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New Fall Menu Debut at Jackson’s Steakhouse

New Fall Menu Debut at Jackson’s Steakhouse

 

Just in time for fall, on Friday, October 11, 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 this menu we have teamed up with the Florida Department of Agriculture and their “Fresh From Florida” On the Menu program. This initiative focuses on presenting dishes that feature delicious, fresh ingredients from Florida, including produce grown by local farmers and seafood caught in Florida waters.

 

“We remain faithful to our handcrafted and expertly presented revolving staple dishes. Our newest steak and seafood dishes have been sensibly composed and will be artfully presented to the table for our patrons. Gulf fresh catch and seafood dishes are simply stated. In addition to reflecting the regional agriculture of our shoulder seasons, the new fall menu will include classic preparations for game and lamb, including a mixed-grill meat presentation. Our team at Jackson’s continuously strives to provide an unparalleled food and wine experience for every guest, every night, seven days a week!” says Chef Irv Miller.

 

For starters, try some of our new appetizer additions: jumbo shrimp and crab gratin with buttered spinach, Nduja cream reduction, Manchego cheese, and pork rind crumbles; Hickory-wood-fired, rosemary-marinated lamb chop lollipops with roasted garlic confit, goat cheese, tapenade, and demi-glace; and steamed Cedar Key clams with fregula, white wine, Calabrian chili peppers, garlic butter, olive oil, and Parmesan Reggiano.

 

An award-winning wine list accompanies the fall-inspired menu of savory steaks, chops, fowl,

game, and seafood, creating pairings of bold flavors in a charming atmosphere. Some of the newest entrée additions to the dinner menu include: Sliced Cointreau Maple Leaf Farms duck breast with sliced caramelized Anjou pears, preserved fig and orange gastrique, and roasted butternut squash rice grits; sea scallops risotto featuring seared Maine sea scallops with Calabrian chili peppers, kale, local heirloom tomatoes, Bill-E’s bacon, butter, and Parmesan Reggiano; and the Huntsman’s short rib — a one-pound, spice-rubbed, English-cut beef short rib, house-smoked and slow-braised with smoky jus, horseradish aioli, and whipped potatoes.

 

Jackson’s Steakhouse is open for lunch service Monday through Saturday from 11 a.m. to 2 p.m. with brunch service Sunday 11:00 a.m. to 2:00 p.m. Cocktail service begins nightly at 5 p.m. with dinner at 5:30 p.m.

 

Jackson’s Steakhouse, located at 400 South Palafox Street in historic Downtown Pensacola, is a cornerstone of downtown dining. With over two decades of service, we are proud to continue the tradition. For more information or reservations, call (850) 469-9898 or visit www.jacksonsrestaurant.com.

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