Crab Devilled Eggs 10
Black Mussels, ong choy, lobster béarnaise, fennel salt 14
Half Dozen Oysters on the half shell, black pepper ponzu 15
Lobster Cocktail, green mango, currant tomato, spicy lime vinaigrette 18
Fried Ipswich Clams, cocktail sauce and roasted garlic tartar sauce 17
Crispy Squash Blossoms, shiitake, lobster, spicy ponzu dipping sauce 16

Haricot Vert, shiitake, shallot, la quercia prosciutto, whole grain mustard dressing 16
Iceberg Wedge, blue cheese dressing 12
Jar Chopped Salad, chicken, parma ham, fennel, red onion, green olive, cabbage, feta 14
Butter Lettuce Salad, breakfast radishes, parmesan, lemon garlic vinaigrette 11
Red Belgian Endive Caesar Salad with garlic croutons 12
Roasted Beets, arugula, roquefort, balsamic vinaigrette 13
White Peach and celery salad, arugula, marcona almonds, parmesan 13

Lemongrass Chicken, kaffir lime leaf 20
Roasted Wild Alaskan Salmon, shallot lemon vinaigrette Market
Char Sui Pork Chop 28
Skirt Steak (10 ounces, sliced) 28
Rib-eye (14 ounces) 35
Filet of Beef (10 ounces) 38
Kansas City Steak (16 ounces) 39
Prime Porterhouse (24 ounces) 48

Béarnaise, Lobster Béarnaise, Tamarind, Green Peppercorn, Creamy Horseradish

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

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

Executive Chef - Suzanne Tracht
Chef de Cuisine - Preech Narkthong

All main courses served ala carte … 18% gratuity for parties of 6 or more.