WEEK OF 928 Pearl Street BOULDER, CO.

jaxboulder.com

Sunday - CIOPPINO | Monday - OLD SCHOOL TUNA | Tuesday - BLUENOSE

EXECUTIVE CHEF Sheila Lucero CHEF DE CUISINE Alex Krill SOUS CHEF Mark Morton

RAW & CURED EXTRAORDINARY OYSTERS CAVIAR & ROE* Tuna Conserva 10 Oysters & Apples 3.5 each sieved egg, shaved red onion, sweet herbs, crème fraîche, sieved egg, capers, apple fennel slaw, griddled focaccia crème fraîche, rye toast tarragon aioli American Hackleback [ 1/2 oz ] 42 Trout Pâté 8 Charbroiled Oysters 3.5 each small grain, silky, rich & smooth arugula, salsa verde, crackers grana padano, butter, garlic Russian Osetra Caviar [ 1 oz ] 150 rich & nutty taste, buttery texture Ahi Crudo* 12 Buffalo Fried Oysters 3.5 each sweet pea, chilis, jax cayenne buffalo sauce, American Steelhead Roe [ 1/2 oz ] 18 trout roe, citrus bleu cheese, celery robust, rich, sweet, briny

Spanish Chorizo & Clams 14 Steelhead Tartare* 12 Jax Old School 5 / 10 garlic, saffron, potato, dijon, shallot, lemon, andouille , chicken, onion, grilled bread lavosh crackers crawfish, long grain , green peppers

Fried Calamari 11 Griddled Jumbo Lump Blue Crab Cake 15 Crab Bisque 5 / 10 mango-chile mojo, lime aioli salsa verde celery, crème fraîche, marcona almond Tuna Poke* 12 Wild Mussels 12 Pear Salad 10 sushi rice, radish, gochujang green curry, thai slaw bibb lettuce, pecan, shallot, blue cheese vinaigrette

Beet Three Ways 10 HANDSOME MARK’S BREADS & SPREADS 2 fromage blanc, tarragon, hazelnuts

FOR THE TABLE Jax Caesar 7 GRILLED ASPARAGUS la quercia prosciutto, lemon, egg - 7 | HOUSE FRIES - 4 | POUTINE - 7 asiago, croutons, lemon, grain mustard dressing ROASTED HEIRLOOM CAULIFLOWER grana padano, mint - 7 | WARM RADISHES buerre blanc, greens, bottarga - 7 The Wedge 9 tomato, bleu cheese crumbles, crispy bacon, five onion ranch

Monkfish Ramen 24 Catfish Fried or Blackened 19 Lobster Roll 24 pork belly, salted cucumber, tasso gravy, skillet bread, maine lobster, applewood smoked onsen egg, tare braised collard greens bacon, celery mayo, housemade salt n’ vinegar chips Grilled Spanish Mackerel 23 Washington Steelhead* 27 fingerling potatoes, salsa saffron, snap peas, Jax Crab Duo MKT verde, caper berries, asparagus, almond piccada alaskan king & snow crab lemon aioli

Shrimp Primavera 25 Grilled Hanger Steak* 26 Grilled Swordfish 27 orecchiette, asparagus, anson mills polenta, fingerling potatoes, tomato, fromage blanc, english peas paprika, olives, grilled bread chimichurri, asparagus

* Halibut 32 Seared Ahi Tuna 30 Jax Burger* 15 fava beans, beets, artichoke, fried bread, bacon, cheese, slaw, fries grapefruit spring onion, orange aioli add FRIED OYSTER, FRIED EGG - 2 each

*Consuming raw or undercooked , 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. jaxboulder.com

MEET CHEF ALEX KRILL

Alex Krill has a passion NOW AVAILABLE YEAR ROUND! for all things local, seasonal and sustainable. By sourcing directly from JAX CRAB BOILS the docks of the sea to Jax, Alex brings the best Join us for the “Feast of & freshest seafood to your Fresh” featuring crab, plate. crawfish, shrimp, andouille Alex continually expands sausage, potatoes and seasonal his culinary knowledge to veggies all steeped together create specials nightly that in a pot of lemons, onions, will enlighten your senses parsley and our own Maryland and intrigue your palate. seasoning. For parties of any When you meet Alex, be ready for him to geek out with size, served nightly in the everything you need to know dining room. All reservations about local ingredients, must be booked 48 hours in seasonal goods, and advance, call 303-444-1811. sustainable seafood.

OUR PURVEYORS ASK YOUR SERVER FOR DETAILS.

We strive to source the highest quality products SEA TO TABLE CAPTAIN BOBBY SPRINGER from local purveyors, farmers and ranchers. Jax Fish House partners with Sea to Table to work with independent lobstermen fishing the beautiful cold waters As always, we’d like to off the coast of Portland, Maine, one of New England’s extend a special thanks oldest working waterfronts. By choosing Jax’s signature to our friends and partners lobster roll you are supporting a traditional American fishing community. Paul, Scott and Blair at Northeast Seafood, Wild Maine lobsters are harvested in the Gulf of Maine by providing daily deliveries Captain Bobby Springer on the F/V Bridget Mary. The lob- of the freshest and finest sters are caught using traps designed to limit harmful the sea has to offer for by-catch and the Maine lobster fishery is one of the most more than 18 years. sustainable in the world. JAX FISH HOUSE & OYSTER BAR EAT FISH, LIVE LONGER. FEATURED We serve amazing seafood to ‘coast-less communities’. Paul Packer & Our greatest desire is to share the best, freshest, most Northeast Seafood delicious seafood with deserving, landlocked diners. We Niman Ranch build relationships with fishmongers all over the country Oxford Gardens and mindfully prepare their sustainable harvest. These Red Wagon Farms relationships guarantee the seafood you enjoy is of Isabelle Farms unmatched quality, flavor and abundance. Sea to Table Niwot Hops Tender Belly TALES OF AN OYSTER

Oysters are one of the most sustainable seafood sources on the planet. They take 18 months to mature and then an oysterman harvests, boxes, and puts them on a plane to us. We clean and give ‘em pet names and masterfully shuck them JAX FISH HOUSE proudly supports to order, thousands of times per day. When our fish and fisheries and purveyors who are environmentally oysters leave the water, it is a race against the clock to conscious and fish legally from sustainable have them delivered to Jax as fresh as possibile each and waters. We compost our food waste. 100% of every single day. Our commitment to you is that this will our energy is offset with wind power. never change.

OPEN 4PM DAILY HAPPY HOUR 4PM—6PM DAILY

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