Equipped with over 40 years in the restaurant industry, they, along with talented Chef Mark Larson, are committed to creating an exceptional dining experience. The health and well being of our community is of the upmost importance to us. Fresh, clean, simple gourmet food-that’s the Jumps creed. It is with that foundation that we can move on to more international dishes and flavors. The courteous and organized Jumps staff is ready to assist you in arranging a delicious, unforgettable party or gathering to be served either at your home, your office, or our splendid restaurant on the Hill. For more information, please read our Terms and Conditions. Along with typical carryout service, we will continue to offer curbside pickup for those who wish to remain in their vehicles. Mixed greens, cucumber, tomato, red onion, pine nuts. Order popular dishes from a variety of restaurants. Wild rice, acorn squash, pistachio, chevre, citrus-coconut-lobster sauce. The company's filing status is listed as Active/Compliance and its File Number is 19008025. That means our dining room will be open for breakfast, lunch, and dinner service. Angel Hair with Lobster Meat & Grilled Scallop, 63 Kercheval Ave, Grosse Pointe Farms, MI 48236. Starting Wednesday, July 15th, Jumps Restaurant is reopening to full service--albeit at reduced capacity of 50%. Fresh roasted turkey, sauerkraut, swiss, Russian dressing, rye. Romaine, new potato, red onion, green beans, kalamata, capers, white anchovy house vinaigrette. Mushroom ravioli, brussel sprouts, pancetta, corn sauce. “We are still serving all three meals and we still have our roots in honest, fresh American cuisine, but we’re also able to stretch out,” says Stewart. Carrot, avocado, edamame, red pepper, basil, shallot, cilantro, tamari-ginger vinaigrette. Soup of the day for everyday of the week. Gluten-free. Inspired by Manhattan cafes, Jump is renowned for their collection of over 90 types of scotch, whiskey and bourbon. Served with fresh fruit. You can get there not only by public transit but also by bicycle. Straightforward food with a penchant for delving into creative and new taste territories. Jump Restaurant 16 The PATH - Commerce Ct Toronto, Ontario M5E Purchase parking passes for Jump Restaurant now! Call us at (307) 643-7173 to reserve our catering team for your event. Equipped with over 40 years in the restaurant industry, they, along with talented Chef Mark Larson, are committed to creating an exceptional dining experience. Gluten-free. Starting Wednesday, July 15th, Jumps Restaurant is reopening to full service--albeit at reduced capacity of 50%. Brioche croutons, bacon, oven-dried tomato bleu cheese dressing. Gluten-free. Duo of mushroom and pea sauce, grilled summer squash, glazed pearl onion, ricotta gnocchi. Bacon, spring greens, apple, cider-walnut vinaigrette in lavash. Brandon Kokoszki, who happens to be Chef Stewart’s stepson, trained at Schoolcraft College in the baking/pastry arts and is both the Pastry Chef and daytime Sous Chef. He currently assumes the position of nighttime Sous Chef at Jumps Restaurant. Fresh roasted turkey, ham, swiss, bacon, romaine, tomato. Through these changes, Jumps has evolved into something even more remarkable. Everything is fresh; everything is made from scratch—from the stocks and sauces to the dressings and desserts. 63 Kercheval AvenueSuite 105Grosse Pointe Farms, MI 48236(313) 882 9555, Mon - Wed: CLOSEDThu - Fri: 8:00a - 9:00pSat: 8:00a - 2:30p; 5:00p - 9:00pSun: 8:00a - 2:00p. Cucumber, red pepper, tomato confit, remoulade. Onion, tomato, red and green pepper, jalapeno, basil, parsley, garlic, marinara. Romaine, garlic croutons, Parmesan cheese. Sign up with your email address to receive news and updates. Leek-wasabi puree, asparagus, horseradish whipped potato. Andrew “Drew” Sipley has garnered his training at the celebrated Culinary Institute of America and has gone on to work/stage at Detroit’s “Tribute” as well as Chicago’s “Grand Achatz” and “Alinea” restaurants. Wild boar and roasted poblano sausage, onion, monterey jack and cheddar, black bean stew, rice, guacamole, salsa. Per current health restrictions and guidelines, masks will be required and social distancing will be practiced in the restaurant. With strawberries, blackberriesand blueberries, raspberry coulis. Owners Callie Gordon and Casey Moore are sisters with deep roots in the eastern Wyoming and Spearfish, SD area. Lemon infused risotto, braised red cabbage, garlic-white wine cream sauce. Prosciutto, provolone, cheddar, Gruyere, Dijon cream spread, sour dough. Whether your gathering is large or small, we’ll provide a personalized menu to suit your group, beverages, condiments, plates, napkins and cutlery - and we’ll even deliver. Gluten-free. Chef Chad Stewart’s background includes working as the Executive Chef of Jumps before becoming the owner in the summer of 1994. DISCLAIMER: Information shown may not reflect recent changes. The latest menus can be found under the “Menus” tab. Please visit our website for updated patio & takeout hours and menus. We are also happy to announce the return to our full breakfast, lunch, and dinner menus--all available for carryout and curbside orders (at the respective meal time).
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