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Great Southern Restaurants presents Winter Restaurant Week, January 20 – 24, 2015 Three Restaurants, Three Menus, Three Courses $33


The Fish House, Jackson’s Steakhouse and Atlas Oyster House will once again team up to present Winter Restaurant Week, January 20 – 24, 2015. In step with similar events in cities all around the country, Restaurant Week is a culinary celebration that offers residents and visitors alike world-class dining at a great value.


This year marks the fifth year for the Great Southern Restaurants’ Winter Restaurant Week. Each January it has been incredibly well received by the community. It is on the heels of this success that the Fish House, Atlas Oyster House, and Jackson’s Steakhouse will once again present this stellar event.


Chefs from each restaurant will prepare a three-course, fixed-price dinner menu utilizing the best in local and seasonal ingredients, showcasing their culinary expertise, for $33.00 per person, per restaurant. Diners are encouraged to try each special menu at all three restaurants during Restaurant Week. Menus will be available at each restaurant Tuesday, January 20, through Saturday, January 24, beginning at 5:00 p.m.


“We created the Restaurant Week event to highlight Pensacola as a premier dining destination, providing an opportunity to enjoy a special menu from each of our restaurants,” said Collier Merrill, president of Great Southern Restaurants. “This will give everybody another occasion to enjoy a great evening in Downtown Pensacola.”


Menus are as follows:

Fish House

Appetizers – Choice of

House-made Summer Sausage

With roasted peppers and finished with local satsuma marmalade


Grilled Jumbo Shrimp

Resting in caramelized leek purée and saffron oil


Lobster Velouté

Topped with a fennel pesto and crispy leek


Entrées – Choice of


Grouper Gratin

With a tomato-leek Mornay atop a fennel potato hash and sautéed spinach


Bacon-Wrapped Pork Tenderloin

House-cured, bacon-wrapped pork tenderloin ­– creamed corn – tomato jam – charred rapini – pancetta crisp


Grilled Steak Medallions

Served with a sweet corn crab soufflé with a goat-cheese potato purée and sweet peas


Dessert – Choice of


Key Lime Pie

Florida’s official state pie; ours is naturally yellow


Tiramisu Trina

Espresso-soaked sponge cake with mascarpone cream cheese and shaved chocolate


Vanilla Bean Crème Brûlée

Rich vanilla-bean-infused custard with a crisp caramelized crust


Atlas Oyster House

Appetizers – Choice of


Baked Oyster “BLT”

Baked Gulf oysters on the half shell in a tomato-bacon gravy topped with pepper jack cheese and baby chervil


Shrimp Étouffée

With cilantro rice pilaf and Cajun spiced toast


Bourbon-Bacon Lettuce Wraps

With house-cured bacon, roasted Roma tomatoes, butter lettuce, and warm bourbon glaze


Entrées – Choice of


Stuffed Pork Roulade

Stuffed with a homemade sausage and oyster dressing, served with jalapeño cheddar cornbread, and finished with tomato gravy


Parmesan Herb-Crusted Mahi

Served over linguine pasta tossed in a goat-cheese Mornay with grape tomatoes, spinach, and artichokes; finished with a fennel pesto


Homemade Shepherd’s Pie

Made with house-ground Angus beef and whipped potatoes, served with roasted carrots and sweet peas, and finished with balsamic tomato sauce


Dessert –Choice of

Triple Chocolate Cheese Cake

Oreo cookie crust with three different layers of chocolate


Hawkshaw Bread Pudding

A grand portion of our historic bread pudding topped with whiskey sauce


East Hill Honey Crème Brulee


Jackson’s Steakhouse

Appetizer – Choice of

Heirloom Tomato and Fresh Basil Soup

With bacon from Benton’s Smoky Mountain Country Hams


Savory Mushroom Flan

With melted goat cheese brie


Artisan Greens with Roasted Squashes and Red Sweet Peppers

With red and yellow grape tomatoes, toasted pine nuts, Naan croutons, and

creamy roasted-garlic dressing


Entree – Choice of


Open-Fired Freshest Catch with Chorizo Caponata

With aged balsamic gastrique and roasted butternut squash


Slow-roasted and Sliced Rib Eye

With horseradish and mustard reduction sauce,

grilled asparagus, and rustic new potato mash


Risotto with Roasted Duck, Mushrooms, and Fresh Thyme

With truffle oil and pecorino Romano


Dessert – Choice of

Baileys Irish Crème Brûlée

With fresh berries


Bourbon Pecan Pie Cup

With whipped cream


Rich Chocolate Cake

With ganache frosting