l un ch

wed thru sat

tomato confit, olive tapenade, fresh house bread, herb oil

1130 – 230

h ap py ho ur
tues thru sat 4-6 pm

“ “

’ ”*

* 11.

poached shrimp, spicy cocktail sauce, celery salad

mini duck confit quesadillas, caramelized onions, “our” yellow salsa, mozzarella curd, pickled avocado

* “ ”

12 | 15. [w fries] 11. 15.

always homemade, usually better the second day

7. + 10. 9.

spanish chorizo, fingerling potatoes, smoked paprika, green olives

buttermilk battered, lemon aioli, shaved parmesan cheese

goat cheese, fennel + orange salad, candied walnuts, mint oil

chef’s homemade fun stuff; please ask.



oven roasted tomatoes, pancetta “bits,” spiced pepitas, cotija cheese, broken anchovy vinaigrette

hand-chopped, made-to-order, peppery greens + pickled veg


chef’s harvest – seasonally fun + fresh

each “for 2” is meant to be shared + includes either today’s soup or house salad for each person

veggies + fries, salt crusted, roasted to order + carved for you. please allow 60 minutes for cooking time.




* 54.

twice-baked potato with cheddar cheese, sour cream + chives, “J1” steak sauce … please choose 1 more side.

[all 6.] house-made french fries | malt vinegar aioli twice-baked potato | cheddar cheese, sour cream + chive sautéed spinach + bacon | neuske’s lardon {wisconsin} roasted cauliflower | craisins + shallots mac n’ cheese | cheesy sauce, country ham, spring peas




creamy white lentils, spring peas, crispy prosciutto, watermelon radish + pea tendrils


bourbon glazed bacon, amber valley “double glouster,” cheddar roasted shallot confit [add 2oz. foie gras… +$8]

daily house-made pasta, ever-changing styles, fun seasonal flavors

#2 *
the freshest we can find... changes every 2 weeks […ish]







sautéed fresh peaches, white beans, “cobb smoked” ham + mustard greens, reduced pan sauce

herbed potatoes anna, warm arugula + wild mushroom “salad,” blueberry – red wine reduction



lump crab, shrimp, chicken, fresh fish, andouille sausage, brown roux + white rice


crispy breast + leg confit, caramelized fennel, fingerling potato + pancetta hash, pickled cherry relish, stilton bleu cheese, walnuts

dinner | tues thru sun 5pm – 9 {ish} ½ off wine EVERY sunday.
the fine print… we use peanut oil in our fryer. we are gluten friendly. we love being creative for vegetarians. 18% gratuity is added to parties of 6 or more. please inquire about our courtyard for private dining. bring jaxkitchen home – all food is great for takeout + we would love to cater your next event!

www.jaxkitchen.com | visit “the abbey” sunrise + kolb for dinner, h.h. or brunch


these items may be served raw or undercooked. consuming raw or

executive chef Virginia “ginny” Wooters | sous chef Peter Davis

undercooked meats, poultry, seafood or eggs may increase your risk of food-bourne illness, especially if you have certain medical conditions

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