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New spring menu and specialties at Jax Fish House & Oyster Bar

Executive Chef Sheila Lucero adds 14 new dishes to Jax’s spring menu

KANSAS CITY, Mo. (April 20, 2015) –Following a month-long celebration of Oyster Month in March, during which Jax Fish House & Oyster Bar raised nearly $3,000 for the Leukemia & Lymphoma Society, it now unveils new seasonal dishes from Executive Chef Sheila Lucero. Six new spring specialties and eight new regular menu items are now added to the Jax menu to usher in springtime.

In addition to fresh, sustainable seafood options, Jax continues to support and feature local Missouri vendors and farms with new menu items like the Heritage Bone-In Pork Loin from Bethany, Missouri and Missouri Hackleback caviar. Other additions to the menu include new starters, salads, entrees and sides. 

All menu items are now available. New dishes include:

Caviar & Roe

Missouri Hackleback caviar-  ½ oz

Small grain, silky and smooth

Royal Belgian Osetra- 1 oz

Medium size, firm eggs, rich, intensely buttery

Starters

Lemonfish Crudo

Peas, tendrils, leeks, petit spring vegetables, smoked pork broth, olive oil and arugula espuma

Pernod Cured Salmon Lox

Asparagus, chive flowers, cured egg yolks, meringue wafers, four-minute egg mayo, and preserved lemon vinaigrette

Salads

Bibb Salad

Hand torn Bibb lettuce with radish, spring onion, torn garlic croutons, carrot jam and basil Caesar vinaigrette 

Heirloom Carrot Salad

Carrots, burrata, leeks, celery, and parsley with sesame vinaigrette and a walnut oil garnish 

Simple Salad

Baby lettuces, fresh Goatsbeard Farm goat cheese, pickled red onion, toasted sunflower seeds, Rosa de Castilla beans, and champagne vinaigrette 

Spring Specialties

Heritage Bone-in Pork Loin 

Crispy new potato, dinosaur kale, lardo sausage, cherry preserves and taleggio fondue     

     Pan Seared Lemonfish

Turnip puree, sautéed turnip & turnip greens, salsify, mussel buerre blanc and salsify chips

Arctic Char

Charred sunchoke, leek, fava and black garlic aioli          

 Colorado Lamb T-Bones (grilled)

Caponata, grilled baby artichoke, Green Dirt Farms yogurt, saba and mint

Coquillo Olive Pappardelle

Pearl onion, charbroiled octopus, Spanish chorizo, chicories and citrus gremolata

Grilled Swordfish

Fregola sarda, herbs, braised kohlrabi, mission fig mostarda

SAVE-THE-DATE: Sineann Wine Dinner

Peter Rosback, winemaker and proprietor of Sineann Wines, will host a wine dinner on Thursday, April 30 at 7:30 p.m. at Jax. The dinner includes five wine-paired courses featuring Rosback’s wine and Executive Chef Sheila Lucero’s dishes. Reservations are required due to limited seating and the price is $85 per person.

Reservations and Information

Reservations can be made by calling Jax at (816) 437-7940. All major credit cards are accepted. For information and updates, guests can visit www.jaxfishhouse.com/kansas-city, “like” Jax Fish House & Oyster Bar on Facebook at www.facebook.com/jaxkansascity and follow on Twitter and Instagram at @jaxkansascity.

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 www.jaxfishhouse.com.

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