The Fish House, Jackson’s Steakhouse and Atlas Oyster House will once again team up to present Winter Restaurant Week, January 20 – 24, 2015. In step with similar events in cities all around the country, Restaurant Week is a culinary celebration that offers residents and visitors alike world-class dining at a great value.
This year marks the fifth year for the Great Southern Restaurants’ Winter Restaurant Week. Each January it has been incredibly well received by the community. It is on the heels of this success that the Fish House, Atlas Oyster House, and Jackson’s Steakhouse will once again present this stellar event.
Chefs from each restaurant will prepare a three-course, fixed-price dinner menu utilizing the best in local and seasonal ingredients, showcasing their culinary expertise, for $33.00 per person, per restaurant. Diners are encouraged to try each special menu at all three restaurants during Restaurant Week. Menus will be available at each restaurant Tuesday, January 20, through Saturday, January 24, beginning at 5:00 p.m.
“We created the Restaurant Week event to highlight Pensacola as a premier dining destination, providing an opportunity to enjoy a special menu from each of our restaurants,” said Collier Merrill, president of Great Southern Restaurants. “This will give everybody another occasion to enjoy a great evening in Downtown Pensacola.”
Menus are as follows:
Fish House
Appetizers – Choice of
House-made Summer Sausage
With roasted peppers and finished with local satsuma marmalade
Grilled Jumbo Shrimp
Resting in caramelized leek purée and saffron oil
Lobster Velouté
Topped with a fennel pesto and crispy leek
Entrées – Choice of
Grouper Gratin
With a tomato-leek Mornay atop a fennel potato hash and sautéed spinach
Bacon-Wrapped Pork Tenderloin
House-cured, bacon-wrapped pork tenderloin – creamed corn – tomato jam – charred rapini – pancetta crisp
Grilled Steak Medallions
Served with a sweet corn crab soufflé with a goat-cheese potato purée and sweet peas
Dessert – Choice of
Key Lime Pie
Florida’s official state pie; ours is naturally yellow
Tiramisu Trina
Espresso-soaked sponge cake with mascarpone cream cheese and shaved chocolate
Vanilla Bean Crème Brûlée
Rich vanilla-bean-infused custard with a crisp caramelized crust
Atlas Oyster House
Appetizers – Choice of
Baked Oyster “BLT”
Baked Gulf oysters on the half shell in a tomato-bacon gravy topped with pepper jack cheese and baby chervil
Shrimp Étouffée
With cilantro rice pilaf and Cajun spiced toast
Bourbon-Bacon Lettuce Wraps
With house-cured bacon, roasted Roma tomatoes, butter lettuce, and warm bourbon glaze
Entrées – Choice of
Stuffed Pork Roulade
Stuffed with a homemade sausage and oyster dressing, served with jalapeño cheddar cornbread, and finished with tomato gravy
Parmesan Herb-Crusted Mahi
Served over linguine pasta tossed in a goat-cheese Mornay with grape tomatoes, spinach, and artichokes; finished with a fennel pesto
Homemade Shepherd’s Pie
Made with house-ground Angus beef and whipped potatoes, served with roasted carrots and sweet peas, and finished with balsamic tomato sauce
Dessert –Choice of
Triple Chocolate Cheese Cake
Oreo cookie crust with three different layers of chocolate
Hawkshaw Bread Pudding
A grand portion of our historic bread pudding topped with whiskey sauce
East Hill Honey Crème Brulee
Jackson’s Steakhouse
Appetizer – Choice of
Heirloom Tomato and Fresh Basil Soup
With bacon from Benton’s Smoky Mountain Country Hams
Savory Mushroom Flan
With melted goat cheese brie
Artisan Greens with Roasted Squashes and Red Sweet Peppers
With red and yellow grape tomatoes, toasted pine nuts, Naan croutons, and
creamy roasted-garlic dressing
Entree – Choice of
Open-Fired Freshest Catch with Chorizo Caponata
With aged balsamic gastrique and roasted butternut squash
Slow-roasted and Sliced Rib Eye
With horseradish and mustard reduction sauce,
grilled asparagus, and rustic new potato mash
Risotto with Roasted Duck, Mushrooms, and Fresh Thyme
With truffle oil and pecorino Romano
Dessert – Choice of
Baileys Irish Crème Brûlée
With fresh berries
Bourbon Pecan Pie Cup
With whipped cream
Rich Chocolate Cake
With ganache frosting