Specialties & Jax Favorites
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
[Show full text]