New Spring Menu at Jackson’s Steakhouse


With spring upon us, on Friday, April 15, 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.


“Jackson’s entering its 23rd year of operation, is famous for creative cooking, heritage ingredients and steak classics. This spring menu spotlights innovative versions of our Jackson’s essential dishes in symphony with utilizing both seasonal local and regional ingredients, including a variety of Tallahassee farmed wild mushrooms, Florida citrus, local mustard, bread, and honey, along with our favorite Alabama small batch bacon. In addition, we are adding several new dishes to expand our already polished dinner menu. We are excited to re-introduce sustainably harvested Gulf coast lion fish, farm-raised Norwegian salmon and Kan-Kan Pork chop 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: Miso and wasabi-rubbed crispy pork belly with soba noodles and kimchi salad, honey and gochujang toasted sesame glaze; And pan-seared U-10 sea scallops with Chile lime mustard and orange blossom honey vinaigrette, Bill-E’s bacon, Peruvian pearl peppers, and basil chermoula.


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: Red snapper with chorizo succotash, sautéed corn-off-the-cob, southern peas, bell peppers, yellow onion, Spanish chorizo strips, fresh thyme, smoky aioli and saffron rice; Kan-Kan pork chop

with house spice-rubbed, pan-seared, miso butter and hassle back potato; Black Gold spice-rubbed Norwegian salmon, broccolini, sunburst squash, tomato butter, and green goddess sauce; Sesame and spice-crusted Gulf Coast lionfish with ginger roasted cucumber spears, coconut and mint jasmine rice cake, BG honey196 and red Chile sauce, green curry aioli and soy reduction. In addition to these special entrées, we also feature hand-selected, wet-aged, grain-fed beef, steaks and chops including the Delmonico, New York strip, filet mignon, and prime beef cuts.


Dinner service begins at 5:00 p.m. nightly, 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.