Jax Fish House creates custom Easter dishes for brunch on March 27

Five special dishes by Chef de Cuisine Theresia Ota and Pastry Chef Kelly Conwell offered on Easter Sunday

KANSAS CITY, Mo. (March 8, 2016) – Jax Fish House & Oyster Bar will offer five custom dishes on Easter Sunday created by Chef de Cuisine Theresia Ota and Pastry Chef Kelly Conwell. Brunch diners  on Sunday, March 27 can celebrate Easter with an array of new dishes, including stone crabs, Ota’s Easter Bunny Hash with braised rabbit, and Conwell’s Pastry Basket complete with Raspberry Cream Cheese Danish.

The special Easter dishes will be available on March 27, in addition to the regular Jax brunch menu, from 10:30 a.m.-2:30 p.m. An extended happy hour immediately follows brunch at 2:30 p.m.

Easter Brunch Specials

Florida Stone Crab Claws- $8

Pastry Basket- $12 or ala carte $4

Choice of 3: Zucchini Bread, Strawberry Almond Scone, Blueberry Crumble Muffin, Raspberry Cream Cheese Danish, Cinnamon Roll

Avocado Toast- $8

Poached egg, pickled shallot, grana, chili dust, greens (add lox $3) 

Easter Bunny Hash- $19

Braised rabbit, Easter egg radishes, sweet potatoes, poached egg, chive hollandaise, Easter grass 

Banana Cream Pie- $8

About Jax Fish House & Oyster BarA Big Red F Restaurant Group restaurant, Jax Fish House & Oyster Bar brings the coasts to the coastless, serving up the finest and freshest the ocean has to offer. Sourcing dock-to-door, Executive Chef Sheila Lucero has built long-standing relationships with coastal fisherman to ship the highest quality seafood available daily, incorporating fresh ingredients into an innovative sea-to-table menu. Consistently voted to the “Best of” awards, Jax Fish House & Oyster Bar has five locations in Boulder, Denver, Fort Collins, Glendale, and Kansas City, each boasting unique menus. For more information, please visit www.jaxfishhouse.com.

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