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215.483.0444
4365 Main Street
Manayunk, PA 19127
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COMING SOON - "COOPER'S BRICK OVEN WINE BAR & NEW MENU AT JAKE'S!
6/1/2008
COOPER'S BRICK OVEN WINE BAR
located adjacent to Jake's
seasonal brick oven pizzas, small plates, wine & beer
opening late june! more info coming soon.
also...
JAKE'S NEW MENU
Coincided with the opening of Cooper's Brick Oven Wine Bar, Jake's is excited to announce the unveiling of a brand new dinner menu!
here's a sneak peak at what's to come...
SUMMER 2008
organic local greens/pickled pearl onions/candied pine nuts/lemon vinaigrette
bibb lettuce/watercress/benton’s bacon/endive/crouton/roquefort dressing
tomato salad
peekytoe crab salad/cumin sabayon/chickpea panisse/pickled ramp/tomato catsup
asparagus salad/bucheron/young carrot/cherry tomato/pea shoot/red wine vinaigrette
seasonal soup
shrimp spring rolls/ponzu/mentaiko mayo/nuta sauce
pheasant stuffed morels/browned butter/sage
p.e.i. mussels/chorizo/yeungling lager
tuna tartare/pickled watermelon/preserved lemon/soy
pork belly/membrillo glaze/marcona almond dust/crispy shallot/brioche
foie gras pb&j/cashew nut butter/strawberry preserves/brioche
.....................................
taylor bay scallops/corn pudding/benton’s country ham/lemon vinegar
tomato risotto/teardrop tomato/shaved parmesan
softshell crab/warm cous cous/lychee nuts/citrus vinaigrette
crab cake/local beans/crispy yams/butter sauce
.....................................
black cod/tomato anise broth/blistered tomato/smoked trout roe/basil flower
buttermilk poached four story hill chicken/crispy skin/braised radicchio/squash/jus
grilled calves liver/apple potato hash/smoked bacon/onion jam/red wine
ribeye steak/root puree/soft boiled egg/cinnamon cap mushroom/garlic chips/beef jus
yellowfin tuna/fennel pollen/grilled pole beans/shaved fennel/chive butter
short rib/rutabaga/turnips/grilled scallion/mushroom consommé
barbecued salmon/local beans/crispy yams/apple cider soy
.....................................
Chefs
Bruce Cooper
Reuven Sugarman
Abdoulaye Soumah
for current menus, follow links above
new websites coming soon!....
More . . .
COOPER'S BRICK OVEN WINE BAR
5/24/2008
located adjacent to Jake's at 4367 Main St
featuring
seasonal brick oven pizzas, small plates, wine & beer
opening late June!
new websites coming soon!...
More . . .
MOTHER'S DAY AT JAKE'S
5/11/2008
Sunday, May 11, 2008
Brunch:
10:00am - 3:00pm
3 Courses - $29.50
choice of appetizer, entree and dessert
Dinner:
3:30pm - 9:pm
3 Courses - $55.00
choice of appetizer, entree and dessert
Seating is limited. For Reservations, please call 215.483.0444.
We look forward to seeing you soon!
More . . .
JAKE'S FRIDAY NIGHT CRAB TASTING MENUS
2/16/2008
OFFERED EVERY FRIDAY NIGHT
4-courses - $35.00!
(Menu Changes Every Friday!)
sample menu:
first course
CRAB & AVOCADO SALAD WITH AHI TUNA CARPACCIO
Micro Herb Salad; Extra Virgin Spanish Olive Oil
second course
CRAB & LOBSTER RISOTTO WITH CHANTERELLE MUSHROOMS
Smoked Tomato Puree
third course
SAUTEED JUMBO LUMP CRAB CAKE
Plantain & Yucca Puree; Lime Butter
fourth course - choice of
S’MORES BREAD PUDDING
Warm Brioche Cubes, Chocolate Fudge Chunks, Marshmallows,
Graham Cracker Streusel; Caramel Sauce & Crème Anglaise
or
HOUSEMADE SORBET DUO
Black Currant & Honey-Guava
More . . .
VALENTINE'S DAY AT JAKE'S
2/4/2008
Jake's Restaurant serves as the perfect location to spend a romantic evening with that special someone!
On this special day, we will be offering our entire regular dinner menu at a prix-fixe of just $55 per person.
This includes a choice of any appetizer and any entree from our regular dinner menu. Dessert will be a chocolate sampler from our pastry chef.
For more information or to make reservations call 215.483.0444
More . . .
JAKE'S RESTAURANT WEEK 2008
1/11/2008
January 27 - February 1, 2008
3-courses - $35.00
Each season, Philadelphia’s Center City District presents Restaurant Week, where scores of the city’s restaurants offer guests specifically designed menus at reduced prices.
This winter, Jake’s Restaurant will once again unofficially take part in the Restaurant Week of January 2008 by offering guests a prix-fixe menu of three-courses for just $35.00! For reservations, please call us at 215.483.0444
the menu for the week is:
first course – choice of
RED BEET TARTARE & GOAT CHEESE SALAD
Roasted Red Beets, Shellbark Hollow Farms Goat Cheese; Orange Gastrique
CRAB CAKE & LOBSTER BISQUE
Celery Root & Lobster Bisque served over
Jake’s Signature Jumbo Lump Crab Cake
second course – choice of
BRAISED BEEF SHORT RIBS
Four Story Hills Farms Short Ribs, Pont l'Eveque Cheesy Potato Puree, Honey-Thyme Roasted Carrots
GRILLED ATLANTIC SALMON
Soft Polenta, Root Vegetable & Shellfish Broth
dessert course – choice of
CHOCOLATE GINGERBREAD TIRAMISU
Gingerbread Cake, Chocolate Mascarpone Mousse, Gingered Vanilla Ice Cream; Caramel-Rum & Fudge Sauces
WINTER SORBET DUO
We Look Forward to Seeing You Soon!
More . . .
HOLIDAY HAPPENINGS AT JAKE'S
11/25/2007
NEW YEAR'S EVE AT JAKE'S
We would like to invite you to ring in the New Year 2008 with us here at Jake's Restaurant. For this special evening, guests may choose any first course, and any entree from our regular dinner menu. Dessert will be a plated sampler from our pastry chef. The late seatings will include an additional soup course and champagne toast at midnight.
Seating for this evening begins at 5:00pm. The early seating three-course prix fixe dinner is being offered for just $55 per person excluding beverages, tax and gratuity
The 9:30 and 9:45 four-course prix fixe Party Seating is being offered for just $70 per person excluding beverages, tax and gratuity. It will also include a complimentary champagne toast at midnight.
Space is limited so please call 215.483.0444 for reservations. We look forward to sharing this special occasion with you and best of luck in 2008!
JAKE'S VIP GIFT CERTIFICATE
"the complete dining experience"
VIP GIFT CERTIFICATES INCLUDE:
-Pre Dinner Cocktail to Start the Evening
-A Delectable Three-Course Dinner, Selected From Our Entire Menu
-Wines Paired With Each Course, From Our Wines By the Glass Menu
Guests Mention Their VIP Certificate
When Making Reservations & Receive
A Specail Course Made Specially For Them
by Chef Bruce Cooper & His Staff
All Taxes & Gratuity are Included
JAKE'S GIFT CERTIFICATES
A GIFT FOR YOU
Purchase Holiday Gift Certificates
And Receive a Percentage of Your Gift In the Form
Of a Gift Certificate From Jake's to You
Purchase $500 or More, Receive 10%
Purchase $1000 or More, Receive 15%
More . . .
"THE CASUAL SIDE OF JAKE'S"
10/10/2007
In conjunction with celebrating its 20th year of business, Chef-Owner Bruce Cooper of Jake’s Restaurant in Manayunk has plans underway of opening a yet-to-be-named “Wine Bistro” concept in Spring of 2008 adjacent to existing Jake’s at 4367 Main Street.
This casual, hip & approachable concept will showcase 30 global wines by-the-glass along with a selection of local craft and European draft/bottled brews. Cooper’s menu will feature handcrafted quality food utilizing the freshest ingredients. The seasonal menu will include tapas style small plates, salads, sandwiches, seasonal pizza compositions and Woodstone Oven baked entrées served “en cocotte” in Staub cast-iron cookware that will be recommended for sharing. Local and International Cheeses will compliment all courses including composed-warm cheese plates.
Stay tuned to this site for more information!
More . . .
JAKE'S NEW CAFE MENU
5/20/2007
With the warm weather finally here, Jake's Restaurant is excited to
announce the arrival of its new summer inspired Cafe Menu featuring an array of snacks, sandwiches and entree sized salads and of course, our signature cocktails.
Jake's newly furnished outdoor cafe offers one of the most comfortable and relaxing atmospheres for you to enjoy our award winning cuisine, sip on some libations and enjoy the beautiful weather. It is the place to be seen while taking in all of the sights that Main Street has to offer!
The Cafe Menu is served daily during both Lunch & Dinner and is available at the bar and at the outdoor cafe only.
the cafe menu includes:
SOUP OF THE DAY - $7.00
ORGANIC GREEN SALAD - $8.00
Cucumbers, Shredded Carrots; Sesame Vinaigrette
COBB SALAD - $12.00
Grilled Chicken, Crisp Romaine, Sliced Tomato, Hard Boiled Egg,
Bacon, Roquefort Cheese; Avocado-Ranch Dressing
DUCK CONFIT SALAD - $10.50
Leg Confit, Frisée, Watercress, Red & Yellow Beats,
Gorgonzola Cheese; Lemon Dijon Vinaigrette
CORNMEAL ENCRUSTED CALAMARI SALAD - $12.50
Watercress, Radicchio & Scallion Salad;
Sweet Red Pepper Vinaigrette
BABY ARUGULA SALAD - $9.00
Julienne Mango, Spiced-Candied Cashews, French Feta Cheese;
Sherry-Lime Vinaigrette, Fresh Mango Drizzle
GRILLED CHICKEN CAESAR SALAD - $12.00
Grilled Chicken, Crisp Romaine, Fresh White Anchovy Filet,
House Made Foccacia Crostini; Fried Capers, Hard Boiled Egg Garnish
SPRING ROLLS - $12.00
Duck Confit & Vegetable Spring Rolls;
Orange, Mustard, & Blackberry Dipping Sauces
PRINCE EDWARD ISLAND MUSSELS - $10.00
Andouille Sausage, Sliced Shallots; Lager Sauce
DOUBLE BLACK ANGUS CHEESEBURGER - $11.00
Soft Roll, Cave Aged Gruyere Cheese, House Made Pickles,
Sliced Tomato, Boston Lettuce; Roasted Garlic-Horseradish Aioli, Fried Yams
CRAB CAKE SANDWICH - $14.00
Soft Roll, Boston Lettuce & Remoulade Sauce; Fried Yams
SMOKED SALMON SALAD - $13.00
Norwegian Smoked Salmon,
Smoked Trout & Watercress Salad w/Cucumbers, & Apples;
Dill Mint Dressing
PRIME BELVEDERE STRIP STEAK - $17.00
Tomato, Scallion & Potato Croquettes;
Tomatillo Sauce, Roasted Garlic & Red Pepper Coulis
More . . .
ARTESA WINE DINNER
4/25/2007
As part of the 6th Annual Philadelphia Wine Festival's Winemaker Dinner Series, Jake's Restaurant will join forces with one of the Napa Valley's newest and most exciting wineries, Artesa. On Wednesday, April 25th, Chef Bruce Cooper will pair his culinary talents with the handcrafted selections of Artesa creating what is sure to be a memorable evening of food and wine.
The Menu for the Evening is:
meet & greet
2003 Reserve Sauvignon Blanc
first course
PAN SEARED DIVER SCALLOPS
Asparagus-Goat Cheese Flan; Fresh Herb Sauce
2005 Carneros Chardonnay
second course
PHEASANT STUFFED MORELS
Wild Mushroom Risotto
2003 Carneros Pinot Noir
third course
PAN SEARED DUCK BREAST
Manchego & Duck Confit Potato Gratin; Honey Demi
2003 Alexander Valley Tempranillo
fourth course
DRY AGED PRIME NY STRIP STEAK
Lobster Mashed Potatoes
2003 Napa/Sonoma Merlot
2001 Reserve Cabernet Sauvignon
fifth course
DUO OF CHEESE
Malvarosa(sheep)
Roaring 40’s Blue(cow)
ASSORTED CHOCOLATES
The Cost for the Dinner is $125.00 per person all inclusive (Food,Wine, Tax & Gratuity Included)!
for more information, call Evan Oxenfeldt at 215.483.0444
More . . .
Jake's Prix-Fixe Brunch
3/25/2007
TWO COURSE PRIX-FIXE BRUNCH -$16.00 per person
FIRST COURSE – choice of
CREAMY ROASTED MUSHROOM SOUP
Smoked Trout Goat Cheese
ORGANIC GREEN SALAD
Cucumbers, Shredded Carrots; Sesame Soy Vinaigrette
BABY ARUGULA SALAD
Julienne Mango, Spiced-Candied Cashews, Feta Cheese;
Sherry-Lime Vinaigrette, Mango Drizzle
CEASAR SALAD
House Made Foccacia Crostini, Fresh White Anchovy Filet;
Fried Capers, Hard Boiled Egg Garnish
RED BEET SALAD
Orange Segments, Shaved Fennel; Orange-Thyme Vinaigrette
CHICKEN LIVER MOUSSE
Cranberry Vinaigrette, Toasted Stratta Bread
OATMEAL CRANBERRY CRÉME BRULÉE
CITRUS FRUIT 3-WAYS
Blood & Navel Oranges & Grapefruit,
Frisée & Date Nut Salad; Honey Vinaigrette
HOUSE MADE GRANOLA
Pecans, Sesame Seeds, & Raisins,
French Vanilla Yogurt & Berry Parfait
ENTRÉE COURSE - choice of
BRAISED SHORT RIBS & EGGS
Plantain & Potato Puree with Smoked Bacon, Braised Beef Short Ribs,
Poached Eggs; Spicy Avocado & Mango Salsa
DUCK CONFIT & SCRAMBLED EGG WRAP
Scallion-Goat Cheese, Asian Grilled Shiitake Mushrooms; Lime Hoisin Sauce
JAKE’S EGGS BENEDICT
Sautéed Jumbo Lump Crab Cake, Smoked Chicken Apple Sausage,
Poached Egg, Asparagus, Toasted Brioche; Leek Cream
PULLED LAMB SHANK FRITTATA
Feta Cheese, Red Onion, Spinach; Smoked Tomato Puree
available with egg whites
JAKE’S OMELETTE
Andouille Sausage, Gruyere Cheese, Grilled Asparagus, Wild Mushrooms;
Home Fries & Asparagus
PLAIN OMELETTE
Three Egg Omelette; Home Fries & Asparagus
SMOKED SALMON PLATTER
Norwegian Smoked Salmon,
Smoked Trout & Watercress Salad w/Cucumbers, & Apples,
Served w/a Toasted Bagel & Cream Cheese
BANANA SOUR CREAM PANCAKES
Date Nut Butter
STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST
Challah Bread, Strawberries; Orange-Mint Jus
CRAB CAKE SANDWICH
Soft Roll, Boston Lettuce & Remoulade Sauce; Fresh Cut Fries
DOUBLE BLACK ANGUS CHEESEBURGER
Soft Roll, Cave Aged Gruyere Cheese,
House Made Pickles, Sliced Tomato, Boston Lettuce;
Roasted Garlic-Horseradish Aioli, Fresh Cut Fries
More . . .
JAKE'S RESTAURANT WEEK 2007
1/17/2007
JAKE'S RESTAURANT WEEK 2007
JAN 28 - FEB 1
More . . .
NEW YORK WINE TASTING DINNER
9/19/2006
OCTOBER 9, 2006
Jonathan Lynn of the acclaimed winery, Bedell Cellars, in North Fork will visit Jake’s Restaurant and pair his award winning wines with Chef Cooper’s exquisite menu. Call 215.483.0444 for more information.
More . . .
THE MANAYUNK ARTS FESTIVAL
6/13/2006
Join us on Saturday June 24th, and Sunday June 25th for the 17th Annual Manayunk Arts Festival. On these two days, visitors can enjoy one of our signature Crabcake Sandwiches from our outdoor booth, enjoy lunch/dinner in our air conditioned dining room and stroll Main Street while shopping for handcrafted art by many local artists.
Jake's will be serving Lunch on Saturday from 11:30am - 2:00pm, Dinner from 5:00pm - 10:30pm
Sunday Brunch will be served from 10:30am - 2:30pm and Dinner from 5:00pm - 9:00pm
The Crabcake Stand will be open during Arts Fest hours.
More . . .
INTIMATE CHADDSFORD WINE DINNER
5/23/2006
On Monday, June 5, Eric Miller, proprietor/winemaker of Chaddsford Winery will visit Jake's to showcase his luscious wines paired up with Chef Bruce Cooper's innovative cuisine in an intimate evening of food and wine.
Located in the Brandywine Valley, Chaddsford Winery produces a handful of the regions most deliciously mouthwatering wines.
The Menu for the Evening is:
first
2003 MILLER ESTATE CHARDONNAY
GRILLED LANGOSTINOS
Bubbled Chervil Sauce
second
2004 MILLER ESTATE PINOT NOIR
QUAIL & ASPARAGUS SALAD
Lancaster Cherry Herb Vinaigrette; Sour Cherry Cream
third
2004 MILLER ESTATE CHAMBOURCIN
CARAWAY DUSTED DUCK BREAST
Parsnip Puree; Rhubarb Vinaigrette
fourth
2001 MERICAN
GRILLED LOIN OF LAMB
Chive Goast Cheese Risotto
dessert
2004 LATE HARVEST FINGER LAKES RIESLING
STRAWBERRY ORANGE TIRAMISU
The Seating is at 7:30pm on Monday, June 5.
The Price for the Event is $65.00, all inclusive (food, wine, tax & gratuity)
Since Seating is Extremely Limited, Call 215.483.0444 to Make Reservations
We Look Forward to Seeing You Soon !
More . . .
SWANSON WINERY VISITS JAKE'S
4/3/2006
W. Clarke Swanson from acclaimed Swanson Vineyards located in the heart of the Napa Valley will be visiting Jake's Restaurant on Monday, May 1st to showcase some of his extraordinary wines to pair with Chef Bruce Cooper's one of a kind tasting menu.
Some of the Sensational Food & Wine Pairings Will Include:
first
PAN SEARED AHI TUNA
Asian Berry Miso Sauce
2004 ROSATO
second
CITRUS POACHED LOBSTER
Shitake Mushroom Flan; Blood Orange Sauce
2002 CHARDONNAY
third
PAN SEARED DUCK
Duck Confit & Rhubarb Bread Pudding; Strawberry Port Reduction
2004 SANGIOVESE
fourth
ANCHO-ESPRESSO RUBBED ROASTED TENDERLOIN
Smoked Plantain Mash; Ancho-Espresso Reduction
2002 MERLOT & 2002 ALEXIS
dessert
DEBBIE'S DELECTABLE DESSERT
2004 LETOISFILLE FORTIFIED MUSCAT
The cost of this dinner is $150.00 per person & includes all wine, food, taxes & gratuity.
Since space is limited, all reservations have to be accompanied by a credit card authorization. Please call 215.483.0444 to find out more information or to make reservations.
More . . .
Swanson Wine Dinner at Jake's
2/25/2006
As part of the Philadelphia Wine Festival, on Monday May 1, 2006, W. Clarke Swanson Jr., proprietor of Swanson Vineyards will pair his luscious libations with Chef Bruce Cooper's culinary creations in an evening of wine and food.
Swanson Vineyards is a family-owned winery established in 1985, and currently produces 25,000 cases annually. Production is focused on three core wines:
Pinot Grigio
Merlot
Alexis: a proprietary Cabernet Sauvignon based blended wine.
Swanson is also known for producing smaller quantities of Syrah, Cabernet Sauvignon, Sangiovese, Rosato, and Late Harvest Semillon.
All Swanson wines are 100% estate grown, produced and bottled.
For more information or to make reservations, please call 215.483.0444
More . . .
PLANNING A HOLIDAY PARTY?
10/29/2005
Jake's Restaurant serves as the perfect location for you to treat your guests to a memorable evening during this upcoming holiday season.
Call 215.483.0444 & ask for Cyril or Evan to find out more information about special group prices and menu planning.
More . . .
NEW MENU ADDITIONS AT JAKE'S
8/15/2005
Chef Cooper has recently made some exciting new menu additions to his seasonally inspired menu. Each dish creatively & refreshingly captures the essence of this warm weathered season.
the menu additions are:
first course
PAN SEARED GORGONZOLA STUFFED BLACK MISSION FIGS
Organic Portuguese Olive Oil, Peppered Port Reduction
BABY ARUGULA SALAD
French Feta Cheese, Seedless Watermelon; Sherry-Lime Vinaigrette
RED & YELLOW LANCASTER COUNTY TOMATOES
Fresh Mozzarella, Micro Basil; 15yr Aged Balsamic, Tomato Herb Vinaigrette
second course
JUMBO SHRIMP SALAD
Crispy Fried Tomatoes, Lancaster County Green & Yellow String Beans;
Sweet Dijon Dressing, Arugula Oil, Fresh Tarragon
PINK PEPPERCORN CRUSTED VENISON
Braised Baby Bok Choy, Kimchee;
Asian Reduction, Cashew Vinaigrette
GRILLED ANGUS RIBEYE
Roasted Portabella Mushroom, Roquefort Souffle,
Tomato-Herb Relish; Broken Balsamic Vinaigrette
dessert course
PEACH BUCKLE
Blackberry Lavender Ice Cream; Creme Anglaise, Garam Masala Streusel
JAKE'S HOUSE MADE ICE CREAM SELECTIONS
Sweet Corn, Chocolate Covered Pretzel, Strawberry,
White Chocolate Chip-Milk Chocolate, Caramel Pecan, Vanilla
JAKE'S HOUSE MADE SORBET SELECTIONS
Plum Chili, Citrus Anise, Blackberry
More . . .
ARTS FESTIVAL WEEKEND
6/10/2005
On Saturday & Sunday, June 26th & 27th, Jake's will be participating in the Manayunk Arts Festival Festivities. This year, along with our tradition of serving up guests our world-famous crabcake sandwiches in a curbside manner, we will also offer guests a relaxing sit-down outdoor atmosphere. We will be entertaining our guests under a large tent with cool refreshing cocktails, unique menu items and even a live island-style musical accompaniment. For questions or more information feel free to contact us at 215.483.0444
More . . .
FATHERS DAY AT JAKE'S
5/22/2005
Father's Day is just around the corner and what better way is there to show dad how much you love him than through a meal at Jake's?
On Sunday, June 19th, "Philadelphia's hardest working father," Chef Bruce Cooper, will be serving up his culinary delights for both Brunch and Dinner.
Reservations are available now, so call 215.483.0444 to make yours.
More . . .
CELEBRATE MOTHERS DAY AT JAKE'S
4/10/2005
What better way is there to show mom how much you love her than through a meal at Jake's?
On Sunday, May 8th, Jake's will serve Sunday Brunch from 10:30am - 3:00pm. On this afternoon our regular brunch menu will be offered as a three-course pix-fixe for $25.00. This includes any first course & any entree course from our regular brunch menu. Dessert will be a plated sampler created by our pastry chef, Debbie Tonsey.
Dinner will be served from 4:00pm - 9:00pm. Our entire regular dinner menu will be offered as a three-course prix-fixe for $55.00. This includes any first course, entree course & dessert course from our dinner menu.
For Reservations please call 215.483.0444
More . . .
TWO HANDS WINE DINNER
2/25/2005
Join Chef Bruce Cooper on Monday, May 2nd for an unforgetabble evening of food and wine as he pairs his culinary talents with the mastery of wine-making proprietor Michael Twelftree of Two Hands Winery in Southern Australia. On this evening Chef Cooper with create seven one-of-a-kind dishes to accompany 14 different hand selected Two Hands wines. Stay tuned for more information on the menu.
More . . .
JAKE'S VALENTINES WEEKEND
1/28/2005
Jake's Restaurant serves as the perfect location to spend a romantic evening with that special someone. This year, Jake's is turning Valentine's Day into an entire weekend of romance starting on Friday, February 11 and ending on Monday, February 14! For reservations, please call 215.483.0444
More . . .
JAKE'S RESTAURANT WEEK 2005
1/9/2005
SUNDAY, JANUARY 23 - THURSDAY, JANUARY 27
Each year Philadelphia’s Center City District presents Restaurant Week, where scores of the city’s restaurants offer guests specifically designed menus at reduced prices. After last
September’s hit, Jake’s Restaurant will once again unofficially take part in the Restaurant Week in January 2005 by offering guests a prix-fixe menu of three-courses for just $30.00 For reservations, please call us at 215.483.0444
The menu for the week is:
First Course
HAMACHI SASHIMI
Wasabi -Flying Fish Roe, Fleur de Sel, Micro Greens;
Fresh Orange Coulis, Ginger Oil
EGGPLANT PARMESAN SOUP
Fresh Mozzarella; Fried Eggplant Garnish, Basil Oil
TEMPURA FRIED CRAB & ASPARAGUS NORI ROLL
Wasabi Cream Cheese, Sticky Rice, Water Chestnut-Soba Noodle Salad;
Plum Hoisin Reduction, Pickled Ginger-Lemongrass Vinaigrette
Second Course
GRILLED HANGAR STEAK WITH WARM WINTER SALAD
Wild Mushrooms, Fresh Green Beans, Baby Spinach, Frisee;
Red Wine Butter Sauce, Sherry Vinaigrette, Fava Bean Emulsion,
RED CURRY MARINATED WILD ROCK FISH
Sesame Sticky Rice Cake, Braised Bok Choy, Asian Raddish Salad;
Wasabi Vinaigrette, Sweet & Sour Nage
BRAISED BUFFALO SHORT RIB
Caramelized Root Vegetables, Parsnip Puree; Natural Braise Reduction
Third Course
CITRUS TRIO
SELECTION OF CHEESE
In addition, we also feature a three-course lunch Monday – Saturday for $19.95 Come see for yourself, why Jake’s was rated one of the best classic restaurants by Philadelphia Magazine in their January 2005 issue.
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GIVE THE GIFT OF
11/23/2004
The holidays are rapidly approaching. Why not make someone's holiday season extra special with a gift certificate from Jake's? Gift Certificates are available in any denomination and may be purchased in person, over the phone or right here on our website. As a special bonus, for each purchase over $500, we would like to offer you an additional gift certificate for 10% of your purchase cost! When you purchase $1,000 or more in gift certificates we will increase that bonus to 15%!
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JAKE'S NEW YEARS EVE CELEBRATION 2005
11/23/2004
We would like to invite you to ring in the New Year 2005 with us here at Jake's Restaurant. For this special evening guests may choose one first course, and one entree from our regular dinner menu. Dessert will be a sampler plate. This three-course prix fixe dinner is being offered for just $60 per person excluding beverages, tax and gratuity. Seatings for this evening begin at 5:00pm. The 9:30 and 9:45 seatings will also include a champagne toast at midnight.
Space is limited so please call 215.483.0444 for reservations. We look forward to sharing this special occasion with you and best of luck in 2005!
More . . .
JAKE'S FALL MARKET MENU
10/8/2004
Chef Cooper is pleased to introduce the addition of his latest Market Menu to Jake's ever-evolving dinner menu. This month, the theme of the $35, four-course, prix-fixe menu is, "FALL!" Each dish has been designed to creatively capture the essence of this harvest season. Accompanying each course, Chef Cooper has also hand selected four different wines which are sure to enhance the dining experience. The wine flight is available for an additional $17.
The Menu for the Month is:
first course
OYSTERS ON THE HALFSHELL & YELLOWFIN AHI TUNA SASHIMI
Ginger-Pear Mignonette; Peppercress
Featured Wine - Latetia, Brut, N.V., Arroyo Grande, CA
second course
WILD MUSHROOM SALAD
Chanterelle, Oyster & Shiitake Mushrooms; Sherry Walnut Vinaigrette
Toasted Parmesan Brioche & Red Wine Butter Sauce
Featured Wine - Echelon, Pinot Noir, 03’, Central Coast, CA
third course
ASIAN GLAZED SHORT RIBS
Caramelized Root Vegetable Batonnets, Braised Dandelion Greens; Natural Braise Pomegranate Reduction
Badia al Colitbuono, Chianti, "Cetamura", 01', tuscany, IT
dessert course
PEAR FRANGIPANE TART
Maple Cinnamon Ice Cream, Spiced Caramel Syrup, Armagnac Soaked Currants
Featured Wine - Bonny Doone, Framboise,”Infusion of Raspberries”, N.V., Santa Cruz, CA
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Jake's Restaurant Week
8/31/2004
Each year, Philadelphia's Center City District presents Restaurant Week, where scores of the city's restaurants offer guests specifically designed menus at reduced prices. Jake's Restaurant is unofficially participating in Restaurant Week by offering guests a prix-fixe menu of three-courses for $30.00
More . . .
Jake's Market Menu
8/12/2004
Chef Bruce Cooper has introduced a new Market Menu to his ever evolving menu. Each month a new, seasonal ingredient will be the focus of this menu. For the month of August, the four-course $35 menu features Pekitoe, Jumbo Lump and Softshell Crabs. These fresh crustaceans are expertly prepared by the Chef to provide you with the ultimate crab experience. For an additional $17, we also offer a wine flight featuring unique wines selected specifically to enhance each course. The Market Menu must be ordered by the entire table and no substitutions are allowed.
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STILL THE BEST!
8/8/2004
Philadelphia Magazine has proclaimed Jake's Restaurant as, "Still the Best" place to go for brunch in its annual BEST OF PHILLY, 2004 issue. At the awards ceremony held at the Electric Factory, Chef Cooper was also awarded with the "Celebrities Choice" award for BEST CRABCAKE. Brunch is served every Sunday from 10:30am - 2:30pm.
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Jake's Reset
2/7/2004
Jake's Restaurant recently recieved a face-lift by Chef-Owner Bruce Cooper. During the first week of February, the kitchen and dining room were redesigned and renovated. Newly designed kitchen equipment was added to produce a more effective kitchen. The dining room received new banquets, carpet, bartop, new paint, glassware, etc. Come in and check out our new look!
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Sweet Sixteen
12/1/2003
Bruce Cooper & Jake's Restaurant have crossed another landmark in the the restaurant scene in Manayunk.
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Three Course Prix Fixe Lunch - Only $19.95
1/28/2003
This February, Jake's will be introducing a three-course prix fixe lunch for only $19.95. Available Monday through Saturday, this menu is a fabulous way to sample a wide range of items from Jake's delectable menu.
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Introducing Our New Brunch Menu
1/28/2003
Spend a Sunday morning at Jake's, where our newly updated brunch menu includes tasty, seasonal dishes, and all entrees include a complimentary first course as well!
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