With spring upon us, on Friday, April 14, 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 24th 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. 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: Upside-down foie gras with seared Hudson Valley foie gras, arugula, grilled pineapple, liqueur-soaked cherries, savory tart, Marasca cherry syrup and dark balsamic gastrique, micro flowers; sumac and olive oil-rubbed lamb lollipops with goat cheese, smoked tomato butter, tapenade crostini point, arugula, roasted garlic vinaigrette; beef tatake with activated charcoal-truffle spice-seared beef tenderloin, whipped edamame puree, ginger-soy dressing, artichoke chips, micro green salad; Bacon Burnt Ends Confit featuring 6-hour Bill-E’s bacon belly confit, Tennessee spice rub, tangy barbeque glaze, and Steen’s cane syrup, bourbon-pickled jalapenos; and a fried green tomato board with Serrano ham, arugula, comeback dipping sauce, and smoked dill pickle relish.
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: Salmon Ravigote with buttered-pan-seared Atlantic salmon, Dijon-white wine vinaigrette shallots, capers, smoked dill pickles, fresh chopped parsley, crushed red pepper, sweet corn pudding, blistered grape tomatoes; Vera Cruz-style yellow edge grouper with heirloom tomato pan sauce with yellow onion, garlic, Kalamata olives, fresh oregano, hickory wood-fired-serrano peppers, Texmati and black bean rice; and Chef Irv’s crab cakes with smoky bacon tartar sauce, sweet corn, heirloom tomato and red onion relish, fresh mozzarella, avocado toast, and basil shoots.
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 dinner. For more information or reservations, call 850-469-9898 or visit www.jacksonsrestaurant.com.