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Jackson’s Introduces New Spring Menu


With spring upon us, on Friday, April 24, 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 new signature dishes by assembling flavors and foods from around the world. With this new season, it’s time to celebrate flavors of the coast—with an adventurous approach using Gulf Coast produce, seafood and new artisanal products that sweep our region,” says Chef Irv Miller.


For starters, try some of our new appetizer additions, beef carpaccio “tartare” with grilled French bread, artisan greens, hard-boiled local quail eggs, capers, shallots, Dijon olive oil, and shaved Pecorino Romano; char-grilled rosemary Florida wild shrimp over Leidenheimer French bread with garlicky Louisiana meuniére sauce; and Irv’s smoked mullet dip and bacon hushpuppies with Welding Shop BBQ-smoked mullet, smoky bacon cream cheese, Florida Panhandle bottarga, homemade hushpuppies and dill tartar sauce.


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 seared scallops BLT with slow-roasted Benton’s bacon (Madisonville, Tenn.), toast points, roasted Florida cherry tomatoes, arugula, basil and parsley sauce and aioli; Gulf-to-table whole-roasted fish of the day served bone-in and head-on; shrimp scampi and grits featuring Gulf County farm-raised shrimp and panko; and Pensacola day-boat red snapper (Florida quota-based) lightly dusted with gluten-free flour, salsa verde beurre noisette, corn maque choux and bacon hushpuppies.


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 or visit www.jacksonsrestaurant.com.