Snacks
- sourdough, onion, bell pepper, eggplant, ricotta, tomato
- 22 | v
- housemade bbq sauce, lemon, garlic, parsley
- 28 | df, gf
- lemon, garlic, yogurt dip, mint, parsley
- 22 | v, gf
- tapioca crackers, cornichons, vegetables
- 24 | gf
- baby corn, horseradish aioli
- 18 | v, gf
J-Bar Classics
- all-natural chicken, fideo noodles
- 22 | df
- 7x ranch wagyu beef, house-made brioche bun, sunset cheddar, secret sauce, fries
- 29
- crème fraîche, huckleberry compote
- 22
Entrées
- radish, anchovies, parmesan, sourdough crumbs, green goddess dressing
- 27
- spinach, kale, cucumber, feta cheese, red onion, basil, lemon vinaigrette
- 27 | v, gf
- housemade brioche, turkey, bacon, over-easy egg tomato, green goddess aioli
- 28
- salsa verde mayo, arugula, onion, provolone, ciabatta
- 32
- spinach, herb focaccia, sun-dried tomato aioli, gruyère, red onion
- 28 | v
- pickled red onion, habanero coleslaw, zucchini crema, confit pork butt, challah bun
- 28
- blistered tomatoes, parmesan, citrus, basil, parsley
- 28 | v
- quinoa, summer squash, charred chimichurri, basil
- 35 | gf
- crispy potatoes, broccolini, asparagus, kale pesto
- 45 | gf
Desserts
- lemon curd, caramelized meringue, rhubarb sorbet
- 18
- vanilla chantilly, raspberry sorbet, grand marnier-infused raspberries
- 18
- marinated strawberries, cacao nib ice cream
- 18
Please be aware, a 22% service charge will be added to final bill. These items may be served raw and undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. V= vegetarian / GF= gluten free/ DF= dairy free
