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Starters Cookers Salads & Soups for the Table Not STARTERS COLD BAR CAVIAR & ROE capers, red onion, sieved egg, crème fraîche, toast points Steamed PEI Mussels - 8/14 ½ Lb Peel N’ Eat Shrimp - 12 Bowfin Caviar* [1/2 oz] - 25 GARLIC, LEMON, CHARDONNAY, GRILLED BREAD SMALL GRAIN, FIRM, BRIGHT, SLIGHT BRINE SUB MANILA CLAMS - 1 ½ Lb King Crab - 34 ADD PASTA OR KENNEBEC FRIES - 3 EA ½ Lb Snow Crab - 14 American Paddlefish* [1/2 oz] - 35 Fried Calamari - 10 SMALL GRAIN, SILKY, RICH & SMOOTH MANGO-CHILE MOJO, LIME AIOLI Crab Duo - 46 1/4 LB ALASKAN KING CRAB, 1 LB SNOW CRAB, FRIED SPUDS Israeli Osetra Caviar* [1 oz] - 140 Spicy Tuna* - 12 SMOOTH, LIGHT SALT, NUTTY, BUTTERY FINISH RED CURRY, APPLE, FRESNO, TOASTED PEPITA Jumbo Lump Crab Cake - 16 SPECIALTIES & PRESERVED LEMON AIOLI FAVORITES Pan Seared Lobster Large Seafood Sampler* - 64 Fried Shrimp Po’boy - 16 Gnocchi - 16 1/2 LB KING CRAB, 1/2 LB SNOW CRAB, ANDOUILLE SALSA, ROMAINE, CHOW CHOW, GRANA PADANO, WHITE CHEDDAR, GRILLED ONION 1/2 LB PEEL & EAT SHRIMP, 1/2 LB PEI MUSSELS, COMEBACK SAUCE, KENNEBEC FRIES 6 EMERSUM OYSTERS Nawlin’s Breakfast - 9 Lobster Salad Sandwich - 22 FRIED CATFISH, BUTTERMILK PANCAKE, Grand Seafood Sampler* - 118 CUCUMBER, ONION, TOMATO, LETTUCE, CITRUS AIOLI, MAPLE-CHILE HOT SAUCE 1 LB KING CRAB, 1 LB SNOW CRAB, 1 LB PEEL & EAT SHRIMP, BACON, KENNEBEC FRIES ADD PORK BELLY - 3 | ADD FRIED EGG - 2 1 LB PEI MUSSELS, 12 EMERSUM OYSTERS Shrimp & Grits - 18 COOKERS FOR THE TABLE ANDOUILLE, TRINITY, TOMATO, ANSON MILLS POBLANO GRITS Cornmeal Fried Cornmeal Fried Oyster - 2.5 Anson Mills White Cheddar & Colorado Catfish - 20 COMEBACK SAUCE, CRISPY FRIED CAPERS Roasted Poblano Grits - 5 CAM’S BIG DADDY CHIPOTLE BISCUITS, BACON GRAVY, LOCAL BRAISED COLLARD GREENS, RED BEANS, Dynamite Oyster - 3.5 Kennebec Fries - 4 TOMATO-BACON JAM SRIRACHA AIOLI, KIMCHI Truffled Fried Potatoes - 5 Oyster Rockefeller - 3.75 SEASONAL SPINACH, GRANA PADANO, BACON, SAMBUCA Hush Puppies - 3 Local Bacon Braised Seafood Risotto* - 24 Collard Greens - 5 BAY SCALLOPS, SHRIMP, CLAMS, CRAB, BUTTERNUT SQUASH, PEAR-FENNEL SLAW, TOASTED PEPITA, GRANA PADANO SALADS & SOUPS Pork Fat Corn Bread - 4 Seared Scallops* - 32 Chicken & Shrimp Steak Cut Sweet Potato Fries - 5 CARROT TOM KHA, CRISPY SOBA NOODLE, BOK CHOY, Gumbo - 5/9 LOCAL HAKUREI TURNIP, HAZEL DELL MUSHROOM ANDOUILLE SAUSAGE, TRINITY, OKRA Best Rice Ever - 9 KIMCHI, RICE, PORK BELLY, FARM EGG Chipotle Grilled Salmon* - 28 Fort Collins Style SMOKED LOCAL POTATO HASH, BUTTER-BRAISED APPLES, Clam Chowder - 5/9 CELERIAC PURÉE, CIDER GASTRIQUE TOMATO BASE, BACON, MIREPOIX, POTATO, LOCAL BEER FEATURED FARMS Cast Iron Grouper* - 28 Baby Iceberg Wedge - 5/9 QUATRIX AQUAPONICS, LONGVIEW CREAMERY, BRUSSELS SPROUTS, TENDER BELLY BACON, ROASTED PECAN, BACON, DANISH BLEU CHEESE, CHERRY TOMATO, RANCH NATIVE HILL FARM, HAZEL DELL, JODAR FARM, CHICORY & HERB SALAD, HORSERADISH VINAIGRETTE Jax Caesar - 4/7 GARDEN SWEET FARM, FOSSIL CREEK FARM Five Spiced Ahi Tuna* - 29 ROMAINE, GRAIN MUSTARD DRESSING, CROUTON, LEMON MIRIN GLAZED LOCAL BEETS, GRILLED ASIAN GREENS, ADD WHITE ANCHOVY - 3 BLACK GARLIC, MISO, SPICED PEANUTS Autumn Salad - 6/10 QUATRIX GREENS, FRISÉE, SHAVED BEETS, FENNEL, PEAR, NOT SEAFOOD LONGVIEW CREAMERY FROMAGE BLANC, PECAN, Colorado Angus Beef COPOCO HONEY VINAIGRETTE Sirloin* - 29 SWEET POTATO STEAK FRIES, LOCAL GRILLED KALE, ADD TO ANY SALAD MINI CRAB CAKE - 8, LOBSTER SALAD - 10, SALMON - 12, FARRO, SMOKED PAPRIKA HOLLANDAISE SEASONAL FISH - MKT ADD CRAB CAKE - 8 Jax 1/2 lb Niman Ranch Prime Beef Burger* - 13 EXECUTIVE CHEF SHEILA LUCERO BRIOCHE BUN, LETTUCE, TOMATO, PICKLES, CHEF DE CUISINE RICKY MYERS JAX MUSTARD SAUCE, KENNEBEC FRIES ADD FRIED EGG, FRIED OYSTER, BLEU CHEESE, CHEDDAR - 2 EA SOUS CHEF FALL 2015 AMY JAQUETH ADD BACON - 3 SUNDAY FISH & CHIPS & 1/2 OFF CRAB | MONDAY ALL NIGHT HAPPY HOUR TUESDAY CIOPPINO | WEDNESDAY WINE WEDNESDAY *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 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 and we are happy to make adjustments. Sustainable Seafood Jax Fish House & Oyster Bar and KNOW SEAFOOD OR NO SEAFOOD CHEF RICKY MYERS MBSW are working .................................................. to transform the CHEF RICKY MYERS KNOWS THE POWER OF GOOD COOKING, marketplace in favor NOT JUST TO PROVIDE SUSTENANCE OR TO SOOTHE THE SOUL, of more responsible BUT TO BRING PEOPLE TOGETHER. THIS SOUTHERN GENT fisheries and WAS BORN AND RAISED IN ATLANTA, GEORGIA, AND HAS SPREAD HIS LOVE OF HOME COOKED COMFORT FOOD ACROSS aquaculture THE COUNTRY AND EVEN EUROPE. AFTER STUDYING AT THE operations. ART INSTITUE OF DENVER’S CULINARY SCHOOL AND WORK- ING ALONGSIDE LEGENDARY RESTAURATEUR SEAN YONTZ, RICKY EARNED HIS GOURMET CHOPS AT SOME OF THE FINEST As an official resturant partner, Jax is KITCHENS IN THE HIGH COUNTRY INCLUDING THE WIGWAM your ‘Best Choice’ for sustainably CLUB, WOLFGANG PUCK’S SPAGO AND JET STREAM SEASON- harvested and enviornmentally ING. HUNGRY FOR MORE ADVENTURE, HE SET OFF ACROSS responsible seafood. EUROPE, HOOFING IT THROUGH FRANCE, SPAIN AND ITALY, ALL WHILE LEARNING AS MUCH AS HE COULD ABOUT THE CONTINENTAL CULINARY CULTURE. RICKY RETURNED TO COLORADO WITH A NEWFOUND AP- PRECIATION FOR LOCALLY SOURCED, SEASONAL FOOD, AND EAT FISH, LIVE LONGER. HELPED TO SET THE NEW STANDARD OF GOOD EATS. HE .............................................................................................................. STARTED WORKING WITH SEVERAL FARM-TO-TABLE VEN- WE SERVE AMAZING SEAFOOD TO ‘COAST-LESS COMMUNITIES’. OUR GREATEST DESIRE IS TO TURES, INCLUDING PEACH VALLEY, CSA, AND IN 2012 HELMED SHARE THE BEST, FRESHEST AND MOST DELICIOUS SEAFOOD WITH DESERVING, LANDLOCKED THE KITCHEN OF NEXT DOOR FOOD & DRINK IN LOVELAND. DINERS. WE BUILD RELATIONSHIPS WITH FISHMONGERS ALL OVER THE COUNTRY AND NOW WORKING HIS MAGIC AT JAX FISH HOUSE, RICKY CRE- MINDFULLY PREPARE THEIR SUSTAINABLE HARVEST. THESE RELATIONSHIPS GUARANTEE THE ATES INSANELY TASTY SOUL FOOD THAT IS NOT ONLY GOOD SEAFOOD YOU ENJOY IS OF UNMATCHED QUALITY, FLAVOR AND ABUNDANCE. FOR YOU, BUT ALSO GOOD FOR THE COMMUNITY YOU LIVE IN. HE ALSO LOVES TO GET INVOLVED IN LOCAL EVENTS, LIKE THE TALES OF AN OYSTER NOCO 20/30 SUITCASE PARTY, FOOTHILLS TASTE OF LOVE- .............................................................................................................. LAND, THE TASTE (FORT COLLINS), AND THE FIVE CHEFS, FIVE OYSTERS ARE ONE OF THE MOST SUSTAINABLE SEAFOOD SOURCES ON THE PLANET. THEY FARMS DINNER AT JAX. TAKE 18 MONTHS TO MATURE AND THEN AN OYSTERMAN HARVESTS, BOXES AND PUTS THEM WHEN HE IS NOT AT WORK, RICKY CAN BE FOUND HIKING AND ON A PLANE TO US. WE CLEAN ‘EM AND GIVE ‘EM PET NAMES AND MASTERFULLY SHUCK MOUNTAIN BIKING WITH HIS WIFE, OR COOKING WITH FRESH THEM TO ORDER THOUSANDS OF TIMES PER DAY. WHEN OUR FISH AND OYSTERS LEAVE THE INGREDIENTS FROM HIS GARDEN. HE ALSO LOVES HANGING WATER, IT IS A RACE AGAINST THE CLOCK TO HAVE THEM DELIVERED TO JAX AS FRESH AS POS- OUT WITH HIS TWO DOGS AND PLAYING HIS GUITAR. SIBLE EACH AND EVERY DAY. OUR COMMITMENT TO YOU IS THAT THIS WILL NEVER CHANGE. OUR PURVEYORS ROCKY MOUNTAIN OLIVE OIL CO. .................................................... .............................................................................................................. WE STRIVE TO SOURCE THE HIGHEST QUALITY PRODUCTS LOCATED IN THE CENTER OF OLD TOWN FORT COLLINS, HUSBAND AND WIFE TEAM LINDSEY FROM LOCAL AND STATEWIDE PURVEYORS, FARMERS AND AND NICHOLE CRISANTI, PROVIDE THE FRESHEST ULTRA PREMIUM EVOOS AND AGED BAL- RANCHERS INCLUDING HAZEL DELL MUSHROOMS, JODAR SAMIC VINEGARS THAT WILL HELP YOU DISCOVER A HEALTHIER AND MORE FLAVORFUL WAY FARM, COZY COW DAIRY, QUATRIX AQUAPONICS, FOSSIL TO PREPARE AND ENJOY YOUR FOOD. STOP IN TO SAMPLE THEIR FRESH SELECTION AND VISIT CREEK FARM, SPRING KITE FARM, GARDEN SWEET FARM, WITH A TASTING SPECIALIST TO LEARN WONDERFUL IDEAS AND TIPS ON HOW TO USE THEIR ROCKY MOUNTAIN OLIVE OIL COMPANY, NATIVE HILL FARM, FINE PRODUCTS. NIMAN RANCH, PAUL PACKER AND NORTHEAST SEAFOOD. FISHING REPORT .............................................................................................................. PROVIDED BY ST. PETER’S FLY SHOP GRANT HOUX | WWW.STPETES.COM COOL NIGHTS IN FORT COLLINS ARE ONE OF THE FIRST SIGNS THAT FALL HAS ARRIVED. ASPENS AND BROOK TROUT ALIKE HAVE TRADED IN THEIR SUMMERTIME GREEN HUES FOR BLAZING ORANGES AND YELLOWS AND SOON IT WILL BE TIME TO DON SWEATERS, CARVE PUMPKINS AND, OF COURSE, GO FISH! WHILE THE WARMTH AND BUG LIFE OF SUMMER HAS JAX FISH HOUSE proudly supports fisheries PASSED, FALL FISHING OFFERS ITS OWN ARRAY OF EXCITING ANGLING OPPORTUNITIES. and purveyors who are environmentally conscious BROWN TROUT, STREAMER FISHING, AND RETURN OF SMALL MAYFLIES ARE JUST A FEW and fish legally from sustainable waters. We EVENTS TO MENTION! compost our food waste. 100% of our energy is offset with wind power. DON’T MISS OUT ON ALL THAT FALL HAS TO OFFER. FEEL FREE TO STOP BY THE SHOP FOR UP- TO-DATE REPORTS OR CHECK OUT OUR WEBSITE AT WWW.STPETES.COM. OPEN 4PM DAILY HAPPY HOUR 4PM—6PM DAILY | ALL NIGHT MONDAY FACEBOOK.COM/JAXFISHHOUSEFORTCOLLINS.
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