Jackson’s will be serving Mother’s Day Brunch as well as Mother’s Day Dinner on Sunday, May 9th. Brunch hours are from 11:00 a.m. until 2:00 p.m. with dinner service at 5:00 p.m.
For brunch, we will be serving from our standard menu, which features a selection of starters, salads, omelets, sandwiches and brunch plates including Deep Dish Quiche Lorraine, Gulf Coast Seafood Omelet, Steak and Eggs, Shrimp and Avocado Stacked Salad, Bananas Foster Waffle, and Sliced Smoked Nova Salmon. As always, we will be offering bottomless Piper Sonoma for $10. In addition, Chef Irv Miller has created an Easter brunch feature: Prime Rib Eggs Benedict with English muffin, thin prime rib slices, soft poached eggs, hollandaise, pecan-wood smoked bacon- wrapped fingerling potatoes, and yellow squash gratin.
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 Mother’s Day dinner feature: Hickory-fired Yellow Edge Grouper with berbere spice-rubbed, smoked poblano chile sauce, lime crema, salsa cruda, house-smoked cotija, and tortilla frites.
Jackson’s Steakhouse is located in historic downtown Pensacola on Plaza Ferdinand at 400 South Palafox Street. For reservations, please call 850-469-9898. For more information, and to view all menus, please visit our website, www.jacksonsrestaurant.com.