Jacksons Steakhouse

•DINNER FEATURES•

Feature Soup : Lobster Bisque - charred tomatoes, fried basil

Feature Entree : Frenched double bone-in elk chop, garlic whipped potatoes, roasted rainbow carrots, port wine demi

Feature Salad : Mixed greens, goat cheese, tomato, cucumber, toasted almonds, clementine shallot vinaigrette

Available through the weekend!

Only a few spots left in our Cooking Demonstration featuring Atlas Executive Chef Jason Hughes on Wednesday, June 19th at 5 p.m.!

“The Ready Tomato“
1st Course: Local Tomato & Olive Caprese
2nd Course: Roasted Tomato and Smoked Gouda Soup with Baguette Crouton
3rd Course: Grilled Mississippi Quail, Scratch Buttermilk Biscuit, Redeye Tomato Gravy
4th Course: Crispy Fried Oyster Sliders with Smoked Tomato Tartar

The class is $55 per person and includes food tastings, a dessert, two wine pairings and a recipe booklet to take home! Reservations are required. To reserve, contact Jessica Ryberg at [email protected] or 850-686-3149

•WEEKEND FEATURES•

Feature Entrée
Alaskan Halibut, Lundberg Family Farms wild rice, sautéed rainbow chard, citrus gremolata

Feature Appetizer
Spicy tuna tartare taco, yellow fin tuna, wontons, wasabi mayonnaise

Feature Salad
Heirloom caprese salad, Plaquemines Parish LA heirloom tomatoes, mozzarella, black Hawaiian sea salt, fresh cracked black pepper, basil infused extra virgin olive oil, balsamic reduction, basil chiffonade

Feature Dessert
Strawberry shortcake 5 ways, strawberry drop biscuit, strawberry Gran Gala gelée, port wine macerated strawberries, strawberry Chantilly cream, strawberry dust

Available through Sunday!

Join us today and every Friday for lunch! Available from 11 AM - 2PM.

It’s ! Join us tonight starting at 5:00 for half-priced wines on our Governor’s List!

•MENU HIGHLIGHT•

Lamb Chops - Rosemary garlic-marinated and open-fired, grilled asparagus, whipped potatoes, charred red onion pedals, BG196 Mustard demi-glace

Start your weekend with us at Jackson’s!

Jackson’s is proud to once again partner with the Pensacola Symphony Orchestra for the eleventh annual “Dinner with Strings Attached” event on Thursday, June 20, at Jackson’s Steakhouse.

This is a wonderful opportunity that will offer newcomers and symphony enthusiasts alike an evening dinner performance by Pensacola Symphony musicians; Stephanie Riegle, flute; and Katie Ott, harp. Musical selections for the evening will feature a variety of favorite classics and light pops. Guests are sure to delight in the range of musical styles.

There will be two seatings for this event: 5:00 p.m. and 7:30 p.m. In addition to our full dinner menu, which will be available for the evening, Chef Miller has prepared a special feature for the event: 16-ounce prime rib eye with Dijon mustard cream reduction sauce, roasted cultivated wild mushrooms and truffle fries.

This event has limited-seating. For reservations, please call 850-469-9898 or visit jacksonsrestaurant.com

Pensacola Symphony Orchestra

•Spring & Summer Menu Highlight•

Chicken Breast - Joyce Farms’ Frenched chicken breast, Dijon-sherry cream sauce, sautéed cultivated wild mushrooms, tomato pearl couscous

•WEEKEND FEATURES•

Feature Cocktail
House-made honey dew puree with fresh citrus, Sauvignon Blanc, topped with a splash of soda

Feature Entrée
Grilled Cobia, parsnip purée, sugar snap peas, fresh jumbo crab, salsa verde

Feature Salad
Mixed greens, shaved red onion, fire roasted corn, cotija cheese, diced tomatoes, Bill-E’s bacon, chili vinaigrette

Join us for lunch every Friday!

Today’s lunch feature is crawfish étoufée with grilled shrimp

Enjoy!

The 28th Amendment - Jackson’s spice-rubbed 8 ounce short rib blend burger with sharp yellow cheddar cheese, pecan-wood smoked dill pickle relish, small batch bacon, gourmet bun, herb aioli, and chipotle cane and maple ketchup

Join us for lunch every Friday 11:00 a.m.- 2:00 p.m.

We want to recognize our employees of the quarter!

David Treacher & Seth Smith embody our standards of excellence and customer service based on the values of fellowship, respect, and commitment.

Congratulations!

Thank you VISIT FLORIDA for featuring us!

Great Chefs are Spicing Up Menus All Over Florida | VISIT FLORIDA With these award-winning chefs, diners in Florida can eat up a slate full of culinary innovation. Eat up!

Join us for lunch! Every Friday from 11AM-2PM!

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Our new spring & summer menu debuts tonight!

It’s time to choose your new favorite dish of the season! Visit the link in our bio to view menu!

Join us for Mother's Day! Follow the link for more information!
https://greatsouthernrestaurants.com/2024/03/celebrate-mothers-day-at-great-southern-restaurants-4/

Fun things happening at Jackson’s, stay tuned!

Thank you so much for the love! Laura Hussey

Our new spring menu debuts this Friday! Don't forget to make your reservation today- your new favorite dish of the season is right around the corner!

•DINNER FEATURES•

Feature Appetizer: Arancini with homemade ground smoked pork and Iberico cheese served with charred scallion-citrus aioli

Feature Entrée: Pan-fried Veal Medallions with arugula, charred grape tomatoes, roasted local cultivated wild mushrooms, lemon brown butter and capers

Available through the weekend!

If you are out and about for Jazz Fest Jazz Pensacola this weekend, stop by and bring your Jackson to Jackson’s!

For $20 or a “Jackson” we offer two glasses of our select house wine and your choice of appetizer. Available weekly after 5 P.M.

Check out Chef Irv in his element! Irv Miller

Oyster Odyssey: Chef Irv Miller's Sustainable Seafood Revolution on the Gulf Coast - 30A Sustainable Seafood Revolution! 🦪

Join us for lunch every Friday at Jackson’s!

Follow the link in our bio to make your reservation today.

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Join us for Easter Sunday!
Call us to make a reservation 850-469-9898

There’s still time to give the gift of Great Southern this year!

Our gift cards are available and can be purchased at the restaurant through our gift shop, or through our online store. Each gift card can be used at all Great Southern Restaurants, no expiration! Link in bio!

Join us for lunch every Friday from 11AM-2PM!