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:

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

Jumbo Lump Crab Cakes Crescere Farms heirloom tomatoes, dill tartar sauce, hickory-fired corn-off-the-cob and Bill-E’s small-batch bacon with homemade pickle relish

Herb and Parmesan-Crusted Chicken Joyce Farms chicken breast, roasted garlic spread, rosemary, thyme, Parmesan Reggiano, with roasted Roma tomato-and-basil coated noodles

Sesame Seed Seared Gulf Yellowfin Tuna Thai basil and cashew pesto, grilled bok choy, sriracha BBQ sauce, ruby red grapefruit ponzu syrup, and homemade vegetable chips

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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	14
Garlic-Sherry Shrimp and Thibodaux Andouille Sausage Buttered baby spinach and stone-ground cheddar cheese grits (GF)	14
Bacon and Oysters Bill-E’s small batch bacon, fried Gulf coast oysters, smoky paprika, lime aioli	15
President’s Beef Carpaccio Horseradish cream, thinly sliced beef tenderloin, field greens, capers, crostini, balsamic reduction, mustard seed oil, and shaved Parmesan Reggiano	21.75
Smoked Mullet Dip Corn fritters, dill tartar sauce, sea salt and olive oil crackers, and hot sauce	12
Seared Foie Gras Boursin fritter, blackberry coulis, caramelized Vidalia onions, port wine-balsamic reduction, toast points, and sliced Serrano ham	25
Steakhouse Charcuterie Board Paper-thin-sliced ‘Spotted Trotter’ salami: Black Sorghum, Calabrian with Capers, Lamb and Beef Sujuk, Southern Smash with house-made grainy mustard, and thick-sliced pickles (GF) Add: Big John’s Cajun Cheese, Manchego cheese and homemade tomato-jalapeño jam  • 9	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
Crescere Farms Heirloom Tomato Salad [GF]	12
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 • Lobster Thermidor 19

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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
Tournedos Americana Two 4-oz. butter-seared beef tenderloin medallions, sautéed Florida mushrooms, garlic, fresh thyme, red wine demi-glace, and whipped potatoes	39
Herb and Parmesan-Crusted Chicken Joyce Farms chicken breast, roasted garlic spread, rosemary, thyme, Parmesan Reggiano, with roasted Roma tomato-and-basil coated noodles	29
Seared Jumbo Scallops Coriander and cumin seasoned dry-pack scallops, grilled spring onions, charred jalapeño, tomato jam, Nduja and herb Chante, and spice oils	19.50/39
Sesame Seed Seared Gulf Yellowfin Tuna Thai basil and cashew pesto, grilled bok choy, sriracha BBQ sauce, ruby red grapefruit ponzu syrup, and homemade vegetable chips	19/38
Jumbo Lump Crab Cakes Crescere Farms heirloom tomatoes, dill tartar sauce, hickory-fired corn-off-the-cob and Bill-E’s small-batch bacon with homemade pickle relish	19.75/39.50
Saltine Cracker-Crusted Red Snapper Pensacola day-boat red snapper with lemon butter sauce and parsley	39
Gulf Yellowedge Grouper Annatto garlic oil, smoky fire-roasted poblano chile sauce, lime crema, seasonal salsa cruda, house-smoked Cotija, and toasted pepitas (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
Five-Vegetable Vegan Bowl Roasted Brussels sprouts, butternut squash, and cauliflower, grilled bok choy and spring onions, and coconut milk risotto (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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Jacob’s Ladder Capel pisco, Lillet blanc, Ambrato Vermouth, St. Germaine

Royal Orchid Grey Goose, Crème de Violette, Citronge Patron, agave nectar, fresh lemon juice, peach bitters

Lotus Flower Joto Yuzu sake, Suntory whisky, Crème de Violette, Benvolio prosecco

Cucumber in Paradise Bacardi Lime, fresh-pressed cucumber juice, simple syrup, aromatic bitters

Lavender Mule Grey Goose, St. Germaine, ginger beer, lavender syrup

Jackson’s Julep Maker’s Mark, unsweetened tea, peach puree, house-made mint syrup, fresh lemon juice

Gilded Age Bombay Sapphire, lychee puree, passion fruit puree, topped with Champagne

Berry White Boodles mulberry gin, agave syrup, house-made citrus, muddled orange and mint

Churchill Downs 1792 Bourbon, agave syrup, muddled mint, house-squeezed citrus

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Desserts

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