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

Daily Fixed Price Business Lunch 21.75

Chef’s feature as presented by your server

Appetizers

French Onion Soup Oven-roasted Vidalia onions with chicken and beef broth – topped with croutons, Gruyére cheese crust [GF without croutons]	9
Classic Tomato Soup With bruschetta and Parmesan Reggiano	5.50/7
Cream of Asparagus Soup With grilled tips	6.50/8
Garlic-Sherry Shrimp and Thibodaux Andouille Sausage Buttered baby spinach and stone-ground cheddar cheese grits (GF)	14
Firecracker Shrimp spicy buttermilk-fried shrimp with tarragon aioli and red pepper sauce	9.75
Jumbo Lump Crab Cakes Crescere Farms heirloom tomatoes, dill tartar sauce, hickory-fired corn off-the-cob and homemade pickle relish, and Bill-E’s small batch bacon	19.75/39.50
Crescere Farms Heirloom Tomato Plate Charred sweet corn, Mustard seed oil, and Parmesan Reggiano (GF)	12
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
Smoked Mullet Dip Corn fritters, dill tartar sauce, sea salt and olive oil crackers, and hot sauce	12
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
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

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Large Salads & Cold Plates

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

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Large Hot Plates

5 Vegetable Vegan Bowl Roasted Brussels sprouts, butternut squash, and cauliflower, grilled bok choy and spring onions, and coconut milk risotto (GF)	24
Taste of Jackson’s Trio  Jumbo lump crab cake with dill tartar sauce and corn relish Panéed chicken breast medallion Tamari-marinated and seared beef satays with herb-roasted potato (No substitutions please)	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

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Steaks & Lobster

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

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Sandwiches

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 aïoli on a kaiser roll	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 on Cuban bread with provolone, horseradish cream, au jus dip and homemade fries	15.75
Fried Oyster BLT Cornmeal-dusted oysters, beefsteak tomato, Bill-E’s smoked bacon, romaine, and Irv’s remoulade 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, and 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, and fried-sage mayonnaise on a kaiser roll	11.75
Pensacola Cheese Steak Sandwich Pensacola Cheesesteak Sandwich 7 ounces of thinly sliced, griddled prime rib with Vidalia onions, seasoned with Jackson’s steak spice on toasted Cuban bread with Big John’s Cajun cheese sauce	15.75

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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Desserts

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