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

Prelude Menu 33

Monday-Sunday, available 5:30-6:00.

Salad

Choice of:

Garden Greens Roma tomatoes, cucumber and carrot julienne with balsamic vinaigrette

Jackson’s Caesar Salad

Entrée

Choice of:

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 Masa-dusted crab cakes, street corn sauce, house-smoked Cotija, black garlic honey, and roasted poblano pico de gallo

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

Seared Gulf Yellowfin Tuna Black pepper-dusted, Sriracha-spiced kewpie, ponzu glaze, carrot slaw, marinated cucumbers, and Katsuo fumi furikake-seasoned wonton chips

Dessert

Choice of:

Classic Créme Brûlée Vanilla créme, turbinado sugar crust, and fresh berries

Rich Chocolate Mousse with Toffee Crunch Crushed homemade toffee, caramel, and Chantilly cream

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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	16
Jumbo Shrimp and Crab Gratin Gulf shrimp, jumbo lump crab, rusk, buttered spinach, Nduja cream reduction, Manchego cheese, and pork rind crumbles	19
Bacon and Oysters Bill-E’s small batch bacon, fried Gulf coast oysters, smoky paprika, lime aioli	17
Ham Crisps and Cheese Spread Fried salt-cured Serrano ham, goat cheese Chante, caramelized Anjou pear, fig-Cointreau syrup, and flat bread crackers	18
Smoked Mullet Dip Corn fritters, dill tartar sauce, sea salt and olive oil crackers, and hot sauce	12
Lamb Lollipops Rosemary-marinated and hickory-wood-fired single New Zealand lamb chops, roasted garlic confit, goat cheese, tapenade, and demi-glace	19
Steakhouse Charcuterie Board Spotted Trotter cured meats: Black Sorghum, Calabrian with Capers, Lamb and Beef Sujuk, and Southern Smash, served with Nduja spread with house-made preserves, balsamic grainy mustard, pickles, roasted Anjou pear, spiced black walnuts, and crostini 29/47 Add small batch cheeses	13

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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	39
14-oz. New York Strip	39
6-oz. Petite Filet	33
8-oz. Filet Mignon	39
Two Double-Cut Lamb Chops	39
40-oz. ‘Tomahawk’ Rib Chop	99
14-oz. Bison Rib Eye	59
14-oz. 100% Grass-Fed Rib Eye	36
1 1/4 lb Whole Maine Lobster	38

Prime Beef Cuts

8-oz. Prime Filet Mignon	89
16-oz. Prime Kansas City Bone-in Strip	72
16-oz. Prime Split-Bone Rib Eye	79

Deep-Dish Sides

Fresh Collard Greens (GF) 6 • Sautéed Mushrooms and Onions (GF) 8 • Grilled Asparagus (GF) 8 • Roasted Brussels Sprouts and Smoky Bacon 8 • Scalloped Potatoes 8 • Florida Snap Beans (GF) 8 • Whipped Potatoes (GF) 6 • Roasted Butternut Squash Rice Grits (GF) 6 • Three-Cheese Macaroni with Bacon 8 • Savory Corn Pudding (GF) 6 • Gratinéed Cauliflower (GF) Fontina, spicy pork rinds crumble 8

Steak & Seafood Toppings

Jumbo Lump Crab 11 • Grilled Jumbo Gulf Coast Shrimp 7 • Oscar 12 • Béarnaise Sauce 5 • Au Poivre Verte 7 • Smokehaus Blue Cheese 7 • Fois Gras 19 • Diane 7 • Brandy-Steeped-Cherries Reduction Sauce 8 • White Truffle Oil 7 • Carpetbag 9 • Steamed Maine Lobster Tail 39 • Butter-Seared Maine Sea Scallops 16 • Fried Gulf Coast Oysters 8

Tournedos Trio

Beef tenderloin medallions presented three ways 49

Americana Sautéed   Florida mushrooms, garlic, fresh thyme, red wine demi-glace, and whipped potatoes
Forestiere   Florida mushrooms, garlic, fresh thyme, red wine demi-glace, and whipped potatoes
Fried Green Tomatoes   Fried green tomato, jumbo lump crab, and Thibodaux andouille cream

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Entrées

Petite Filet with Fried Green Tomatoes and Lump Blue Crab 6-oz. beef tenderloin, fried green tomatoes, jumbo lump crab, Thibodaux andouille cream, and three-cheese macaroni with bacon	39
Tournedos Americana Two 4-oz. butter-seared beef tenderloin medallions, sautéed Florida mushrooms, garlic, fresh thyme, red wine demi-glace, and whipped potatoes (GF)	39
Tournedos Americana Two 4-oz. butter-seared beef tenderloin medallions, sautéed Florida mushrooms, garlic, fresh thyme, red wine demi-glace, and whipped potatoes	39
Elk Forestiere Cervena double-cut elk rack chop, cremini mushroom caps, pearl onions, roasted Parisienne potatoes, Bill-E’s lardons, petite pois crème, and burgundy demi-glace (GF)	49
Mixed Grill Cervena elk rack chop, Strauss lamb rack chop, black garlic honey-glazed Plantation Farms quail, Thibodaux andouille sausage, red wine demi-glace, roasted butternut squash rice grits, and grilled asparagus (GF)	53
Huntsman’s Short Rib One-pound, spice-rubbed, English-cut beef short rib, house-smoked and slow braised with smoky jus, horseradish aioli, and whipped potatoes (GF)	38
Cointreau Duck Breast Sliced Maple Leaf Farms duck breast, caramelized Anjou pears, fig-Cointreau syrup, and roasted butternut squash rice grits (GF)	36
Red Snapper Pensacola Tasso-spice-dusted, local day-boat red snapper, butter sauce, “put-up” White Acre pea succotash with sautéed onions and corn-off-the-cob, and fresh chives (GF)	39
Gulf Yellowedge Grouper Hickory-fired local grouper, buttered spinach, savory corn pudding, serrano pepper, and tomato jam (GF)	39
Jumbo Lump Crab Cakes Masa-dusted crab cakes, street corn sauce, house-smoked Cotija, black garlic honey, and roasted poblano pico de gallo	19/39
Gulf- to-Table Whole-Roasted Fish Ask server for Chef’s presentation (served bone-in and head-on). Please allow 30 minutes (GF)	34
Seared Gulf Yellowfin Tuna Black pepper-dusted, Sriracha-spiced kewpie, ponzu glaze, carrot slaw, marinated cucumbers, and Katsuo fumi furikake-seasoned wonton chips (GF)	19/39
Sea Scallops Risotto Seared Maine sea scallops, risotto with Calabrian chili peppers, kale, local heirloom tomatoes, Bill-E’s bacon, butter, and Parmesan Reggiano (GF)	19/39

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

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Click here to view our full wine menu.

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Southern Hospitality Woodford Double Oaked Bourbon, sage leaf, and blackberries

Strawberry Maple Collins Elijah Craig Barrel Proof Small Batch Bourbon, fresh citrus, maple syrup, and fresh strawberries

A Pirates Life Diplomatico Rum, St. Germain, blend of citrus, ginger, and local honey

This Is It! Bombay Sapphire, black raspberry liqueur, and locally grown blackberries

Sunset Mule Grey Goose Pear Vodka, Gosling’s Ginger Beer, pear nectar, and citrus pepper syrup

Ferdinand’s Flower El Jimador Anejo Tequila, Ancho Reyes liqueur, house-made sour mix, red bell pepper, and agave

Crusta D’Usse Cognac, Grand Marnier, Luxardo cherry liqueur, and Angostura bitters

Bardstown Stinger 1792 Small Batch Bourbon, Fernet-Branca, and Crème de Menthe white

Zarragoza Angel’s Envy Rye Whiskey, Calvados, Domaine de Canton, apple cider, and citrus

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Desserts

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