WEEK OF ................................ JAXFISHHOUSE.COM/KANSAS-CITY EXECUTIVE CHEF SHEILA LUCERO CHEF DE CUISINE BOBBY BOWMAN SOUS CHEF JEFF DIETZLER from the ON ICE STEAMER POTS .................................................................................................. ............................................... FRESH SHUCKED OYSTERS* - MKT BLUE CRAB COCKTAIL - 13 SEAFOOD CHOWDER - 14 east & west coast, mignonette, cocktail sauce, cocktail sauce, lemon, lavosh cracker mussels, clams, shrimp, potato, chiles, lemon, crackers tender belly bacon, fried okra, carrots, * roasted garlic cream PEEL N’ EAT SHRIMP - 12 CHILLED SEAFOOD PLATTER - 92 / 170 king & snow crab, lobster, shrimp, jax mustard, cocktail sauce STEAMED MUSSELS OR CLAMS - 14 mussels, oysters, fruit de mer CHILLED CRAB DUO - 39 roasted tomato & chorizo, caramelized onion OR panang curry, peanuts, cilantro, coconut milk 1 lb snow, 1/4 lb king, drawn butter CAVIAR & ROE* - 140 / 27 / 21 ADD PASTA - 3 LOBSTER COCKTAIL - 24 osetra / bowfin / trout roe, baked lemon aioli, cocktail sauce, herb salad traditional accompaniments CHICKEN & CRAWFISH GUMBO - 5 / 9 andouille sausage, red & green peppers, STARTERS long grain rice, preserved okra .................................................................................................. HOT MESSY SHRIMP - 26 MORNAY BAKED OYSTER - 3.5 AHI TUNA CRUDO - 14 old bay, andouille sausage, lemon, potato, lima pickled mushrooms, bacon, spinach turmeric aioli, pickled turnip, mission fig beans, comeback sauce mostardo, radish, charred onion vinaigrette SALADS BUFFALO FRIED OYSTER - 3.5 ............................................... cayenne buffalo sauce, bleu cheese, celery STEAK TARTARE - 13 gherkin, dijon, gaufrettes, quail egg GRILLED ROMAINE - 9 CHARBROILED OYSTER - 3.5 garlic brioche croutons, grana padano, grana padano butter, garlic, breadcrumbs HOUSE CURED SALMON LOX - 12 whole grain mustard dressing pumpernickel, cucumber, roe, dill crema THE WEDGE - 9 FRIED CALAMARI - 9 SPANISH OCTOPUS - 15 tomato preserves, crispy bacon, crumbled bleu mango-chile mojo, lime aioli jamón serrano, olive, pistachio, chiles, sorrel cheese, ranch LUMP BLUE CRAB CAKE - 16 BUTTERMILK BREAD - 3 KALE SALAD - 11 grilled lemon tartar sauce housemade, served with honey butter radish, aged goat cheese, smoked almonds, golden raisin, verjus vinaigrette ........................... SIMPLE SALAD - 6 SIDES baby greens, carrot, radish, pickled onion, red wine vinaigrette GRILLED BROCCOLI RABE pepperoncini relish - 7 | WHIPPED POTATOES & MUSHROOMS - 7 FRUIT DE MER - 8 HUSHPUPPIES pepper jelly - 5 | SEARED GREENS - 7 | OLD BAY FRIES mustard sauce - 6 squid, shrimp, green lip mussels, clams, castelvetrano olives, basil SPECIALTIES & JAX FAVORITES .................................................................................................................................................... GRILLED SWORDFISH - 28 BLACKENED CATFISH - 24 MAINE LOBSTER ROLL - 24 crispy polenta, hard squash, local bacon braised collards, preserved okra, smoked bacon, celery, aioli, house pickles mushrooms, bacon, pickled chard stems roasted poblano, creamy hominy CREEKSTONE FARMS DUROC SHRIMP & CLAM TAGLIATELLE - 25 ARCTIC CHAR - 26 PORK LOIN - 27 fennel sausage, peperonata, breadcrumbs heirloom lima bean succotash, crawfish, green beans, smash fried potato, ham hock, cider vinegar spiked greens bacon, crème fraîche, apple preserves LAKE MICHIGAN WALLEYE - 32 potato purée, rapini, trumpet GRILLED FLATIRON* [ 8 oz ]- 29 mushrooms, anchovy persillade creamed spinach, wild mushroom conserva, cipollini onion, saba, extra virgin olive oil BENNE CRUSTED AHI TUNA - 31 ......... ......... chili garlic aioli, Carolina gold rice, napa AMERICAN KOBE BEEF BURGER* - 13 cabbage, romanesco, grilled shiitake old bay fries TWITTER.COM/JAXKANSASCITY • FACEBOOK.COM/JAXKANSASCITY *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. 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. Substitutions may not be possible. MEET CHEF SHEILA LUCERO .................................................. A native of Denver, Colorado, Chef Sheila Lucero Sustainable owes her love of cooking to her father, an avid cook and food connoisseur. While earning a degree in SEAFOOD CALENDAR 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 Jax Fish House & OCTOBER Oyster Bar and kitchens while working in bakeries and delis. Bent Dungeness Crab on becoming a chef, she returned home to Colorado Seafood Watch are Squid to attend the Colorado Art Institute, simultaneously working to working in some of the finest kitchens of the Front transform the Sardines Range. She joined the outstanding opening crew marketplace in favor of more responsible of Jax Fish House in Denver, working alongside NOVEMBER culinary masterminds Dave Query and Jamey Fader. fisheries and aquaculture Opah Sheila quickly proved her mettle, and rose through operations. Whitefish the ranks to become Chef de Cuisine in 2002. Jax As an official restaurant partner, Jax is your Nantucket Bay Scallops Denver garnered widespread acclaim under her guidance, winning Best Seafood Restaurant in 'Best Choice' for sustainably harvested and 5280 Magazine, Westword Magazine, City Search, environmentally responsible seafood. DECEMBER and Rocky Mountain News. In 2009, she became Fresh Crab the Executive Chef of Jax Fish House, and since Redfish then has helped open additional and equally Walleye/Perch 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 EAT FISH, LIVE LONGER. we give, Sheila has donated her time and talents .............................................................................................................. to numerous charity events such as The National We serve amazing seafood to ‘coast-less communities’. Our greatest desire is to share the best, freshest Kidney Foundation Great Chefs of the West, and most delicious seafood with deserving, landlocked diners. We build relationships with fishmongers The American Liver Foundation, Chefs Up Front all over the country and mindfully prepare their sustainable harvest. These relationships guarantee the (Share Our Strength), Do at the Zoo, and Project seafood you enjoy is of unmatched quality, flavor and abundance. Angel Heart. TALES OF AN OYSTER .............................................................................................................. Oysters are one of the most sustainable seafood sources on the planet. They take 18 months to mature -JAX- and then an oysterman harvests, boxes and puts them on a plane to us. We clean ‘em and give ‘em pet names and masterfully shuck them to order thousands of times per day. When our fish and oysters CRAB leave the water, it is a race against the clock to have them delivered to Jax as fresh as possible each and every single day. Our commitment to you is that this will never change. BOIL 3.5” Sometimes a little mystery3.5” in life can be a good thing... Sometimes. PANTONE 7477 Book a feast of snow crab, shrimp, And at other times, any amount of mystery is a terrible idea. Some PANTONE 7477 things are just too important to leave to chance or fate. Our top andouille sausage, corn, and potatoes three areas of required certainty would have to be brain surgery, rocket science, and oysters. And while all three are pretty awesome simmered in a spicy, savory lemon-rich in their own right, our area of expertise is oysters. Top quality, fresh, broth. Available year round in the delicious oysters. PANTONE 7503 PANTONE 7503 dining room, patio or to take home. All The Emersum Oyster is exclusive to Jax Fish House and is the freshest oyster ‘this side’ of either coast.Rappahanock River Oysters (RRO) reservations must be booked 48 hours has6.5” been run by the Croxton family since its inception in 1899. Ryan in advance, call 816-437-7940. and Travis Croxton sustainably grow and harvest every EmersumREVERSE SIDE: 6.5” Oyster for us with the certainty that for every oyster that’s grown, PANTONE 7500 dozens of wild oysters are seeded in an improved Chesapeake Bay PANTONE 7500 eco-system. TRIM LINE DOES NOT PRINT. FOR POSITION FOR ONLY. TRIM LINE DOES PRINT. NOT POSITION FOR ONLY. TRIM LINE DOES PRINT. NOT That kind of certainty means that we don’t just know where the Emersum Oyster comes from, we know exactly where it lives. It JAX FISH HOUSE means that we can point to an exact spot on a map where the Emersum proudly supports WHITE fisheries and purveyors who are environmentally was raised and know the quality of the water, the environmental WHITE conscious and fish legally from sustainable influences, and the conditions that will produce this consistently rich waters. We compost our food waste. 100% of and delicious oyster with a size, taste, texture and liquor that you our energy is offset with wind power. can count on, each and every time. OYSTER LABEL OYSTER LABEL JAXFH0011 OPEN 4PM DAILY HAPPY HOUR 4PM–6PM DAILY JAXFISHHOUSE.COM/KANSAS-CITY.