Jackson’s will be open and serving Easter brunch on Sunday, March 27, 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. A dessert menu will also be available. In addition, Jackson’s will offer bottomless Piper Sonoma Champagne for $10.
Appetizer selections include: Fresh fruit and assorted-berry parfait, silken lentil and lamb sausage soup and Jackson’s unique mixed greens salad.
Entrée selections include: pulled pork eggs benedict with slow-cooked, brined pork shoulder and poached eggs topped with hollandiase and served with roasted snap beans and fingerling potatoes; rosemary and spice-rubbed roasted rib eye, thin sliced with au jus and served with roasted snap beans and fingerling potatoes; hickory-fired Gulf catch with baby heirloom tomato relish and green sauce, served with roasted snap beans and fingerling potatoes; Irv’s Southern buttermilk-fried chicken – bone-in breast and thigh with Florida slaw, three-cheese macaroni and roasted snap beans; and garlicky scallops gratin with fresh East coast sea scallops broiled in garlic butter, parsley and dill 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.