vv = vegan | v = vegetarian | gf = gluten free
STARTERS
FRIED TOWN DOCK CALAMARI 16
mango-chile mojo, lime aioli
STEAMED PEI MUSSELS 20
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 23
crispy smashed potato, tomato & pepper confit, chimichurri, mustard green
JUMBO LUMP CRAB CAKE 26
herb buttermilk sauce, garlic tomato purée, pea shoots
HALF DOZEN CHARGRILLED OYSTERS 24
creole butter, grana padano cheese gf
DOZEN CHARGRILLED OYSTERS 48
creole butter, grana padano cheese gf
AHI TUNA POKE* 19
sticky rice, spicy chile-peanut sauce, avocado, crispy shallot, ponzu, micro cilantro 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, tomato, ranch, point reyes blue cheese, chives
SPRING SALAD 11
mixed greens, shaved zucchini, sunchokes, radish, whipped ricotta, toasted almonds, champagne tarragon dressing gf | v
LOUISINA CRAWFISH AND ANDOUILLE SAUSAGE GUMBO 9 / 16
gulf shrimp, crawfish, smoked andouille sausage, rice, scallions
SEAFOOD CHOWDER 25
(made to order)
mussels, chopped clams,
fresh fish, shrimp, roasted garlic cream,
potatoes, carrots, bacon, okra
SEASONAL ENTREES
CAULIFLOWER RISOTTO 21
peas, asparagus, fava beans, mint, crispy shallot gf | vv
PAN-SEARED BARRAMUNDI 39
pine nut caponata, crispy anson mills grits, fennel pollen beurre blanc, fried basil
GRILLED NORWEGAIN SALMON* 32
miso roasted potatoes, charred chinese broccoli, mushroom aioli, chile crunch gf
SEARED NEW ENGLAND SEA SCALLOPS* 39
crispy chickpea panisse, charred tomato romesco, cauliflower, spring onion, chive blossom
MAINE LOBSTER ROLL 30
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
SESAME CRUSTED PACIFIC YELLOWFIN TUNA* 44
roasted sunchokes, carrot spaetzle, asparagus, bok choy, yuzu kosho aioli gf
NORTH CAROLINA CATFISH 25
crawfish and cajun rice fritters, smoked bacon collard greens, tomato jus, fried andouille sausage
blackened or fried
NY STRIP* 49
creamed spinach, garlic frites, red wine butter
NIMAN RANCH BURGER* 17
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 13
gf
1 LB PEEL N’ EAT SHRIMP 24
gf
ALASKAN SNOW CRAB 55
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 lavash crackers, crème fraîche, chives, and shallots
ISRAELI OSETRA* CAVIAR* [1oz ] 150
smooth, light salt, nutty, buttery finish
PADDLEFISH ROE* [1oz] 80
rich, silky, mild salinity
BOWFIN ROE* [2oz] 50
small grain, buttery, briny
WHITEFISH ROE* [1oz] 30
small grain, clean, sweet
ROE FLIGHT* 70
1/2 oz each of paddlefish roe, bowfin roe, whitefish roe
SIDES
FRENCH FRIES 8
vv
BACON FAT CORNBREAD 8
PORK BELLY COLLARDS 8
gf
CHARRED CHINESE BROCCOLI 8
vv | gf
CREAMED SPINACH 8
BAKED LOBSTER MAC 17
*These items may be served raw or undercooked based on your speci cation, 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 speci c foods and we are happy to make adjustments.