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Enjoy views of 25th Street and the majestic mountains from our 2nd floor dining patios and panoramic dining rooms. Our new location offers the distinct flair of our Chef, Nathan Sheatzley, with the benefit of choosing from two completely separate dining experiences: In Jasoh PUB, you can kick back in a casual atmosphere and order from an array of wood oven pizza, pasta, gourmet burgers and other comfort food to go along with artisan crafted beer and other selections from the full bar. In Jasoh PRIME, dine up above charming Historic 25th Street, while surrounded by silk, linen and fine lighting. A knowledgable fine dining waitstaff will serve can help you with wine and cocktail selection to pair with fresh Hawaiian seafood, prime grade steaks, and wild game all prepared in our Tuscan built wood burning oven. There is no dress code in PRIME, but you will certianly dine like royalty! Whether your pick is PRIME or PUB, expect great service, fabulous food, and an experience you will love!

Thursday, June 16, 2011

New Jasoh! Summer Prime Menu

Here is Chef Nathan Sheatzly's new Jasoh! Prime menu for the summer! Photos and spotlights of each item will be posted every Thursday at 4:00 so stay tuned! 

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Starters:

 

Cheese Plate:  Choose from Cambazola, Pistachio crusted chevre, Fontina, Fresh mozzarella, Manchego

and two chef's picks.  Paired with seasonal accompaniments.   (3 pc.) for 9-   or   (5 pc.) for 12-

 

Beef Carpaccio: Blackberry ginger balsamic, shallots, parsley, sea salt. 11-

 

Calamari:  Tubes, tentacles, almond and ginger dusted with Caribbean aioli. 12-

 

Shrimp Cocktail:  Jumbo Black Tiger Prawns with lemon cream cocktail sauce.  8-

 

Crab Cakes:  With spicy passion fruit and citrus aioli. 10-

 

Pita 2 Ways:  With a trio of Hummus: roasted red pepper, Indian spiced, and seasonal. 12-

 

 

Salad:

Choose from a crisp house salad or a bowl of house made soup with entrees, or upgrade to a salad below for 3-

 

Pear

D' anjous pears, mixed greens, pistachios, goat cheese, sherry wine vinaigrette.

 

Vanilla & Apple

Vanilla Roasted apples with mix green lettuce, aged white cheddar, toasted pine nuts, vanilla citrus vinaigrette

 

 

Entrees:

 

Lamb Loin

Chickpea puree, oven roasted tomato, sautéed curried asparagus, and Indian spiced demiglace.  28-

 

Duck

Fontina and mostaccioli, wild mushrooms, and chocolate gastrique.  28-

 

Filet Mignon

Black truffle salt roasted fingerling potatoes, summer squash, oven roasted tomato, wild mushroom demiglace, balsamic reduction.  32-

 

Tasman Salmon

Our wild salmon swims in the Tasman Sea, the purest waters  available and is one of the highest foods in omega 3. 

Paired with parsnip puree, sauté of bacon, corn, mushroom, apple cider gastrique, and fresh parsley  29-

 

 

Himalayan Yak

Extremely low in cholesterol, lower in fat than skinless chicken breast, and half the calories of regular beef!

Premium house cut 8 oz. steak, recommended rare to medium rare, with Quinoa, avocado, fresh diced tomato,

and a cumin demiglace.

Price ranges from 37- to 47- Depending on today's cut.

 

Chicken

Tri color orzo pasta, artichokes, sundried tomato, olives, fresh parsley, and buerre blanc   24-

 

 

Quail

Stuffed with andouille sausage, and accompanied by southern style grits, sautéed green beans and bacon, and spicy buerre blanc.  28-

 

 

Prime Grade Top Sirloin

Garlic mashed potatoes, seasonal sautéed vegetables, and wild mushroom demiglace.  28-   Add Shrimp for 4-

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