JAG

Teasers

Lump Crab sliders: Jumbo lump crab cakes served with grilled lemon, Cilantro aioli + tomato bruschetta

Cumin Crusted Ahi: Spicy seared yellow fin tuna served with our Spicy Huancaina emulsion  

Raspberry Brie en Crut:  Baked brie served with toasted almonds, brandy soaked cranberries and a raspberry reduction sauce  

Latin Cocktail:  Grilled black tiger prawns served with our homemade spicy Peruvian cocktail sauce

Machaka Spring Rolls:  Braised flank steak, roasted corn and stir fried vegetables.  Served in a crisp spring roll wrapper with a sweet and spicy roasted jalapeno sauce 

Firefly Calamari: Latin spiced and lightly fried. Served with our Cilantro, Huancaina and Roasted red pepper emulsions  

Kobe beef sliders:  Char grilled to perfectrion served  with caramelized red onion, fontina cheese + secret slider sauce. Served over grilled brioche

Tapas

Paella Veracruz: Calasparra rice, saffron, gulf shrimp + manila clams, garlic and chorizo

Pecorino polenta: Sauteed with roasted shallots, fresh garlic, basil and Pecorino Romano cheese

Spanish risotto cakes: Sauteed with roasted corn, fresh herbs, Asiago cheese and Spanish saffron

Tequila Citrus Scampi:  Seared extra large sea scallops served with Tequila lime cream sauce of apple wood smoked bacon, fresh garlic and chopped cilantro. 

Spanish Quail:  Latin spiced and grilled, finished in a spicy saffron tomato sauce with white wine and chorizo

Lamb Scaloppini:  Thinly pounded sautéed wild mushroom, Marsala wine, white truffle and fresh thyme; served with sautéed polenta 

Zuppa de pesce: Black tiger shrimp, manila clams and pan seared salmon.  White wine saffron tomato both

Mini Ossobucco :  Slow cooked Ox tail served over a creamy Saffron risotto + roasted tomato pan sauce

Salads & Soups

Soups:  Signature lobster and lump crab bisque or Chef's soup Du Jour!

House Salad: Garden fresh vegetables and fresh greens with your choice of dressing or vinaigrette

Rock shrimp Salmon cakes:  Served over a mixed green salad topped with our garlic siracha aioli

Grilled Cob: Grilled hearts of romaine, tomato bruschetta, apple wood smoked bacon, and Taleggio cheese + choice of vinaigrette  

2010 Caesar: Baby romaine hearts, Garlic crostada, shaved Romano cheese, oven roasted tomato + creamy Roman dressing  

Spanish Vegan: Grilled seasonal vegetables served over a Saffron Dijon emulsion + Spanish capers and Madeira wine bloomed cranberries

Piadinas (grilled flatbread Pizzas)

Margarita Piadina: Wood fire grilled piadina topped with Latin tomato sauce fresh Mozzarella, shaved Parmesan, and Italian basil leaves.

Rosemary Jazz Piadina:  Wood fire grilled piadina topped with a rosemary scented sweet onion confit,  grilled Andouille sausage, rock shrimp, Fontina cheese + chipotle crème  

Latin steak Piadina: Wood fire grilled piadina topped with sliced marinated skirt steak, Pico de Gallo, and Oaxaca cheese + fried blue corn tortilla strips and chipotle creme

Rock shrimp Piadina: Wood fire grilled piadina topped with scampied rock shrimp tomato, fresh basil, roasted pineapple, and shaved parmesan.

Pasta

Angel Hair Bruschetta: Spanish tomato sauce, sautéed tiger shrimp + tomato bruschetta  

Linguini & Lobster Caribè: Fresh linguine, sautéed Maine lobster, cilantro + saffron tomato sauce

Sofrito Parpadelle:  Fresh Parpadelle pasta, grilled chicken or shrimp, Latin infused Romano cheese sauce   

Latin Carbonara: Fresh linguini + saffron Mornay sauce, grilled chicken, red chilies, and Serrano ham

Lobster Ravioli: Home made pasta pillows stuffed with Maine lobster and Ricotta cheese. Served with a scerry scented lump crab cream sauce

Pollo
 

Roasted chicken: Roasted to perfection with natural ajus and herb compound butter 

Huancaina chicken milanese:  Panko encrusted Latin spiced chicken served with a spicy  Huancaina pepper

emulsion; Topped with Pico de Gallo & shaved Parmesan

Chicken Modenese: Sautéed chicken topped with Serrano ham and Fontina cheese. Served over a white wine balsamic reduction sauce.  Served with whipped potatoes

Chicken Chan de Vin:  Thinly pounded chicken breast sautéed and served with a wild mushroom red wine sauce of apple wood smoked bacon, shallots & fresh thyme.  Served with Sautéed polenta  

Sakè-Tom Chicken: Thinly pounded chicken breast sautéed   and served with a roasted tomato & rice wine butter sauce

Pescado

Black Grouper: Served Al' Chianti with a red wine butter sauce of fresh thyme and Thai basil. Served with sautéed polenta

Seared Scallop Pesce: Seared extra large Sea scallops served in delicious Mexican seafood broth of white wine, saffron, tomato & fresh cilantro.  Served with Jasmine Pilaf

Mojo Ono: Served marinated and wood fire  grilled with seared jumbo sea scallops + Latin infused tomato sauce of baby spinach and Spanish capers. Served with whipped potatoes  

Herb Encrusted Atlantic salmon: Pan seared to perfection with a Dijon & horseradish crust.  Served with a white wine cream sauce of fresh dill and sparkling cider gastric.  Served with whipped potatoes  

All natural beef

Filet & Red wine: Char grilled fillet mignon served with roasted shallots + red wine reduction sauce. Served with Served with whipped potatoes 

Bone in Rib eye:  22 plus oz Latin spiced and char grilled served with herb butter and choice of side 

Chimichurri Strip: Char grilled NY Strip with caramelized shallots, Thai basil + Cilantro puree. Served with whipped potatoes and Chipotle demi glas  

Latin Asia: pan seared medallions of Filet Mignon served with an Asian pan sauce, stir fried vegetables + Jasmine Pilaf. 8oz. 

Gourmet thick burger: Char grilled to perfectrion served with Pomme frites, siracha aioli, hydroponic lettus, heirloom tomato slice and caramelized red onion. Served over home baked roll   

Add on us: Aged chedder +Fonina cheese +Apple wood smoked bacon + grilled portabella+Fried kosher dill

Lamb 3 ways

Signature dishes

Veal Chop Madeira:  Char grilled to perfection! Stuffed with marinated mozzarella and green asparagus . + white truffle duxelles; Served with whipped potatoes

Bronzed grouper: Latin spiced with a delicious red curry bronze +Peruvian potato cream sauce. Served with grilled seasonal vegetables

Parpadelle ala pescado: Sautéed Manila clams, seared sea scallops, black tiger shrimp + sherry Dijon cream sauce

Red wine Duck: Seared Long island duck breast and slow roasted confit, served over savory red wine sauce of fresh raspberries and crem de casis liquer. Served with whipped potatoes and Balsamic glazed figs

Lobster & Crab Thermador: Broiled maine Lobster stuffed with Jumbo lump crab. Served over a creamy Dijon sauce and romano cheese grattan

Ala carte sauces:  Choose from any of our featured or menu sauces

Jasmine rice pilaf:  Seasoned Jasmine rice with an aromatic blend of fresh thyme and cilantro

Whipped potatoes:   Buttery garlic and white truffle infused

Pomme frites:  Latin spiced French fried potatoes tossed with Pecorino Romano cheese

Vegetable Du jour:  Seasonal vegetables prepared fresh daily

First

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

Latin short ribs:  Braised and served over saffron risotto with natural ajus 12

Latin Cocktail:  Grilled black tiger prawns served with our homemade spicy Peruvian cocktail sauce. 12

Lump Crab Cakes: Jumbo lump crab cakes served with grilled lemon, Cilantro aioli + tomato bruschetta. 12

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:  Pan seared blue fin tuna + Huancaina emulsion. 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 sweet & spicy Thai chili sauce.  9

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

Calamari & Rock shrimp tempura:  Served with spicy siracha and cilanto aiolis 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

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 grilled protein + 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. 7

Entrées

Pollo

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 sauteed 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 fresh basil. Glazed with a sweet & spicy red pepper sauce  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

Zingara Lamb: 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

Pescado 

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

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

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

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

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

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

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

Mocha Rum Soufflé + Ice cream 9