vv = vegan | v = vegetarian | gf = gluten free
STARTERS
FRIED TOWN DOCK CALAMARI 14
mango-chile mojo, lime aioli
STEAMED PEI MUSSELS 18
thai curry - charred jalapeño, candied coconut, cilantro OR
chardonnay garlic - garlic & shallot confit, parsley, butter *all mussels steamed in a rich roasted shrimp broth; served
with grilled sourdough.
gf
CHARRED SPANISH OCTOPUS 21
crispy smashed potato, tomato & pepper confit, chimichurri, mustard greens
JUMBO LUMP CRAB CAKE 22
tabasco- lemon aioli, pea sprouts
HALF DOZEN CHARGRILLED OYSTERS 22
creole butter, grana padano cheese gf
DOZEN CHARGRILLED OYSTERS 44
creole butter, grana padano cheese gf
AHI TUNA POKE* 19
sticky rice, spicy chile-peanut sauce, avocado,
crispy shallot, ponzu gf
SOUPS & SALADS
JAX CAESAR SALAD 9 / 16
little gems, croutons,
whole grain mustard dressing, grana padano
add white anchovies $2
THE WEDGE 8 / 14
iceberg lettuce, crispy bacon, point reyes blue, tomato, ranch gf
SPRING SALAD 11
mixed greens, shaved zucchini, radish, whipped ricotta, toasted almonds, champagne-tarragon dressing
gf | v
LOUISIANA CRAWFISH GUMBO 7 / 14
gulf shrimp, smoked andouille sausage,
rice, scallions
SEAFOOD CHOWDER 21
(made to order)
mussels, chopped clams,
fresh fish, shrimp, roasted garlic cream,
potatoes, carrots, bacon, okra
SEASONAL ENTREES
CAULIFLOWER RISOTTO 19
peas, asparagus, mint, crispy shallot gf | vv
PAN-SEARED BARRAMUNDI 39
pine nut caponata, crispy anson mills grits, fried basil
GRILLED NORWEGIAN SALMON* 29
miso roasted potatoes, charred chinese broccoli, mushroom aïoli, chile crunch gf
SEARED NEW ENGLAND SEA SCALLOPS* 36
crispy chickpea panisse, charred tomato romesco, cauliflower, spring onion, chive blossom
MAINE LOBSTER ROLL 28
claw, knuckle and tail meat, herb dressing, cherry tomato,
butter toasted split-top roll, french fries
GRILLED SHRIMP & TROFIE PASTA 28
basil pesto, zucchini, cherry tomatoes, marinated bell peppers, pine nuts
NORTH CAROLINA CATFISH 25
-blackened or fried- crawfish and cajun rice stuffed, smoked bacon collard greens, tomato jus, fried andouille sausage gf
SESAME CRUSTED PACIFIC YELLOWFIN TUNA* 40
roasted japanese yam, asparagus, bok choy, yuzu kosho aïoli gf
GRILLED NY STRIP* 49
creamed spinach, garlic fries, red wine butter
NIMAN RANCH BURGER* 16
lettuce, tomato, pickles, jax mustard, french fries
add fried oyster, fried egg, cheddar, blue cheese, or bacon $2 each
CHILLED SHELLFISH
OYSTERS ON THE HALF SHELL* MKT
please check the fresh sheet for our daily oyster selection gf
1/2 LB PEEL N’ EAT SHRIMP 12
gf
1 LB PEEL N’ EAT SHRIMP 22
gf
ALASKAN SNOW CRAB 55
1 pound gf
ALASKAN KING CRAB 150
1 pound gf
DUNGENESS CRAB 70
1 pound gf
ICE COLD RAW BAR PLATTERS*
HOOK 85
1/2# peel n’ eat shrimp, 6 emersum oysters, 1/2# snow crab, 1/2# dungeness crab gf
LINE 135
1# peel n’ eat shrimp, 3 emersum oysters, 3 west coast oysters, 1⁄2 # dungeness crab, 1⁄2# snow crab, 1⁄2 lobster gf
SINKER 235
1# peel n’ eat shrimp, 6 emersum oysters, 6 west coast oysters, 1 lobster, 1⁄2# king crab, 1# dungeness crab
gf
CAVIAR*
served with lavosh crackers, crème fraîche, chives
ISRAELI OSETRA CAVIAR* [1oz ] 150
smooth, light salt, nutty, buttery finish
BOWFIN ROE* [2oz] 50
small grain, buttery, briny
WHITEFISH ROE* [1oz] 30
small grain, clean, sweet
SIDES
FRENCH FRIES 7
vv
BACON FAT CORNBREAD 7
PORK BELLY COLLARDS 7
gf
CHARRED CHINESE BROCCOLI 7
vv | gf
CREAMED SPINACH 7
BAKED LOBSTER MAC 15
*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, shell sh, 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.