STARTERSCHICKEN & CRAWFISH GUMBO 6/10

andouille sausage, red & green peppers, long grain rice, preserved okra

SPICY TUNA* 13puffed rice, ponzu, sriracha mayo, nori

CURED SALMON BRUSCHETTA* 14seeded ricotta, radish, pickled carrot, fennel, frisee

WHOLE FRIED PRAWNS 10szechuan peppercorn, korean chile vinaigrette,

grilled lime

BEEF TARTARE* 13caper, shallot, parmesan vinaigrette, egg yolk

LUMP BLUE CRAB CAKE 16grilled lemon tartar, herb salad

FRIED CALAMARI 11mango-chile mojo, lime aioli

STEAMED MUSSELS [1 LB] 16roasted tomato & chorizo I add pasta - 3

SEAFOOD CHOWDER 16mussels, clams, shrimp, potato, chiles, tender

belly bacon, fried okra, carrots,roasted garlic cream

DUCK WINGS 11sweet and spicy soy, toasted sesame seeds

FRUIT DE MER 9squid, shrimp, mussels, octopus, basil, jalapeno, tarragon vinaigrette, potato, castelvetrano olive

FOR THE TABLEBACON BRAISED COLLARDS 4

PASOLE 5

hominy, chiles, spring greens, tomato

add chorizo - 3

HOUSE CUT FRIES 6garlic or salted

FRIED RICE 7

carrots, peas, egg, kimchi

add Crab 8

E X E C U T I V E C H E F SHEILA LUCEROC H E F D E C U I S I N E RICKY MYERS

S O U S C H E F JENNA MCNEIL

S O U S C H E F EGAN MA

SEASONALFAVORITES

CAST IRON HALIBUT 33carrot, potato, english pea, king trumpet,

herb puree, spiced sunflower seeds, truffle butter

SOUTHERN FRIED CATFISH 20 collard greens, umami sea island peas,

carolina barbeque sauce

VERLASSO SALMON 29asparagus, spinach, Anson Mills hominy,

chili adobo, cilantro pickled radish

KING CRAB PASTA 35 housemade garganelli, calabrian chiles, lacinato

kale, san marzano tomatoes, manchego

CRISPY SKIN RED SNAPPER 30spring onion gnocchi, pecorino, shiitake, fresno,

buttermilk fried leek, scallion paint

KOREAN BARBECUEESCOLAR 28

bok choy, long beans, pickled cauliflower, fried sunchoke

BIG EYE TUNA* 33soba noodle, bok choy, umami mushrooms,

pickled fresno, korean chile vinaigrette

MAINE LOBSTER ROLL 25tender belly bacon, celery seed aioli,

house pickles

FRIED OYSTER PO’ BOY 16grilled andouille, pickle brine aioli, romaine,

smoked onion, cajun fries

SHORT RIB CAVATELLI 27mushroom, kale, spring onion, braised short rib,

fresh pasta, demi-glace, gremolata

STEAK FRITES* [10 OZ] 33King Natural sirloin, garlic fries, A5

MAKE IT SURF N’ TURF

add shr imp 10 I lobster ta i l 19 I k ing crab 38dungeness crab 25 I snow crab 19

JAX BURGER* 13brioche bun, lettuce, tomato, pickles,

jax mustard sauce, fries

add fr ied oyster, f r ied egg*, cheddar, b leu cheese - 2 ea I add bacon - 3 ea

SHELLFISH, SAMPLERS &

CAVIAR½ LB SNOW CRAB 19

½ LB DUNGENESS CRAB 25

½ LB KING CRAB 38

½ LB PEEL N’ EAT SHRIMP 13

CRAB DUO 58 1 lb snow crab, 1/2 lb dungeness crab

CRAB TRIO 61

1/2 lb snow crab, 1/2 lb dungeness crab, 1/4 lb king crab

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

5.5 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* 1086 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* 199all 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

HACKLEBACK ROE [1/2 OZ] 45dry, briny, silky, rich

ISRAELI OSETRACAVIAR [1 OZ] 140

smooth, light salt, nutty, buttery finish

*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.

HOT OYSTERSNOLA STYLE

CHARGRILLED 3.5creole butter, romano cheese

GRILLED CHIMICHURRI 3.5

SALADSSIMPLE SALAD 6

mixed lettuce, radish, cucumber, hard cooked egg, herb vinaigrette

SPRING GREENS 6/10

arugula, snow pea, fennel, asparagus, pickled carrot, radish, ponzu vinaigrette, salted peanut

LITTLE GEM CAESAR 6/10bread crumb, manchego, parmesan vinaigrette

THE WEDGE 5/9tomato, crispy bacon, crumbled bleu cheese, ranch

add salmon 15 I swordf ish 17 I shr imp 10big eye tuna 14 I crab cake 14 APRIL 2017

F A C E B O O K . C O M /J A X F I S H H O U S E G L E N D A L E

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 becomeChef 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 RICKY MYERS..........................................................................................Born and raised in Atlanta, Georgia, Ricky has spread his love of home-cooked comfort food across the country and even in Europe! After studying at the Culinary School at the Art Institute of Denver—where he cooked alongside Chef Sean Yontz—Ricky earned his gourmet chops at some of the finest kitchens of the high country–the Wigwam Club, Wolfgang Puck’s Spago, and Next Door Food & Drink in Loveland. He joined the Jax family in 2014 as Chef de Cuisine of Jax Fish House in Fort Collins, and in 2017 he took the reigns of Jax Glendale.

Working closely with local farms, Ricky strives to create insanely tastysoul food that is not only good for you but also good for the community you live in. When he is not at work, he can be found hiking and moun-tain biking with his wife, cooking with fresh ingredients from his garden, hanging out with his dogs and playing the guitar.

OUR PURVEYORS ..........................................................................................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 part-ners, 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.

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 import-ant 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.

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.

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.

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.

F E A T U R E D P U R V E Y O R S

Paul Packer & Northeast Seafood

Tonali’s Meats

Hazel Dell Mushrooms

Haystack Mountain Goat Dairy

Abbondanza, Altan Alma,Isabelle & Munson Farms

Niman Ranch