650 S. Colorado Blvd. WEEK OF GLENDALE, CO

jaxglendale.com

EXECUTIVE CHEF Sheila Lucero CHEF Duane Walker SOUS CHEFS Matt Lewis & Josh Seltvedt

STARTERS ------FROM THE Mornay Baked Oyster - 3.5 ea. House Cured Salmon Lox - 12 hazel dell mushrooms, bacon, spinach chive cream cheese, cranberry mostardo, RAW BAR cured egg yolk, apple caviar, pumpernickel ------Buffalo Fried Oyster - 3.5 ea. jax cayenne buffalo sauce, Pork N’ Cabbage - 9 PEEL N’ EAT SHRIMP [ 1/2 lb ] - 12 bleu cheese, celery fried brussels sprouts, crispy bacon, jax mustard sauce, walnuts, fish caramel, queso de mano cocktail sauce Spicy Tuna* - 14 Fried Calamari - 9 puffed rice, ponzu, sriracha mayo, nori FRESH SHUCKED OYSTERS* - MKT mango-chile mojo, lime aioli Bay Scallop Ceviche - 12 Spring Garlic Tater Tots - 9 CRAB DUO - 39 roasted jalapeño, grapefruit supremes, smoked trout aioli, red onion marmalade, 1 lb snow, 1/4 lb king watermelon radish, candied red onion, mezcal lemon powder, scallion

CHILLED SEAFOOD PLATTER* - 92 / 170 Jumbo Lump Blue Crab Cake - 16 Buttermilk Bread - 3 king & snow crab, lobster, shrimp, grilled lemon tartar, herb salad whipped butter mussels, oysters, fruit de mer STEAMERS, SOUPS & SALADS ------

CAVIAR & ROE Steamed Mussels [ 1 lb ] - 14 add PASTA - 3 Grilled Romaine - 9 ------roasted tomato & chorizo garlic brioche croutons, grana padano, potato chips, chives, sieved egg, whole grain mustard dressing vodka crème fraîche Chicken & Crawfish Gumbo - 5 / 9 andouille sausage, red & green peppers, The Wedge - 9 HACKELBACK [ 1/2 oz ] - 42 long grain rice, preserved okra tomato, crispy bacon, crumbled dry, briny, silky, rich Seafood Chowder - 14 bleu cheese, ranch RUSSIAN OSETRA CAVIAR [ 1 oz ] - 140 mussels, clams, shrimp, potato, chiles, tender belly bacon, fried okra, Kale Salad - 11 smooth, light salt, nutty, buttery finish carrots, roasted garlic cream endive, radish, queso de mano, smoked almonds, grapes, verjus vinaigrette CURED SALMON ROE [ 1/2 oz ] - 21 Celery Root Bisque - 5 / 9 large grain, robust, clean finish truffle oil, peanut crunch, micro celery Beets & Greens - 11 baby head lettuce, red & gold beets, Fruit de Mer - 8 candied pistachios, beet pickled egg, squid, shrimp, green lip mussels, mouco ‘ashley’, local honey vinaigrette octopus, castelvetrano olives, basil SIDES

HOUSE CUT FRIES - 4 SPRING SPECIALTIES ------GARLIC FRIES - 5 Verlasso Salmon - 27 Australian Sea Bass - 30 COLLARDS - 4 brussels sprouts, pork belly, artichokes, watercress, celery root, forged BEETS & GREENS - 4 charred carrots, fish caramel mushrooms, nicoise-marcona gremolata

RISOTTO - 4 Tuna Togarashi* - 32 Pan Seared Halibut - 32 GREEN BEANS - 4 soba noodle, bok choy, umami mushrooms, english peas, baby carrots, asparagus, pickled fresno, korean chile vinaigrette herbed cavatelli, pea tendrils, grilled WARM RED POTATO SALAD arugula, goat cheese, mustard vinaigrette - 4 lemon nage SEA SALT & MALT VINEGAR CHIPS whipped pimento cheese - 4 Duck Leg Confit - 26 spring garlic tater tots, mustard braised Blackened Mississippi Catfish - 24 kale, cipollini, charred scallion, pickled bacon braised collards, preserved okra, mustard seed corn bread, crawfish veloute OPEN 11:30AM MON-FRI | 4PM SAT | 10AM SUN HAPPY HOUR 4PM—6PM DAILY Swordfish - 29 Maine Lobster Roll - 24 gold beet risotto, seared greens, house -ITEMS ALSO AVAILABLE FROM 2PM—4PM SUN-FRI [ LOBSTER BOAT: LIL’ MORE TAIL ] pancetta, roasted red beets, argumato oil smoked bacon, celery, aioli, house pickles TWITTER.COM/JAXFISHGLENDALE Tender Belly Pork Loin - 28 Whole Grilled Branzino - 29 FACEBOOK.COM/JAXGLENDALE green beans, smash fried potato, bacon, red potato, arugula, goat cheese, chive, crème fraîche, preserves grilled lemon, mustard vinaigrette

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. REGARDING THE SAFETY OF THESE ITEMS, WRITTEN INFORMATION IS AVAILABLE UPON REQUEST. 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. SUBSTITUTIONS MAY NOT BE POSSIBLE. MEET CHEF SHEILA LUCERO INTRODUCING

A native of Denver, Sheila was first introduced to food and cooking by her father, an avid food lover and cook. After playing soccer and studying biology at Florida International University, Sheila chose to continue her education, and graduated from the Colorado Art Institute with a degree in the culinary arts. Sundays

Sheila was part of the opening crew at Jax Fish House, Denver. She then became Chef in the summer of 2002, where she immediately made her mark by receiving the accolades of Best Seafood by 5280 Magazine, Westword Magazine, City Search, azz and Rocky Mountain News. In 2009 Sheila ax J became the Executive Chef of Jax Fish J House Boulder and Denver. b r u n c h OUR PURVEYORS BRUNCH 10 AM-2 PM We strive to source the highest quality products from local and statewide purveyors, farmers and ranchers. We are excited to LIVE JAZZ partner with Boulder County farms and feature Hot Club OF their produce. THE Pearl Street Band As always, we’d like to extend a special AM-1 PM thanks to our friends and partners Paul, 10 Scott and Blair at Northeast Seafood, providing daily deliveries of the freshest and finest the seahas to offer for more OYSTER LABEL than 18 years. FEATURINGSometimes a little mystery in life can be a good thing... Sometimes.

Blue Crab Cake Benedict •And Lobster at other Scrambletimes, any amount of mystery Lemon Curd Pancakes • Griddledis a terrible Ham idea. Steak Some things are just FEATURED too important to leave to chance or fate. 3.5”Our top three areas of required certainty Jax Bloodys • Mimosaswould • Cheladas have to be brain surgery, rocket Paul Packer and Northeast Seafood science and oysters. And while all three are pretty awesome in their own Tonali’s Meats | Hazel Dell Mushrooms right, our area of expertise is oysters. Haystack Mountain Goat Dairy | Abbondanza Top quality, fresh, delicious oysters.

Altan Alma | Isabelle and Munson Farms The Emersum Oyster is exclusive to Jax 6.5” Fish House and is the freshest oyster ‘this side’ of either coast.Rappahanock River WHITE PANTONE 7500 PANTONE 7503 PANTONE 7477 ------Oysters (RRO) has been run by the Croxton 303.756.6449TRIM LINE DOES NOT PRINT. FOR POSITION ONLY. family since it’s#JAXJAZZBRUNCH inception in 1899. Ryan JAXGLENDALE.COMand Travis Croxton sustainability grow and harvest every Emersum Oyster for us with the certainty that for every oyster that’s grown, dozens of wild oysters are seeded in an improved Chesapeake Bay eco-system.

That kind of certainty means that we 3.5” JAX CRAB BOIL don’t just know where the Emersum Oyster comes from, we know exactly where it lives. It means that we can point to an Join us at Jax Fish House & Oyster Bar for the exact spot on a map where the Emersum “Feast of Fresh” featuring crab, crawfish, shrimp, was raised and know the quality of the water, the environmental influences and andouille sausage, potatoes & corn - all steeped the conditions that will produce this

together in a pot of lemons, onions,REVERSE SIDE: 6.5”parsley & our consistently rich and delicious oyster with a size, taste, texture and liquor own Maryland seasoning.WHITE ServedPANTONE 7500 nightlyPANTONE in 7503 the PANTONE 7477 that you can count on, each and every time. dining room for parties TRIMof LINE 4-12. DOES NOT PRINT. All FOR POSITIONreservations ONLY. must be booked 48 hours in advance. JAXFH 0011 OYSTER LABEL Call 303.756.6449 JAX FISH HOUSE proudly supports fisheries and purveyors who are environmentally conscious and fish legally from ASK YOUR SERVER FOR DETAILS. sustainable waters. We compost our food waste. 100% of our energy is offset with wind power.