October 12, 2018
11:00 am - 10:00 pm

New Fall Menu Debut at Jackson’s Steakhouse


Just in time for fall, on Friday, October 12, 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 this menu we have teamed up with the Florida Department of Agriculture and their “Fresh From Florida” On the Menu program. This initiative focuses on presenting dishes that feature delicious, fresh ingredients from Florida, including produce grown by local farmers and seafood caught in Florida waters.


“I wanted this new fall menu to include cool-weather preparations for game and fowl. And in addition, reflect regional agriculture of our shoulder seasons. Gulf fresh catch and seafood dishes are simply stated. We remain faithful to our handcrafted and house-made ingredients expertly presented for our revolving staple dishes and their seasonal presentations. Our new steak and seafood dishes have been well thought-out and will be artfully presented to the table for our patrons. Our team at Jackson’s continuously strives to provide an unparalleled food and wine experience for every guest, every night,” says Chef Irv Miller.


For starters, try some of our new appetizer additions: Lobster thermidor gratin with mushrooms, fresh tarragon, dry sherry, Dijon, lobster cream, and Parmesan crust as well as a Pensacola pan roast featuring Gulf coast oysters and shrimp poached to order with white wine, celery, onions, homemade pork sausage, fresh thyme, cream and toasted French bread. The pan roast will be presented Jackson’s-style (tableside) by your server.


An award-winning wine list accompanies the fall-inspired menu of savory steaks, chops, fowl,

game, and seafood, creating pairings of bold flavors in a charming atmosphere. Some of the newest entrée additions to the dinner menu include: peppered venison backstrap – seared and sliced venison strip, brandy-steeped black currant reduction sauce, Crème de Cassis served with our constantly changing farmland feature vegetable; bourbon-ginger duck breast – seared and sliced duck breast, bourbon and ginger reduction sauce, pumpkin seed butter, roasted butternut squash with orange blossom honey and blistered peppers; Yellowedge grouper with adobo spices, sweet corn, holy trinity, field peas, and smoky tomato cream.


Jackson’s Steakhouse is open for lunch service Monday through Friday from 11 a.m. to 2 p.m. with brunch service Saturday and Sunday 11:00 a.m. to 2:00 p.m. Cocktail service begins nightly at 5 p.m. with dinner at 5:30 p.m.


Located at 400 South Palafox Street in historic Downtown Pensacola, Jackson’s Steakhouse is surrounded by two museums, theaters, and historic Ferdinand Plaza, making it the ideal spot for lunch, drinks or dinner. For more information or reservations, call (850) 469-9898 or visit