Jax Fish House & Oyster Bar Keeps Sustainability a Priority In Their New Year’s Eve Menu

Dec 15, 2016 | Member News

(Fort Collins, CO—Dec. 15, 2016) – Jax Fish House & Oyster Bar, an exceptional and sustainability-oriented seafood restaurant located at 123 N. College Ave. in downtown Fort Collins, invites the community to celebrate New Year’s Eve with a special dining experience. Patrons can enjoy a three-course prix fixe menu all night that reflects the Jax Fish House commitment to serve sustainable seafood.

“As 2016 comes to an end, we want to celebrate the promise of a new year with our community in Jax’s upbeat and energetic environment,” said Jax General Manager Rick Compton. “The night will include extra-special cuisine for a truly memorable evening.”

Each item on the menu has been guided by Jax Fish House’s mission to serve sustainable seafood. The three-course prix fixe menu will feature an assortment of uniquely prepared seafood items, as well as a la carte options and a raw bar throughout the night. One featured delicacy is Colorado bass wrapped in sheets of kombu, a type of seaweed that is delivered fresh from Monterey Bay Seaweeds, a sustainable seaweed farm located on the western edge of California’s Salinas Valley. The bass is from Colorado Catch, a sustainable fish farm in Alamosa.

“Consumers are much more socially conscious today,“ explains Compton. “We are concerned about global oceanic fish stocks and only partner with fisheries that implement responsible fishing methods. Sustainable seafood enhances the dining experience for our guests and for us.”

Cost to attend the New Year’s Eve dinner event is $50 per person, and reservations are required. Please call (970) 682-2275 to secure your spot.

New Year’s Eve 2016

1st Course
Champagne Brie Bisque
lobster and parmesan churro, fennel oil

Kombu Cured Striped Bass Gravlox
scallion, ogo, ponzu vin, lime pickles, pappadums

Wagyu Beef Tartar
fried sous vide egg yolk, fennel-shallot-watercress salad, horseradish lavash

Grilled Baby Octopus
roasted beets, olives, gigande beans,
pickled persimmons, grilled treviso, orange-sherry vinaigrette

2nd Course
Seared Scallops
beef consommé, roasted carrots, butter braised leeks,
fingerlings, black eyed peas

Crispy Skin Arctic Char
hand cut tagliatelle, grilled king trumpet mushroom,
sweet potato, celeriac puree, smoked pecans

Sous Vide Hanger Steak
fried sunchokes, beluga lentils, mirepoix
truffle coulis, peppery greens

Seared Black Cod
cider braised pumpkin, grilled chicory, pickled cipollini,
anson mills wheat berry, cornbread crumble, maple bourbon buerre blanc

3rd Course
green tea fortune cookies to every guest

Carrot Cake Swiss Roll
carrot jam, rum raisins, spiced pepita, buttermilk ice cream

Pumpkin Flan
milk crumble, pepita dust, cinnamon-roasted delicata squash, pumpkin oil

S’mores Tort
dark chocolate, graham crust, marshmallow fluff, smoked pecans

About Jax Fish House & Oyster Bar:
At Jax we bring the coasts to the coastless. Our greatest desire is to share the best, freshest, 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.

For more information, please visit www.jaxfishhouse.com/