Just in time for spring, on Friday, April 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.
“We wanted everything on this new spring menu to reflect what Jackson’s is all about – using the finest, freshest seasonal ingredients while introducing memorable dishes and exciting bold flavor combinations simply stated, along with my signature preparation of classic dishes. With warmer weather approaching, it’s time to celebrate coastal favorites-steakhouse style. All our new menu items are 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, including baked Apalachicola oysters Florentine with sautéed spinach and roasted garlic purée, three-cheese Mornay, focaccia crumb and fresh herb butter; southern-style slow-cooked beef pot stickers with zinfandel mustard and stroganoff sauces; triple cherry foie graswith Kirsch brandy-soaked cherries, wild cherrywood-smoked bacon, cherry balsamic gastrique, tobacco onion stack, and tiny greens; as well as the steakhouse ceviche – lime-marinated fresh Maine lobster and sea scallop medallions with citrus trinity (orange, grapefruit, lime), mango, red onion, cilantro, fresh chili peppers and tropical chips.
An award-winning wine list accompanies the spring-inspired menu of savory steaks, chops, poultry, seafood and pasta, creating pairings of bold flavors in a charming atmosphere. Some of the newest additions to the dinner menu include rack of baby lamb with roasted garlic-walnut crust and Gorgonzola crema with balsamic-apple syrup served with grilled asparagus and whipped potatoes; a wood-fired petite filet with fried green tomatoes and lump crab paired with andouille cream and three-cheese macaroni; gnocci with Port St. Joe shrimp, Cedar Key clams and Blue Gold mussels with tomato, garlic, lemon, olive oil, chardonnay, fresh herbs and sun-dried tomato bread; and grilled salmon with roasted-pepper cucumber relish and fresh dill served with a lemon butter sauce, grilled asparagus, and cheddar cheese grits.
Jackson’s Steakhouse is open for lunch service Tuesday through Friday from 11 a.m. to 2 p.m. Cocktail service begins at 5 p.m. with dinner at 5:30 p.m. Tuesday through Saturday.
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, drinks or dinner. For more information or reservations, call (850) 469-9898 or visit www.jacksonsrestaurant.com.