"Your Bottle, Our Glass"
BYOB Establishment
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Seasonal Inspirations
First Course
Broiled Alaskan King Crab | Toasted Thai Curry Aioli, Young Basil 16.00
Grilled Scallops | Peppercress Salad, Asian Pear, Seared Foie Gras, Sweet Miso 14.00
Wild Prawns "Tempura" | Green Mango Asian Slaw, Sweet and Spicy Sauce 10.00
Duck "Torta" | Grilled Flatbread, Confit Duck, Sweet-Sour Cucumbers, Jersey Cilantro, Summer Orange, Hoisin 10.00
Crisp Calamari | Chile Sea Salt, Napa Cabbage, Lime-Gin Aioli 9.75
Yellow Fin Tuna Dice "Sashimi"| Pineapple Cubes, Black Sesame, Jalapeno, Yuzu Citrus Dressing, Rice Chips 11.00
Steamed "Market" Clams| Green Olives, Andouille Sausage, Herb Clam Jus 11.00
Second Course
Grilled Caesar | Hearts of Romaine, Pear Tomato, Shaved Asiago, Olive Oil Crostini 9.00
P.L.T. | Pancetta Bacon, Crisp Iceberg, Cherry Tomato, Crumbled Bleu Cheese Dressing 7.00
Market Tomato Salad | Spring Greens, Avocado, Hickory Smoked Almonds, Green Goddess Dressing 9.00
Baby Arugula| Jersey Peaches, Feta Cheese, Toasted Pine Nuts, Lemon Vinaigrette 9.00
Third Course
Local Scallops | Sweet Corn Risotto, Upland Cress, Shaved Fennel Salad, Confit Tomato, Ginger Flavors 26.00
Line-Caught Halibut | Grilled Summer Vegetables, Arugula Pesto, Fork Crushed Potato, Ratatouille Jus 28.00
Beef Tenderloin | New Potato Fries, Green Asparagus, Aged-Blue Cheese, Peppercorn Beef Reduction 31.00
Ahi Tuna | Warm Vermicelli Noodles, Bok Choy, Chili Ponzu 29.00
Organic Shetland Island Salmon| English Peas, Wild Mushrooms, Endive, Pearl Cous Cous, Lemon-Scampi Sauce 27.00
Red Snapper | Chilled Prawns, Long Beans, Aromatic Jasmine Rice, Vietnamese-Coconut Curry 29.00
Pad Thai | Wild Shrimp, Rice Noodles, Green Onion, Bean Sprouts, Peanut (Vegetarian Version Available) 21.00
Seasonal Additions
Rack of Australian Lamb| Summer Squash, Garbanzo Beans Succotash, Roasted Beet Vinaigrette 32.00
Roasted Organic "Bone-In" Chicken Breast | Herbed Farro Grains, Pancetta Bacon, French Beans, Natural Chicken Jus 23.00
Fried Rice | Scrambled Egg, Green Onion, Jersey Cilantro 12.00
Organic Beets | Golden Beets, Goat Cheese, White Peach, Pistachio Nuts, Horseradish Vinaigrette 10.00
Fourth Course
Sticky Toffee Chocolate Cake| Dark Chocolate Cream, Wild Berries, Chocolate Streusel, Espresso Anglaise 7.00
Vanilla Bean Panna Cotta | Summer Citrus Sauce, Pistachio Nuts, Blueberry Sorbet, Candied Orange 7.00
Pavlova |Strawberries, Passion Fruit Crème, Toasted Coconut 7.00
Executive Chef - Jason Hippen Chef de Cuisine - Danilo Tangalin
Jay's on third will not serve Chilean Sea bass, Swordfish, Wild Blue Fin Tuna and Grouper
in support of NRDC and Sea web's efforts to speed the recovery of these endangered species
Our Meat, Fish and Poultry is farmed and harvested in a sustainable and humane manner
Items and Pricing Subject to Change Without Notice
Due to Market Availability
9836 3rd Avenue
Stone Harbor, NJ 08247
Jay's on third is also available for special Occasions, Wedding's, Birthday's
please call for additional information
609-368-1000