With spring upon us, on Friday, April 11, 2025, 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 well known 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, delicious 100% grass-fed rib eyes from Missouri farmer John Wood, Pensacola bread baked by Emerald Coast Bakery, BG196 honey from Black Garlic Market in Pensacola, orange blossom honey from East Hill Honey Co., along with our favorite Alabama bacon from Bill-E’s Small Batch Bacon.”
Our appetizer selections include Jacksons’ classics such as: Blue Crab Beignets with spicy garlic chili tartar sauce and lemon; Bacon and Oysters featuring Bill-E’s small batch bacon, fried wild oysters, smoky paprika and lime. Try some of our new spring appetizer offerings: Boudin Balls featuring hickory-wood smoked pork shoulder, chicken livers, Cajun holy trinity and spices, garlic, parsley, white rice, parsley, crisp fried with bayou tartar sauce and bread and butter pickles; Bacon and Oysters featuring Bill-E’s small batch bacon, fried wild oysters, smoky paprika and lime; ‘Horn of Plenty’ Tartine with seared Tallahassee farmed black trumpet mushrooms, toasted rustic bread, chèvre, arugula, lemon and extra virgin olive oil, grape tomatoes, BG196 honey and marigold.
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: Shrimp Pasta Printanière with local pappardelle, Gulf Coast shrimp, asparagus, red bell peppers, sugar snap peas, sweet corn-off-the-cob, sweet basil, Parmesan corn broth, extra virgin olive oil, butter and Bill-E’s bacon lardons; Grouper Peyroux featuring open-fire grilled Gulf Coast grouper, tomato Provençale sauce; dry vermouth, shallots, capers, parsley, brown butter and olive oil toasted bread crumbs; Grilled Double-Cut New Zealand Lamb Chops, cucumber salad; sherry vinegar, shaved red onion, cucumber, sweet basil, and roasted Peruvian purple potatoes and spearmint smoked tomato chutney.
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.