Jacks on Pearl

ABV 4.2% | Coors Brewing Co. | Golden, CO

ABV 4.2% | Anhueser Busch | Fort Collins

ABV 4.4% | Tacuba Brewery | Tacuba, MX

0% | Gruvi Beverages | Denver CO

ABV 0% | Heineken | Netherlands

ABV 5% | Anheuser-Busch | Fort Collins, CO

ABV 7.1% | New Belgium | Broomfield, CO

Seasoned mashed avocado, mint, chili flakes, cilantro, spring mix, red and yellow peppers, prosciutto, and tomato atop a Brioche bun, two over-easy eggs, topped with a balsamic glaze • Add: Ora King Salmon, Bluefin Tuna or Yellowtail Kampachi Sashimi +$10.00

Eggs, choice of bacon or sausage, avocado, chipotle mayo, and your choice of side. Choice of croissant or Mexican pastry

Challah bread stuffed with vanilla cream and coated with Captain Crunch, chocolate waffle pearls, crème anglaise, fresh berries and a side of maple syrup

2 biscuits covered in pork gravy, 2 sausage patties, 2 over-easy eggs, with a side of breakfast potatoes and topped with green onions

Wagyu steak, 2 eggs, red bell peppers, red onion, avocado and a side of duck fat fries

14 oz short rib, carrots, celery, onion, tomato, red wine, garlic, pancetta, mushrooms, chives, potato, and cream cheese

Pan-seared Chilean seabass served over Parmesan polenta, with pea puree, dried apricots, and champagne vinaigrette

Pan-seared sea scallops complemented with a lemongrass-coconut cream sauce and served on a bed of forbidden rice garnished with asparagus, carrots, and an aromatic salad

Tender all-natural fried chicken atop black fried rice, crispy Brussels sprouts, green peas, and carrots, with a tangy pineapple curry sauce, and topped with an aromatic salad

Pan-seared sea scallops and grilled shrimp over a lobster risotto with sautéed mushrooms, roasted peppers, parmesan, and pea puree

Shrimp, sweet peppers, and garlic sautéed with white wine, finished with Cajun-lobster cream, tossed with linguine, and topped with a 6.5-oz cold water lobster tail

6 oz thinly sliced roasted wagyu, and gruyère cheese over a bed of sautéed balsamic onions, between a toasted baguette, served with au jus, nine-season fries, and a side of horseradish aioli

BMS 7-8

BMS 7-8

BMS 7-8

Baby romaine drizzled in a traditional Caesar dressing with house-made croutons, shaved parmesan, cured egg yolks, lemon zest, and aromatic salad | Add Black Anchovies +$2.50

Iceberg lettuce, avocado, and crispy pancetta topped with house-made dill dressing with a hint of blue cheese, heirloom tomatoes, candied pecans, crispy onions, and balsamic glaze

Spinach and spring mix, heirloom tomatoes, prosciutto, dried apricots, toasted almonds, shoestring potatoes tossed in orange champagne vinaigrette

Wagyu tips, romaine, arugula, jicama, cucumbers, roasted corn, heirloom tomatoes, avocado, chimichurri dressing, topped with truffled potatoes and balsamic glaze

Two bones with thinly sliced raw wagyu meat, crusting bread, butter, arugula salad and onion jam

Mini version of our award-winning champion filet. Winner of Denver RARE Steak Competition

Yuzu coconut sauce, two sautéed shrimp, and a seared scallop per shell with carrot and passion fruit purée, garnished with chives

cold water

Topped with duck fat fried cheesy potato cakes, foie gras butter, roasted calabrian peppers. Winner of the People's Choice Award, Denver RARE Steak Competition

Topped with crab, grilled asparagus, and finished with a silky lemon tarragon béarnaise sauce

Gorgonzola and pinot noir caramelized onion with an herb butter crust, topped with truffled crispy potatoes

Grilled Sea Bass

Tenderloin steak, shrimp, melted mozzarella cheese, roasted pineapple habanero salsa, avocado slices and cilantro | Judges' choice, Top Taco Competition 2023

Blue cheese, two slices of bacon, black pepper, crushed red pepper, crispy red onions, pickles, lettuce, mayo, sriracha aioli and chili oil

Roasted poblano peppers, caramelized onions, habanero aioli and Gruyère cheese

Sea Bass in brioche bread with cabbage, mayonnaise, pickles, chives, horseradish, red onions, honey, brown sugar and whole grain mustard

6 oz thinly sliced roasted wagyu, Gruyére cheese over a bed of sautéed balsamic onions, between a toasted baguette served with au jus and horseradish aioli

Pan seared Chilean sea bass atop a parmesan polenta, with pea purée, dried apricots and champagne vinaigrette

Sautéed Ora King salmon with corn succotash, black shiitake cream, chili oil, balsamic pearls and sesame seeds

Premium chicken tenderloins dipped in tempura batter, panko encrusted, and served with either duck fat fries or portobello fries, ketchup, and your choice of house-made ranch or honey mustard

7 oz pan-seared dry-aged bluefin tuna with ginger garlic sesame crust, fresh wasabi mashed potatoes, charred baby carrots, veal demi-glace, orange gastrique and wasabi aioli

Zucchini noodles sautéed in white wine vodka, with spinach, sun-dried tomatoes, garlic, zucchini, olive oil, lemon juice and Parmesan cheese • Add Chicken +$10.00 | Shrimp +$10.00

Arugula, jalapeño, red onion, cilantro, red bell pepper, mango, avocado, balsamic, mustard, garlic, and crab meat

Mixed greens, apples, celery, grapes, walnuts, cranberries, Greek yogurt, honey, lemon, balsamic glaze and blue cheese with cooked chicken

Butter lettuce, onion, water chestnuts, soy glaze, and garlic

Pan-seared jumbo lump crab meat, topped with balsamic pearls, Peruvian sweet peppers, asparagus slaw, sriracha, and jalapeño aioli | Made fresh daily, limited supply

Topped with melted Gruyère, Parmesan cheese and crostini

Jumbo shrimp marinated in house-made chimichurri, cooked in our pecan wood grill, served with agave-lime pasilla sauce, tomato compote, dill aioli and charred lemon

Large crispy battered coconut shrimp with marmalade on a bed of Napa coleslaw

Our house-crafted risotto, ground steak, tomato, fennel, oregano, basil, and panko-crusted

Garlic puree with heirloom butter and sweet maple butter

12 oz Kansas City strip with a choice of any single lunch accompaniment

7 oz filet with choice of any lunch accompaniment