Here are the photos and descriptions of our items.
Homemade chips from russet potatoes and seasoned with garlic and celery salt. A yummy, crunchy surprise:
Bread, from a California bakery (wish they would "buy local"--we have great bakeries in Tucson), served with garlic infused olive oil andsea salt, seasoned with chives and parsley:
An appetizer we loved: baby artichokes flash-fried in buttermilk batter (the same batter as the fried chicken), seasoned with parmesan and chives and served with lemon aoili (note: another "fun" detail--the artichokes served in small mason jars and wrapped in crinkle paper):
Mark enjoys soups and so tried the chicken and green chili with cilantro and goat cheese bits. The broth was seasoned with garlic, shallots, celery and bay leaves. He loved it.
We split the entree--pan-sheared rainbow trout with orzo pasta and bacon, served with hericots verts, a sauce of blackberry gastric, fennel fronds, julienne-cut Fuji apples, blackberries and truffle oil. Absolutely divine--and, as you look at this picture, it's a half portion!
Bon Appetit at Jax Kitchen!