Jackson’s will be open and serving Easter brunch on Sunday, April 5, from 10:30 a.m. until 3:00 p.m. The brunch menu is fixed price, $32 per person, and will feature a choice of appetizer and entrée. In addition, Jackson’s will offer bottomless Piper Sonoma Champagne for $10.
Appetizer selections include: Fresh fruit and assorted berry parfait, corn cake with buttermilk-fried chicken with tupelo honey and Jackson’s unique mixed greens salad.
Entrée selections include Eggs Benedict and beef debris with New Orleans-style slow- cooked beef, poached eggs and hollandaise sauce; lamb “Scotch Egg” with paloise sauce; Jackson’s spiced-rubbed roasted rib eye with au jus; crab cake with corn and butter bean relish with farmland greens and pecanwood-smoked warm bacon dressing; and hickory-grilled fresh catch served over sliced tomatoes and balsamic greens with raosted garlic vinaigrette and basil oil. All entrées will be served with roasted snap beans and fingerling potatoes.
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.