Jax Fish House & Oyster Bar has rolled out new seasonal items on their menu and we had the opportunity to try them out for dinner this week.

Jax Fish House & Oyster Bar, Glendale CO

We arrived at Jax Fish House & Oyster Bar in Glendale, CO and were seated in the main dining room. The aesthetic of the restaurant was welcoming & nautical, complete with raw bar and ship beams on the ceiling.

Area Director, Juliette & General Manager, Tyler ensured our meal ran smoothly - both had great energy and were active on the restaurant floor our entire meal. Our server, Ben was awesome. He was friendly, engaging and recommended amazing oysters for us to try.

We started off our meal with two glasses of the Prosecco, Villa Loren.

The Prosecco was fragrant with hints of floral & peach; it was a lovely pair for raw bar courses like the Savage Blonde Oysters and the Kanpachi Crudo.

From the Chilled Raw Bar we had a dozen oysters on the half shell - the Savage Blondes.

The Savage Blondes were beautiful in look & taste. They had brilliant shine and were briny and crisp with a sweet finish.

The Kanpachi Crudo was made with ginger ponzu, pickled onion, corn crema, puffed rice, nori and Asian pear.

The Kanpachi Crudo was gorgeous in color and bright in taste. The diced kanpachi was a tropical white fish highlighted by the effortless flavor of pickled onion & pear.

The Maine Lobster Roll was made with claw, knuckle and tail meat, herb dressing, cherry tomato, a butter toasted split-top roll and French fries.

This traditional Maine lobster roll was served cold to preserve the lobster's natural sweetness and salinity. The lobster was flavored with freshly squeezed lemon juice and chives and the herb dressing added a nice creaminess to the roll.

For new seasonal mains we got to try the Seared New England Scallops, the Butternut Squash Risotto, the Pacific Northwest Petrale Sole, and the Ahi Tuna Conserva.

The Seared New England Scallops were made with soy braised pork belly, roasted fennel, brussels sprouts, honey crisp apple, creamy celeriac and pine bud syrup.

The scallop was sweet and nutty in taste with a tender, soft chew in texture. The creamy celeriac mash was silky and buttery - a delightful lower-carb alternative to mashed potatoes.

The Butternut Squash Risotto was made with roasted “hen of the woods” mushrooms, fried brussels sprout leaves, sour cherry, sage and grana padano.

The risotta was a great fall dish - the sweet squash and fresh sage filled the risotto with delicious flavor.

The Pacific Northwest Petrale Sole was made with fried capers, lemon-brown butter, parsley gold potatoes and crispy lacinato kale.

The sole was our favorite seasonal dish. The sole was a finely textured, firm fillet with a delicately nutty flavor. The mild fish paired wonderfully with the rich buttery gold potato.

The Ahi Tuna Conserva was made with sauce gribiche, yukon potatoes, fennel, heirloom cherry tomato, roasted kalamata olive and freshly cracked black pepper.

The Ahi Tuna Conserva was meaty and the cherry tomatoes added nice acidity to the fish.

For dessert we had the Pumpkin Spice Swiss Roll. The Pumpkin Spice Swiss Roll was made with apple and fennel compote, salty caramel anglaise and candied pepitas.

This was the perfect autumnal treat. The cake was full of spiced pumpkin flavor that complemented the salty caramel frosting. The Pumpkin Spice Swiss Roll's cake was super soft and spongey.

Big thanks to Jax Fish House & Oyster Bar, Juliette, Ben and Tyler for hosting us!

Check it out babes and let them know that denv.her. sent you. xx

Jax Fish House & Oyster Bar

Service options: Dine-in · Curbside pickup · Delivery
Located in: CitySet Cherry Creek
Address: 650 S Colorado Blvd, Glendale, CO 80246
Menu: jaxfishhouse.com
Phone: (303) 756-6449
Reservations: opentable.com