| W
O O D R
O A S T E D B
R E A D S |
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|
| Wood
Grilled Shrimp
Pizza |
11. |
| with Goat Cheese and Basil Pesto |
| |
|
| Jasper’s
Three Cheese
Focaccia |
10. |
with
Caramelized
Shallots and
Portobellos
"A Must" |
|
|
A P P E T I Z E R S |
|
|
| Maytag
Blue Cheese Potato
Chips |
10. |
| |
|
| Proscuitto Wrapped “Shrimp & Grits” |
16. |
with Grilled Corn Grits
and Lemon-Thyme Butter Sauce |
|
| |
|
Sesame Seared Tuna or Sashimi
|
16. |
| with Wasabi and Tamari Soy Sauce |
|
| |
|
| Jumbo Lump
Crab Cake |
15./20. |
| Tomatillo-Poblano Cream |
|
| |
|
| Crispy Calamari |
14. |
| with
Toasted Orange Soy
and Cilantro |
|
| |
|
| Salt Crusted Rock Shrimp |
14. |
with Spicy Sweet Chili Sauce |
|
|
Appetizers
can be split for an additional
$2.00
| S O U P
S |
|
|
| Grilled
Chicken Masa Soup |
7. |
| |
|
| Soup of the
Day |
6. |
|
| S A L A
D S |
|
|
| Jasper’s
Caesar Salad |
|
| with
Focaccia Croutons
and Roasted Peppers |
6./9. |
| with
Grilled Chicken Breast |
14. |
| with Shrimp |
15. |
| |
|
| Red Chili Seared
Tuna Salad |
16. |
| with
Rice Noodles and Spicy
Thai Vinaigrette |
|
| |
|
| Jasper’s Greens |
6./9. |
Roasted
Shallot Vinaigrette,
Candied Pecans
and Blue Cheese |
| |
|
| Priscilla’s “Sink”
Salad |
6./11. |
| with
Feta Vinaigrette and
Crisp Pita Chips |
|
| |
|
Grilled Asparagus, Tomato
and Blue Cheese Salad |
10. |
| |
|
| Rotisserie
Chicken and Spinach
Salad |
13. |
| with
Applewood Smoked Bacon and
Goat Cheese |
|
|
| C A S T I
R O N S I D E S |
| Bourbon
Creamed Corn |
7. |
| |
|
| Hickory
Grilled Asparagus |
9. |
| |
|
| Roasted
Yukon-Gold Baked Potatoes |
6. |
| |
|
| Wilted
Spinach and Fried
Shallots |
6. |
| |
|
| Herb Roasted Mushrooms |
9. |
| |
|
| Creamy Baked Potato
Salad |
6. |
| |
|
| Aged Gouda Mac and
Cheese with Cured
Ham |
9. |
| |
|
| Cauliflower and
Broccoli with Herb
Hollandaise |
7. |
| |
|
| Grilled Portobello
Whippers |
6. |
| |
|
| Hand Cut French
Fries |
5. |
| |
|
| Hand Battered Onion
Rings |
5. |
| |
|
| Tobacco Onions |
5. |
| |
|
| Roasted Yukon Gold Steak Fries |
6. |
| |
|
|
|
| |
Kent
Rathbun, Executive Chef/Proprietor
Aaron
Staudenmaier, Corporate Chef
|
|
| E N
T R E E S |
|
|
| Lemon Rotisserie Free Range Chicken |
22. |
| with Parmesan-Olive Oil Whippers |
| |
|
| Pan
Seared Salmon |
26. |
| with Grilled Asparagus and Mascarpone Polenta |
| |
|
| Pecan Crusted Rainbow Trout |
23. |
| Cauliflower Potatoes and Lemon Butter Sauce |
| |
|
| Atlantic Striped Bass |
26 |
| with Truffle Whippers and Haricot Vert-Tomato Salad |
|
| |
|
| Shrimp and Pork Tenderloin Brochette |
25. |
with Spicy Fried Rice and Citrus Soy Glaze |
|
| |
|
| Texas Peach Barbecued
Pork Tenderloin |
26. |
with
Bourbon Creamed Corn
and
Scallion Twice-Baked
Potato |
| |
|
| Slow Smoked Baby
Back Ribs |
25. |
with
Creamy Baked Potato
Salad
Named One of Bon Appetit’s Top 3 Choices for America’s Best Ribs
|
|
| |
|
| Rotisserie Prime Rib |
39. |
| French Onion Jus and "Loaded" Yukon Gold Potato |
|
| |
|
| Hickory Grilled Flat Iron Steak |
29. |
| Sautéed Spinach and Herb Roasted Mushroom |
|
| |
|
|
A L L E N B R O T H E R S
P R I M E S T E A K A N D C H O P S |
|
|
| Black Angus Filet 8/12 oz |
30./42.. |
| |
|
Prime Bone - In Ribeye with Garlic Butter
22 oz |
45. |
| |
|
| Prime Delmonico “Ribeye” 8/16 oz |
19./36.. |
| |
|
| Dry Age Kansas City Strip 8/16 oz |
25./46. |
| |
|
| Prime Lamb Porterhouse Chops 8/16 oz |
19./37. |
| |
|
| Veal Porterhouse 16 oz |
46. |
| |
|
| Berkshire Bone-In Pork Chop 14 oz |
28. |
| |
|
| Dry Age Porterhouse for two 30 oz |
65. |
| |
|
All steaks served with Red Wine Butter, unless otherwise noted.
Choice of Herb Hollandaise, Béarnaise, Red Wine Butter, Dried, Currant Demi Glace, Garlic Butter, or Horseradish Sour Cream |
|
To
Accompany Your Entrée Add
a Jasper’s Greens, Sink
or Caesar Salad $6.00
Side Dishes Can be Substituted
for a $3.00 Charge
Entrees can be Split for
an Additional $3.00
20%
Gratuity added for parties of
8 or more
| J A S P E R 'S M I N I S D E S S
E R T S |
|
|
| Vanilla "Dessert Toast" |
6. |
| Topped with Bananas A La Mode |
|
| |
|
| Cherry
Limeade Pie |
6. |
with
Swiss Meringue
|
|
| |
|
Rick's
"Rockin"
Chocolate Cake
|
6. |
| with White and Dark Chocolate Ganaches |
|
| |
|
| Seasonal Fruit Buckle |
6. |
| with Vanilla Ice Cream |
|
| |
|
| Banana Parfait |
6. |
| with Homemade "Nilla" Wafers |
|
| |
|
| Butterfinger Crème
Bruleè |
6. |
| with
Homemade Butterfinger |
|
| |
|
| Rocky Road Ice Cream
Sandwich |
6. |
| with
Chocolate and Caramel
sauces |
|
| |
|
"Mini" Trio - $15.00 |
|
your choice of any 3 "Minis" |
|
|
|
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|
