Dinner Service 5:30 –10:00 p.m., Mon.–Sun.
Dress Code: Florida Casual
Reservations or To-Go Orders: (850) 469-9898

Prelude Menu 29

Monday-Sunday, available 5:30-6:00. Your choice of Garden Greens or Jackson’s Caesar Salad and one of the following entrees:

Wood-Fired Petite Filet with Fried Green Tomatoes and Lump Crab 6-oz. beef tenderloin, fried green tomatoes, lump crab, Thibodaux andouille cream, and three-cheese macaroni with bacon

Premium Crab Cakes Chipotle and fire-roasted Poblano crème, roasted corn and cauliflower salsa, caramelized sweet onions with cumin, roasted butternut squash

Yellow Edge Grouper Adobo, sweet corn, holy trinity, field peas, smoky tomato cream (GF)

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Appetizers

Lobster Tempura Arugula, ginger dressing, and homemade sweet dipping sauce	19
Blue Crab Beignets Spicy garlic chili tartar sauce and lemon	13
Smoked Mullet Dip Corn fritters, jalapeño tartar sauce, flat bread, hot sauce	12
Lobster Thermidor Gratin Mushrooms, fresh tarragon, dry sherry, Dijon, croustade, lobster cream, Parmesan crust	19
Bacon and Oysters Bill-E’s small batch bacon, fried Gulf coast oysters, smoky paprika, lime aioli	14
Pensacola Pan Roast Gulf Coast oysters and shrimp poached to order with white wine, celery, onions, homemade pork sausage patty, fresh thyme, cream, and toasted French bread (Poured tableside by your server)	15
Seared Foie Gras Challah French toast, La Bon Vie Chante, preserved figs, raspberry-balsamic vinegar, cane sugar syrup	25
Steakhouse Charcuterie Board Paper-thin sliced ‘Spotted Trotter’ salami:Black Sorghum, Calabrian with Capers, Lamb and Beef Sujuk, Southern Smash with house-made balsamic grainy mustard, and thick-sliced pickles (GF) (Big Johns Cajun Cheese, Manchego Cheese, and homemade tomato-jalapeño jam) add ~9.00	23

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Soups & Salads

French Onion Soup	9
Cream of Asparagus Soup	6/9
Jackson’s Caesar Salad	8
Unique Mixed Greens Salad	9
“Tomato Joe” Caprese Stack [GF]	11
Steakhouse Chopped Salad [GF]	8
Baby Iceberg & Blue Cheese Salad [GF]	8

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Steaks, Chops & Lobster (GF)

Steaks are hand-selected, wet-aged, grain-fed beef from the heartland of America. Grilled meats served with garlic confit and 100% natural demi-glace.

14-oz. Delmonico	36
14-oz. New York Strip	39
6-oz. Petite Filet	31
8-oz. Filet Mignon	36
24-oz. Porterhouse	59
22-oz. Cowboy Rib Eye	69
Double-Cut Lamb Chops	39
14-oz. Bison Rib Eye	59
14-oz. 100% Grass-Fed Rib Eye	36
1 1/4 lb Whole Maine Lobster	39

Deep-Dish Sides

Fresh Collard Greens (GF) 6 • Sautéed Mushrooms and Onions (GF) 8 • Grilled Asparagus (GF) 8 • Stone-Ground Yellow Corn Grits (GF) 6 • Scalloped Potatoes 8 • Florida Snap Beans (GF) 8 • Whipped Potatoes (GF) 6 • Corn-off-the-Cob (GF) 8 • Three-Cheese Macaroni with Bacon 8 • Farmland Feature Vegetable 8

Meat & Lobster Toppings

Lump Crab 10 • Grilled Shrimp 7 • Oscar 12 • Béarnaise Sauce 5 • Au Poivre 7 • Smokehaus Blue Cheese 7 • Fois Gras 19 • Diane 7 • Brandy-Steeped-Cherries Reduction Sauce 8 • White Truffle Oil 7 • Carpetbag 9 • Steamed Lobster Tail 26

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Entrées

Hickory-Wood-Fired Petite Filet with Fried Green Tomatoes and Lump Blue Crab 6-oz. beef tenderloin, fried green tomatoes, lump crab, Thibodaux andouille cream, and three-cheese macaroni with bacon	39
38-oz. ‘Tomahawk’ Rib Chop (for two) Hand-cut, long-bone rib chop with choice of two sides (GF)	89
Peppered Venison Back Strap Seared and sliced venison loin, brandy-steeped- black currant and Crème de Cassis demi-glace, farmland feature vegetable (GF)	48
Amaretto Ginger Duck Breast Seared and sliced duck breast,  Amaretto cherries and thyme demi-glace, roasted butternut squash with orange blossom honey (GF)	34
Dry Pack Sea Scallops and Smoky Bacon Corn bread fritters, homemade tomato and jalapeño jelly, coca cola-balsamic drizzle, cubed Bill-E’s bacon	19/38
Yellowfin Tuna Bombay Pepper-seared Gulf tuna, tangerine marmalade, spice-dusted purple potato chips, crunchy chick peas, tamarind-soy-honey drizzle (GF)	17/34
Premium Crab Cakes Chipotle and fire-roasted Poblano crème, roasted corn and cauliflower salsa, caramelized sweet onions with cumin, roasted butternut squash	19/38
Tasso-Spiced Red Snapper Pensacola day boat red snapper with Louisiana-style butter sauce	39
Yellow Edge Grouper  Adobo, sweet corn, holy trinity, field peas, smoky tomato cream (GF)	39
Gulf- to-Table Whole-Roasted Fish Ask server for Chef’s presentation (served bone-in and head-on). Please allow 30 minutes (GF)	34
5 Vegetable Vegan Bowl Chef’s nightly seasonal vegetable preparation over coconut milk risotto as presented by your server (GF)	12/26

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Prices and menu offerings subject to change. = Gluten free.

Ask Your Server about Fresh Locally Caught Lionfish

Our Goal — “To ultimately assist in the removal of the invasive lionfish species from our reefs.”

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Click here to view our full wine menu.

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Partridge In A Pear Tree Grey Goose La Poire vodka, rosemary syrup, and house-made citrus

Margarita, I Love You! Casamigas blanco tequila, organic pear juice, Cointreau, East Hill honey syrup, fresh citrus

This Bombay Sapphire gin, peach puree, black raspberry liqueur, citrus, and simple syrup

Or That Nolet’s gin, sage and ginger syrup, muddled lime, and Boston

Zarragoza Mule Jack Daniel’s Single Barrel Rye, apple cider, house-made ginger syrup, fresh-squeezed citrus, St. George Spiced Pear liqueur, Gosling’s ginger beer

SKÅL Swedish for “cheers”; Absolut Elyx Vodka, Pierre Ferrand Dry Curacao, orange peel

A Pirates Life Diplomatico rum, citrus juice, St. Germain, honey and ginger syrup, orange bitters, club soda

The Caramel Turtle Ballotin Caramel Turtle whiskey, Tullamore Dew Irish whiskey, shaken with cream

Belmont Sour Hudson Baby bourbon, Biscotti liqueur, simple syrup, muddled orange with a Cabernet Sauvignon float

Vieux Carre No. 2 Grand Marnier No. 2, Carpano Antica, Rittenhouse Rye, Benedictine, Peychaud’s bitters, peach bitters

Call Me Sally Belvedere Pink Grapefruit vodka, fresh-squeezed grapefruit juice, maple syrup, and lemon juice

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Desserts

Click here to view our full menu of desserts and after-dinner drinks.