New Spring Menu at Jackson’s Steakhouse


With spring upon us, on Friday, April 12, 2024, 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 the past quarter of a century, we have been 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 cultivated wild mushrooms from Play of Sunlight in Tallahassee and Little Stead Farm in Molino, delicious local microgreens from Mission Microgreen Farm, local bread baked by Emerald Coast Bakery, local honey from East Hill Honey Co., along with our favorite Alabama bacon from Bill-E’s Small Batch Bacon.”

For starters, try some of our new appetizer additions: Louisiana Oyster Board featuring fried wild oysters, Tasso spiced-aioli, charred lemon; Burnt Ends Confit featuring 6-hour Bill-E’s bacon belly confit, Tennessee smoke rub and tangy barbeque glaze and pickled jalapenos; Steakhouse Hummus with extra virgin olive oil, salsa Macha, East Hill honey, Mission Farms microgreens and warm Naan; Sliced Hickory-Wood-Fired Smokies with premium beef, pork, and smoky bacon sausage, bourbon and Steen’s cane syrup Chile glaze.

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: Za’ atar spice-crusted red snapper, Napa slaw, roasted cashews, ginger dressing, satsuma mandarin butter sauce; Piggyback Chop featuring open-fired Berkshire pork chop and Gulf coast shrimp, Brussels chow chow, hatch Chile honey glaze; Parmesan-crusted Norwegian salmon, grilled summer squash and red onion, blistered grape tomatoes, fresh herb vinaigrette, crispy basil; Joyce Farms Frenched chicken breast, Dijon-sherry cream sauce, sautéed cultivated wild mushrooms, tomato pearl couscous; Sea Scallops featuring butter pan-seared Atlantic scallops, olive oil, garlic, shallots, charred Roma tomato sauce, parsley, capers and lemon Supremes.

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