SEASONAL CRUDOS FAVORITES BAY SCALLOP* 17 BBQ CATFISH SANDWICH 17 smoked arbequina olive oil, blood orange cornflake fried, farm to market bun, TOMBO* 8 house bbq sauce, slaw, fries ponzu, togarashi, shiso HOT OYSTERS SHRIMP & DANDELION PICATTA 26 AHI TUNA* 10 prosciutto, squid ink tagliatelle, salsa verde, peas, kadoya sesame oil, jax furikake CHARBROILED OYSTER 3.5 castelvetrano olives, grilled lemon grana padano, horseradish butter, garlic GRILLED STEELHEAD SALMON 29 BUFFALO FRIED OYSTER 3.5 green pea falafel, herbed yogurt, STARTERS bleu cheese, hot sauce, celery zucchini tabbouleh, tahini CHICKEN & CRAWFISH GUMBO 6/10 BBQ OYSTER 3.5 BLACKENED CATFISH 24 andouille sausage, red & green peppers, jax bbq sauce, crispy shallots bacon braised collards, preserved okra, long grain rice, preserved okra roasted poblano, hominy WHITE GAZPACHO 7 SAMPLERS & BENNE ZAATAR AHI TUNA* 33 cucumber, grape, almonds, lump crab, saba eggplant puree, & caponata, CAVIAR beluga lentils, watercress FRIED CALAMARI 11 mango-chile mojo, lime aioli THE HOOK 34 HOT MESSY SHRIMP 26 1/2 lb snow crab, 2 east coast oysters, house-made chorizo, chickpeas, potatoes, BLUE CRAB CAKE 16 2 west coast oysters, 1/2 lb peel n’ eat shrimp comeback sauce grilled lemon, tartar sauce * THE LINE 67 PAN SEARED HALIBUT 33 SALMON THREE WAYS* 20 1/3 lb king crab, 2 east coast oysters, charred grape agrodulce, almond milk, house cured lox, hot smoked, rillette, 2 west coast oysters, lobster tail, fruit de mer, compressed cucumber, fingerling potatoes seasonal accompaniments 1/2 oz golden caviar * MAINE LOBSTER ROLL 26 KINILAW TUNA 14 * THE SINKER 108 buttered split top bun, celery mayo, avocado salsa, nori chip, toasted coconut 1/2 lb king crab, 1/2 lb snow crab, 1/2 whole lobster, burger’s bacon 6 oysters, 6 green lip mussels, BLUE CRAB COCKTAIL 13 1/2 lb peel n’ eat shrimp, fruit de mer BUTTERMILK FRIED CHICKEN 24 cocktail sauce, lavosh charred scallion waffle, jalapeno buttermilk FRUIT DE MER 9 HOOK, LINE & SINKER* 199 squid, shrimp, green lip mussels, all three samplers AMERICAN KOBE BURGER* 14 castelvetrano olives, potato, basil brioche bun, lettuce, tomato, pickles, jax mustard, kennebec fries STEAK TARTARE* 13 add fried oyster, fried egg*, cheddar, gribiche, quail egg, house chips all caviar & roe served with potato chips, chives, bleu cheese - 2 ea I add bacon - 3 ea sieved egg, vodka crème fraîche STEAMED MUSSELS OR CLAMS 14 WHITE STURGEON CAVIAR (1 OZ) 90 roasted tomato & chorizo medium size bead, buttery, creamy pop -or- SURF N’ TURF panang curry & missouri squash OSETRA CAVIAR (1 OZ) 140 add pasta or rice noodles - 3 CREEKSTONE GRILLED nutty, buttery finish, pronounced sea flavor SIRLOIN* 31 SEAFOOD CHOWDER 16 mussels, clams, shrimp, potato, chiles, bacon, okra, carrots, roasted garlic cream FOR THE TABLE PICK YOUR SURF SHRIMP (5) 39 SALADS SOURDOUGH BUTTERMILK BREAD 3 - or - whipped butter, sea salt LOBSTER TAIL 49 JAX GREENS 9 - or - HUSHPUPPIES 6 preserved peppers & tomatoes, pine nuts, 1/2 LB KING CRAB 59 pimento cheese, pepper relish chickpeas, grana padano, egg, lemon vinaigrette comes with a wedge salad, grilled asparagus KENNEBEC FRIES 4 & beef fat fingerling potatoes THE WEDGE 9 maryland seasoning tomato, bacon, bleu cheese, ranch GRILLED ASPARAGUS 7 PEAS & BURRATA 13 herbed yogurt, crispy shallots EXECUTIVE CHEF SHEILA LUCERO artichoke, avocado, asparagus, ramps, SEARED GREENS 7 fennel lavosh CHEF DE CUISINE JEFF DIETZLER BEEF FAT POTATOES 6 SOUS CHEF JERRED ASHTON GRILLED ROMAINE 10 GREEN PEA FALAFEL 8 garlic croutons, basil caesar, grana padano MAY 2017 charred eggplant puree FACEBOOK.COM /JAXFISHHOUSEKANSASCITY *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 yourrisk 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. CHEF SHEILA LUCERO .......................................................................................... A native of Denver, Colorado, Chef Sheila Lucero owes her love of cook- ing to her father, an avid cook and food connoisseur. While earning a degree in 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 kitchens while working in bakeries and delis. Bent on becoming a chef, she returned home to Colorado to attend the Colorado Art Institute, si- multaneously working in some of the finest kitchens of the Front Range. She joined the outstanding opening crew of Jax Fish House in Denver, working alongside culinary masterminds Dave Query and Jamey Fader. Sheila quickly proved her mettle, and rose through the ranks to become Chef de Cuisine in 2002. Jax Denver garnered widespread acclaim under her guidance, winning Best Seafood Restaurant in 5280 Maga- zine, Westword Magazine, City Search, and Rocky Mountain News. In 2009, she became the Executive Chef of Jax Fish House, and since then has helped open additional and equally 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 we give, Sheila has donated her time and talents to numerous charity events such as The National Kidney Founda- tion Great Chefs of the West, The American Liver Foundation, Chefs Up Front (Share Our Strength), Do at the Zoo, and Project Angel Heart. CHEF JEFF DIETZLER .......................................................................................... The fast pace, camaraderie, creativity, and endless knowledge are what drew Jeff into the kitchen to begin his cooking career. He enjoys the care and attention to detail involved in crafting new dishes, but above all else loves creating a positive dining experience for his friends and guests. Born and raised in Saint Louis, MO, Jeff moved out to Denver, CO, to study the culinary arts at Johnson & Wales University. After cutting his teeth at various country clubs, he decided that free standing restaurants were more his style and joined the crew at Jax Fish House in Glendale. In 2014, he moved back to his home state to help open Jax in Kansas City, working his way up the ranks to become Chef de Cuisine in the spring of 2017. When he’s not behind the burners at Jax, you’ll find Jeff enjoying the outdoors as much as possible. His personal life likewise revolves around food, family and friends—If he were to eat a last meal it would include DON’T BE SHELLFISH, ONLY copious amounts of charcuterie, bone marrow, and foie gras. EAT SUSTAINABLE SEAFOOD Our relationship with a fishmonger is dependent on their OUR PURVEYORS commitment to sustainable practices and guarantees the .......................................................................................... We strive to source the highest quality products from local seafood you enjoy is of unmatched quality, flavor and purveyors, farmers and ranchers. abundance. Jax is proud to be the ONLY restaurant in KS or MO to be a certified as a restaurant As always, we’d like to extend a special thanks to our friends and part- partner by the Monterey Bay Seafood Watch. ners, Paul, Scott and Blair at Northeast Seafood. They’ve provided us Seafood is delicious…let’s make it last forever. with daily deliveries of the freshest and finest the sea has to offer since 1989. SOMETIMES A LITTLE MYSTERY IN LIFE CAN BE A GOOD THING... SOMETIMES. FEATURED PURVEYORS And at other times, any amount of mystery is a terrible idea. Some things are just too import- ant to leave to chance or fate. Our top three areas of required certainty would have to be Northeast Seafood brain surgery, rocket science, and oysters. And while all three are pretty awesome in their Anson Mills own right, our area of expertise is oysters. Top quality, fresh, delicious oysters. Simply Foods City Bitty Farm Missing Ingredient Urban Farm The Emersum Oyster is exclusive to Jax Fish House and is the freshest oyster ‘this side’ of CDK Angus Cattle Farm either coast. Rappahanock River Oysters (RRO) has been run by the Croxton family since Creekstone Farms its inception in 1899. Ryan and Travis Croxton sustainably grow and harvest every Emersum Hazel Dell Mushrooms Oyster for us with the certainty that for every oyster that’s grown, dozens of wild oysters are Fortune Fish and Gourmet seeded in an improved Chesapeake Bay eco-system. Fabulous Fish Co. Seattle Fish Co. California Caviar Co. That kind of certainty means that we don’t just know where the Emersum Oyster comes from, we know exactly where it lives. It means that we can point to an exact spot on a map where the JAX FISH HOUSE serves amazing seafood Emersum was raised and know the quality of the to ‘coast-less communities.’ We proudly support water, the environmental influences, and the fisheries and purveyors who are environmentally conscious and fish legally from sustainable conditions that will produce this consistently rich and delicious oyster with a size, waters. taste, texture and liquor that you can count on, each and every time. .