We didn’t know eating seafood was such a long-standing tradition on Christmas Eve but when we found out Jax Fish House was hosting we had to go see what it was all about.
We weren’t sure what we were in for but our lust for new and interesting food has taken us on a wonderful food adventure and we were excited to see what was ahead. The restaurant was bustling with the anticipation of the night ahead. We didn’t know if we would be eating family style or what the set up might be and it turned out we have a relaxing meal for two.
The feast began with a gorgeous plate consisting of Big Eye Tuna Crudo, Sweet Potato Crab Arancini and Oysters on the Half Shell paired with a sparkling wine. The tuna tasted so fresh and delightful. The Crab Arancini was one of the best things we had and the Oysters (a fairly new food for us) had a nice vinegar pickle taste to them. The sparkling wine was a nice way to wake up the taste buds at the beginning of the meal. The nice dry light taste was a great sidekick to our beautiful dinner guests on the plate.
The second course was not to disappoint, Insalata Mista and Baked Cherry Stone Clams, both so good. The Insalata Mista had fried anchovy, grilled baby octopus, gigante beans, arugala, cauliflower, olive and cured egg yolk with an anchovy vinaigrette. Octopus isn’t usually something we cross the street for but this was so surprisingly tasty we found ourselves looting the bowl of the little creatures. The Cherry Stone clams had a nice parmesan crumble that was fantastic. The Chardonnay paired very well.
The third course was the mother of them all. Pan Roasted Swordfish with gnocchi ala romana and hazel dell mushroom bolegnase with Raito Bianco Mussels on the side paired with one of our all time favorite types of wine, Pinot Noir. The swordfish isn’t something we often see on a menu but rest assured it will be something we look for in the future. The fish was so well cooked and the mushrooms were a surprisingly nice companion to the fish. The mussels were swimming in the most wonderful and creamy buttery broth that made me want to forget my manners and hoist the bowl to my lips.
For dessert we were presented with Zeppoles along with a pomegranate crème anglaise and biscotti break caramel. By this point of the meal we were quite well satisfied but we of course found room for these crispy sweet little balls of wonder.
As we made our way out the door in a seafood and wine fog we knew this was a great way to start our Christmas Eve and might possibly be a new tradition for Savoring Fort Collins.