Jackson’s Steakhouse is available for private parties, with two rooms available for a variety of gatherings: the 1600-square-foot President’s Room and the 700-square-foot Governor’s Room. The restaurant is also available in its entirety for large events. Learn more about all available Great Southern venues. Below are some of the special event menus available for sit-down meals at Jackson’s Steakhouse.
If you’re interested in a less formal and more interactive event, an hors d’oeuvres and cocktail reception may be for you. This type of event focuses on hors d’oeuvres, either all stationary or a combination of butlered and stationary. Instead of having a seated meal, guests stand and mingle with small tapas-laden plates while enjoying cocktails and wine. Click here to view the full catering menu at Great Southern Catering & Events.
Contact us for pricing and availability.
$25 per person
Includes tea & soda
Bruschetta and Parmesan Reggiano
Pecan Belgian waffle, bananas, dark rum praline sauce, whipped cream
Iceberg and romaine, cucumber, Roma tomato, red onion, red sweet pepper, radish, smoked bacon, button mushrooms, feta, and candied pecans tossed with herb red-wine vinaigrette
Fried or grilled chicken breast, stone-ground corn grits, sautéed greens, Bill-E’s bacon, single egg your way, hollandaise or black pepper cream gravy
8-ounce cheeseburger served with lettuce, tomato, bread-and-butter pickles, Vidalia onions, herb aioli, jack cheese, Kaiser, homemade fries
Toasted white bread, spicy sauce, smoked ham, Gruyere-Mornay sauce, single egg your way, Brabant Potato hash and grilled asparagus
Toasted English muffin, homemade breakfast sausage patties, two poached eggs your way, hollandaise sauce, Brabant potato hash and grilled asparagus
Bacon, caramelized onion, Gruyere, and savory custard baked in deep dish pie crust, Brabant potato hash, and grilled asparagus
$40 per person
Includes tea & soda
Iceberg lettuce, cucumber, Roma tomato, red onion, red sweet pepper,
radish, smoked bacon, button mushrooms, feta, and candied pecans tossed with
herb red-wine vinaigrette
Annatto garlic oil, smoky fire-roasted Poblano Chile sauce, lime crema, seasonal Salsa Cruda, house-smoked Cotija, and toasted pepitas (GF)
With baby green beans and whipped potatoes
Two lightly breaded chicken medallions with lemon-parsley butter sauce, three-cheese macaroni, and sautéed vegetables
With crushed toffee, caramel, and Chantilly cream
$45 per person
Includes tea & soda
Iceberg lettuce, cucumber, Roma tomato, red onion, red sweet pepper,
radish, smoked bacon, button mushrooms, feta, and candied pecans tossed with
herb red-wine vinaigrette
With grilled asparagus and three-cheese macaroni
With baby green beans and whipped potatoes
Annatto garlic oil, smoky fire-roasted Poblano Chile sauce, lime crema, seasonal Salsa Cruda, house-smoked Cotija, and toasted pepitas (GF)
Two lightly breaded chicken medallions with lemon-parsley butter sauce, three-cheese macaroni, and sautéed vegetables
With crushed toffee, caramel, and Chantilly cream
Vanilla crème, turbanado sugar crust, and fresh berries
$55 per person
Includes tea & soda
Annatto garlic oil, smoky fire-roasted Poblano Chile sauce, lime crema, seasonal Salsa Cruda, house-smoked Cotija, and toasted pepitas (GF)
With grilled asparagus and three-cheese macaroni
Two lightly breaded chicken medallions with lemon-parsley butter sauce, three-cheese macaroni, and sautéed vegetables
With baby green beans and whipped potatoes
Baked to order with fresh blueberry center and confectioners’ sugar
Vanilla crème, turbanado sugar crust, and fresh berries
$60 per person
Includes tea & soda
With spinach and cheddar grits
With grilled tips
Annatto garlic oil, smoky fire-roasted Poblano Chile sauce, lime crema, seasonal Salsa Cruda, house-smoked Cotija, and toasted pepitas (GF)
With baby green beans and whipped potatoes
With grilled asparagus and three-cheese macaroni
Crescere Farms heirloom tomatoes, dill tartar sauce, hickory-fired corn off-the-cob and homemade pickle relish, and Bill-E’s small batch bacon
Baked to order and filled with sweetened cream cheese, key lime sauce, and raspberry coulis
With crushed toffee, caramel, and Chantilly cream
Vanilla crème, turbanado sugar crust, and fresh berries
$20 per person
Includes tea & soda
With grilled tips
Herb- and panko-crusted panéed chicken breast with lettuce, tomato, bread-and-butter pickles and tarragon aïoli on a brioche bun, served with homemade fries
Grilled chicken in a classic romaine salad with homemade Caesar dressing, croutons, and fresh-grated Parmesan Reggiano
$25 per person
Includes tea & soda
Iceberg and romaine, cucumber, Roma tomato, red onion, red sweet pepper, radish, smoked bacon, button mushrooms, feta, and candied pecans tossed with herb red-wine vinaigrette
Bowtie pasta with sautéed shrimp, sliced grilled chicken, grilled tomato and sweet corn, mushrooms, buttered spinach, extra virgin olive oil, and butter broth with fresh Romano cheese
With lemon-parsley butter sauce, three-cheese macaroni, and sautéed vegetables
Vanilla crème, turbanado sugar crust, and fresh berries
Serves 25 people
| Mini Crème Brûlée | 75 |
| Chocolate Truffles | 75 |
| Assorted Fresh Fruit Pastries | 100 |
| Mediterranean Savory Cheese Cake goat cheese with roasted garlic, roasted roma tomatoes, kalamata olives, fresh basil, and bruschettas | 85 |
| Grilled Vegetables with fresh basil, extra virgin olive oil, and balsamic reduction | 100 |
| Seasonal Fruit Platter | 125 |
| Seasonal Fruit and Gourmet World Cheeses | 200 |
| Crostini with pesto, goat cheese, and Benton’s Bacon ~ 2 each | 4 |
| Pita Crisps with smoked salmon cream cheese and fresh dill ~ 2 each | 4 |
| Crispy Vegetable Spring Rolls with scallion-ginger sauce ~ 2 each | 4 |
| Grilled Tomato Crostini with roasted garlic, brie, and scallions ~ 2 each | 4 |
| Roasted Roma Tomato Crostini with tapenade and goat cheese ~ 2 each | 4 |
| Crostini with tomato, fresh basil, and feta ~ 2 each | 4 |
| Thick-Sliced Cucumber with smoked salmon cream cheese ~ 2 each | 4 |
| Fresh Mozzarella Crostini with olives, roasted peppers, fried capers, and fresh basil ~ 2 each | 4 |
| Wood-fired Vegetable Skewers with with balsamic vinaigrette ~ 2 each | 4 |
| Grilled Zucchini with southwest-spiced cream cheese, tomato salsa, and crisp tortillas ~ 2 each | 4 |
| New Potatoes with sour cream and lump crab and crisp bacon ~ 1 each | 5 |
| Rosemary-Skewered Fried Mozzarella with hickory basil marinara ~ 1 each | 5 |
| Crostini with seared prime tuna and roasted sweet peppers nas wasabi caviar ~ 2 each | 5 |
| Prosciutto-Wrapped Marinated Asparagus ~ 2 each | 5 |
| Pork Pot Stickers with gingered arugula and sesame seeds ~ 2 each | 5 |
| Fried Cannonball Oysters with sweet red chili sauce ~ 2 each | 5 |
| Baked Oysters with hot peppered collareds, cornbread crust, and andouille cream ~ 2 each | 5 |
| Salmon-Potato Clusters with spicy fresh dill vinaigrette ~ 2 each | 5 |
| Fried Wontons with fresh tuna, asian salsa, ponzu drizzle, and red chili aioli ~ 2 each | 5 |
| Crimini Mushrooms filled with crab stuffing and glazed with hollandaise ~ 2 each | 5 |
| Firecracker Shrimp with red pepper aioli ~ 4 each | 5 |
| Basil and Goat Cheese Stuffed Calamari with fire-roasted pepper coulis ~ 1 each | 6 |
| Baked Bacon-Wrapped Shrimp with jalapeño and cheddar ~ 1.5 each | 6 |
| Asian-Marinated Beef Satays with smoky hoisin sauce ~ 2 each | 6 |
| Beef Carpaccio Crostini with dijon horseradish cream ~ 2 each | 6 |
| Asian-Style Glazed Pork Satays with sesame seeds and spicy peanut sacue ~ 2 each | 6 |
| Griddled Ginger-Marinated Salmon Cake with thai pesto rub ~ 2 each | 6 |
| Shrimp Empanadas with goat cheese, roasted garlic, and sweet peppers with chipotle salsa ~ 2 each | 6 |
| Crab-Stuffed Mushrooms with Benton’s Bacon and aioli sauce ~ 2 each | 6 |
| Oysters Rockefeller with spinach and parmesan ~ 2 each (Limited to parties of 30 or less) | 6 |
| Miniature Crab Cakes with roasted pecans and rémoulade sauce ~ 2 each | 8 |
| Goujonnettes of Grouper with Old Bay tartar sauce ~ 2 each | 8 |
| Skewered Cornmeal Tempura Baby Lobster with ginger-scallion vinaigrette ~ 2 each | 8 |
| Smoked Salmon on flat bread with dill, mustard creme fraiche, and capers ~ 2 each | 8 |
| Skewered Barbecued Beef Sirloin ~ 3 each | 8 |
| Sliced Smokehouse Pepper-Crusted Prime Tuna ~ 3 slices | 8 |
| Sliced Roast Beef with demi-glace and gratin potatoes ~ 4 ounces | 8 |
| Sliced Grilled Pork Tenderloin with smoked tomato chutney ~ 4 ounces | 8 |
| Grilled Marinated Shrimp with dipping sauces ~ 4 each | 11 |
| Iced Spiced Shrimp with cocktail and rémoulade sauces ~ 4 each | 11 |
| Pecan-Crusted Grouper with Louisiana meunière sauce ~ 4 ounces | 11 |
| Duck Breast with candied pecans and cherry reduction sauce ~ 4 ounces, sliced | 11 |
| Sautéed Crab Claws with drawn butter ~ 5 ounces | 11 |
| Single Lamb Chop with gorgonzola, roasted garlic, and rosemary demi-glace ~ 1 each | 14 |
| Foie Gras Crostini with fresh berries, cornmeal tempura onions, and balsamic reduction ~ 1.5 each | 14 |
| Pepper-Seared Tuna with marinated mushrooms and asian sauces ~ 4 ounces | 14 |
