STARTERS FOR THE TABLE NOT SEAFOOD SEASONAL

SEASONAL
FAVORITES
HOT OYSTERS
OYSTERS ROCKEFELLER 3.75
spinach, mornay, bacon, chile flakes, almonds
CHARBROILED OYSTER 3.25
grana padano, butter, garlic
BUFFALO FRIED OYSTER 3.75
kimchi, sriracha mayo, pickled mustard seeds
SHELLFISH,
SAMPLERS &
CAVIAR
½ LB SNOW CRAB 19
½ LB KING CRAB 38
STARTERS
BEETS & BABY GREENS 10
roasted beets, sunflower seeds, whipped goat
cheese, local honey vinaigrette, crispy golden beets
LITTLE GEM CAESAR* 9
garlic crouton, grana padano, whole grain
mustard dressing, lemon
add white anchovies - 1.5
THE WEDGE 9
tomato, bleu cheese, crispy bacon,
five onion ranch
CANTALOUPE GAZPACHO 10
blue crab, avocado mousse, lemon aioli, cracker
HEIRLOOM TOMATOES 11
mozzarella pearls, herb salad, saba, cornbread
crumb, extra virgin olive oil
FRIED CALAMARI 10
mango-chile mojo, lime aioli
FRUIT DE MER 9
octopus, mussels, calamari, shrimp
GREEN CURRY MUSSELS 12
thai slaw, jasmine rice
SAKE CURED SALMON­ 13
salted cucumber, pickled mustard seeds, dill cream,
ikura roe, tamari
SPICY TUNA 12
crispy rice cake, sriracha aioli, avocado,
white ponzu, black tobiko
½ LB PEEL N’ EAT SHRIMP 12
LOBSTER TAIL 19
THE HOOK* 34
2 east coast oysters, 2 west coast oysters,
1/2 lb peel n’ eat shrimp, 1/2 lb snow crab
THE LINE* 67
6 oz king crab, lobster tail, fruit de mer,
2 east coast oysters, 2 west coast oysters,
1/2 oz golden white fish caviar
THE SINKER* 108
6 east coast oysters, 6 green lipped mussels,
1/2 lb peel n’ eat shrimp, 1/2 lb snow crab,
1/2 lb king crab, 1/2 lobster, fruit de mer
HOOK, LINE & SINKER* 199
all three samplers
all caviar & roe served with flat bread, chives,
sieved egg, vodka crème fraîche
CURED SALMON ROE [1/2 oz] 21
large grain, robust, clean finish
BOWFIN CAVIAR [1/2 oz] 25
small grain, firm, bright, slight brine
HACKLEBACK ROE [1/2 OZ] 42
dry, briny, silky, rich
ISRAELI OSETRA
CAVIAR [1 OZ] - 140
smooth, light salt, nutty, buttery finish
FOR THE TABLE
LUMP BLUE CRAB CAKE 15
lemon aioli, micro greens
SOURDOUGH BUTTERMILK BREAD 3
CHICKEN & CRAWFISH
GUMBO 5/9
andouille sausage, long grain rice,
preserved okra
ROOT VEGETABLES 9
SEAFOOD CHOWDER 15
fish, shrimp, clams, mussels, bacon, potatoes
ROASTED HEIRLOOM CAULIFLOWER 7
served with honey butter
CHEF DE CUISINE
SOUS CHEF
PAN SEARED SEA BASS 28
roasted sun chokes, grilled stone fruit, tatsoi,
mirin soaked fennel, white ponzu vinaigrette
CLAM & BACON FETTUCCINE 26
heirloom tri-colored carrots, snap peas, pea
tendrils, sunflower seed gremolata, grana broth
CRISPY SKIN SALMON* 28
fingerling potatoes, broccolini, whole grain
mustard, cheese crisp, bourbon blackberries
SEARED AHI TUNA* 31
thai eggplant, sweet n’ sour braised kohlrabi,
forbidden rice, black garlic aioli
KOREAN BBQ BUTTERFISH 27
long beans, petite bok choy, umami mushrooms,
radish, fish caramel
WILD ALASKAN HALIBUT 32
summer squash, colorado sweet corn, cornbread
crouton, truffle corn aioli, huitlacoche
FRIED SHRIMP PO’ BOY 18
spicy sesame pickles, jax hot mustard,
kimchi, shishitos, togarashi fries
MAINE LOBSTER ROLL 25
housemade roll, celery aioli,
applewood smoked bacon
NOT
SEAFOOD
NY STRIP*
30
crispy fingerlings, seared greens,
herbaceous butter
add a lobster tail - 19
JAX BURGER*
13
brioche bun, lettuce, tomato, pickles,
jax mustard sauce, fries
add fried oyster, fried egg*, cheddar,
bleu cheese - 2 ea
add bacon, avocado - 3 ea
puffed barley, lemon aioli
HOUSE FRIES 6
grana padano, herbs
grana padano, mint
FRIED SHISHITOS 5
EXECUTIVE CHEF
BLACKENED FRIED CAJUN
CATFISH 21
bacon braised collards, red rice, okra preserve,
smoked tomato broth
SHEILA LUCERO
green chile aioli
SAM PARRETT
BACON BRAISED COLLARDS 4
SUNDAY - CIOPPINO
MONDAY - OLD SCHOOL TUNA*
TUESDAY - THAI BASS
SEPTEMBER
FAC E B O O K .CO M
/JA X F I S H H O U S E B O U L D E R
ROB MONAHAN
*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.
CHEF SHEILA LUCERO
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A native of Denver, Colorado, Chef Sheila Lucero owes her love of cooking 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, simultaneously 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 Magazine, 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 Foundation Great Chefs of the West, The American Liver Foundation, Chefs Up
Front (Share Our Strength), Do at the Zoo, and Project Angel Heart.
CHEF SAM PARRETT
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Growing up in the small beach town of Nokomis, Florida, food and family
always went hand in hand. Sam got hooked on cooking at a young age,
and got his first gig in the kitchen at a small waterside restaurant down
the road when he was fourteen. His passion for good food, extreme
hospitality, and the fast-paced, always-evolving industry, led him from
Florida to Oklahoma to sunny CO. He worked his way up the ranks of
such fine institutions as Michael’s On East, Crab & Fin, and A Good Egg
Dining Group before he joined the family at Jax Fish House.
When he’s not slinging the best seafood you’ve ever had at Jax, you’ll
find Sam hiking with his girl and their dogs, camping, fishing, or just
cooking at home with his friends and family.
OUR PURVEYORS
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We strive to source the highest quality products from local
purveyors, farmers and ranchers.
As always, we’d like to extend a special thanks to our friends and partners, Paul, Scott and Blair at Northeast Seafood. They’ve provided us
with daily deliveries of the freshest and finest the sea has to offer since
1989.
F E AT U R E D P U RV E YO R S
Paul Packer & Northeast Seafood
EAT FISH, LIVE LONGER.
We serve amazing seafood to ‘coast-less communities’.
Our greatest desire is to share the best, freshest and most
delicious seafood with deserving, landlocked diners.
We build relationships with fishmongers all over the
country and mindfully prepare their sustainable harvest.
These relationships guarantee the seafood you enjoy
is of unmatched quality, flavor and abundance.
SOMETIMES A LITTLE MYSTERY IN LIFE
CAN BE A GOOD THING... SOMETIMES.
And at other times, any amount of mystery is a terrible idea. Some things are just too important to leave to chance or fate. Our top three areas of required certainty would have to be
brain surgery, rocket science, and oysters. And while all three are pretty awesome in their
own right, our area of expertise is oysters. Top quality, fresh, delicious oysters.
Tonali’s Meats
Hazel Dell Mushrooms
Haystack Mountain Goat Dairy
Abbondanza, Altan Alma,
Isabelle & Munson Farms
Niman Ranch
JAX FISH HOUSE proudly supports
fisheries and purveyors who are environmentally
conscious and fish legally from sustainable
waters. We compost our food waste. 100% of
our energy is offset with wind power.
The Emersum Oyster is exclusive to Jax Fish House and is the freshest oyster ‘this side’ of
either coast. Rappahanock River Oysters (RRO) has been run by the Croxton family since
its inception in 1899. Ryan and Travis Croxton sustainably grow and harvest every Emersum
Oyster for us with the certainty that for every oyster that’s grown, dozens of wild oysters are
seeded in an improved Chesapeake Bay eco-system.
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
Emersum was raised and know the quality of the
water, the environmental influences, and the
conditions that will produce this consistently rich and delicious oyster with a size,
taste, texture and liquor that you can count on, each and every time.