Jumpin’ Jay’s Fish Cafe


Check out Jumpin’ Jay’s creations…

Pollack Tacos

Pollack Tacos


Roasted Cauliflower and Smoked Blue Cheese Angolotti. Local Mushroom Brodo, Brussel leaves, and Lobster!

Fried Oysters

Fried Oysters

Jumpin Jays 4

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Chef and owner, Matt Louis, is a James Beard Best Chef Northeast semifinalist of 2018, 2017, 2016, and 2015! He also gets fresh seafood from us.. check him out.

Look at his creations… 

pork rillette tartine

p o r k • r i l l e t t e • t a r t i n e | pear, radish, crème fraiçhe, celery

curry spiced coppa

c u r r y • s p i c e d. • c o p p a | sea salt, black pepper, sunflower shoots

clam flatbread

c l a m • f l a t b r e a d | mushroom aioli, furikake, baby arugula, garlic, parsley

black bass a la plancha

b l a c k • b a s s • a • l a • p l a n c h a | crispy pork, squid ink + tomato aioli, fingerling chips, gremolata

beet tartar

b e e t • t a r t a r e | spicy pickles, sunflower seed tahini, mustard seed caviar

monkey bread

m o n k e y • b r e a d | stewed rhubarb, sumac lemongrass, frozen indian pudding custard

Matt Louis NEWS 

Chef Matt Louis a James Beard Semifinalist Again | Seacoast Online

Vida Cantina

Vida Cantina is a chef-driven restaurant celebrating modern Mexican cuisine. Chef/Owner Dave Vargas pushes Mexican cuisine to the limit, bringing bright, adventurous flavors and locally grown ingredients together on a plate. Check it out…

Citrus Carpaccio • ruby red grapefruit, orange, vanilla, fennel-infused honey, candied almonds, micros •


Pacifico PEI Mussels • house-made chorizo, pickled jalapeños, salsa fresca, grilled bread •

Thank you, Vida Cantina, for supporting local Seafood and being in our Restaurant Supported Fishery

Riverside Farm Potato Tlayuda

Riverside Farm Potato Tlayuda • chorizo aioli, queso fresco, seeds •

Taco Trio • corn beef and cabbage| bangers and colcannon|shepherds pie •

OG Carrot Pibil • Cilantro hummus, pickled black beans, flint corn tostada •

Carrot Cake

Carrot Cake Tres Leche almond salsa • cream cheese whip •

and of course, Cocktails…


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White Hake – the cousin of Cod

White HakeA slender fillet, fresh White Hake has an off-white color that turns white when cooked. Often compared with Atlantic Cod, they have a mild flavor and a softer texture (read the full culinary profile). Try it Pan-Fried with Garlic and Pepper, or with Saffron and Orange sauce! Hake can also be baked in the oven.

Roasted Hake With Sweet Peppers

Baked White Fish Fillet Recipe With Herbs


Have your own recipes? Share them with us and be featured!


Vida Cantina

Vida Cantina | Portsmouth, New Hampshire

modern Mexican cuisine and a supporter of local seafood

Vida Cantina’s food elevates our understanding of what Mexican food is or should be while elevating our understanding of what New England cuisine is or should be.” -December 2015 review by The Portsmouth Herald.

The colorful creations of David Vargas

Green Chile Chorizo Tortillas | Ibarra mole • Pink Lady apples • baby beets • lemon onions • BOOM peanuts • cotija | How’d they do it? The green chile chorizo is IN the masa.

Papas con Chorizo • salt-roasted sweet potato | chorizo vinaigrette | crema | queso cotija

Smoked NH Mushroom Company Tacos Fritos | Texas-style BBQ sauces • queso fresco • lemon onions • OG greens

Lunch Sopa | Tortilla Soup | fingerling potatoes | carrot mix | crema | tortilla strips

goat cheese_Vida Cantina

Goat Cheese Fundido Ravioli | cilantro pasta | mushroom chorizo broth | epazote crumb

steak_Vida Cantina

60-hour sous vide steak | tetelas de queso | avocado radish salsa | Ibarra mole powder | epazote brown butter

David Vargas

David Vargas | Chef and owner of Vida Cantina

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Vida Cantina | 2456 Lafayette Rd, Portsmouth, NH 03801