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 |
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 (GF) |
17 |
Panhandle Smoked Mullet Dip Bacon hushpuppies, flat bread, jalapeño tartar sauce and Ed’s Red Hot 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 |
Pan-Seared Dry Packed Sea Scallops Watermelon salsa Fresca, street corn-off-the-cob, ripe avocado, tortilla chips, and annatto seed oil |
19 |
Cream of Asparagus Soup With grilled tips | 6.50/8 |
5 Vegetable Vegan Bowl Chef’s nightly seasonal vegetable preparation over coconut milk risotto (GF) |
13 |
Steakhouse Charcuterie Board Paper thin sliced ‘Spotted Trotter’ salamis’: Black Sorghum, Calabrian with Capers, Lamb and Beef Sujuk, and Southern Smash with house-made balsamic grainy mustard, and thick-sliced pickles |
23 |
Premium Crab Cake Fresh tarragon mayonnaise, sliced vine ripe tomatoes, corn-off-the cob, and bacon jam |
19 |
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 |
Jeff’s 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 Bill-E’s 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, 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 8; sliced, crispy Benton’s smoked bacon 4; stone ground cheddar cheese grits 6
Premium Crab Cakes Fresh tarragon mayonnaise, sliced vine ripe tomatoes, corn-off-the cob, and bacon jam |
38 |
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 (GF) |
34 |
Pan-Seared Dry Packed Sea Scallops Watermelon salsa Fresca, street corn-off-the-cob, ripe avocado, tortilla chips, and annatto seed oil |
38 |
5 Vegetable Vegan Bowl Chef’s nightly seasonal vegetable preparation over coconut milk risotto (GF) |
24 |
Taste of Jackson’s Trio Premium crab cake, fresh tarragon mayonnaise, and bacon jam; 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 feature as presented by your server | 21.75 |
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 |
All sandwiches are served with fries, unless noted otherwise.
Jackson’s Cheeseburger 8-ounce cheeseburger served with lettuce, tomato, bread-and-butter pickles, Vidalia onions, and aioli on a kaiser roll
Your choice of cheese: Asiago, Parmesan Reggiano, feta, American, Pepper Jack, Provolone |
14.75 |
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 French Dip Prime 9-ounce slice of home-spice-rubbed prime rib, thinly sliced, and served with Cuban bread with provolone, horseradish cream, 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 on a kaiser roll | 14.75 |
Grilled Mahi Mahi Sandwich Hickory-fired mahi mahi, lettuce, tomato, Vidalia onions, bread-and-butter pickles, pepper jack cheese, tartar sauce, on a kaiser roll, served with sweet potato fries | 13.75 |
Chicken Saltimbocca Sandwich Panéed chicken breast topped with melted fontina and prosciutto, arugula, fried-sage mayonnaise, on a kaiser roll | 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 | 15.75 |
Prices and menu offerings subject to change. = Gluten free.
La Luca Prosecco, Veneto, Italy | 8.5 |
Piper Sonoma Brut, Sonoma County, California |
9.5 |
Canard-Duchêne “Cuvée Léonie” Brut, Champagne, France |
14 |
Beringer “Luminus”, Napa Valley, California |
14 |
Jean-Luc Columbo “Cape Bleue,” Province, France 2014 | 8.5 |
Yulupa by Kenwood, Sonoma County, California 2016 | 8 |
Chardenet “Coteau Blanc”, Carneros, California |
12 |
Sonoma-Cutrer, Russian River Valley, California | 13.5 |
Frenzy, Marlborough, New Zealand | 8.5 |
Chateau Ste Michelle “Horse Heaven” Horse Heaven Hills, Washington 2014 | 10 |
Thomas Schmitt Kabinett, Mosel, Germany | 9 |
Benvolio, Friuli, Italy | 9 |
Terra d’Oro, Moscato, California | 9 |
Yulupa by Kenwood, Sonoma County, California | 8 |
Broadside, Paso Robles, California | 10 |
Franciscan Estate, Napa Valley, California |
15 |
Stephen Vincent, California |
9 |
La Crema, Monterey, California |
11 |
Siduri, Willamette Valley, Oregon | 15 |
Decero, Mendoza, Argentina | 10 |
Drumheller, Columbia Valley, Washington |
9 |
Micheal David “Petite Petit,” P. Sirah Blend, Lodi, California | 10.5 |
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 |
Fairhope Amber Ale | 5 |
Pensacola Bay Brewery Li’l Napoleon IPA | 5 |
Guinness | 6 |
Modelo Especial | 5 |
Gulf Coast Blonde Ale | 5 |
Coppertail Unholy Trippel | 5 |
Stella Artois | 5 |
Jackson’s Featured Brew | MP |
Click here to view our full menu of desserts and after-dinner drinks.