Celebrate Easter Brunch at Jackson’s Steakhouse
Jackson’s will be open and serving Easter Brunch on Sunday, April 16, from 11:00 a.m. until 2:00 p.m.
We will be serving from our standard brunch menu that features a selection of starters, salads, five different styles of omelets, sandwiches and brunch plates including Classic Quiche Lorraine Bacon with caramelized onion, Gruyére, and savory custard baked in a deep dish pie crust served with herb-roasted fingerling potatoes and grilled asparagus; Pan-roasted Gulf Oysters with Slow-roasted Benton’s Bacon Rockefeller sauce, grilled French bread, and two organic sunny-side up eggs served with herb-roasted fingerling potatoes and grilled asparagus; Prime Rib Eggs Benedict English muffin, carved prime rib slices, soft poached eggs, roasted-garlic hollandaise, and au jus dipping sauce with herb-roasted fingerling potatoes and grilled asparagus; and Jackson’s Steak and Eggs Hickory-fired 8-ounce ribeye steak with two eggs any style, herb-roasted fingerling potatoes and grilled asparagus. As always, we will be offering bottomless Piper Sonoma Champagne for $10.
In addition, Chef Irv Miller has created an Easter brunch feature: rosemary- and garlic-roasted lamb shoulder with spring vegetables, goat cheese risotto and caramelized onion tapenade.
Located at 400 South Palafox Street in Downtown Pensacola, Jackson’s Steakhouse is surrounded by two museums, theaters, and historic Ferdinand Plaza, making it the ideal spot for lunch, brunch, drinks or dinner. For more information or reservations, call (850) 469-9898 or visit www.jacksonsrestaurant.com.