Lunch Service 11:00 a.m.–2:00 p.m., Mon.–Fri.
Your first martini is on us.
Dress Code: Business Casual
Reservations or To-Go Orders: (850) 469-9898
Chef’s feature as presented by your server
| French Onion Soup Oven-roasted Vidalia onions with chicken and beef broth – topped with croutons, Gruyére cheese crust [GF without croutons] | 9 |
|
Guajillo-Crusted Gulf Yellowfin Tuna Mango mojo, cilantro guacamole, roasted jalapeño-tomato salsa, crispy tortillas |
17/34 |
| Pecanwood-Smoked Mullet Dip Bacon hushpuppies, homemade crackers and charred green tomoato tartar sauce | 12 |
| Classic Tomato Soup With bruschetta and Parmesan Reggiano | 5.50/7 |
| Firecracker Shrimp spicy buttermilk-fried shrimp with tarragon aioli and red pepper sauce | 9.75 |
| Smoked Duck Pastrami and Handcrafted Cheese House pickles, whole grain mustard, and cracker bread | 14 |
| Cream of Asparagus Soup With grilled tips | 6.50/8 |
|
Burrata and Bruschettas Creamy stracciatella-filled mozzarella, heirloom tomato, basil and marinated olives |
13 |
|
‘Florida Shrimp and Grits’ Chorizo, Vidalia onions, garlic, shrimp broth, mushrooms, tomatoes, smoky paprika, and chervil butter 13/26 |
13/26 |
| Cobb Salad Diced tomato, oven-roasted turkey, crispy bacon, avocado, hardboiled egg, and Smokehaus Blue cheese and chopped iceberg lettuce dressed with red wine and fresh-herb vinaigrette [GF] | 15.75 |
| Corner Garden Salad Jeff’s Hydroponic Lettuces, fried Gulf oysters, Bill-E’s small batch, hickory-smoked bacon, heirloom tomatoes, Brie croutons and roasted garlic vinaigrette | 17.75 |
| Fried Green Tomato and Lump Crab Salad with Benton’s Smoked Bacon Artisanal greens, herb-roasted mushrooms, goat cheese, jumbo lump crab, and shallot-champagne vinaigrette | 16.50 |
| House Greens with Grilled Mustard-Ginger Glazed Wild Sockeye Salmon Open-fired pineapple salsa, crispy tortillas, and chipotle-honey vinaigrette | 17.75 |
| Balsamic Berries with Grilled Melons and Citrus Trinity Fresh seasonal berries, orange, Ruby grapefruit, honeydew and cantaloupe melons, Smokehaus blue cheese, spiced walnuts, arugula, and raspberry-balsamic vinaigrette [GF] | 14.25 |
| Shrimp and Avocado Stacked Salad Boiled shrimp, tarragon aïoli, avocado, sliced Roma tomatoes, white balsamic vinaigrette, and tortilla shards | 16.75 |
| Steakhouse “Black & Blue” Spinach Salad Blackened prime rib and spinach with Smokehaus Blue cheese, grilled vegetables, and bacon-sherry vinaigrette [GF] |
19.75 |
| Caesar Salad Your Way Classic romaine salad with Irv’s Caesar dressing, homemade croutons, and fresh-grated Parmesan Reggiano | 8 |
| Add: Grilled Chicken 6 • Shrimp 7 • Grilled Vegetables 5 • Mustard-Ginger Glazed Wild Sockeye Salmon 14 | |
| Jackson’s Giant Chopped Salad Iceberg and romaine, cucumber, Roma tomatoes, red onion, red sweet pepper, radish, hickory-smoked bacon, sliced button mushrooms, feta, candied pecans, and herb-red wine vinaigrette [GF] | 12 |
Add: Grilled chicken 6, Shrimp 7, Grilled Vegetable 5, Mustard-Ginger Glazed Wild Sockeye Salmon 14
Dressings: honey mustard, ranch, raspberry-balsamic, herb vinaigrette, balsamic vinaigrette
Cheeses: Smokehaus Blue, Asiago, Parmesan Reggiano, feta, American, and fontina
Sides: Three-cheese macaroni with bacon; sliced, crispy Benton’s smoked bacon; stone ground cheddar cheese grits
| Deviled Crab Cakes Chipotle and boiled egg mayonnaise, pickled seasonal peppers, house slaw | 19 / 38 |
|
Spring Vegetable Noodle Bowl House broth, ramen noodles, carrot threads, oyster mushrooms, shaved corn, radish, jalapeño, seasonal split beans, chili garlic sauce, cilantro |
12/26 |
| Taste of Jackson’s Trio Deviled crab cake with Chipotle and boiled egg mayonnaise, and pickled seasonal peppers; Panéed chicken breast medallion; Tamari-marinated and seared beef satays with herb roasted potato | 19 |
| Belle’s Farfalle Pasta Bowtie pasta, shrimp, sliced grilled chicken, grilled tomato and sweet corn, mushrooms, spinach, extra virgin olive oil, butter, corn broth, and fresh-grated Parmesan Reggiano | 15.75 |
| Panéed Chicken Breast Medallions With lemon-parsley butter sauce, three-cheese macaroni with bacon, and vegetable julienne | 13.75 |
| Fresh Gulf Catch of the Day Chef’s daily creation as presented by your server | MP |
Steaks are hand-selected, wet-aged, grain-fed beef from the heartland of America. Served with garlic confit, 100% natural demi-glace, vegetable julienne, and homemade fries. All steaks, chops, and lobster are gluten free.
| 8-oz. Filet Mignon | 36 |
| 14-oz. New York Strip | 37 |
| 14-oz. Delmonico | 36 |
| Whole Maine Lobster | 38 |
| 14-oz. 100% Grass-Fed Rib Eye | 36 |
Cheeses: Asiago, Parmesan Reggiano, feta, American, Pepper Jack, and fontina
| Jackson’s Hickory-Fired Cheeseburger 8-ounce cheeseburger served with lettuce, tomato, bread-and-butter pickles, Vidalia onions, herb aïoli, pepper jack cheese, kaiser, and homemade fries | 13.75 |
| Governor’s Club Sandwich Sliced baked turkey, country ham, thick-sliced bacon, American cheese, lettuce, tomato, fresh basil mayonnaise, and bread-and-butter pickles on toasted thin-sliced sourdough with homemade fries | 12.75 |
| President’s Prime Rib Sandwich 9-ounce slice of home-spice-rubbed prime rib, seared, and served with provolone, grilled Vidalia onions, roasted Roma tomato and garlic aïoli, Cuban bread, au jus dip, and homemade fries | 15.75 |
| Fried Oyster BLT Cornbread-dusted oysters, beefsteak tomato, Benton’s hickory-smoked country bacon, romaine, Irv’s rémoulade sauce, kaiser, and homemade fries | 14.75 |
| Grilled Mahi Mahi Sandwich Hickory-fired mahi mahi, lettuce, tomato, Vidalia onions, bread-and-butter pickles, pepper jack cheese, kaiser, tartar sauce, and sweet potato fries | 13.75 |
| Chicken Saltimbocca Sandwich Panéed chicken breast topped with melted fontina and prosciutto, kaiser, arugula, fried-sage mayonnaise, and homemade fries | 11.75 |
| Pensacola Cheese Steak Sandwich 7 ounces of thinly sliced, griddled prime rib with Vidalia onions, seasoned with Jackson’s steak spice on toasted Cuban bread with pepper jack cheese sauce, and homemade fries | 15.75 |
Prices and menu offerings subject to change. = Gluten free.
| La Luca Prosecco, NV | 8.5 / 30 |
| Blanc de Blanc, Piper Sonoma NV | 9.5 / 40 |
| Canard-Duchene Cuvee Leonie Brut NV | 14 / 65 |
| Yulupa by Kenwood, Sonoma | 8/30 |
|
Domaine La Negly “L’Oppidum”, Languedoc-Roussillon, France 2015
|
11/42 |
| Sonoma-Cutrer, Russian River Valley | 13/49 |
| Frenzy, Marlborough 2014 | 8.5/32 |
| Chateau Ste Michelle “Horse Heaven” Horse Heaven Hills, Washington 2014 | 10/38 |
| Thomas Schmitt Kabinett, Mosel | 9/34 |
| Bevolio, Fruili | 9/34 |
| Thomas Schmitt Kabinett, Mosel | 9/34 |
| 9/34 |
| Jean-Luc Colombo “Cape Bleue,” Provence, France 2014 | 8.5/32 |
| Yulupa by Kenwood, Sonoma | 8/30 |
| Cannonball, California | 10.5/39 |
| Oberon, Napa Valley | 13.5/52 |
|
Powers, Champoux Vineyard, Horse Heaven Hills, Washington 2012
|
15/55 |
| Meiomi, Sonoma County | 11/42 |
|
Domaine Roux Père & Fils Bourgogne, Burgundy |
13/50 |
|
La Crema, Willamette Valley |
15/50 |
| Decero, Mendoza, Argentina | 10/38 |
|
Drumheller, Columbia Valley |
9/34 |
| Micheal David “Petite Petit,” P. Sirah Blend, Lodi | 10.5/40 |
|
Sant Josep “Plana d’en Fonoll”, Catalonia, Spain 2013
|
12/46 |
Click here to view our full wine menu.
(The first one is on us. It’s a Jackson’s tradition.)
| Jackson’s Classic Martini Your choice of our house gin or vodka served up or on the rocks |
| Pom Collins Gin, pomegranate liqueur, fresh-squeezed lemon juice and simple syrup, topped with soda water |
| East Hill Iced Tea Lemon vodka, sweet tea vodka, iced tea, fresh-squeezed lemon juice, and honey water, finished with a honey drizzle |
| Paradise Passion Passion fruit purée and orange curacao topped with our house sparkling wine |
| Raspberry Lemon Drop Raspberry vodka, raspberry liqueur, fresh-squeezed lemon juice, house-made sour mix and a touch of simple syrup, finished with a sugar rim |
| Cucumber-Melon Cosmo Cucumber-melon vodka, orange liqueur, fresh-squeezed lime juice, muddled cucumber, and cranberry juice |
| Angel Food Cake Martini Cake vodka with pineapple juice and a dose of lemon-lime soda |
| Kiss the Queen Gin, amaretto, house-made sour mix, and fresh-squeezed lemon juice served ice cold in a martini glass |
| Michelob Ultra | 4 |
| Bud Light | 4 |
| Beck’s NA | 4.5 |
| Fairhope Amber Ale | 5 |
| Good People Brown | 5 |
| Pensacola Bay Brewery Li’l Napoleon IPA | 5 |
| Idyll Hounds Double IPA | 5 |
| Modelo Especial | 5 |
| Props Blonde Bomber (16 oz.) | 6 |
| Stella Artois | 5 |
| Jackson’s Featured Brew | MP |
Click here to view our full menu of desserts and after-dinner drinks.
