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New Fall Menu Debut at Jackson’s Steakhouse

 

New Fall Menu Debut at Jackson’s Steakhouse

 

Just in time for fall, on Friday, September 22, Jackson’s Steakhouse introduces its new dinner menu for the season with distinctive yet classic twists on a number of dishes, including appetizers and entrées. For this menu we have teamed up with the Florida Department of Agriculture and their “Fresh From Florida” On the Menu program. This initiative focuses on presenting dishes that feature delicious, fresh ingredients from Florida, including produce grown by local farmers and seafood caught in Florida waters.

 

“I wanted this new fall menu to reflect regional agriculture of the shoulder seasons, seafood, including handcrafted and house-made ingredients expertly presented. For our revolving staple dishes and their seasonal presentations, I plan on using “put-up” summer harvests, such as field peas, pickles, and butter beans for both meat cuts and seasonal fresh catch. Our mainstay steaks and seafood dishes are simply stated. Our new steak and seafood dishes have been well thought-out and will be artfully presented to the table for our patrons. Our team at Jackson’s continually strives to provide an unparalleled food and wine experience for every guest, every night,” says Chef Irv Miller.

 

For starters, try some of our new appetizer additions: crackling pimento beignets with sweet onion marmalade; pickled Gulf shrimp cocktail with jalapeño tartar sauce; and baked grass-fed buffalo mozzarella, sun dried tomatoes, rosemary oil, balsamic syrup, roasted garlic, and toast points.

 

An award-winning wine list accompanies the fall-inspired menu of savory steaks, chops, poultry, seafood and pasta, creating pairings of bold flavors in a charming atmosphere. Some of the newest entrée additions to the dinner menu include: deep south oxtail with enriched brown sauce, braised baby carrots, ‘put-up’ stewed butter beans, and dirty rice and pepper-seared elk loin chop with bacon and black currant jam, roasted acorn squash, pure maple, and winter greens.

 

Jackson’s Steakhouse is open for lunch service Monday through Friday from 11 a.m. to 2 p.m. with brunch service Saturday and Sunday 11:00 a.m. to 2:00 p.m. Cocktail service begins nightly at 5 p.m. with dinner at 5:30 p.m.

 

Located at 400 South Palafox Street in historic Downtown Pensacola, Jackson’s Steakhouse is surrounded by two museums, theaters, and historic Ferdinand Plaza, making it the ideal spot for lunch, drinks or dinner. For more information or reservations, call (850) 469-9898 or visit www.jacksonsrestaurant.com.

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