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New Spring Menu at Jackson’s Steakhouse


With spring upon us, on Friday, April 18, 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, the steakhouse oyster board with cracker- and cornmeal-crusted Gulf Coast oysters with lemon and “Ket-nam” (homemade spicy mayonnaise and chili sauce); pork belly and corn tostado featuring Southeast Family Farms pork belly braised in Pensacola Bay Brewery pale ale; a homemade tostado with Cotija, salsa cruda and creamy jalapeño dressing; and pickled Gulf Coast shrimp with fresh dill served with lemon, rémoulade, and cocktail sauces.

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 a 14-ounce 100% grass-fed rib eye from fifth-generation Missouri farmer John Wood who went completely against the grain and formed U.S. Wellness Meats in 2000. All of his steers are now grass-fed and many are raised locally at Hastings Farm, Bay Minette, Alabama; tasso-spiced debris gravy with slow-cooked shredded prime rib and gravy made famous in New Orleans, with griddled Carolina Plantation gold rice cakes; crab cakes and fried green tomatoes with fresh tarragon tartar sauce, sweet red pepper, cucumber, and corn relish, baby lettuces with Benton’s Bacon and Creole mustard vinaigrette; and Gulf Coast red snapper pecan meunière featuring Pensacola day-boat red snapper (Florida quota-based) lightly dusted with gluten-free flour and sautéed with butter, pecan halves, fresh-squeezed lemon, and chopped flat-leaf parsley.

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.