JAG

First course   

Mexican risotto: Roasted corn, saffron, sautéed vegetables and cilantro. 8

San Juan wantons:  Stuffed with seasoned beef, Yucca, fontina cheese. 7

Latin short ribs:  Braised and grilled with a sweet and spicy honey balsamic glaze. 12

Peruvian duo: Beef tenderloin + marinated chicken skewered and grilled. Served with a roasted Jalapeno green sauce. 10

Seafood

Scallops Diane:   U-12 sea scallops bacon wrapped and pan seared. Served over a wild mushroom sauce of brandy, shallots, fresh cream and Dijon. 10

BBQ U-12:  Sea scallops, bacon wrapped and grilled. brushed with a spicy Jack Daniels barbecue sauce. 10

Cumin crusted Ahi:  Seared yellow fin tuna + citrus siracha aioli. 15

Tequila citrus Scampi: Marinated tiger prawns served with a spicy cream sauce of  garlic, lime juice and chopped cilantro. 9

Coconut curry shrimp: Tiger prawns with Coconut panko, red curry + cilantro. Served with a citrus red ginger glaze.  9

Jumbo lump Crab cakes:  Pan fried + citrus siracha aioli. 10

Calamari & Rock shrimp tempura:  Served with white soy dipping sauce & black honey Dijon. 12

Oysters 4 ways

Rockefeller:  Spinach, Romano, white wine, cream and Pernod. 10

Casino:  Bacon, cilantro, roasted red pepper, panko and Parmesan cheese. 10

Mary:  Grilled shrimp, and spinach sautéed in sauce of tomato, fresh garlic and horseradish. Topped with panko and Romano cheese then baked. 10

Fresh: Shucked and served over shaved ice with a mignonette sauce of red wine vinegar, Cava wine, minced shallot, cracked black pepper & cilantro.  8

Second course

Signature bisque: Lobster & lump crab. 6

House Salad: Seasonal vegetables and Masculine served with choice of available dressing or vinaigrette. -No charge

Entrée salad: Dinner sized house salad with protein + available dressing or vinaigrette. 12 

Grilled cobb: Grilled heart of romaine served with bacon tomato bruschetta blue cheese and balsamic reduction 12

Classic Ceaser: Romaine, garlic herb croutons, shaved Parmesan.  Add grilled chicken or rock shrimp. 12

Pasta course: Served with your choice of pasta + tomato pomodoro or Asiago cheese mornay sauce with grilled scallion & Thai basil. 7

Entrées

Chicken

A la Espanola:  Roasted chicken breast served with sautéed tiger pawns, roasted red pepper, garlic, white wine and saffron.  19

Modenaise: Marinated grilled chicken topped with Serrano ham, fontina cheese and balsamic butter sauce.  18

Madeira: Sautéed chicken breast topped with wild mushroom, asparagus, Marinated fresh mozzarella and white truffle.  18

Milanese: Breaded pillard sautéed and served with baby spinach + tomato bruschetta and lemon vinaigrette.  17

Involtini:  Stuffed with Serrano ham, fontina cheese, and Thai basil. Served with roasted shallot brown butter.  17

Black Angus beef

Red wine filet:  8 oz. Filet Mignon with a red wine reduction sauce. 26

A La Cabreles:  Grilled medallions of Filet Mignon with a Spanish blue cheese Opua sauce.  26

A La Sherry: 12 oz. NY strip steak with caramelized onion, wild mushroom, roasted red pepper & Sherry.  24

Chimichurri steak: 12 oz. NY strip steak with caramelized onion + cilantro.  Served over a touch of spicy Jack Daniels barbecue sauce  with a puree of garlic, cilantro, parsley + fresh basil. 26

Chino Latino steak:  12 oz. Rib eye with caramelized onion, wild mushroom, ginger, garlic and Cilantro. Chinese pan sauce and Chimichurri drizzle. 28

JAG's Wellington: 8 oz. Filet Mignon grilled to perfection and wrapped in pastry with Serrano ham, Dijon and a chopped cilantro wild mushroom pate.  Served with a white truffle demi glas & chimichurri drizzle.  30

Filet & Lobster Béarnaise:  Broiled Lobster tail served with 4 oz. Filet Mignon and cilantro shrimp béarnaise.  36

Duck 

A La Orange: Seared to perfection with a Crisp braised confit  and orange scented Demi Glas.  26

A La Cassis:  Seared to perfection with a Crisp braised confit and mixed berry scented Demi Glas.  26

Spanish duck: Seared to perfection with a Crisp braised confit + grilled eggplant, red pepper & fresh Cilantro chutney. 26

Red wine duck: Seared to perfection with a Crisp braised confit, balsamic glazed figs and red wine reduction. 26

Lamb

Rack of lamb:  Panko herb and Dijon encrusted served with rosemary + mint scented Demi Glas.  28

A La Zingara: Broiled baby lamb chops with a sauce of sautéed shallots, red chili, capers, white wine and brown sugar.  28

Lamb Scaloppini:  Thinly pounded sautéed wild mushroom, Marsala wine, white truffle and fresh thyme.  28

Romesco lamb:  Fire grilled boneless and served with a spicy grilled vegetable & toasted almond Romesco sauce. 28

Fresh Fish   

Grouper Al Chianti:  Scaloppini of grouper with a red wine butter sauce of fresh thyme and basil.  Market priced. 

Mediterranean grouper: Broiled grouper with seared U-12 sea scallops, shallot, bell pepper, white wine, kalamata olives + tomato pomodoro.   Market priced. 

Red snapper A La Samfaina: Grilled red snapper served with a vegetable lemon sauce of broiled shallots Zucchini, eggplant, bell pepper, white wine. Market priced. 

Chilean sea bass en Papiote:  Baked in parchment parcels with lime butter, fresh prawns, manila clams, fresh herbs and saffron. Market priced. 

Herb encrusted Atlantic salmon:  Pan seared to perfection and served with a white wine cream sauce of fresh dill and cider gastric.  Market priced. 

Cava wine poached Salmon:  Served with cava wine beurre blanc and a buttery Cilantro + horseradish crust.  Market priced. 

Pasta

Pasta Paella: Fettuccine with sautéed manila clams, sweet pea, Italian sausage and cilantro.  Served with sauteed shrimp and bay scallop.  25

Linguine and Lobster Caribe:  Broiled Lobster tails with spicy sautéed shrimp, white wine, Asiago cheese, tomato & Cilantro.  36

Spanish Carbonara:  Linguine with grilled chicken, Italian sausage, Serrano ham, red chilies, white wine, cream and cilantro.  18

Pastita Normita:  Spaghetti with grilled Italian sausage, bell pepper and fresh basil. Tossed with a spicy sofrito & tomato pomodoro.  15

Features

Market Catch:  Your choice of our featured fish broiled with saffron lime shrimp + herb compound butter.

Pork Tenderloin: Latin spiced and grilled to perfection. Served with honey roasted shallots and plum wine reduction sauce. 15

Lobster & Crab Thermador: Broiled lobster tails stuffed with jumbo lump crab and garlic herb panko.  Served over a creamy New berg sauce with a chopped cilantro and Parmesan cheese Grattan. 40 (Broiled lobster tails 36)

Spanish Vegan: A vegetarian plate of grilled vegetables with a wild mushroom sauté of dried cranberries, spinach and toasted almonds.  Served with a Marsala wine saffron sauce with Spanish capers and Kalamata olives. 16

Signature Desserts

Crème caramel Flan 6

Fudge brownie + Ice cream 6

Plantains Foster + funnel cake 12

Mocha Rum Soufflé + Ice cream 9

Custard Panacotta + Acasi reduction. 6

Fried Cheesecake + Bordeaux Cherry. 6

Sides:

Sauteed Polenta

Vegetable Du jour

Roasted root vegetables

Yucca frits with garlic and cilantro

Garlic & white truffle whipped potatoes

…. 

 Menu courtesy of Chef Joshua Adam Garcia AKA- JAG

www.Jagmanproductions.com