by Brian Coll
From the soft opening a little over a week ago.
From the soft opening a little over a week ago.
Jasper’s WestSide is open. Go check them out in person or visit their website here: https://www.jasperswestside.com/
The photos are from the soft opening a little over a week ago.. Since that time we’ve had a few reports of good food and great service there. In checking out the menu I can’t wait to try the Pan Seared Bass as well as the Rock Shrimp Po’boy.
The place looks great and we wish them the best of luck in West Conshohocken. If you’ve been there let us know what you think in the comments on our Facebook post.
You can find all of their menu’s through their website that we linked, but in case you wanted a quick view here is a few of the entree’s on the dinner menu:
Striped bass is an Atlantic coast saltwater fish. It has a white meat with a mild flavor and a medium texture. We are serving it with the skin on crispy. Broccoli is blanched until tender, pureed with heavy cream and garlic until smooth. Broccolini is a vegetable similar to broccoli but has smaller florets and longer thinner stems. Fingerling potatoes are roasted in the oven with olive oil, garlic, salt and pepper. They are cut in half and to order are finished in the oven to get crispy. The broccolini is sautéed with beech mushrooms, beech mushrooms are small, firm in texture and have a nutty flavor. Allergies: dairy and garlic. Ingredients: Broccoli Puree, Sauteed Broccolini, Roasted Fingerling Potatoes, Beech Mushroom
Flat iron steak is a cut of steak cut with the grain from the shoulder of the animal. It is pan seared and finished in the oven. We prefer to serve it medium-rare to medium. Onion soubise is onions cooked down with garlic and cream, then pureed until smooth. Pearl onions are lightly poached in seasoned olive oil until tender then sautéed with maitake mushroom until golden brown then finished with asparagus, white wine and butter. Maitake is a mushroom with meaty texture and nutty earthy flavor. Allergies: onions, garlic, and dairy. Ingredients: Onion Soubise, Crispy Maitake Mushroom, Charred Pearl Onions, Asparagus Tips
Pork belly is a boneless cut of fatty meat from the belly of the pig. The pork belly is cured for 48 hours. The cure consists of a 50/50 ratio of brown sugar to salt with cinnamon stick, coriander, star anise, black peppercorns, pink peppercorns, clove, fresh thyme and bay leaf. After the pork belly cures for 48 hours it is rinsed and braised. Braising is a cooking method where the meat is cooked in a liquid until tender. Our braising liquid contains carrots, celery, onions, thyme, bay leaf and white wine. Wax beans are pale yellow in color, are a type of snap beans with a slightly mild flavor, similar to green beans. The wax beans are sautéed with cherry tomatoes and zucchini, garlic and butter. The pork jus is the braising liquid from the pork belly fortified with carrots, onions, celery, thyme, peppercorn, bay leaf, white wine and finished with butter. Allergies: onions, garlic, and dairy. Ingredients: Zucchini, Roasted Tomato, Wax Beans, Pork Jus
Quinoa is a seed; it is somewhat nutty in flavor. The quinoa is cooked in water thyme and bay leaf, once cooked it is tossed with basil, thyme, and chives. Baby artichokes are braised in lemon juice, white wine, thyme, bay leaf, peppercorns, and white balsamic vinegar. Braising is a cooking method where the product is cooked in a liquid until tender. The artichoke are sautéed with the wax beans and finished with white wine and butter mounted with whole grain mustard. Wax beans are pale yellow in color, are a type of snap beans with a slightly mild flavor, similar to green beans. Allergies: onions, garlic, and dairy. Ingredients: Herbed Quinoa, Baby Artichoke, Wax Beans, White Wine Mustard Sauce
The pasta is made in house and cooked to order. 12 rock shrimp are sautéed with fresh peas, garlic, shallots, and finished with black pepper, butter and white wine. Rock shrimp is a species of prawn. It has a taste and texture similar to lobster. A hunk of baguette toasted finishes the plate. Allergies: gluten, shellfish, dairy, garlic, and onion. Ingredients: Sautéed Rock Shrimp, Fresh Peas, Black Pepper Beurre Blanc, Crusty Bread
4 U10 scallops are seared, and butter and thyme basted. Basting is mounting the pan with butter and using a spoon basting the product with the butter. Purple cauliflower is cooked with heavy cream until tender then pureed until smooth. Baby radishes and turnips are lightly poached in butter, thyme, and bay leaf until tender. The radishes, turnips and asparagus are sautéed and finished with a light drizzle of lemon oil. Micro arugula (a peppery flavored lettuce) finishes the dish. Allergies: shellfish and dairy Ingredients: Thyme Basted Scallops, Purple Cauliflower Puree, Butter Poached Radish and Hakurei Turnip, Asparagus Tips, Micro Arugula, Lemon Oil