제이손스 레스토랑

tempura fried prawns, wasabi aioli, chili oil, and tobiko on top of mixed greens

tempura fried green beans served with a sweet and spicy sauce and a ginger garlic sauce (half broccoli available)

tempura battered calamari served with tartar sauce and cocktail sauce

ahi tuna mixed with a fresh herb cilantro soy sauce served on top of diced cucumbers in a garlic ginger sauce, served with freshly made chips

sushi grade hamachi, white truffle oil, ponzu, avocado, scallions, fried ginger, thinly sliced red jalapeño, and toasted sesame seeds

daily selection. served with cocktail and mignonette

tomato bisque with thai curry

fresh manila clams, potatoes, celery, chopped bacon

chopped romaine, classic caesar dressing, garlic croutons, parmesan cheese and anchovy

wedge of iceberg lettuce, creamy blue cheese dressing, bacon crisps, avocado

dungeness crab, romaine lettuce, thousand island dressing, hard boiled eggs, tomatoes, bacon, avocado

grilled ribeye steak, grilled onions, avocado, provolone cheese

roasted portobello mushroom, herbed button mushrooms, goat cheese, shallot aioli

6 oz natural beef, aged cheddar cheese, lettuce tomatoes, red onions, and applewood smoked bacon

grilled salmon and applewood bacon sandwich with marinated tomatoes and basil aioli

lightly breaded chicken breast, cabbage slaw, habanero aioli

san marzano tomato sauce and mozzarella cheese topped with fresh basil

grilled chicken with portobello mushroom sauce, mozzarella cheese, balsamic reduction, and topped with fresh basil

smoked salmon, mozzarella cheese, marscapone, leeks, dill, capers

penne pasta with sautéed chicken breast and mushrooms in a spicy jalapeno cream sauce topped with green onions and tomatoes

andouille sausage, tiger prawns, mushrooms in a jalapeno rose sauce, linguini, green onions and tomatoes

prawns sauteed in white wine garlic sauce, linguine, chopped asparagus, cherry tomatoes, chili flakes

with Pineapple-Jalapeno Chutney

with Hoisin, Ginger and Thai Chili tossed with Toasted Sesame Seeds

with Cucumber Pearls, Wild Rice, & Mango Crispy Won Ton Chips

with Red & Gold Beets, Sonoma Goat Cheese, & Pickled Shallots

wrapped with Prosciutto & stuffed with Olive Tapenade

with House Cured Gravlox Cream Fraiche & Dill

Roasted Eggplant, Red Bell Pepper, & Gruyere Cheese Crostini with House Pesto

Mini Tartelettes of sweet onions & smoked eggplant with tomato compote

Avocado, Quinoa, & Radish on Toast. Add Smoked Salmon

English Cucumber stuffed with smoked trout & topped with scallions & icicle radish

Chanterelle mushroom & leeks with Italian parsley on toasted crostini

Heirloom Tomato & Calamari

Stuffed with Shaft's Blue Cheese & Smoked Applewood Bacon served with a Balsamic-Honey Syrup

with House Cocktail Sauce and Lemons

with Hummus, Green Goddess Dressing

Poached Prawns, Crab legs, Mussels, Oysters in the Half Shell with House Cocktail Sauce and Lemons

with Traditional Accoutrements including Nuts, Pickles, and Dried Fruit

with Traditional Accoutrements including Nuts, Chutney, and Fruit

Napa Cabbage, Cilantro, Cara Cara Oranges, Toasted Almonds, Snap Peas and Crispy Rice Noodles in a Miso Vinaigrette

Haricots Vert, Roasted Purple Potatoes, Marinated Del Cabo Tomatoes and Kalamata Olives, Whole Grain Mustard Vinaigrette

with Smoked Goat Cheddar

Napa Cabbage, Cilantro, Cara Cara Oranges, Toasted Almonds, Snap Peas and Crispy Rice Noodles in a Miso Vinaigrette

Haricots Vert, Roasted Purple Potatoes, Marinated Del Cabo Tomatoes and Kalamata Olives, Whole Grain Mustard Vinaigrette

Natural beef, aged cheddar, lettuce, tomatoes, red onions, and applewood smoked bacon

Roasted portobello mushroom with shaved fennel, smoked goat cheddar, and balsamic-thyme aioli

mini chocolate mousse torte, mini profiterole, & biscotti

button mushrooms & brandy cream sauce with seasonal vegetables

celery root puree & tri-color cauliflower

garlic mashed potatoes, sautéed mushrooms, grilled onions, & chimichurri sauce

rosé sauce with vegetables & basil

mini chocolate mousse torte, mini profiterole, & biscotti

button mushrooms & brandy cream sauce with seasonal vegetables

celery root puree & tri-color cauliflower

Ribeye steak with Cajun seasoning, sautéed spinach, and jalapeno mashed potatoes

rosé sauce with vegetables & basil

mini chocolate mousse torte, mini profiterole, & biscotti

chicken breast marinated with rosemary & white wine, mashed potatoes & seasonal vegetables

celery root puree & tri-color cauliflower

Ribeye steak with Cajun seasoning, sautéed spinach, and jalapeno mashed potatoes

rosé sauce with vegetables & basil

mini chocolate mousse torte, mini cheesecake, & biscotti

Seasonal, please inquire about availability

Final guest count is to be confirmed no later than five (5) business days prior to the event. If no final head count is received, the most recent count will be the final head count

All beverages, including wine, liquor, non-alcoholic beverages including coffee and tea are an additional cost unless stated otherwise

$150 bar set up fee applied when a portable bar is needed, either in the private room, patio, or courtyard

$25 per 750 mL bottle of wine. We will waive one corkage fee for each 750 mL bottle of wine purchased from our list, up to three (3) bottles

Dance floor set up fee $150. Sound system $75. Microphone $75. Projector and screen $75

A gratuity of 20% will be added to all private events

Personalized menus can be printed for your guests with company name or message compliments of Jason's Restaurant. Please provide us with your menu title

9% tax is applicant to all fees, including set up fees, gratuities, and service fees

A 5% event fee will be applied to all food and beverage costs

A dessert fee of $3.50 per person will be charged for desserts brought in from an outside vendor

Jason's Restaurant has offstreet parking available for you and your guests

Approved outside vendors and florists can be acquired to decorate the space. Please feel free to inquire for any recommendations if desired

with Pineapple-Jalapeno Chutney

with Hoisin, Ginger and Thai Chili tossed with Toasted Sesame Seeds

with Cucumber Pearls, Wild Rice, & Mango Crispy Won Ton Chips

with Red & Gold Beets, Sonoma Goat Cheese, & Pickled Shallots

wrapped with Prosciutto & stuffed with Olive Tapenade

with House Cured Gravlox Cream Fraiche & Dill

Roasted Eggplant, Red Bell Pepper, & Gruyere Cheese Crostini with House Pesto

Mini Tartelettes of sweet onions & smoked eggplant with tomato compote

Avocado, Quinoa, & Radish on Toast. Add Smoked Salmon

English Cucumber stuffed with smoked trout & topped with scallions & icicle radish

Chanterelle mushroom & leeks with Italian parsley on toasted crostini

Heirloom Tomato & Calamari

Stuffed with Shaft's Blue Cheese & Smoked Applewood Bacon served with a Balsamic-Honey Syrup

with House Cocktail Sauce and Lemons

with Hummus, Green Goddess Dressing

Poached Prawns, Crab legs, Mussels, Oysters in the Half Shell with House Cocktail Sauce and Lemons

with Traditional Accoutrements including Nuts, Pickles, and Dried Fruit

with Traditional Accoutrements including Nuts, Chutney, and Fruit

Napa Cabbage, Cilantro, Cara Cara Oranges, Toasted Almonds, Snap Peas and Crispy Rice Noodles in a Miso Vinaigrette

Haricots Vert, Roasted Purple Potatoes, Marinated Del Cabo Tomatoes and Kalamata Olives, Whole Grain Mustard Vinaigrette

with Smoked Goat Cheddar

Napa Cabbage, Cilantro, Cara Cara Oranges, Toasted Almonds, Snap Peas and Crispy Rice Noodles in a Miso Vinaigrette

Haricots Vert, Roasted Purple Potatoes, Marinated Del Cabo Tomatoes and Kalamata Olives, Whole Grain Mustard Vinaigrette

Natural beef, aged cheddar, lettuce, tomatoes, red onions, and applewood smoked bacon

Roasted portobello mushroom with shaved fennel, smoked goat cheddar, and balsamic-thyme aioli

mini chocolate mousse torte, mini profiterole, & biscotti

button mushrooms & brandy cream sauce with seasonal vegetables

celery root puree & tri-color cauliflower

garlic mashed potatoes, sautéed mushrooms, grilled onions, & chimichurri sauce

rosé sauce with vegetables & basil

mini chocolate mousse torte, mini profiterole, & biscotti

button mushrooms & brandy cream sauce with seasonal vegetables

celery root puree & tri-color cauliflower

Ribeye steak with Cajun seasoning, sautéed spinach, and jalapeno mashed potatoes

rosé sauce with vegetables & basil

mini chocolate mousse torte, mini profiterole, & biscotti

chicken breast marinated with rosemary & white wine, mashed potatoes & seasonal vegetables

celery root puree & tri-color cauliflower

Ribeye steak with Cajun seasoning, sautéed spinach, and jalapeno mashed potatoes

rosé sauce with vegetables & basil

mini chocolate mousse torte, mini cheesecake, & biscotti

Seasonal, please inquire about availability

Final guest count is to be confirmed no later than five (5) business days prior to the event. If no final head count is received, the most recent count will be the final head count

All beverages, including wine, liquor, non-alcoholic beverages including coffee and tea are an additional cost unless stated otherwise

$150 bar set up fee applied when a portable bar is needed, either in the private room, patio, or courtyard

$25 per 750 mL bottle of wine. We will waive one corkage fee for each 750 mL bottle of wine purchased from our list, up to three (3) bottles

Dance floor set up fee $150. Sound system $75. Microphone $75. Projector and screen $75

A gratuity of 20% will be added to all private events

Personalized menus can be printed for your guests with company name or message compliments of Jason's Restaurant. Please provide us with your menu title

9% tax is applicant to all fees, including set up fees, gratuities, and service fees

A 5% event fee will be applied to all food and beverage costs

A dessert fee of $3.50 per person will be charged for desserts brought in from an outside vendor

Jason's Restaurant has offstreet parking available for you and your guests

Approved outside vendors and florists can be acquired to decorate the space. Please feel free to inquire for any recommendations if desired

Sushi grade hamachi, ponzu, avocado, scallions, toasted sesame seeds, thinly sliced red jalapeño, fried ginger and a touch of white truffle oil

Chilled ahi tuna mixed with a fresh herb cilantro ginger sauce on a layer of refreshing cucumbers dressed in a Ginger garlic sauce, served in a martini glass with freshly made tortilla chips

cocktail sauce and mignonette

Tempura fried prawns drizzled with a wasabi aioli sauce, chili oil and tobiko caviar served on mixed greens

Fresh tomatoes, pesto, mozzarella cheese, basil, and olive oil on top of toasted baguettes

Tempura fried green beans served with a sweet and spicy sauce and ginger aioli (half broccoli available upon request)

Calamari served with a tartar sauce and cocktail sauce

romaine, classic Caesar dressing, garlic croutons, anchovies, and parmesan cheese

Iceberg lettuce, creamy blue cheese dressing, bacon crisps, avocado, hardboiled egg, cherry tomatoes

mixed greens, cherry tomatoes, candied pecans, goat cheese crumbles

tomato bisque with a hint of Thai curry

New England style, fresh manila clams, potatoes, celery, chopped bacon

sliced candy cane, red and golden beets, baby kale, lemon vinaigrette, parmesan cheese, toasted wild rice

San Marzano Tomato Sauce with mozzarella cheese topped with fresh basil and extra virgin olive oil

grilled chicken, Portobello mushroom mozzarella cheese, drizzled with balsamic reduction, fresh basil

spicy Italian sausage, san marzano tomato sauce and mozzarella

smoked salmon, Mozzarella, marscapone, leeks, capers, and dill

San Marzano tomato sauce and mozzarella

pan roasted, sautéed spinach, jasmine white rice, soy vinaigrette

prawns, clams, mussels, scallops salmon cooked in a broth of smoked tomatoes served with garlic bread

oven baked salmon, broad beans, fennel, crispy bacon, Del Cabo tomatoes, saffron broth

14oz. rib eye steak grilled to order, sautéed spinach, jalapeño mashed potatoes

6oz ground beef, applewood smoked bacon, aged cheddar cheese served with lettuce, tomatoes red onion, choice of mixed greens salad or fries

fresh manila clams, mussels, prawns, scallops, and salmon cooked in a white wine garlic sauce, house made linguini, fresh basil

chicken breast And mushrooms in a spicy jalapeño cream sauce, penne Pasta, topped with green onions and tomatoes

Italian sausage, tiger prawns and mushrooms in a spicy jalapeño rosé sauce, linguini, green onions and tomatoes

espresso soaked ladyfingers, mascarpone zabaglione, fresh berries

rich chocolate ganache, creamy chocolate mousse, Oreo cookie crust

tempura fried prawns, wasabi aioli, chili oil, and tobiko on top of mixed greens

tempura fried green beans served with a sweet and spicy sauce and a ginger garlic sauce (half broccoli available)

tempura battered calamari served with tartar sauce and cocktail sauce

ahi tuna mixed with a fresh herb cilantro soy sauce served on top of diced cucumbers in a garlic ginger sauce, served with freshly made chips

sushi grade hamachi, white truffle oil, ponzu, avocado, scallions, fried ginger, thinly sliced red jalapeño, and toasted sesame seeds

daily selection. served with cocktail and mignonette

tomato bisque with thai curry

fresh manila clams, potatoes, celery, chopped bacon

chopped romaine, classic caesar dressing, garlic croutons, parmesan cheese and anchovy

wedge of iceberg lettuce, creamy blue cheese dressing, bacon crisps, avocado

dungeness crab, romaine lettuce, thousand island dressing, hard boiled eggs, tomatoes, bacon, avocado

grilled ribeye steak, grilled onions, avocado, provolone cheese

roasted portobello mushroom, herbed button mushrooms, goat cheese, shallot aioli

6 oz natural beef, aged cheddar cheese, lettuce tomatoes, red onions, and applewood smoked bacon

grilled salmon and applewood bacon sandwich with marinated tomatoes and basil aioli

lightly breaded chicken breast, cabbage slaw, habanero aioli

san marzano tomato sauce and mozzarella cheese topped with fresh basil

grilled chicken with portobello mushroom sauce, mozzarella cheese, balsamic reduction, and topped with fresh basil

smoked salmon, mozzarella cheese, marscapone, leeks, dill, capers

penne pasta with sautéed chicken breast and mushrooms in a spicy jalapeno cream sauce topped with green onions and tomatoes

andouille sausage, tiger prawns, mushrooms in a jalapeno rose sauce, linguini, green onions and tomatoes

prawns sauteed in white wine garlic sauce, linguine, chopped asparagus, cherry tomatoes, chili flakes

with Pineapple-Jalapeno Chutney

with Hoisin, Ginger and Thai Chili tossed with Toasted Sesame Seeds

with Cucumber Pearls, Wild Rice, Mango Crispy Won Ton Chips

with Red Gold Beets, Sonoma Goat Cheese, Pickled Shallots

wrapped with Prosciutto stuffed with Olive Tapenade

with House Cured Gravlox Cream Fraiche Dill

Roasted Eggplant, Red Bell Pepper, Gruyere Cheese Crostini with House Pesto

Mini Tartelettes of sweet onions smoked eggplant with tomato compote

Avocado, Quinoa, Radish on Toast. Add Smoked Salmon

English Cucumber stuffed with smoked trout topped with scallions icicle radish

Chanterelle mushroom leeks with Italian parsley on toasted crostini

Heirloom Tomato Calamari

Stuffed with Shaft's Blue Cheese Smoked Applewood Bacon served with a Balsamic-Honey Syrup

with House Cocktail Sauce and Lemons

with Hummus, Green Goddess Dressing

Poached Prawns, Crab legs, Mussels, Oysters in the Half Shell with House Cocktail Sauce and Lemons

with Traditional Accoutrements including Nuts, Pickles, and Dried Fruit

with Traditional Accoutrements including Nuts, Chutney, and Fruit

Napa Cabbage, Cilantro, Cara Cara Oranges, Toasted Almonds, Snap Peas and Crispy Rice Noodles in a Miso Vinaigrette

Haricots Vert, Roasted Purple Potatoes, Marinated Del Cabo Tomatoes and Kalamata Olives, Whole Grain Mustard Vinaigrette

with Smoked Goat Cheddar

Napa Cabbage, Cilantro, Cara Cara Oranges, Toasted Almonds, Snap Peas and Crispy Rice Noodles in a Miso Vinaigrette

Haricots Vert, Roasted Purple Potatoes, Marinated Del Cabo Tomatoes and Kalamata Olives, Whole Grain Mustard Vinaigrette

Natural beef, aged cheddar, lettuce, tomatoes, red onions, and applewood smoked bacon

Roasted portobello mushroom with shaved fennel, smoked goat cheddar, and balsamic-thyme aioli

mini chocolate mousse torte, mini profiterole, biscotti

button mushrooms brandy cream sauce with seasonal vegetables

celery root puree tri-color cauliflower

garlic mashed potatoes, sautéed mushrooms, grilled onions, chimichurri sauce

rosé sauce with vegetables basil

mini chocolate mousse torte, mini profiterole, biscotti

button mushrooms brandy cream sauce with seasonal vegetables

celery root puree tri-color cauliflower

Ribeye steak with Cajun seasoning, sautéed spinach, and jalapeno mashed potatoes

rosé sauce with vegetables basil

mini chocolate mousse torte, mini profiterole, biscotti

chicken breast marinated with rosemary white wine, mashed potatoes seasonal vegetables

celery root puree tri-color cauliflower

Ribeye steak with Cajun seasoning, sautéed spinach, and jalapeno mashed potatoes

rosé sauce with vegetables basil

mini chocolate mousse torte, mini cheesecake, biscotti

Seasonal, please inquire about availability

Final guest count is to be confirmed no later than five (5) business days prior to the event. If no final head count is received, the most recent count will be the final head count

All beverages, including wine, liquor, non-alcoholic beverages including coffee and tea are an additional cost unless stated otherwise

$150 bar set up fee applied when a portable bar is needed, either in the private room, patio, or courtyard

$25 per 750 mL bottle of wine. We will waive one corkage fee for each 750 mL bottle of wine purchased from our list, up to three (3) bottles

Dance floor set up fee $150. Sound system $75. Microphone $75. Projector and screen $75

A gratuity of 20% will be added to all private events

Personalized menus can be printed for your guests with company name or message compliments of Jason's Restaurant. Please provide us with your menu title

9% tax is applicant to all fees, including set up fees, gratuities, and service fees

A 5% event fee will be applied to all food and beverage costs

A dessert fee of $3.50 per person will be charged for desserts brought in from an outside vendor

Jason's Restaurant has offstreet parking available for you and your guests

Approved outside vendors and florists can be acquired to decorate the space. Please feel free to inquire for any recommendations if desired

with Pineapple-Jalapeno Chutney

with Hoisin, Ginger and Thai Chili tossed with Toasted Sesame Seeds

with Cucumber Pearls, Wild Rice, & Mango Crispy Won Ton Chips

with Red & Gold Beets, Sonoma Goat Cheese, & Pickled Shallots

wrapped with Prosciutto & stuffed with Olive Tapenade

with House Cured Gravlox Cream Fraiche & Dill

Roasted Eggplant, Red Bell Pepper, & Gruyere Cheese Crostini with House Pesto

Mini Tartelettes of sweet onions & smoked eggplant with tomato compote

Avocado, Quinoa, & Radish on Toast. Add Smoked Salmon

English Cucumber stuffed with smoked trout & topped with scallions & icicle radish

Chanterelle mushroom & leeks with Italian parsley on toasted crostini

Heirloom Tomato & Calamari

Stuffed with Shaft's Blue Cheese & Smoked Applewood Bacon served with a Balsamic-Honey Syrup

with House Cocktail Sauce and Lemons

with Hummus, Green Goddess Dressing

Poached Prawns, Crab legs, Mussels, Oysters in the Half Shell with House Cocktail Sauce and Lemons

with Traditional Accoutrements including Nuts, Pickles, and Dried Fruit

with Traditional Accoutrements including Nuts, Chutney, and Fruit

Napa Cabbage, Cilantro, Cara Cara Oranges, Toasted Almonds, Snap Peas and Crispy Rice Noodles in a Miso Vinaigrette

Haricots Vert, Roasted Purple Potatoes, Marinated Del Cabo Tomatoes and Kalamata Olives, Whole Grain Mustard Vinaigrette

with Smoked Goat Cheddar

Napa Cabbage, Cilantro, Cara Cara Oranges, Toasted Almonds, Snap Peas and Crispy Rice Noodles in a Miso Vinaigrette

Haricots Vert, Roasted Purple Potatoes, Marinated Del Cabo Tomatoes and Kalamata Olives, Whole Grain Mustard Vinaigrette

Natural beef, aged cheddar, lettuce, tomatoes, red onions, and applewood smoked bacon

Roasted portobello mushroom with shaved fennel, smoked goat cheddar, and balsamic-thyme aioli

mini chocolate mousse torte, mini profiterole, & biscotti

button mushrooms & brandy cream sauce with seasonal vegetables

celery root puree & tri-color cauliflower

garlic mashed potatoes, sautéed mushrooms, grilled onions, & chimichurri sauce

rosé sauce with vegetables & basil

mini chocolate mousse torte, mini profiterole, & biscotti

button mushrooms & brandy cream sauce with seasonal vegetables

celery root puree & tri-color cauliflower

Ribeye steak with Cajun seasoning, sautéed spinach, and jalapeno mashed potatoes

rosé sauce with vegetables & basil

mini chocolate mousse torte, mini profiterole, & biscotti

chicken breast marinated with rosemary & white wine, mashed potatoes & seasonal vegetables

celery root puree & tri-color cauliflower

Ribeye steak with Cajun seasoning, sautéed spinach, and jalapeno mashed potatoes

rosé sauce with vegetables & basil

mini chocolate mousse torte, mini cheesecake, & biscotti

Seasonal, please inquire about availability

Final guest count is to be confirmed no later than five (5) business days prior to the event. If no final head count is received, the most recent count will be the final head count

All beverages, including wine, liquor, non-alcoholic beverages including coffee and tea are an additional cost unless stated otherwise

$150 bar set up fee applied when a portable bar is needed, either in the private room, patio, or courtyard

$25 per 750 mL bottle of wine. We will waive one corkage fee for each 750 mL bottle of wine purchased from our list, up to three (3) bottles

Dance floor set up fee $150. Sound system $75. Microphone $75. Projector and screen $75

A gratuity of 20% will be added to all private events

Personalized menus can be printed for your guests with company name or message compliments of Jason's Restaurant. Please provide us with your menu title

9% tax is applicant to all fees, including set up fees, gratuities, and service fees

A 5% event fee will be applied to all food and beverage costs

A dessert fee of $3.50 per person will be charged for desserts brought in from an outside vendor

Jason's Restaurant has offstreet parking available for you and your guests

Approved outside vendors and florists can be acquired to decorate the space. Please feel free to inquire for any recommendations if desired

with Pineapple-Jalapeno Chutney

with Hoisin, Ginger and Thai Chili tossed with Toasted Sesame Seeds

with Cucumber Pearls, Wild Rice, Mango Crispy Won Ton Chips

with Red Gold Beets, Sonoma Goat Cheese, Pickled Shallots

wrapped with Prosciutto stuffed with Olive Tapenade

with House Cured Gravlox Cream Fraiche Dill

Roasted Eggplant, Red Bell Pepper, Gruyere Cheese Crostini with House Pesto

Mini Tartelettes of sweet onions smoked eggplant with tomato compote

Avocado, Quinoa, Radish on Toast. Add Smoked Salmon

English Cucumber stuffed with smoked trout topped with scallions icicle radish

Chanterelle mushroom leeks with Italian parsley on toasted crostini

Heirloom Tomato Calamari

Stuffed with Shaft's Blue Cheese Smoked Applewood Bacon served with a Balsamic-Honey Syrup

with House Cocktail Sauce and Lemons

with Hummus, Green Goddess Dressing

Poached Prawns, Crab legs, Mussels, Oysters in the Half Shell with House Cocktail Sauce and Lemons

with Traditional Accoutrements including Nuts, Pickles, and Dried Fruit

with Traditional Accoutrements including Nuts, Chutney, and Fruit

Napa Cabbage, Cilantro, Cara Cara Oranges, Toasted Almonds, Snap Peas and Crispy Rice Noodles in a Miso Vinaigrette

Haricots Vert, Roasted Purple Potatoes, Marinated Del Cabo Tomatoes and Kalamata Olives, Whole Grain Mustard Vinaigrette

with Smoked Goat Cheddar

Napa Cabbage, Cilantro, Cara Cara Oranges, Toasted Almonds, Snap Peas and Crispy Rice Noodles in a Miso Vinaigrette

Haricots Vert, Roasted Purple Potatoes, Marinated Del Cabo Tomatoes and Kalamata Olives, Whole Grain Mustard Vinaigrette

Natural beef, aged cheddar, lettuce, tomatoes, red onions, and applewood smoked bacon

Roasted portobello mushroom with shaved fennel, smoked goat cheddar, and balsamic-thyme aioli

mini chocolate mousse torte, mini profiterole, biscotti

button mushrooms brandy cream sauce with seasonal vegetables

celery root puree tri-color cauliflower

garlic mashed potatoes, sautéed mushrooms, grilled onions, chimichurri sauce

rosé sauce with vegetables basil

mini chocolate mousse torte, mini profiterole, biscotti

button mushrooms brandy cream sauce with seasonal vegetables

celery root puree tri-color cauliflower

Ribeye steak with Cajun seasoning, sautéed spinach, and jalapeno mashed potatoes

rosé sauce with vegetables basil

mini chocolate mousse torte, mini profiterole, biscotti

chicken breast marinated with rosemary white wine, mashed potatoes seasonal vegetables

celery root puree tri-color cauliflower

Ribeye steak with Cajun seasoning, sautéed spinach, and jalapeno mashed potatoes

rosé sauce with vegetables basil

mini chocolate mousse torte, mini cheesecake, biscotti

Seasonal, please inquire about availability

Final guest count is to be confirmed no later than five (5) business days prior to the event. If no final head count is received, the most recent count will be the final head count

All beverages, including wine, liquor, non-alcoholic beverages including coffee and tea are an additional cost unless stated otherwise

$150 bar set up fee applied when a portable bar is needed, either in the private room, patio, or courtyard

$25 per 750 mL bottle of wine. We will waive one corkage fee for each 750 mL bottle of wine purchased from our list, up to three (3) bottles

Dance floor set up fee $150. Sound system $75. Microphone $75. Projector and screen $75

A gratuity of 20% will be added to all private events

Personalized menus can be printed for your guests with company name or message compliments of Jason's Restaurant. Please provide us with your menu title

9% tax is applicant to all fees, including set up fees, gratuities, and service fees

A 5% event fee will be applied to all food and beverage costs

A dessert fee of $3.50 per person will be charged for desserts brought in from an outside vendor

Jason's Restaurant has offstreet parking available for you and your guests

Approved outside vendors and florists can be acquired to decorate the space. Please feel free to inquire for any recommendations if desired

Sushi grade hamachi, ponzu, avocado, scallions, toasted sesame seeds, thinly sliced red jalapeño, fried ginger and a touch of white truffle oil

Chilled ahi tuna mixed with a fresh herb cilantro ginger sauce on a layer of refreshing cucumbers dressed in a Ginger garlic sauce, served in a martini glass with freshly made tortilla chips

cocktail sauce and mignonette

Tempura fried prawns drizzled with a wasabi aioli sauce, chili oil and tobiko caviar served on mixed greens

Fresh tomatoes, pesto, mozzarella cheese, basil, and olive oil on top of toasted baguettes

Tempura fried green beans served with a sweet and spicy sauce and ginger aioli (half broccoli available upon request)

Calamari served with a tartar sauce and cocktail sauce

romaine, classic Caesar dressing, garlic croutons, anchovies, and parmesan cheese

Iceberg lettuce, creamy blue cheese dressing, bacon crisps, avocado, hardboiled egg, cherry tomatoes

mixed greens, cherry tomatoes, candied pecans, goat cheese crumbles

tomato bisque with a hint of Thai curry

New England style, fresh manila clams, potatoes, celery, chopped bacon

sliced candy cane, red and golden beets, baby kale, lemon vinaigrette, parmesan cheese, toasted wild rice

San Marzano Tomato Sauce with mozzarella cheese topped with fresh basil and extra virgin olive oil

grilled chicken, Portobello mushroom mozzarella cheese, drizzled with balsamic reduction, fresh basil

spicy Italian sausage, san marzano tomato sauce and mozzarella

smoked salmon, Mozzarella, marscapone, leeks, capers, and dill

San Marzano tomato sauce and mozzarella

pan roasted, sautéed spinach, jasmine white rice, soy vinaigrette

prawns, clams, mussels, scallops & salmon cooked in a broth of smoked tomatoes served with garlic bread

oven baked salmon, broad beans, fennel, crispy bacon, Del Cabo tomatoes, saffron broth

14oz. rib eye steak grilled to order, sautéed spinach, jalapeño mashed potatoes

6oz ground beef, applewood smoked bacon, aged cheddar cheese served with lettuce, tomatoes & red onion, choice of mixed greens salad or fries

fresh manila clams, mussels, prawns, scallops, and salmon cooked in a white wine garlic sauce, house made linguini, fresh basil

chicken breast And mushrooms in a spicy jalapeño cream sauce, penne Pasta, topped with green onions and tomatoes

Italian sausage, tiger prawns and mushrooms in a spicy jalapeño rosé sauce, linguini, green onions and tomatoes

espresso soaked ladyfingers, mascarpone zabaglione, fresh berries

rich chocolate ganache, creamy chocolate mousse, Oreo cookie crust

tempura fried prawns, wasabi aioli, chili oil, and tobiko on top of mixed greens

tempura fried green beans served with a sweet and spicy sauce and a ginger garlic sauce (half broccoli available)

tempura battered calamari served with tartar sauce and cocktail sauce

ahi tuna mixed with a fresh herb cilantro soy sauce served on top of diced cucumbers in a garlic ginger sauce, served with freshly made chips

sushi grade hamachi, white truffle oil, ponzu, avocado, scallions, fried ginger, thinly sliced red jalapeño, and toasted sesame seeds

daily selection. served with cocktail and mignonette

tomato bisque with thai curry

fresh manila clams, potatoes, celery, chopped bacon

chopped romaine, classic caesar dressing, garlic croutons, parmesan cheese and anchovy

wedge of iceberg lettuce, creamy blue cheese dressing, bacon crisps, avocado

dungeness crab, romaine lettuce, thousand island dressing, hard boiled eggs, tomatoes, bacon, avocado

grilled ribeye steak, grilled onions, avocado, provolone cheese

roasted portobello mushroom, herbed button mushrooms, goat cheese, shallot aioli

6 oz natural beef, aged cheddar cheese, lettuce tomatoes, red onions, and applewood smoked bacon

grilled salmon and applewood bacon sandwich with marinated tomatoes and basil aioli

lightly breaded chicken breast, cabbage slaw, habanero aioli

san marzano tomato sauce and mozzarella cheese topped with fresh basil

grilled chicken with portobello mushroom sauce, mozzarella cheese, balsamic reduction, and topped with fresh basil

smoked salmon, mozzarella cheese, marscapone, leeks, dill, capers

penne pasta with sautéed chicken breast and mushrooms in a spicy jalapeno cream sauce topped with green onions and tomatoes

andouille sausage, tiger prawns, mushrooms in a jalapeno rose sauce, linguini, green onions and tomatoes

prawns sauteed in white wine garlic sauce, linguine, chopped asparagus, cherry tomatoes, chili flakes