Mother's Day Brunch

Please join us Sunday, May the 8th from 10am to 2pm, we will be serving a very special Mother's Day Brunch. Our full brunch menu will feature a Full English Breakfast. No skimping here:  two eggs, English Heinz beans, Irish rasher bacon, pork sausage, black pudding, grilled tomatoes, mushrooms, fried toast and of course, HP sauce. We will also be offering our delicious Brioche French Toast with real Vermont maple syrup. Enjoy a mimosa, Pimm's cups, Bellini, Bloody Mary or an icy cold Trumer Pils!

Bring the family and come celebrate Mom with us!  Reservations are strongly recommended.   You may reserve your table here.

 

Celebrate Valentine's Day at Jaynes. Reservations now available.

Valentine's Day is very special to us here at Jaynes because it was on this evening in 2007 that we first began dinner service.   This is the night every year where we pull out all the stops from flower arrangements by Jayne herself  to a wonderfully crafted menu.  We look forward to seeing you and making this a very special night for you and your love. Reservations are online only for this dinner service and available here.  

New Years Eve Menu, Christmas Eve and Wiener Schnitzel Week

JAYNES HOLIDAY NEWS

We are having a blast of a holiday season here at Jaynes.   We hope to see you all a lot before we take off for our annual 2 week holiday in January including Christmas Eve and New Years Eve.

Here are a the festive details:
 
Wiener Schnitzel Alert: The final Wiener Schnitzel Week of 2015 starts tonight, Tuesday and runs through Saturday.  Besides the Jayne Burger this is our most beloved dish.
   
Open Christmas Eve.  Join us for a festive evening with plenty of warm adult refreshments and Steak and Guinness Pie.

static1.squarespace.jpg

New Years Eve  We will be serving a grand feast to ring in the New Year.  There will be a 3 course prix fixe menu for $75/pp.  Reservations are available here.

New Years Eve 2015 Menu

Amuse Bouche

First Course

Goat Cheese Soufflé with Apple Fennel Salad and champagne vinaigrette 

Chicken Pozole Verde with Hominy, Avocado, Crispy Tortillas and Queso Fresco

Crab Cakes with Corn, Fava Beans and Black Eyed Pea Succotash 

Second Course

Washington State Sea Scallops with Lemon Risotto, Sweet English Peas and Blood Orange Coulis Crispy Leeks 

Bacon Wrapped Filet Mignon with Garlic Mashed Potatoes, Purée of White Corn, Grilled Asparagus and Shallot Butter

Cast Iron Seared Bone In Pork Chop with Crispy Pee Wee Potatoes, Cavolo Nero and Mustard Tarragon Reduction

Potato and Celery Root Gratin with Aged Gruyere, Tomato, Swiss Chard and Creme Fraiche

Dessert

Apple and Pear Crostada with Vanilla Gelato

Profiteroles with Pistachio Gelato and Bittersweet Chocolate 

Cheese Course

If you