Skip to content

NEW YEAR’S EVE FEAST!

A bearded Jon executing the "Champagne Pyramid" on NYE

A bearded Jon executing the “Champagne Pyramid” on NYE

We will be holding our annual New Years Eve Feast again this year before we break for our 2 week staff holiday.  It will be a 3 course prix fixe dinner with some of Jayne’s all time favorite dishes.  There will be a Champagne Waterfall and Toast at midnight for you late diners.  We hope you will join us!

Menu

Amuse Bouche

Choice of Appetizer

-Italian Wedding Soup with herbed chicken meatballs, israeli cous cous and escarole
-Blue Crab Cakes with corn and black eyed pea succotash 
-Frisee Salad with Poached Egg, pancetta, croutons and dijon sherry vinaigrette.  Available Vegetarian

Choice of Entree

-Bacon Wrapped Filet Mignon with shoestring fries, mache’ and tarragon salad with shallot butter
-Washington State Sea Scallops with wild mushroom risotto, English Peas, asparagus and buerre blanc
-Wiener Schnitzel with Gruyere Spaeztle, broccolini and lemon
-Butternut Squash Ravioli with wild mushrooms, mascarpone, wild arugula and aged parmesan.  Vegetarian

Choice of Dessert

-Profiteroles with caramel gelato and bittersweet chocolate with roasted hazelnuts
-Pear Crostada with creme fraiche gelato
-Artisanal Cheese Course

Wine pairings will also be available.

$65 per person plus beverage, tax and gratuity.

Seatings begin at 5:30 pm and continue until 10:00pm.   Reservations are available here or by calling 619.563.1011 and will require a credit card to hold the reservation. Cancellations must be made 48 hours prior to reservation to avoid being charged a cancellation fee of $50 per person.      Reservation seating assignments will be for the the interior dining room, unless the patio is requested.   When the interior is full we will continue taking reservations for the heated patio.

It’s on. $4 20oz Guinness until 2014.

ChristmasGuinness

Thank You for Thanksgiving at Jaynes!

JAYNES THANKSGIVING

Thank you all who joined us for our first ever Thanksgiving Dinner at Jaynes!   It was a blast and we shall reconvene for the festivities next year!   

XOXO Jayne and Jon

 

Thanksgiving at Jaynes

JAYNES THANKSGIVING

UPDATE:   We are fully booked inside but have tables available on our fully heated patio.  The forecast was saying rain for Thanksgiving but this has suddenly improved.   Weather permitting we are now accepting reservations for patio seating.

We are very excited to be hosting our first ever THANKSGIVING DINNER at Jaynes.

Jaynes is open this Thanksgiving and will be serving a prix fixe Traditional Roast Turkey Dinner with all the trimmings.

Dinner will be served in 3 courses starting with an appetizer course followed by a generous roast turkey main event and of course dessert!  Vegetarian options will also be available. Reservations will be accepted  between 3pm and 7pm. Dinner is $45 per adult and $25 for children 12 and under plus beverage, tax and gratuity. The wee ones, 5 and under are free.

Jayne, Jon and family will  be here and hope to spend this very festive day with you!

Reuben this week and Celebrate Thanksgiving at Jaynes!

reuben

Tuesday through Thursday this week the Jayne’s Reuben is back!  It’s made with Niman Ranch Pastrami, Swiss cheese, Sauerkraut, house-made Thousand Island dressing, Bread & Cie Corn Rye, and served with house-pickled zucchini and fries.  Have yourself some real deal East Coast goodness this week!

Celebrate Thanksgiving with Jaynes.

We are very excited to be hosting our first ever THANKSGIVING DINNER at Jaynes.

Jaynes is open this Thanksgiving and will be serving a prix fixe Traditional Roast Turkey Dinner with all the trimmings.  Dinner will be served in 3 courses starting with an appetizer course followed by a generous roast turkey main event and of course dessert!  Vegetarian options will also be available.

Reservations will be accepted for times between 2pm and 7pm. Dinner is $45 per adult and $25 for children 12 and under plus beverage, tax and gratuity. The wee ones, 5 and under are free.

Reservations are available online or by phone at 619-563-1011.   Large parties can confuse the Open Table system so feel free to call us if your party size isn’t available.   If possible please give us an idea of how many vegetarian/vegans might be in your party so that we can plan accordingly. This should certainly sell out so we encourage you to make your reservations soon!

Cantele Wines and Do Bianchi at Jaynes. Saturday November 2nd. 4-6pm

salice-salentino-tre-bicchieri

Never tasted Negroamaro?  Well Join us at Jaynes on Saturday November 2nd from 4-6pm for a tasting of the Cantele wines from Italy’s beautiful coastal heel, Puglia. Winemaker Paolo Cantele and Jeremy Parzen of Dobianchi.com will be leading us on this journey. There is probably no better chance to learn in depth about italian wines than hanging out with these two guys!

Tasting is $15 and includes appetizers.

For those who wish to dine after the tasting, we recommend making reservations. We hope to see you there!

Spanish Wine Dinner, Tuesday Oct. 22, 2013

I got to visit my dear friend Ameliana while she was living in Zurich in 2005.  She was on her teacher’s break so a group of us girls hopped an Easyjet to Barcelona. Those two cities could not have been more different. Barcelona seemed almost free ($) in comparison to Switzerland. We rented a flat in the gothic quarter and well, did as the Spanish do. Our first meal of the day would consist of red wine and cured meats.  This seems crazy for breakfast, but when clubs and bars don’t even get going till 1 am it is pretty typical to rise closer to lunch time.   We awoke so late one day that everything had already closed for siesta. We ate at a few different tapas bars, the next better than the last, but were lucky when we wandered into Cal Pep.

Even luckier was that the owner Pep Manubens was there to cook for us. We sat at the bar and drank beer with lemonade AKA Clara.  Nothing like an English Shandy, it was more fresh and citrusy. We got to watch everything being prepared and there was no need for menus. You just mentioned what you were in the mood for and they made it. There was a special toaster for the Pan Con Tomate and I watched them rub down the grilled bread with the juiciest tomatoes. So simple and so good.   Next they prepared  Tortilla Espanola to order in a cast iron skillet, which was more like a fluffy omelette compared to what I have had here in the states. There was also loads of seafood, which could be different everyday. Pep was amazing, talking us through all the dishes in his raspy, memorable voice. We must have been there a while because by the time we left there were people waiting three deep behind us for our seats! It was by far the most expensive tapas meal we had but worth every penny. When anyone tells me they are going to Barcelona, I write Cal Pep down for them and make them promise me they will go. This meal inspired lots of dishes here at Jaynes over the years and might be why I had to have an open kitchen.

Next week on Tuesday October 22, Jaynes will be hosting a Spanish Wine Dinner featuring some of our favorite wines from around the country paired with classic dishes.   We will be joined by Spanish Wine expert Alex Stuempfig of Eric Solomon Selections.  Alex and Jaynes go way back and he’s a super fun host and educator.   The dinner will be held on the patio and is a excellent opportunity to drink some 6 world class wines paired with an outstanding Spanish 5 course menu plus amuse.   We keep these dinners small and intimate so we encourage you to make your reservation soon.    We hope you will join us!

Jaynes Spanish Wine Dinner
Tuesday October 22nd, 2013  7:30pm
5 Courses paired with 6 wines
$65 per person plus tax and gratuity
Reservations available online here or by calling us at 619-861-3156

MENU

Aged Manchego and Jamon Serrano Croquettes
2008 Gramona Cava Gran Cuvee

Mussels with Spanish Chorizo, braised leeks, heirloom cherry tomatoes & white wine
2011 Rafael Palacios Louro do Bolo
2005 Pazo de Senorans Albarino

Braised Oxtail with Crispy Potatoes
2010 Bodegas Aalto Tempranillo

Tortilla Atomica with white beans and blood sausage
2010 Espelt Old Vine Garnacha

Crema Catalana
Equipo Navazos Pedro Ximenez Sherry

Follow

Get every new post delivered to your Inbox.

Join 2,694 other followers

%d bloggers like this: