With spring upon us, on Friday, April 17, 2026, 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; corn meal, rice grits, corn grits from C &D Mill, Cantonment; delicious 100% grass-fed rib eyes from Missouri farmer John Wood; Pensacola bread baked by Emerald Coast Bakery; Pensacola family produced Shoreline Olive Oil (extra virgin olive oil) from their homeland Crete, Greece; orange blossom honey from East Hill Honey Co. Pensacola; along with our favorite bacon from Bill-E’s Small Batch Bacon from Fairhope, Alabama.”
Our appetizer and salad 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: Foie Gras featuring seared duck foie gras, grilled rustic French bread, Granny smith apple and red onion chutney, fresh thyme; 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; Watermelon Salad featuring compressed watermelon, pickled watermelon rinds, watermelon radish, feta, seasonal berries, balsamic vinegar and basil “caviar”, balsamic reduction, micro arugula.
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 featuring Cajun spice-seared 10-ounce red snapper fillet, creamy tomato creole sauce with onion, garlic, celery, green bell pepper; Lamb Chops featuring open-fired double-cut harissa-rubbed NZ lamb chops, pearl couscous, spearmint yogurt sauce; Crab Cakes featuring butter-griddled crab cakes, sautéed corn-off-the cob, poblano peppers and Roma tomatoes and chipotle aioli; Seafood and Vegetable Bucatini featuring hollow center noodles, shrimp, jumbo lump crab, sugar snap peas, corn-off-the cob, spinach, baby heirloom tomatoes and extra virgin olive oil with butter, corn cob parmesan broth; Grouper featuring open-fired grouper, coconut milk Thai red curry sauce, sautéed sugar snap peas, red sweet peppers, carrot, onion, cilantro, and jasmine rice; Sea Scallops featuring butter pan-seared Atlantic scallops, panko-fried eggplant medallions, Herbs de Provence sauce; onion, parsley, oregano, thyme, basil, garlic, white wine, extra virgin olive oil and micro tarragon.
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.