Jax Fish House & Oyster Bar

Seasonal ingredients stand out in Jax Fish House’s new spring dishes

More than 20 seasonal items added to the Jax Fish House spring menu starting April 28

KANSAS CITY, Mo. (April 28, 2017) – Jax Fish House and Oyster Bar is introducing more than 20 new spring dishes to the menu that focus on fresh, seasonal ingredients starting April 28. Summer squash, fresh peas, asparagus, tomatoes, avocados and artichoke headline the list of spring ingredients included in Jax Fish House’s new spring creations. Seasonal fruits make their debut in Jax’s latest sweet treats, including the Lemon, Lavender and Blueberry dessert.

Jax Fish House’s spring menu can be enjoyed throughout the restaurant and on the patio daily. Happy hour items are available throughout the entire restaurant all night on Mondays, 4-6 p.m. Tuesday-Saturday and 3-6 p.m. on Sundays.

New Summer Menu Items


White Gazpacho

Cucumber, grape, almond, lump crab, saba

Steamed Mussels

Roasted Squash and panang curry


Jax Greens

Preserved peppers and tomatoes, pine nuts, chickpeas, grana, hard cooked egg, lemon vinaigrette

Peas Burrata

Artichoke, avocado, asparagus ramps, fennel lavish

Seasonal Favorites

Benne Zaatar Ahi

Eggplant puree and caponata, beluga lentils, watercress

Pan Halibut

Charred grape agrodolce, almond milk, compressed cucumber, fingerling potatoes

Grilled Steelhead

Green pea falafel, herbed yogurt, zucchini tabbouleh, tahini

Shrimp and Dandelion Picatta

Prosciutto, squid ink tagliatelle, salsa verde, peas, castelventrano olives, grilled lemon

Buttermilk Fried Chicken Breast

Charred scallion waffle, jalapeno buttermilk

Surf and Turf

Choice of Creekstone Grilled Sirloin or braised short rib. Comes with a half wedge, beef fat fingerling potatoes and asparagus. Choose from five shrimp, lobster tail or half pound king crab.

For the Table

Green Pea Falafel & Charred Eggplant Puree

Grilled Asparagus

Beef Fat Fingerling Potatoes

Fingerling potatoes, beef fat, lemon vinaigrette

Happy Hour

BBQ Sliders

Ground beef, bbq, pimento

Ceviche Tostada

Ceviche, Nataleo’s salsa, slaw, crème fraiche, corn tortilla

Vietnamese Crepes

Mint, bib lettuce, cilantro, bean sprouts, cucumber, shrimp, cha shu pork


Avocado salsa, nori chip, tuna, toasted coconut, micro cilantro

Crab Melt

Crab claw meat, English muffins, Korean chili flakes, celery mayo, avocados, frisee, crab, cheddar

Fried Catfish Sandwich

Catfish, farm to market bun, bbq sauce, slaw

Seafood Pot Stickers

Black garlic vinaigrette, scallions

Papas Bravas

Red potato, lemon rosemary vinaigrette, aioli


Lemon, Lavender & Blueberry

Cream cheese and lemon curd bar, short bread, lavender ice cream, blueberry confit, white chocolate, pistachio crunch

Mango, Coconut & Black Sesame

Mango curd, coconut cake, black sesame ice cream, raspberries, meringue, whipped coconut cream, mint

Coffee & Donuts

Coffee semifreddo, choux fritters, cinnamon ganache, milk crumble

Chamomile Custard Tart

Bruleed chamomile custard, blood orange caramel, honey comb candy

About Jax Fish House & Oyster Bar

A Big Red F Restaurant Group restaurant, Jax Fish House & Oyster Bar brings the coasts to the coastless, serving up the finest and freshest the ocean has to offer. Sourcing dock-to-door, Executive Chef Sheila Lucero has built long-standing relationships with coastal fisherman to ship the highest quality seafood available daily, incorporating fresh ingredients into an innovative sea-to-table menu. Consistently voted to the “Best of” awards, Jax Fish House & Oyster Bar has five locations in Boulder, Denver, Fort Collins, Glendale, and Kansas City, each boasting unique menus. For more information, please visit