Just in time for fall, on Friday, October 11, Jackson’s Steakhouse introduces its new dinner menu for the season with distinguishing twists on a number of dishes, including appetizers and entrées.
“We remain true to our handcrafted revolving staple dishes. Our latest steak and seafood dishes have been sensibly composed and will be artfully presented to the table for our patrons. Gulf fresh catch and seafood dishes are purely stated. In addition to reflecting the agriculture of our region and its bordering states, the new fall menu will include superb-crafted preparations for salad, tuna, duck breast and lamb chops. Our team at Jackson’s continuously strives to provide an unparalleled food and wine experience for every guest, every night, seven days a week!” says Chef Irv Miller.
For starters, try some of our new appetizer additions: Breaded crispy-fried potato and goat cheese croquettes; burnt ends confit featuring 6-hour Bill-E’s bacon belly confit, Tennessee smoke rub, tangy barbeque glaze, spicy Steen’s cane syrup, bourbon-pickled jalapeños and red onions; pan-seared U-10 Atlantic Sea scallops, button mushrooms, chardonnay cream reduction, gruyere and Parmesan glaçage, goat cheese duchess potatoes; premium smokies featuring homemade smoked sausage with ground beef, pork, and Bill-E’s small batch bacon, Steen’s cane bourbon Chile glaze, Cajun spiced-cheese curds, C&D Mill rice grits; and five house-smoked Gulf Coast wild oysters, cherry wood ember-infused caramelized onion herb sauce, Saltines, Ed’s Red hot sauce.
An award-winning wine list accompanies the fall-inspired menu of savory steaks, chops, fowl and seafood, creating pairings of bold flavors in a charming atmosphere. Some of the newest entrée additions to the dinner menu include: Open-fire grilled Gulf Coast grouper, Parmesan crusted-cabbage, herb roasted Roma tomatoes, Meyer lemon butter sauce;Infrared-broiled double-cut elk rack chop, celeriac puree, parsley oil, blueberry, bourbon, and pecan preserves demi-glace;butter griddled Gulf Coast red snapper fillet, fresh herbs, Romesco sauce, sun choke; and Harvest Pasta featuring local pappardelle, Gulf shrimp, Florida Pioppino mushrooms, roasted butternut squash, cream reduction, crispy sage and prosciutto.
Jackson’s Steakhouse, located at 400 South Palafox Street in historic Downtown Pensacola, is a cornerstone of downtown dining. With over two decades of service, we are proud to continue the tradition. For more information or reservations, call 850-469-9898 or visit www.jacksonsrestaurant.com.