As we enter the Lenten season, some of our guests may be looking for seafood and other meat-free options for the next few Friday's. Why not choose a place known for the best seafood in the region? 

Jag's Steak and Seafood offers a plethora of seafood options to cater to our guests' needs - and they're all available on our regular dinner menu! Reserve your table now to see why Jag's has the most to offer southwest Ohio diners looking to fill their seafood cravings, this spring and all year round. 

Appetizers

• SPINACH & ARTICHOKE DIP - CREAMY SPINACH&ARTICHOKE DIP WITH CROSTINIS & YUCCA CHIPS

• JAGUAR SUSHI ROLL - TEMPURA SHRIMP, KING CRAB, AVOCADO, CREAM CHEESE, SPICY AIOLI

• POMODORO MUSSELS - PRINCE EDWARD ISLAND MUSSELS, HEIRLOOM TOMATOES, MARINARA, WHITE WINE, GARLIC, BASIL, GRILLED PESTO BREAD

• CRAB CAKE NAPOLEON - LUMP CRAB CAKE OVER CREAMED CORN WITH AVOCADO SALAD, FRIED TOMATO CILANTRO CRÈME FRAÎCHE & PICKLED CHERRY PEPPERS

Raw Bar

• FIRE & ICE SHRIMP COCKTAIL - FOUR SWEET & TENDER TIGER SHRIMP IMMERSED IN FIERY COCKTAIL SAUCE

• COLOSSAL SHRIMP COCKTAIL - THREE JUMBO SHRIMPS SERVED WITH TRADITIONAL COCKTAIL SAUCE

• OYSTERS ON THE HALF SHELL - HALF DOZEN EAST COAST OYSTERS SERVED WITH FRESH HORSERADISH & COCKTAIL SAUCE

• ZITA RAW BAR PLATTER - FOUR COLOSSAL SHRIMP, FOUR OYSTERS ON THE HALF SHELL & QUARTER POUND KING CRAB LEGS WITH ACCOMPANIMENTS

• NEPTUNE RAW BAR PLATTER - EIGHT COLOSSAL SHRIMP, SIX OYSTERS ON THE HALF SHELL AND HALF POUND KING CRAB LEGS WITH ACCOMPANIMENTS

• KING CRAB CHATEAU - A QUARTER POUND OF CENTER CUT ALASKAN CRAB LEGS SERVED WITH DIJON CREAM & TRADITIONAL COCKTAIL SAUCE

Soups & Salads

• CRAB BISQUE - INTENSE CRAB STOCK WITH FRESH CREAM, LUMP CRAB CONFETTI & SHERRY CRÈME FRAÎCHE 

• WILD MUSHROOM BISQUE POTATO - WILD MUSHROOMS BLENDED WITH VEGETABLE STOCK & CREAM. TOPPED WITH TRUFFLE CRÈME FRAÎCHE 

• FRENCH MAUI ONION SOUP - CARAMELIZED MAUI ONIONS STEWED IN RICH BEEF BROTH WITH GRUYÈRE CHEESE CROSTINI

• BOURSIN BERRY - GOURMET GREENS TOSSED WITH FRESH BERRIES, BOURSIN CHEESE, CANDIED WALNUTS, HARICOT VERTS, CRAISINS, TOMATOES, RED WINE VINAIGRETTE

• MARK ANTONY CAESAR - CRISP ROMAINE LETTUCE, CRUMBLED FETA CHEESE, RED ONION, AVOCADO, CRISPY PARMESAN,TOMATO, CAESAR DRESSING 7 TRADITIONAL JULIUS CAESAR

• MOUNTAIN WEDGE - ICEBERG WEDGE TOPPED WITH DANISH BLUE CHEESE, BLUE CHEESE DRESSING, CANDIED PANCETTA, PECANS, HEIRLOOM BABY TOMATOES AND FRESH BERRIES

• KALE AND BROCCOLI SALAD - BABY KALE, BROCCOLI, ARUGULA, BRUSSELS SPROUTS, HARICOT VERTS, CUCUMBER, RED ONION, HEIRLOOM TOMATOES, TOASTED ALMONDS, FETA CHEESE, CITRUS VINAIGRETTE

Entrées

• BLACK TRUFFLE SCALLOPS - CARAMELIZED SCALLOPS WITH GARLIC BUTTER OVER LINGUINE PASTA WITH GARLIC, WHITE WINE, HEAVY CREAM, PARMESAN CHEESE & BLACK TRUFFLES & ASPARAGUS
  

• CHILEAN SEABASS - SEARED CHILEAN SEABASS FILET TOPPED WITH THAI-CHILI BEURRE BLANC. ACCOMPANIED WITH GARLIC MASHED POTATOES AND STEAMED ASPARAGUS

• ALASKAN HALIBUT - HAZELNUT ENCRUSTED ALASKAN HALIBUT FILET TOPPED WITH WHITE CHOCOLATE BEURRE BLANC. ACCOMPANIED WITH SWEET MASHED POTATOES & STEAMED HARICOT VERTS

• ORA KING SALMON - BOURBON GLAZED KING SALMON OVER COCONUT LIME BEURRE BLANC WITH MANGO SALSA. ACCOMPANIED WITH JASMINE RICE AND STEAMED HARICOT VERTS

• TWIN TRISTAN LOBSTER TAILS - TWO SUCCULENT COLD-WATER LOBSTER TAILS SERVED WITH SWEET MASHED POTATOES AND SAUTÉED SPINACH. TOPPED WITH HOLLANDAISE SAUCE

• MOREL SCALLOPS - MOREL ENCRUSTED SCALLOPS OVER SHALLOT-MADEIRA REDUCTION. SERVED WITH WILD MUSHROOM RISOTTO AND STEAMED ASPARAGUS

Then, end your meal with any regular selection from our dessert menu, and don't forget about our Fish Fry Fridays, every Friday thru Easter Sunder from 5-7 p.m. for guests 21+ in our bar. Chef Michelle's culinary team will be creating new fish-fry-inspired buffets from around the world each week, so don't miss out!