Jax's Fish House and Grill

Mango chili mojo and lime aioli.

Ponzu, sriracha mayonnaise, nori, and rice chips.

Fresh chili, avocado, coconut mint vinaigrette, shaved red onion, sumac, and taro root chips.

Capers, shallot, parmesan vinaigrette, and egg yolk.

Preserved lemon aioli.

Roasted tomato and chorizo or caramelized onion.

Roasted tomato and chorizo or caramelized onion.

Creole butter, romano cheese.

Sweet and spicy soy, toasted sesame seeds.

East coast oysters, bacon, pecorino, and pernod.

Mussels, clams, shrimp, potato, chilis, tender belly bacon, fried okra, carrots, and roasted garlic cream.

Brioche toast and basil oil.

Andouille sausage, red and green peppers, long grain rice, and tomato okra jam.

Squid, shrimp, mussels, octopus, basil, jalapeno, castelvetrano olives, tomato, arugula, and potato.

Spring mix, cucumber, cherry tomato, and herb vinaigrette.

Petite greens, berries, whipped goat cheese, and honey poppy vinaigrette.

Bread crumb, manchego, and parmesan vinaigrette.

Tomato, crispy bacon, crumbled bleu cheese, and ranch.

1 lb snow crab and 1/2 lb dungeness crab.

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

2 East coast oysters, 2 West coast oysters, 1/2 lb peel and eat shrimp, and 1/2 lb snow crab.

5.5 oz king crab, lobster tail, fruit de mer, 2 East coast oysters, 2 West coast oysters, and 1/2 oz golden white fish caviar.

6 East coast oysters, 6 green lipped mussels, 1/2 lb peel and eat shrimp, 1/2 lb snow crab, 1/2 lb king crab, and 1/2 lobster, fruit de mer.

All three samplers. All caviar and roe. Served with flat bread, chives, sieved egg, and vodka creme fraiche

1/2 oz. Large grain, robust, and clean finish.

1/2 oz. Medium grain, mild, and light salt.

1 oz. Smooth, light salt, nutty, and buttery finish.

Crispy shallot and lime roasted peanuts.

Carrots, green beans, egg, and kimchi.

Truffle oil, butter, manchego, and salt and pepper.

Grits, milk, poblano, and Cheddar.

Red spuds, parmesan vinaigrette, arugula, and smoked onion.

Honey butter.

Roasted baby beets, oil poached spring onion, fried cauliflower, english pea pistou, and fresh radish.

Squid ink pasta, manila clams, garlic cream, herbs, and gremolata.

Baby bok choy, bacon braised mushrooms, roasted garlic tater tots, and lemon dill aioli.

Collard greens, Cheddar, poblano grits, and carolina barbeque sauce.

Rice noodles, marinated cucumber, pickled carrots, kohlrabi, sambal coconut dressing, and fried shallots.

Radish, pickle brine aioli, watercress, and buttered brioche.

Smoked onion remoulade, romaine, roasted tomatoes, and 1 pickles sub fried oyster.

Onion ash, roasted carrots, baby turnips, spring pea falafel, curried carrot emulsion, and cashew carrot crumble.

Warm petite greens  citrus asparagus, brown butter vinaigrette, marcona almond, and grilled potato confit.

Tapenade butter.

Carmelized onion and preserved lemon gremolata.

Black pepper cherry gastrique.

Brioche bun, lettuce, tomato, pickles, jax mustard sauce, and fries.