STARTERSFRUIT DE MER 9

squid, shrimp, mussels, octopus, basil, jalapeño, red wine vinaigrette

SMOKE & PICKLES 10smoked trout, assorted pickles, caraway lavosh

SPICY TUNA TACOS* 12red curry, pickled cabbage, cilantro

STEAMED PEI MUSSELS 8/15carrot curry & jasmine rice

-OR-garlic, lemon, chardonnay

sub mani la c lams 1add pasta or f r ies 3ea

FRIED CALAMARI 10mango-chile mojo, lime aioli

JUMBO LUMP CRAB CAKE 15preserved lemon aioli

CHICKEN & SHRIMP GUMBO 5/9andouille sausage, trinity, okra

FORT COLLINS STYLE CLAM CHOWDER 5/9

tomato base, bacon, mirepoix, potato, local beer

BABY ICEBERG WEDGE 5/9bacon, danish bleu cheese, cherry tomato, ranch

JAX CAESAR* 5/9romaine, grain mustard dressing, crouton, lemon

add white anchov y 3

FARMER’S LUNCHBOX 6/10

quatrix greens, native hill roasted beets,garden sweet farms strawberries, jumping goat feta,

sunflower seeds, goddess dressing

ADD TO ANY SAL ADmini crab cake 8, lobster salad 14,

salmon 15, seasonal f ish mkt

FOR THE TABLEANSON MILLS CHEDDAR &

POBLANO GRITS 5

TRUFFLED FRIED POTATOES 5

BEST RICE EVER* 9

kimchi, rice, pork belly, jodar farm egg

LOCAL VEGGIES 5 seasonal preparation

PORK FAT CORNBREAD 4

HOUSE FRIES 4

HUSH PUPPIES 3

NOT SEAFOOD

JAX ½ LB NIMAN RANCH PRIME BEEF BURGER* 13

brioche bun, lettuce, tomato, pickles,jax mustard sauce, fries

add fr ied fr ied egg*, f r ied oyster, b leu cheese, cheddar 2 ea

add bacon 3

COLORADO STEAK FRITES* 29sous vide sirloin, truffled french fries,

hazel dell mushrooms au poivreadd crab cake 8

SUNDAY - FISH & CHIPS

MONDAY - ALL NIGHT HAPPY HOUR

TUESDAY - CIOPPINO

WEDNESDAY - WINE WEDNESDAY

SEASONALFAVORITES

COLORADO CATFISH 19- b lackened or f r ied -

crawfish hoecakes, maque choux, melted trinity, chow chow

JAX RAMEN* 25royal red shrimp, pork belly, beef dashi,

ginger scallion sauce, hazel dell mushrooms,6 minute egg

LOBSTER SALAD SANDWICH 25cucumber, onion, tomato, lettuce, lime aioli,

bacon, house fries

CAST IRON HALIBUT* 32 griddled curry fingerlings, roasted cauliflower,

crispy leeks, seeded yogurt

BBQ WILD SALMON 29warm summer beans & legumes, smoked onion,

tender belly bacon, cornbread crumble

BIG EYE TUNA* 28fromage blanc agnolotti, heirloom tomato,

garlic bread crumbs, olive pistou

GRILLED SWORDFISH 29roasted local squash, confit tomato, buttermilk

fried eggplant, palisade peach harissa

SHRIMP & GRITS 18andouille, trinity, tomato, anson mills poblano grits

FRIED CATFISH PO’ BOY 16andouille salsa, romaine, chow chow,

comeback sauce, house fries

SHELLFISH, SAMPLERS &

CAVIAR½ LB PEEL N’ EAT SHRIMP 12

½ LB KING CRAB 34

½ LB SNOW CRAB 14

CRAB DUO 551/4 lb alaskan king crab, 1 lb snow crab, fried spuds

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* 66

king crab leg, lobster tail, fruit de mer, 2 east coast oysters, 2 west coast oysters,

1/2 oz whitefish caviar

THE SINKER* 1016 east coast oysters, 6 green lipped mussels,

1/2 lb peel n’ eat shrimp, 1/2 lb snow crab, 1/2 lb king crab, lobster tail, fruit de mer

HOOK, LINE & SINKER* 190all three samplers

all caviar & roe served with capers, red onion, sieved egg, crème fraîche, toast points

BOWFIN CAVIAR [½ oz] 25small grain, firm, bright, slight brine

AMERICAN PADDLEFISH [½ oz] 35small grain, silky, rich & smooth

ISRAELI OSETRA CAVIAR [1 oz] - 140

smooth, light salt, nutty, buttery finish

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

E X E C U T I V E C H E F SHEILA LUCERO

C H E F D E C U I S I N E RICKY MYERS

S O U S C H E F AMY JAQUETHAUGUST 2016

*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 OYSTERSBUFFALO FRIED OYSTER 3.25

bacon & bleu cheese aioli, pickled celery

BBQ OYSTER 2.75 housemade bbq sauce, cornbread crumble

OYSTER ROCKEFELLER 3.25 spinach, grana padano, bacon

F E A T U R E D P U R V E Y O R S Northeast Seafood & Paul Packer

Niman Ranch

Quatrix Aquaponics

Native Hill

Hazel Dell

Jodar Farms

Westbridge

Copoco Honey

Garden Sweet

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 Ricky earned his gourmet chops at some of the finest kitchens of the high country–the Wigwam Club, Wolfgang Puck’s Spago, Jet Stream Season-ing, and Next Door Food & Drink in Loveland.

Now working his magic at Jax Fish House, he works closely with local farms to create insanely tasty soul food that is not only good for you but also good for the community you live in. When he is not at work, Ricky can be found hiking and mountain 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.

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.

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.