New Spring Menu at Jackson’s Steakhouse
With spring upon us, on Friday, April 12, 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.
“For over twenty years Jackson’s Steakhouse has been the cornerstone restaurant featuring steak and seafood classics including Filet Mignon au Poivre and Saltine Cracker-crusted Red Snapper Meunière. Our new coastal Southern-inspired spring dishes include an array of gulf coast harvests from local growers and fishermen,” says Chef Irv Miller. “I created a seasonal menu using many of my favorite ingredients that are bursting with flavor, and my dishes are free of unnecessary ingredients. This spring menu includes locally grown, variegated heirloom tomatoes, stone-ground grits, farm-raised oysters, and local aeroponic salad and cooking greens.”
For starters, try some of our new appetizer additions: garlic-sherry shrimp and Thibodaux andouille sausage with buttered baby spinach and stone-ground cheddar cheese grits; roasted cauliflower skillet with Texas Farmstead cheddar, crispy Brussels sprouts and Cajun-spiced pork rind; and seared jumbo scallops featuring coriander-and-cumin-seasoned dry pack scallops, grilled spring onions, jalapeño and heirloom tomato jam, nduja aioli, herb and spice oils. The jumbo scallops will be offered as a featured entrée as well.
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 entrée additions to the dinner menu include: herb and Parmesan-crusted chicken breast, roasted garlic spread, rosemary, basil, thyme and Parmesan, noodles, and olive oil sauce; jumbo lump crab cakes featuring Crescere Farms heirloom tomatoes, dill tartar sauce, hickory-fired corn-off-the-cob and cucumber relish, and smoky bacon lardons; and Achiote-rubbed gulf yellowedge grouperwith smoky fire-roasted poblano chile sauce, lime crema, salsa cruda, and toasted pepitas. In addition to these special entrées, we also feature whole Maine lobsters as well as our hand-selected, wet-aged, grain-fed beef, steaks and chops including the Delmonico, New York strip, filet mignon, porterhouse, double-cut lamb chops, bison, and 100 percent grass-fed rib eye.
Jackson’s Steakhouse is open for lunch service Monday through Friday from 11 a.m. to 2 p.m. Brunch service is available both Saturday and Sunday 11 a.m. to 2 p.m. Cocktail service begins at 5 p.m. with dinner at 5:30 p.m. Monday through Sunday.
Celebrating over two decades of service, Jackson’s specializes in steaks and gulf coast seafood and is located at 400 South Palafox Street in downtown Pensacola. Surrounded by museums, theaters, and historic Ferdinand Plaza, Jackson’s is the ideal spot for lunch, brunch, drinks or dinner. For more information or reservations, call 850-469-9898 or visit www.jacksonsrestaurant.com.
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