraîche] Party at your place? HOUSE-MADE LEMONADE 4 We’ll bring the freshy fresh to you. HOUSE-MADE SPICED 5 PASSMORE RANCH WHITE Email [email protected] to book GINGER BEER CAVIAR* 85/165 our roving raw bar for your next shindig. 15g - 30g LIME AND THYME SODA 5 GRAPEFRUIT HONEY TONIC 5 EXECUTIVE CHEF Sheila Lucero GOLDEN WHITEFISH ROE 16/30 CUCUMBER MINT SPRITZ 5 CHEF DE CUISINE Jesse Guare 15g - 30g

SOUS CHEF Brian Pistorino ALMOST FASHIONED 5

*These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, , or eggs may increase your risk for foodborne illness. 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. We are happy to make adjustments. JAX FISH HOUSE & OYSTER BAR bringing the coasts to the coastless since 1994

1980 1983 Northeast Seafood opens at the Table While living in Chicago, founder Dave Mesa Shopping Center as the only fresh Query (DQ) visits Shaw’s Crab House fish market in Boulder. and Davis Street Fish Market in Chicago, where he falls in love with seafood. 1988 Dave Query meets Paul Packer, President of Northeast Seafood. 1994 Dave opens the first Jax Fish House on Boulder’s Pearl Street, sourcing almost everything on the 1996 menu from Northeast Seafood. Jax LoDo opens in the heart of Denver. 1998 Culinary student Sheila Lucero joins the Jax Denver team as a line cook. 1999 California-based Monterey Bay Aquarium Seafood Watch launches an online program and consumer 2009 guide for choices. The Jax Sheila is named Executive Chef of Jax team immediately embraces it. Fish House.

2010 Jax partners with Rappahannock River 2011 Oysters in Virginia to develop the Jax adds “Oyster Bar” proprietary Emersum Oyster. to the name. 2011 2012 Jax Fort Collins opens Jax begins working with Fish Choice, a Fort Collins-based online resource that provides 2013 an auditing system to track the kitchen’s Chef Sheila becomes a member of the Monterey sustainable seafood purchases. Bay Aquarium Watch’s Blue Ribbon Task Force, a network of chefs from across the nation leading 2014 the sustainable seafood conversation. Jax Kansas City opens, becoming the first restaurant in Missouri to partner with with the 2013 Monterey Bay Seafood Watch. Jax Glendale opens 2017 2017 Chef Sheila and the Blue Ribbon Task Force visit Sheila participates in the James Beard Washington D.C., lobbying Members of Congress to Foundation’s Chef’s Boot Camp for Policy and keep American fisheries from being depleted. Change in Burlington, Vermont. 2017 Jax Fish House becomes a leader restaurant in the James Beard 2018 Foundation’s Smart Catch program. Chef Sheila and 16 other chefs author the 2019 Portland Pact, a document that urges the Jax opens in downtown government to prioritize sustainably managed Colorado Springs fisheries the Denver chef community.

SOMETIMES A LITTLE MYSTERY IN LIFE CAN BE A NOTE ON SOURCING A GOOD THING... SOMETIMES. We don’t take ourselves too seriously Sometimes a little mystery in life can be a good thing. The thrill of untangling a at Jax Fish House. Two things we do Sherlock Holmes story, for example, or the exciting uncertainty of embarking on a new take seriously? The freshness and business venture. At other times—say, eating raw oysters—any amount of mystery is sustainability of our seafood. You a terrible idea. know fresh fish when you see, smell, and taste it. Sustainability is a little That’s why we worked with Rappahannock River Oysters (RRO) in Virginia to develop more complicated, but to us, it means the Emersum Oyster. Exclusive to Jax Fish House, the Emersum is the result of months considering the stocks of the species of cooperation and research with RRO, which got its start in the Chesapeake Bay in we source to prevent overfishing and 1899. Resurrected by cousins Ryan and Travis Croxton in 2002, the young upstarts working with suppliers who harvest have turned the oyster world on its, um, ear while embracing sustainability in their in ways that have minimal impacts on oyster growing practices. marine environments. We work with science-based organizations to do just Which means that we can know for certain that for every Emersum grown, dozens of that, ensuring that every single thing wild oysters are seeded, improving the ecosystem of the Chesapeake Bay. we serve is as responsibly raised and Another thing we know for certain? The Emersum is the freshest caught, as it is delicious. bivalve this side of either coast, with a size, taste, texture, and liquor that you can count on every time.

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