PORT CITY TASTE SPRING 2026

Jax 5th Avenue Menu

Restaurant Week is Feb. 27 – March 8, 2026 and features prix-fixe menus from area restaurants. It is also a competition for diners to choose their favorite Port City Taste menu. To cast a vote for Jax’s 5th Avenue, text JAX to 910-332-0983

Jax 5th Avenue has three different menus for Port City Taste Restaurant Week. (Courtesy photo)

2 Courses | $20

COURSE 1
Choose a starter

Crofton’s Pretzel: Served with beer queso 
Deviled Eggs: Four smoked salmon-infused eggs

COURSE 2
Choose a sandwich

Legend Sandwich: Genoa salami, cappicola, ham, prosciutto, provolone cheese, mixed greens, tomato and red onion, on a toasted sub roll, with mayo and our house dressing
Cuban Sandwich: Rosemary roasted pork, ham, Swiss cheese, thinly sliced pickles, and spicy mustard on a hot-pressed sub roll
Cooper Cheesesteak Sandwich: Your choice of Boars Head top round sirloin beef or everroast chicken, pan-fried with fresh sliced red onion and green pepper, topped with extra slices of sharp white American Cooper cheese on a toasted sub roll
Club Jax Sandwich: Mesquite turkey, ham, bacon, cream cheese, mixed greens and tomato on 3 slices of toasted sourdough, with mayo

Jax 5th Avenue also serves pizza, which shows up on two of the restaurant week menu options. (Courtesy photo)

3 Courses | $35

COURSE 1
Choose a starter

Mozzarella & Tomato: Slices of fresh mozzarella and tomato topped with capers, salt, black pepper, balsamic glaze, olive oil, and fresh basil, and served with garlic crostini
Spinach & Artichoke Dip: Hot dip with fresh spinach combined with cream cheese, artichoke hearts, garlic, and a few other secret ingredients. Topped with fresh cut chives, and served with garlic crostini

COURSE 2
Choose a salad

Side Jax Salad
Side Caesar Salad

COURSE 3
Choose a sandwich

Crabcake Sandwich: Maryland-style crab cake served on a toasted onion roll with mixed greens, tomatoes, and savory remoulade.
Small Pepperoni Pizza: Marinara base with provolone and Swiss cheese, topped with large slices of pepperoni and spiced just right
Cooper Cheesesteak Sandwich: Your choice of Boars Head top round sirloin beef or everroast chicken, pan-fried with fresh sliced red onion and green pepper, topped with extra slices of sharp white American Cooper cheese on a toasted sub roll
Small Jax Special Pizza: Provolone, Swiss and feta cheese topped with fresh tomatoes, sun-dried tomatoes, prosciutto, minced garlic and red onions
5th Avenue Sandwich: Ham, mesquite turkey, top round roast beef, bacon, Swiss cheese, mixed greens, and tomato with our house dressing and mayo. Served on toasted rye, pumpernickel and whole wheat. (You better be hungry!) 
Legend Sandwich: Genoa salami, cappicola, ham, prosciutto, provolone cheese, mixed greens, tomato and red onion, on a toasted sub roll, with mayo and our house dressing
½ LB Pastrami Sandwich: Shaved navel pastrami served hot on toasted rye with creamy coleslaw and Boar’s Head spicy mustard

Don’t sleep on The Legend at Jax 5th Avenue for restaurant week. (Courtesy photo)

Lunch or Dinner for 2 | $50

COURSE 1
Choose a starter to share

Mozzarella & Tomato: Slices of fresh mozzarella and tomato topped with capers, salt, black pepper, balsamic glaze, olive oil, and fresh basil, and served with garlic crostini
Spinach & Artichoke Dip: Hot dip with fresh spinach combined with cream cheese, artichoke hearts, garlic, and a few other secret ingredients. Topped with fresh cut chives, and served with garlic crostini

COURSE 2
Choose two salads

Side Jax Salad
Side Caesar Salad

COURSE 3
Choose two entrees

The Legend: Genoa salami, cappicola, ham, prosciutto, provolone cheese, mixed greens, tomato and red onion, on a toasted sub roll, with mayo and our house dressing
Small Beefy Stuffed Pizza: Top round seasoned roast beef packed between two pizza crusts with provolone and horseradish cheddar cheese, red onions, minced garlic and a side of Guinness au jus
Crabcake Sandwich: Maryland style crab cake served on a toasted onion roll with mixed greens, tomatoes, and savory remoulade.
Small Garbage Pizza: Marinara base with provolone and Swiss cheeses, topped with green peppers, black olives, sun-dried tomatoes, fresh mushrooms, red onions, cappicola, bacon, Genoa salami, and spiced just right
½ LB Pastrami Sandwich: Shaved navel pastrami served hot on toasted rye with creamy coleslaw and Boar’s Head spicy mustard
Small Crabcake Pizza — Maryland style crab cakes over smoked Gouda, sliced tomato, sundried tomato, bacon and Old Bay, finished with a savory remoulade sauce. 
5th Avenue Sandwich: Ham, mesquite turkey, top round roast beef, bacon, Swiss cheese, mixed greens, and tomato with our house dressing and mayo. Served on toasted rye, pumpernickel and whole wheat. (You better be hungry!) 
Cooper Cheesesteak Sandwich: Your choice of Boars Head top round sirloin beef or everroast chicken, pan-fried with fresh sliced red onion and green pepper, topped with extra slices of sharp white American Cooper cheese on a toasted sub roll

About Jax 5th Avenue

Locally owned and operated, Jax 5th Avenue offers a laid back atmosphere that is welcoming to foodies, sports fans, and craft beer enthusiasts alike. We provide a full eclectic menu incorporating quality Boar’s Head sliced meat and cheese that feature unique items like our smoked salmon deviled egg, a Legendary Italian sandwich, and our famous pita pizzas that bake up lite and crispy. At Jax, our top-notch culinary team knows exactly what you want to eat. Forget the fancy. Feel-good favorites are what we’re about. Every aspect of this menu feels savory, but that might just be the cumulative effect of all the offerings involving ridiculously good sandwiches and pizzas.  Our chefs are always on the lookout for new ways to get more of the good stuff you want on our menu and our menu is constantly evolving. Check it out. Bring your appetite!

Address

5046 New Centre Dr. • (910) 859-7374
jaxwilmington.com

Hours

Sun. – Thurs., 11 a.m. – 10 p.m.
Fri. – Sat., 11 a.m. – 11 p.m.

Thank you for supporting local eateries during Port City Taste’s Restaurant Week.