Just in time for fall, on Friday, October 10, 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 everything on this new fall menu to reflect what Jackson’s is all about — using regional agriculture, seafood, and artisan products within our revolving staple dishes and their seasonal presentations. I arrange the components and flavors to represent Florida and the Panhandle region. I want the fall menu to distinctly articulate the sought-after ingredients from a 200-mile radius of Pensacola while introducing new memorable dishes. With cooler weather approaching, it’s time to revert to cooking comfort and soul-warming foods again. Our mainstay classic steaks and seafood dishes are simply stated on a plate, unrivaled, and are our bread and butter! All our new menu items are well thought-out and 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: Galatoire-style shrimp rémoulade served over assorted Craine Creek Farm hydroponic greens; “High on the Hog” Green Cedars Farm (Molino, Florida) pork belly with pear and hot pepper mostarda, pulled Benton’s bacon (Madisonville, Tennessee) with Florida guava barbecue sauce, arugula, and cipollini onions; shrimp scampi and grits with Gulf county farm-raised shrimp — Florida’s only green-rated shrimp farm — baked with dry vermouth, garlic, lemon, crushed red peppers, parsley, and panko; and the steakhouse oyster board featuring cracker- and cornmeal-crusted Gulf Coast oysters with lemon and “Ket-nam”(homemade spicy and herbal mayonnaise and chili sauce).
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: wild Gulf Coast seafood and chorizo skillet with sofrito rice, chorizo, “put up” white acre peas, shrimp, clams, and oysters; seared duck breast and tupelo honey balsamic glaze with toasted-pecan sweet potatoes and a mess o’greens; crab cakes with Florida sweet corn and snap bean salad with shaved aged country ham, tartar sauce, and roasted squashes; and Gulf Coast red snapper pecan meunière with Indian River citrus — Pensacola day-boat red snapper (Florida quota-based) lightly dusted with gluten-free flour and sautéed with butter, fresh-squeezed lemon, chopped parsley, and lemon, lime, and pink grapefruit supremes.
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 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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