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Creamy delicious dip served with grilled flatbread and baby carrots.
With sweet chili glaze and shredded veggies.
Jumbo lump and claw meats, with old bay aioli and scallions.
Roasted canoe cut with garlic crostini and bacon marmalade.
Lightly breaded and flash fried, served with chili lime dipping sauce.
Plump selects with our outrageous seasonings, served with horseradish aioli and cocktail sauce.
Grilled petit filet, broiled jumbo tiger shrimp and gorgonzola herb butter.
Sesame crusted and seared rare, with arugula, ginger soy sauce and wasabi.
Grilled romaine heart with caesar's dressing, anchovies, garlic crostiniand shaved parmesan.
Baby heirloom tomatoes, fresh mozzarella pearls, basil chiffonadeand balsamic glaze.
Boston bibb lettuce, hot bacon dressing, scallionsand crumbled bacon.
Kale, brussel leaves, spinach, greens, cucumber, cranberries, walnutsand apple vinaigrette.
Wild field greens, grilled peach, goat cheese, crumbled bacon and peach basil vinaigrette.
Jumbo tiger shrimp, stone ground red grits, spinachand andouille Cajun cream sauce.
Grilled 6 or 8 Angus reserve served with gorgonzola mashed, grilled asparagus and red wine reduction.
Grass fed New Zealand lamb served with goat cheese mashed, roasted root veggies and guinness demi glaze.
Shrimp, mussels, salmon, scallops, spicy tomatoand fennel broth, served with French bread.
Seared airline chicken breast, basmati rice, sauteed broccoli, curry coconut cream.
Crispy pancetta, sweet peas, roasted garlic, tossed with linguine, finished with Parmesan and Asiago.
Rice noodles with shredded vegetables and greens, in a wild mushroom herb broth.
Grilled half pounder, buttered brioche, bacon jam, provolone, lettuce, tomato. Served with garlic truffle fries.
Pan seared fillet, parsnip and collard ribbons with wild mushrooms and pearl onions. Finished with sun-dried tomato butter.
Signature lamb and beef meatloaf, with garlic mashed potatoes, sauteed French green beans and guinness demi glaze.
Char-broiled chop with fried potato wedges, charred brussels and horseradish cream.
Tiger shrimp, chickenandouille, with arborio rice in a fresh pepper and tomato stew.
Wild U10 scallops with charred red onion risotto, veggie tangle and sweet chili glaze.
Love from our pastry chef pete, enjoy our seasonally inspired and unique creations.
With chocolate ganache and raspberry drizzle.
Satisfy all your chocolate cravings! Served with black raspberry melba sauce.
Menu for Jimmy's On The James provided by Allmenus.com
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