SEASONAL HOT OYSTERS FAVORITES BUFFALO FRIED OYSTER 3.25 bacon & bleu , pickled celery COLORADO CATFISH 19 - blackened or fried - BBQ OYSTER 2.75 SHELLFISH, crawfish hoecakes, maque choux, housemade bbq sauce, cornbread crumble melted trinity, chow chow SAMPLERS & OYSTER ROCKEFELLER 3.25 JAX RAMEN* 25 spinach, grana padano, bacon CAVIAR royal red shrimp, pork belly, beef dashi, ½ LB PEEL N’ EAT SHRIMP 12 ginger sauce, hazel dell mushrooms, 6 minute egg ½ LB KING CRAB 38 LOBSTER SALAD SANDWICH 25 STARTERS ½ LB SNOW CRAB 19 cucumber, , tomato, lettuce, lime aioli, FRUIT DE MER 9 bacon, house fries squid, shrimp, mussels, octopus, , * THE HOOK 34 * jalapeño, red wine CAST IRON HALIBUT 32 2 east coast oysters, 2 west coast oysters, griddled curry fingerlings, roasted cauliflower, 1/2 lb peel n’ eat shrimp, 1/2 lb snow crab SMOKE & PICKLES 10 crispy , seeded yogurt smoked trout, assorted pickles, caraway lavosh * THE LINE 67 BBQ WILD SALMON 29 king crab leg, lobster tail, fruit de mer, SPICY TUNA TACOS* 12 warm summer beans & legumes, smoked onion, 2 east coast oysters, 2 west coast oysters, red curry, pickled cabbage, cilantro tender belly bacon, cornbread crumble 1/2 oz whitefish caviar * STEAMED PEI MUSSELS 8/15 BIG EYE TUNA 28 THE SINKER* 108 carrot curry & jasmine rice fromage blanc agnolotti, heirloom tomato, -OR- 6 east coast oysters, 6 green lipped mussels, bread crumbs, olive pistou garlic, lemon, chardonnay 1/2 lb peel n’ eat shrimp, 1/2 lb snow crab, sub manila clams 1 1/2 lb king crab, lobster tail, fruit de mer GRILLED SWORDFISH 29 add pasta or fries 3ea roasted local squash, confit tomato, buttermilk * HOOK, LINE & SINKER 199 fried eggplant, palisade peach harissa FRIED CALAMARI 10 all three samplers mango-chile mojo, lime aioli SHRIMP & GRITS 18 all caviar & roe served with capers, , sieved egg, andouille, trinity, tomato, anson mills poblano grits JUMBO LUMP CRAB CAKE 15 crème fraîche, toast points preserved lemon aioli FRIED CATFISH PO’ BOY 16 BOWFIN CAVIAR [½ oz] 25 andouille , romaine, chow chow, CHICKEN & SHRIMP GUMBO 5/9 small grain, firm, bright, slight brine comeback sauce, house fries andouille sausage, trinity, okra AMERICAN PADDLEFISH [½ oz] 35 FORT COLLINS STYLE CLAM small grain, silky, rich & smooth NOT CHOWDER 5/9 tomato base, bacon, mirepoix, potato, local beer ISRAELI OSETRA SEAFOOD CAVIAR [1 oz] - 140 JAX ½ LB NIMAN RANCH BABY ICEBERG WEDGE 5/9 smooth, light salt, nutty, buttery finish PRIME BEEF BURGER* 13 bacon, danish bleu cheese, cherry tomato, ranch brioche bun, lettuce, tomato, pickles, jax sauce, fries JAX CAESAR* 5/9 add fried fried egg*, fried oyster, romaine, grain mustard dressing, crouton, lemon FOR THE TABLE ANSON MILLS CHEDDAR & bleu cheese, cheddar 2 ea add white anchovy 3 add bacon 3 POBLANO GRITS 5 FARMER’S LUNCHBOX 6/10 COLORADO STEAK FRITES* 29 TRUFFLED FRIED POTATOES 5 quatrix greens, native hill roasted beets, sous vide sirloin, truffled french fries, garden sweet farms strawberries, jumping goat feta, BEST RICE EVER* 9 hazel dell mushrooms au poivre sunflower seeds, goddess dressing kimchi, rice, pork belly, jodar farm egg add crab cake 8

ADD TO ANY SALAD LOCAL VEGGIES 5 SUNDAY - FISH & CHIPS mini crab cake 8, lobster salad 14, seasonal preparation MONDAY - ALL NIGHT HAPPY HOUR salmon 15, seasonal fish mkt TUESDAY - CIOPPINO PORK FAT CORNBREAD 4 WEDNESDAY - WINE WEDNESDAY EXECUTIVE CHEF SHEILA LUCERO HOUSE FRIES 4 CHEF DE CUISINE RICKY MYERS HUSH PUPPIES 3 AUGUST 2016 SOUS CHEF AMY JAQUETH FACEBOOK.COM /JAXFISHHOUSEFORTCOLLINS

*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, shellfish, or eggs may increase yourrisk 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 and we are happy to make adjustments. CHEF SHEILA LUCERO ...... A native of Denver, Colorado, Chef Sheila Lucero owes her love of cook- ing to her father, an avid cook and food connoisseur. While earning a degree in biology and playing soccer at Florida International University, she fell in love with the wonderful and varied cuisines of South Florida, and got her first taste of the energy and enthusiasm of professional kitchens while working in bakeries and delis. Bent on becoming a chef, she returned home to Colorado to attend the Colorado Art Institute, si- multaneously working in some of the finest kitchens of the Front Range. She joined the outstanding opening crew of Jax Fish House in Denver, working alongside culinary masterminds Dave Query and Jamey Fader. Sheila quickly proved her mettle, and rose through the ranks to become Chef de Cuisine in 2002. Jax Denver garnered widespread acclaim under her guidance, winning Best Seafood Restaurant in 5280 Maga- zine, Westword Magazine, City Search, and Rocky Mountain News. In 2009, she became the Executive Chef of Jax Fish House, and since then has helped open additional and equally awesome Jax locations in Fort Collins, Glendale, and Kansas City. Ever mindful of the fact that, though we make our living by what we get, we make our lives by what we give, Sheila has donated her time and talents to numerous charity events such as The National Kidney Founda- tion Great Chefs of the West, The American Liver Foundation, Chefs Up Front (Share Our Strength), Do at the Zoo, and Project Angel Heart. CHEF RICKY MYERS ...... Born and raised in Atlanta, Georgia, Ricky has spread his love of home-cooked comfort food across the country and even in Europe! After studying at the Culinary School at the Art Institute of Denver Ricky earned his gourmet chops at some of the finest kitchens of the high country–the Wigwam Club, Wolfgang Puck’s Spago, Jet Stream Season- ing, and Next Door Food & Drink in Loveland. Now working his magic at Jax Fish House, he works closely with local farms to create insanely tasty soul food that is not only good for you but also good for the community you live in. When he is not at work, Ricky can be found hiking and mountain biking with his wife, cooking with fresh ingredients from his garden, hanging out with his dogs and playing the guitar. EAT FISH, LIVE LONGER. OUR PURVEYORS We serve amazing seafood to ‘coast-less communities’...... Our greatest desire is to share the best, freshest and most We strive to source the highest quality products from local delicious seafood with deserving, landlocked diners. purveyors, farmers and ranchers. We build relationships with fishmongers all over the As always, we’d like to extend a special thanks to our friends and part- country and mindfully prepare their sustainable harvest. ners, Paul, Scott and Blair at Northeast Seafood. They’ve provided us These relationships guarantee the seafood you enjoy with daily deliveries of the freshest and finest the sea has to offer since is of unmatched quality, flavor and abundance. 1989. SOMETIMES A LITTLE MYSTERY IN LIFE CAN BE A GOOD THING... SOMETIMES. FEATURED PURVEYORS And at other times, any amount of mystery is a terrible idea. Some things are just too import- ant to leave to chance or fate. Our top three areas of required certainty would have to be Northeast Seafood & Paul Packer brain surgery, rocket science, and oysters. And while all three are pretty awesome in their Niman Ranch own right, our area of expertise is oysters. Top quality, fresh, delicious oysters. Quatrix Aquaponics Native Hill The Emersum Oyster is exclusive to Jax Fish House and is the freshest oyster ‘this side’ of Hazel Dell either coast. Rappahanock River Oysters (RRO) has been run by the Croxton family since Jodar Farms its inception in 1899. Ryan and Travis Croxton sustainably grow and harvest every Emersum Oyster for us with the certainty that for every oyster that’s grown, dozens of wild oysters are Westbridge seeded in an improved Chesapeake Bay eco-system. Copoco Honey Garden Sweet That kind of certainty means that we don’t just know where the Emersum Oyster comes from, we know exactly where it lives. It means that we can point to an exact spot on a map where the JAX FISH HOUSE proudly supports Emersum was raised and know the quality of the fisheries and purveyors who are environmentally water, the environmental influences, and the conscious and fish legally from sustainable waters. We compost our food waste. 100% of conditions that will produce this consistently rich and delicious oyster with a size, our energy is offset with wind power. taste, texture and liquor that you can count on, each and every time.