ROCCAFIORE WINE EVENT RECAP

first course

VANILLA CASHEW SALAD
with mixed greens, pomelo, green apple vinaigrette
paired with
BIANCO FIORDALISO
made from the grapes of two types of vine native to Umbria, Grechetto di Todi and Trebbiano Spoletino

second course
BEEF TARTARE
with early harvest extra virgin olive oil, chive, smoked parmesan, shallot, thyme, garlic
paired with
ROSSO MELOGRANO
made from the combination of typical, local Sangiovese grapes, Merlot grapes and authentic Montepulciano grapes

third course
FENNEL LEEK SOUP 
with plum chips
paired with
ROSSO ROCCAFIORE
made from typical, local Sangiovese grapes

fourth course
ALMOND ENCRUSTED WALU
with cinnamon bulgar wheat, vanilla balsamic reduction
paired with
PROVA D’AUTORE
made from three types of grape, Sangiovese, Sagrantino and Montepulciano

fifth course
SWEET CHILI GLAZED PINEAPPLE
with coconut-ginger custard
paired with
FIORFIORE BIANCO
made from the grapes of Grechetto vines, the historic vines native to the area around Todi

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Valentine's Day Dinner 2013

jasoh!
Valentine’s Day Dinner 2013

Menu

Amuse bouche
Cucumber Gelée, Tomato Crisp, Burrata, Turkish Fig,
Fig Balsamic, and Extra Virgin Olive Oil

Soup
Carrot, Cardamom, and Ginger
with Spicy Poached Shrimp, Crème Fraîche, and Harissa Oil

Salad
Spring Hearts of Romaine bound in Rice Skins,
with Crispy Root Vegetables and Creamy Red Miso Dressing

Fish Course
Tuna Sashimi Tartare, Citrus Segments, Daikon & Jicama Salad,
Horseradish Emulsion, and Blackberry Ginger Balsamic Reduction

Entrée
 choice of
Surf and Turf
Petite Prime Sirloin, Wood Oven Roasted Medium & Maine Lobster “a L’Americaine” Vol-au-vent
with Wild Mushrooms, Tomatoes, Brandy Cream and Parsnip & Celery Root Purée
or
Bird
Chicken “Tangine” with Preserved Lemon, Dried Apricots, and Roasted Red Bliss

Dessert
Amano Chocolate and Hazelnut Cremeux Recette Cake
with Belgian Chocolate Ganache, Raspberries, and Raspberry Balsamic.

Vegetarian menu:

Amuse bouche
Cucumber Gelée, Tomato Crisp, Burrata, Turkish Fig,
Fig Balsamic, and Extra Virgin Olive Oil

Soup
Carrot, Cardamom, and Ginger
with, Crème Fraîche,and Harissa Oil

Salad
Spring Hearts of Romaine bound in Rice Skins,
with Crispy Root Vegetables and Creamy Red Miso Dressing

Fish Course
Avocado, Citrus Segments, Daikon & Jicama Salad,
Horseradish Emulsion, and Blackberry Ginger Balsamic Reduction

Entrée
Pan fried Seitan with Miso Mushroom Sauce, Winter Root Vegetables, and the Parsnip Celery Root Puree

Dessert
Amano Chocolate and Hazelnut Cremeux Recette Cake
with Belgian Chocolate Ganache, Raspberries, and Raspberry Balsamic.
$75 per person

Reservation required before February 13
Credit card required for reservation
$10 will be charged for no show 
CALL 801-399-0088 or EMAIL jasohrestaurant@yahoo.com

NEW YEARS EVE DINNER 2013

NYE 2013
Prime Style

NYE 2013
Prime Style
MENU

Shrimp & Crab Cake
Mixed greens with blackberry vinaigrette 
and orange cranberry compote. 

Roasted Apple Salad
Mixed greens, lavender browned butter, 
roasted apples, candied almonds, 
blackberry vinaigrette, and Mascarpone. 

GNOCCHI SHRIMP SCAMPI
Sundried tomato and roasted garlic gnocchi,
sauteed shrimp, parsley.

CHOOSE FROM:
Filet Oscar
Sweet potato dauphinoise, creamed crab sauce, hollandaise, asparagus

Scallops
Pan seared with parsnip puree, cashews, grapes, Brussels sprout leaves, browned butter, and
Moscato gastrique.

Duck
Balsamic marinated with bacon braised root vegetables and apple duck jus

Truffled Pasta
Asparagus, mushroom, onions, parsley coulis, black truffle salt and black truffle oil.

SPICED APPLE STREUSEL
Spiced apple chutney, apple puree, streusel 
crumble, vanilla bean ice cream, maple 
whipped cream.

5 Course Chef’s Tasting $65
Includes sparkling aperitif
(alcoholic or non-alcoholic)
Wine Pairing $25 (4 pours)
Seating from 5:00 to 9:00 p.m.
Celebrate in Style...
Reserve your table today!
CALL 8013990088
OR EMAIL jasohrestaurant@yahoo.com
$10 deposit required to confirm reservation.

jasoh!Holiday Parties!

HOLIDAYPARTIES

Looking for the best place to host your Holiday party?

MENU. Highly customizable to fit almost any budget.
LOCATION. We offer a variety of spaces to choose from, all with a second story view of downtown Ogden and the snow topped mountains.
SERVICE. Enjoy a stress free night where all your needs are taken care of.

jasoh!Sashimi Grade fish, Uhu

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jasoh!Whiskey dinner with Bad Colleen food photos

Whiskey Dinner recap.
Saturday, November 17, 2012
From 5pm-10pm

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Menu
 
 
Pumpkin Patch
Boilermaker “style” cocktail of Wasatch Spiced Pumpkin Ale and Crown Royal Canadian Blended Whiskey.
paired with
Flavors of Autumn
 

Garden
Creamed leek and parsnip soup shooter with oven baked soft pretzels, creamy Herbs de Provence goat cheese dip and mint.
paired with
High West Rendezvous Rye
 
Land & Sea
Pork belly wrapped scallops with smoked duck confit, wild mushroom polenta cake, salt and white pepper arugula salad, and Jameson Gastrique.
paired with
Jameson Triple Distilled Irish Whiskey
And Johnnie Walker Black Label Scotch
 
Sugar & Spice
Dark chocolate and bacon pecan pie with spiced gingerbread crust, Harissa chile, and dark chocolate foam.
paired with
Eagle Rare Single Barrel Kentucky Straight Bourbon

Live Music by BAD COLLEEN
http://www.badcolleen.com/
http://www.badcolleen.blogspot.com/
Our favorite and exciting local Irish band. Music stats at 7pm

Three fantastic courses by Chef paired with
Four distinctly different whiskeys:

Jameson Irish Whiskey
http://www.jamesonwhiskey.com

Johnnie Walker Black Label Scotch
http://www.johnniewalker.com

Eagle Rare Kentucky Bourbon
http://www.eaglerare.com/

High West Rendezvous Rye
http://www.highwest.com/spirits/rendezvous-rye/

jasoh!Oil&Vinegar Shoppe Sale!

Black Friday Oil and Vinegar sale!

Friday, November 26, 2012
All day: 11:30am to 10:00pm
10% off ALL Oil and Vinegar!
15% discount for dine-in guests!

Buy a $25 gift card and get a free $5 gift card!

Buy a $50 gift card and get a free $10 gift card!

Buy a $100 gift card and get a free $25 gift card!

Free Chefs demo with free sample plates
Twice: at 11:30am and at 4:30pm
Chef Nathan will demonstrate simple and delicious ways to use our oil and vinegar in your kitchen.