Laissez Les Bons Temps Rouler: Celebrate Mardi Gras at Jackson’s


Laissez Les Bons Temps Rouler: Celebrate Mardi Gras at Jackson’s


Join us at Jackson’s to celebrate the rich history of Pensacola’s Mardi Gras and Fat Tuesday, where we will be serving Mardi Gras-inspired specials for brunch and dinner on Sunday, February 23. Brunch hours are from 11:00 a.m. until 2:00 p.m. with dinner service 5:30 p.m. until 10:00 p.m.


For brunch, we will be serving from our standard menu, which features a selection of starters, salads, five different styles of omelets, sandwiches and brunch plates including Croque Madame, Toad-in-a-Hole, Chicken ’N’ Egg Bowl, Homemade Pork Sausage Eggs Benedict and Jackson’s Steak and Eggs. As always, we will be offering bottomless Piper Sonoma for $10. In addition, Chef Irv Miller has created two special brunch features: The entrée feature is a “Smoked Pork Tenderloin Benedict” — toasted and buttered English muffin, house-smoked sliced pork tenderloin, poached eggs, Cajun-spiced hollandaise, dirty rice and roasted Brussels sprouts. The special dessert feature is a “Mardi Gras Tartelette” featuring cheesecake layered with blueberries, banana pudding cake, toasted meringue and praline sauce.


For dinner, we will be serving from our standard dinner menu featuring a selection of soups, salads and starters as well as local fish, steaks, chops and lobster. In addition, our extensive award-winning wine list will be available. Chef Miller will also be offering a special entrée dinner feature; pecan-crusted dayboat red snapper with Louisiana meuniere sauce, dirty rice, and grilled asparagus. The special dessert feature will also be available during dinner service.


Located at 400 South Palafox Street, Jackson’s Steakhouse is celebrating two decades of service in historic 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.