Jackson’s Steakhouse and Chef Irv Miller are pleased to once again welcome Chef Leon Galatoire, a fourth-generation member of the founding family of New Orleans’ historic restaurant, Galatoire’s, to Pensacola.
Just in time for Mardi Gras, Chef Galatoire will be presenting two New Orleans-inspired events at Jackson’s on Sunday, February 15; a brunch as well as a dinner. The brunch will begin at 11:00 a.m. with a three-course meal for $45 per person and the dinner will begin at 5:00 p.m. with a four-course meal for $75 per person. In addition, each event will offer New Orleans-style music from the New Orleans Ramblers formerly of Commander’s Palace, Destin. We will also offer two drink features; in addition to our regular drink menu, New Orleans-inspired drink specials will be available for brunch and for dinner.
Galatoire’s, the grand dame of New Orleans’ historic restaurants, has been committed to culinary excellence for more than a century. Time-honored customs still bind the renowned restaurant, and above all, its rich tradition of serving authentic French Creole cuisine at a level that raises consistency to an art form. It is often said that the beauty of Galatoire’s is that things never change. Even a century later, ageless New Orleans favorites grace the menu just as they did in 1905.
And now, Chef Leon Galatoire invites you to experience his unique, distinctive flavors at Jackson’s. Join us for brunch and dinner and let us translate the traditional cuisines of France and New Orleans into flavors that will transport you directly to the Vieux Carré.
Reservations are required. To reserve your table, please call (850) 469-9898.
A Taste of New Orleans Brunch
Smoked Turkey Andouille Gumbo
“Soup of the Bayou,” this hearty gumbo is slowly smoked turkey cooked with Louisiana smoked andouille sausage, and rice.
Cousin to the familiar crawfish étouffée, this is served with Louisiana gulf shrimp
in a savory étouffée sauce over rice.
Roasted Boudin-Stuffed Quail
Spicy pork and rice sausage-stuffed bobwhite quail
with Madeira sauce and Chef Irv’s “Gumbo Greens.”
Eggs Benedict Two Ways
This savory brunch dish includes two poached eggs; one over a Louisiana-style jumbo lump crab cake and one over beef debris (cooked-down shredded beef). Both over toasted English muffins, topped with spicy béarnaise ? then paired with crispy potatoes.
Crêpes with Vanilla Ice Cream and Beurre Suzette
Crêpe suzettes, believed to have originated in Paris, are an Old French New Orleans favorite. Chef Irv revisits a tableside classic made easy—homemade crêpes topped with vanilla ice cream, caramelized sugar and butter, orange juice, zest, and orange Curaçao liqueur.
Ratatouille is a traditional French Provencal dish of stewed vegetables (yellow squash, eggplant, zucchini, and tomato) combined with Arborio rice in a buttery risotto.
Smoked Turkey Andouille Gumbo
“Soup of the Bayou,” this hearty gumbo is slowly smoked turkey cooked with Louisiana smoked andouille sausage and served with rice.
Petit Filet with Shrimp Marguery Sauce
Prime cut of grilled beef tenderloin topped with a creamy combination of béchamel
and hollandaise with shrimp and mushrooms.
Pecan-Banana Bread Pudding with Praline Sauce
You will find bread pudding on every New Orleans table with many variations; ours incorporates the sweet brown sugar flavor of pralines with a savory banana-sauce topping.