Jack's Bar Steakhouse New Haven

8 hour brasead short rib, risotto, baby carrots, gravy

Classic, reach, creamy, flavorful that’s perfect for this occasion.

Crispy fontina risotto cake, parmesan cream sauce, lemon juice, truffle vinaigrette, shaved parmesan cheese.

Such I grade wild salmon, Sriracha, jalapeño, cilantro, potato chips.

Scallions and Jack’s home made A1 sauce.

Mashed potatoes, grilled asparagus, citrus lemon butter sauce.

Linguini, butter, black pepper, pecorino, white truffle oil, parmesan.

Mix greens, carrots, tomato, balsamic vinaigrette.

Hearts of romaine, croutons, Parmesan, Caesar dressing, white anchovies

Onion, tomato, bacon, crumbled blue cheese, blue cheese dressing.

Grilled lamb chops, Harissa sauce, yogurt

Raw filet mignon, truffle oil, truffle pesto, parsley, shallots, parmesan, mascarpone cheese and quail egg

Gruyere, Parmesan, mozzarella, prosciutto, salami, coppa, apple, orange, grapes, crostini.

Poached shrimp, cocktail sauce

Garlic, parsley, EVOO, lemon juice and chili flakes

Marinara sauce

Lump crab meat, peppers, shallots, cilantro, old bay, lemon juice, chipotle aioli.

Wild salmon (raw), sriracha, jalapeño, cilantro, arugula, chips, chipotle aioli.

Marble fingerling potatoes, celery, tomatoes, chipotle aioli sauce

Lemon, juice, garlic, white wine, butter, harissa sauce.

Marinara chilli flakes sauce.

Bacon, shallots, garlic, peppers, white wine.

6 clams, 12 oysters, 12 jumbo shrimp, 1 lobster tail, cocktail sauce, tequila mignonette and Tabasco

Copps Island, Norwalk CT, Cocktail sauce, mignonette sauce

Buffalo, blue cheese dressing.

USDA CERTIFIED BEEF, tender corn-fedmidwestern beef.

USDA CERTIFIED BEEF, prime slightly firmer than a ribeye.

USDA CERTIFIED BEEF, prime well marbled for peak flavor.

USDA CERTIFIED BEEF, prime bone-in ribeye well marbled for peak flavor.

USDA CERTIFIED BEEF, prime rich flavor of a strip, tenderness of a filet.

Lemon juice, butter, white wine, old bay fries.

Radish Carpaccio, grilled asparagus, lemon citrus sauce.

Maine lobster meat, asparagus, crispy bacon, spring pea risotto

Rice, egg, shallots, mixed peppers, peas, soy sauce.

Shrimp, sea bass, clams, calamari, mussels, tomato broth, over risotto.

Blend of prime beef, bun, bacon, lettuce, tomato, cheddar cheese, tomato aioli, bistro fries

8 hour brasead short rib, risotto, baby carrots, gravy

1/2 roasted chicken, roasted potatoes, cherry peppers, chicken au jus

Arugula, mozzarella, chipotle aioli, lemon vinaigrette.

Gluten free penne, light cream vodka sauce

Sautéed with garlic and Olive oil.

Sautéed with garlic, olive oil or creamed.

Bacon, maple syrup, parmesan

Chipotle aioli.

Sautéed with garlic, olive oil

Double baked, bacon, cheese, sour cream

Butter, cream, salt, pepper, garlic powder.

Salt, pepper, garlic, olive oil.

Lemon, butter, white wine.

Yellow and white cheddar, light cream butter.

Butter, salt, chicken broth.

Chicken broth, butter, white onion, salt, white wine, parmesan, black pepper.

With chocolate ganache, caramelized walnuts, dried cranberries, Vanilla Ice cream & vanilla whipped cream.

Chocolate lava cake with vanilla ice cream.

This cheesecake is creamy and almost crumbly texture.

Coffee and liquor-soaked layers of sponge cake alternating with mascarpone cheese.

A tres leches cake, also known as pan tres leches, is a sponge cake in some recipes, a butter cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. When butter is not used, tres leches is a very light cake, with many air bubbles.

French classic with vanilla bean and caramelized sugar

Marble ingerling potatoes, cherry tomatoes, celery chipotle aioli.

Truffle oil, truffle pesto, parsley, shallots, quail eggs, Parmesan.