Big Jay Tavern
Executive Chef Nelson Cognac

Miso soup tofu,seaweed & scallion 7

Sambal glazed chicken wings roasted peanuts 9

Peking duck lettuce wraps,cucumber & plum sauce 12

Pork&shrimp stuffed chicken legs, hoisin, peanuts , green onion 8

Chinese sausage fries cheese curd cilantro garlic chili & siracha 8

Shiitake-seaweed salad, cucumber radish soy ginger vinagrette 8

Warm spinach salad, spicy seeds, roasted beet, mango & chevre 9

Tuna poke , avocado edamame mango and chili garlic ponzu 12

Brie & shrimp spring roll  12

Pan fried Gyoza ponzu  9

Bahn mi sausage pizza 10

Garlic spinach with smoked salmon avocado and wasabi tobiko Pizza 12

Ahi tuna burger with yuzu coleslaw  16

Pork burger with tsukemono cucumber red onion 14

BIG JAY TAVERN BURGER with choice of swiss or cheddar 12

Choice of Fries or Onion Rings for the burgers 

Rice bowl with salmon avocado radish and ponzu 22

Korean glazed pork ribs, wasabi whipped potato and bok  choy 21

Rice noodle with thai peanut chicken  18

Grilled pork loin shogayaki with eggplant and pork dumpling 20

tenderloin stir fry saikoro with steamed rice tempura onion ring 24

Roasted 1/2 chicken red potato thai chili salad & teriyaki sauce 21