Jackson's Steakhouse Menu

Spicy garlic chili tartar sauce and lemon

Red sweet pepper and charred sweet corn-off-the cob relish, jalapeño and fresh tarragon tartar sauce, radish slices, crispy Brussel sprout leaves with Old Bay Seasoning 19/39

Bill-E’s small batch bacon, fried Gulf coast oysters, smoky paprika, lime aioli

Two garlic-marinated and hickory wood-fired single lamb lollipop chops, fresh blackberry and 196 black garlic honey glaze, goat cheese, and pickled onions

Sautéed Mushrooms and Onions (GF) 8 • Grilled Asparagus (GF) 8 • Roasted Brussels Sprouts and Smoky Bacon 8 • Florida Snap Beans (GF) 8 • Whipped Potatoes (GF) 6 • Three-Cheese Macaroni with Bacon 8

Jumbo Lump Crab 11 • Oscar 12 • Béarnaise Sauce 5 • Au Poivre Verte 7 • Smokehaus Blue Cheese 7 • White Truffle Oil 7 • Carpetbag 9 • Butter-Seared Maine Sea Scallops 16 • Fried Gulf Coast Oysters 8

Hickory-wood-fired 6-oz. beef tenderloin, fried green tomatoes, jumbo lump crab, Thibodaux andouille cream, and three-cheese macaroni with bacon

Two 4-oz. butter-seared beef tenderloin medallions, sautéed Florida mushrooms, garlic, fresh thyme, red wine demi-glace, and whipped potatoes

Hickory-wood-fired, smothered corn-off-the-cob, roasted garlic and lemon aioli, fresh herb butter and crispy basil

Pan-seared Maine sea scallops, roasted Poblano pepper relish, house-smoked Cotija cheese, Calabrian Chile pesto, lime cream, 196 black garlic honey and cilantro (GF) 19/39

Pugliese bread crumb and Parmesan Reggiano dusted (Pensacola day-boat) red snapper with caper and herb butter sauce