New Spring Menu at Jackson’s Steakhouse
With spring upon us, on Friday, April 13, 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 is well known for its timeless steak and seafood classics such as Filet Mignon Oscar and Red Snapper Meunière. Our new Southern-style dishes revolve around locally ground grits, farmed oysters, hydroponic greens, and an array of gulf coast harvests from local growers and fishermen. I weave these together to create a menu using many of my favorite seasonal ingredients that are full of flavor and free of unnecessary ingredients,” says Chef Irv Miller.
For starters, try some of our new appetizer additions: crackling pork with grilled green tomato featuring
crispy braised pork belly with Florida barbeque sauce, and street corn-off-the-cob and Spotted Trotter charcuterie board with house-made balsamic grainy mustard and thick-sliced pickles. Additionally, menu favorites will still be available including blue crab beignets with spicy-garlic chili tartar sauce and lemon as well as bacon and oysters featuring Bill-E’s small batch bacon, fried gulf oysters, smoky paprika and lime aioli.
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: gulf yellowfin tuna — tasso spice-crusted, shredded vegetable and toasted pecan slaw with buttermilk and mayonnaise, Worcestershire-soy reduction, house-made wasabi potato chips, and smoky aioli; pan-seared, dry-packed sea scallops with watermelon salsa Fresca, street corn-off-the-cob, ripe avocado, tortilla chips, and achiote oil; and a 38-oz. ‘Tomahawk’ rib chop (for two) — a long-bone rib chop with choice of two sides.
In addition to these special entrées, we also feature whole Maine lobsters as well our hand-selected, wet-aged, grain-fed beef, steaks and chops including the Delmonico, New York strip, filet mignon, porterhouse, double-cut lamb chops, bison, and 100 percent grass-fed rib eye.
Jackson’s Steakhouse is open for lunch service Monday through Friday from 11 a.m. to 2 p.m. Brunch service is available both Saturday and Sunday 11 a.m. to 2 p.m. Cocktail service begins at 5 p.m. with dinner at 5:30 p.m. Monday through Sunday.
Celebrating over two decades of service, Jackson’s 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.
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