Crab Devilled Eggs 10
Black Mussels, ong choy, lobster béarnaise, fennel salt 14
Half Dozen Oysters on the half shell, black pepper ponzu 16
Fried Ipswich Clams, cocktail sauce and roasted garlic tartar sauce 17
Iceberg Wedge, blue cheese dressing 12
Butter Lettuce Salad, breakfast radishes, parmesan, lemon garlic vinaigrette 11
White Peach Celery Salad, wild arugula, marcona almonds, reggiano 13
Heirloom Tomato, sweet onion, pickled leek, apple cider 14
Blue Lake Green Beans, wax beans, farro, Trufflebert Farms hazelnuts,
   shallot vinaigrette 12
Tempura Squash Blossoms, lobster, shiitake, spicy ponzu 14
Watermelon, red onion, Jonah crab, mint, jalapeño vinaigrette 16
Roasted Golden Beets, pencil asparagus, Truffle Tremor, roasted almond vinaigrette 14

Lemongrass Chicken, kaffir lime leaf (Jidori Farm) 21
Wild Alaskan Salmon Market Price
Char Siu Pork Chop (Devil's Gulch Farm, Sonoma) 28
Bistro Steak (9 ounces, sliced) 26
Prime Skirt Steak (10 ounces, sliced) 28
Prime Rib-eye (14 ounces) 35
Prime Filet of Beef (10 ounces) 38
Prime Kansas City Steak (16 ounces, 28 days dry aged) 41
Prime Porterhouse for two (32 ounces, dry aged for 28 days) 76

Chopped Sirloin, fried egg, green peppercorn sauce 21
Coq au Vin, red wine, applewood smoked bacon, pearl onions, crimini 21
Lamb Shank, star anise, coriander, garlic 25
Jar's Signature Pot Roast, carrots, caramelized onions 29

Béarnaise, Lobster Béarnaise, Tamarind, Green Peppercorn, Creamy Horseradish,
Lemon Caperberry Relish with Extra Virgin Olive Oil, Spicy Mustard and Thyme Butter

French fries, garlic, parsley 7
Sautéed pea tendrils, garlic 8
Applesauce 7
Mashed potatoes 8
Roasted asparagus 10
Duck fried rice 9
Japanese purple yams, crème fraîche, chives 10
Creamed spinach 8
Water spinach, garlic, red chilies 8
Creamed corn 8
Braised brussels sprouts 8

Chefs - Suzanne Tracht and Preech Narkthong

All main courses served ala carte.
Menus are subject to change without notice.
20% gratuity for parties of 6 and more.