With spring upon us, on Thursday, April 11, 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.
“In addition to our most memorable steakhouse meat cuts and our time-tested Gulf Coast classics, I aspire to introduce lighter signature dishes by using the finest bold and seasonal ingredients to assemble my most beloved flavors and foods from around the world. With this new season, it’s time to celebrate flavors of the coast-steakhouse style,” says Chef Irv Miller.
For starters, try some of our new appetizer additions, crispy Caribbean rock lobster tail, rice-flour battered, fried, and served with unagi, ginger-tamari dipping sauce, and sweet red-chili-dressed baby arugula salad; steakhouse carpaccio featuring Snake River Farms Wagyu beef with horseradish aïoli, shaved iberico cheese, Craine Creek Farm hydroponic greens, and drizzles of mustard oil and 18-year balsamic vinegar reduction; shrimp, crab, and eggplant stack béarnaise with sautéed Gulf white shrimp, Louisiana crab meunière, layered with grilled eggplant medallions Creole; Eurasian edamame hummus plate with shelled edamame hummus dip, yuzu juice, first-press olive oil, crispy wonton chips, sesame seeds, thin-sliced cucumber, and spicy red cabbage slaw; and down-home fried green tomatoes accompanied by Vidalia onion, cucumber, and bell pepper relish with fresh-herb vinaigrette and fried bacon.
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 the wood-fired petite filet with fried green tomatoes and lump crab served with Thibodaux andouille cream and three-cheese macaroni; Irv’s crab cakes topped with fresh tarragon aïoli accompanied by grilled summer zucchini, yellow squash, crispy cipollini onions, baby arugula, roasted pecan halves, shallot-Florida-orange vinaigrette and seasonal orange supremes; Cointreau-basted duck breast with Vietnamese-style vegetable and rice noodle salad, with Florida kumquat marmalade-tamari dipping sauce; our vegan plate featuring mirin-soy, ginger and garlic-marinated and roasted portobello mushroom, grilled tomato, steamed spinach, julienne of zucchini, squash, red onion, Florida snap beans, shelled edamame with red curry, roasted garlic and fresh thyme, steamed brown rice and drizzled with miso vinaigrette; Gulf coast-caught red snapper “en papillote” baked in parchment paper with summer zucchini, squash, mushrooms, Vidalia onion, fresh Greek oregano, lemon and olive oil. In addition to these special entrées, we also feature whole Maine lobsters as well our hand-selected, wet-aged, grain-fed beef, steaks and chops including the delmonico, New York strip, filet mignon, porterhouse, Kansas City veal strip, bison, double-cut elk rack chop and double-cut lamb loin.
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.