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New Spring Menu at Jackson’s Steakhouse

With spring upon us, on Friday, April 17, 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 twenty-two years Jackson’s has been the cornerstone restaurant featuring steak-cut classics and Gulf Coast seafood,”says Chef Irv Miller. “I centered this spring menu on lighter versions of our Jackson’s must-haves in symphony with shifting our steakhouse picks to utilize both seasonal local and regional ingredients, and then adding a few new dishes to expand our already polished dinner menu. We are excited to re-introduce sustainably farm-raised Verlasso salmon to our dinner entrees. As always, our spring menu will highlight many of my favorite ingredients that are teeming with flavor, color and texture, and free of unnecessary ingredients.”

 

For starters, try some of our new appetizer additions: crab avocado with avocado, jumbo lump blue crab, tarragon dijonnaise, Old Bay seasoning, Emerald Coast Bakery everything bagel chips, and Chile oil; and lamb lollipops with two garlic-marinated New Zealand spring lamb single lamb lollipop chops, curry spices, Parmesan garlic sauce, and shaved Brussel sprout and rainbow radish with lemon and olive oil.

 

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: Pan-seared verlasso salmon and cucumber salad with lemon and roasted garlic vinaigrette, capers, BG196 mustard, crispy parsley; red snapper with Duke’s smear and Saltine cracker crumb baked gulf red snapper with meuniere sauce -butter, lemon juice and chopped parsley; and Jumbo Lump Crab Cakes with Jackson’s spicy remoulade smear and pan sauté -small batch bacon, red onion, celery, red sweet pepper, with charred sweet corn, and house-smoked dill pickle slices. 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, and prime beef cuts.

 

Jackson’s Steakhouse is open for lunch service Wednesday through Friday from 11:00 a.m. to 2:00 p.m. Dinner service begins at 5:00 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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