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New Fall Menu at Jackson’s Steakhouse


Just in time for fall, on Friday, October 7, 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 fall 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 cooler weather approaching, it’s time to cook comfort and soul-warming foods. 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 the baked phyllo triangle with spicy pork sausage and Kasseri cheese — baked to golden and served with balsamic baby arugula salad and tomato-herb sauce. Then there is the reintroduction of a fall favorite, low-country Apalachicola oysters served with hot-peppered collard greens, tasso cream and cornbread crust. Another celebration of the season is included in the new appetizer addition, gnocchi and forest mushroom cream and Parmesan baked with slab bacon and topped with fresh grated nutmeg.

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 the wood-fired petite filet with fried green tomatoes and lump crab served with a tasso cream and three-cheese macaroni; southern-style braised boneless beef short ribs atop collard greens and scalloped potatoes; gulf coast shrimp sauté and a mess o’ lump blue crab with Cajun-spiced vegetable linguine Alfredo, garlic and chives; and a fall favorite not to be forgotten, roasted-garlic-rubbed rack of baby lamb with feta and rosemary crust with tomato jam and olivada served with grilled asparagus and whipped potatoes.

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.

For more information, contact Maria Goldberg at (850) 217-2347 or maria@jacksonsrestaurant.com.