Tickets: $125 per person ( all inclusive)
–ABOUT THE DINNER–
Guests are greeted by our hosts—the farmers and Jax’s Fish House staff—and offered a variety of fresh oysters and a specially selected aperitif. The menu for this intimate five-course dinner features freshly picked organic produce from Isabelle Farm and is prepared on-site by five of Jax’s Fish House most talented chefs. The artisanal wine for the night has been selected to compliment the menu and is from producers that emphasize organic or biodynamic production. The evening is going to be one of the most memorable culinary experiences of the year, as guests dine with friends and loved ones, while seated at a community table, overlooking the farm and Lake Waneka.
1st Course: Melon salad with orchids, fresno, preserved lime, basil, mint, grilled sardines, and burrata. ERIC LEE // Jax Denver Chef de Cuisine.
2nd Course: Soup and Salad. Heirloom tomato soup, olive oil, grilled bread, olive butter. Grilled greens, pickled beets, smoked almonds, crispy pig ears,queso de mano, anchovy vinaigrette. LEON DUANE WALKER // Jax Glendale Chef de Cuisine.
3rd Course: Hot, Messy Gulf Shrimp, charred garden vegetables, comeback sauce. SHEILA LUCERO // Jax Fish House Executive Chef.
4th Course: Whole Roasted Mahi-Mahi, roasted lemon, tabouleh, baba ghanoush. ALEX KRILL // Jax Boulder Chef de Cuisine.
5th Course: Lemon- basil bread pudding, lavender-honey creme fraiche. RICKY MEYERS// Jax Fort Collins Chef de Cuisine.