“Seeing the Sea” Wednesday, April 27th, 2016

cocktail hour ginger liqueur, gin, oleo saccharum, raspberry and spinach

one diamond point oyster. smoked cucumber granita. pickled ramps Cocktail: Arbol chili tequila, roasted corn milk, lime, basil, green chartreuse

two kajiki crudo. citrus. basil. ponzu. avocado. macadamia togarashi dust Cocktail: Cachaca, mint, cucumber, saline, lemon

three charred calamari. chorizo. chicories. green romesco two ways. Papa Godello, Valdeorras, SP

four lobster raviolo. squid ink. mascarpone. snap peas. green garlic broth. Domaine Chanson Bourgogne Blanc Chardonnay, Burgundy, FR

five seared scallops. asparagus. yogurt. preserved meyer lemon. tarragon. beluga lentils. Piccolomini Toscana Rosso, Sangiovese Blend, Montalcino, IT

six buttermilk cake. strawberry. brown sugar mascarpone. basil. sel gris. aged balsamic. Cocktail: french press liqueur, dark rum, choc cream, Roasterie coffee

Menu created and prepared by Chef de Cuisine Theresia Ota, Jax's Fish House & Oyster Bar Cocktails by Kenny Cohrs, Lead Bartender for Jax's & Liquid Minded Concepts