APPETIZERS
| CRAB CAKE | 14.00 |
| SHRIMP COCKTAIL | 16.00 |
| FRIED CALAMARI | 10.00 |
| BEEF CARPACCIO | 10.00 |
| SMOKED SALMON | 11.00 |
| MAINE LOBSTER BISQUE | 12.00 |
| TUNA TARTAR | 13.00 |
| JUMBO LUMP CRABMEAT | 12.00 |
| OYSTERS ON THE HALF SHELL | 12.00 |
| CHILLED SHELLFISH PLATTER | 49.00 |
| Maine lobster, shrimp, oysters, lump crab |
SALADS top
| JACKSON’S CHOPPED SALAD | 8.00 |
| Chopped combination of seedless tomato, string beans, sweet onion, and baconwith balsamic vinaigrette and crumbled bleu cheese. | |
| CAESAR SALAD | 9.00 |
| Classic Caesar salad, chopped fine, with French bread croutons and shaved reggiano. | |
| SLICED TOMATO, ONION, AND MOZZARELLA SALAD | 12.00 |
| Generous Slices of Beefsteak Tomato, Sweet Onion, and Mozzarella Cheese with Balsamic Vinaigrette. | |
| LOADED ICEBERG LUTTUCE WEDGE | 8.00 |
| MIXED FIELD GREENS | 8.00 |
| With plum tomatoes and chilled balsamic vinaigrette. | |
(Balsamic
Vinaigrette, Russian, Caesar, Bleu Cheese Dressings Also
Available) |
|
ACCOMPANIMENTS top
| BAKED POTATO | 9.00 |
| BAKED STUFFED POTATO | 5.00 |
| ROASTED GARLIC MASHED POTATOES | 5.00 |
| ONION RINGS | 8.00 |
| SWEET POTATO FRIES | 6.00 |
| HAND-CUT STEAK FRIES | 6.00 |
| SAUTÉED SPINACH | 6.00 |
| CREAM SPINACH | 8.00 |
| MIXED MUSHROOM SAUTÉ | 9.00 |
| ASPARAGUS WITH HOLLANDAISE | 8.00 |
| STEAMED BROCCOLI | 6.00 |
DESSERT top
| SOUFFLES | 9.50 |
| Chocolate, Grand Marnier and Hazelnut Coffee (must be ordered with entrees) |
STEAKS,
CHOPS & POULTRY top
| NEW YORK STRIPLOIN | 10 oz. | 35.00 |
| USDA PRIME center cut striploin steak. | 16 oz. | 45.00 |
| FILET | 8 oz. | 35.00 |
| USDA PRIME tenderloin steak with béarnaise. | 14 oz. | 49.00 |
| PORTERHOUSE | 20 oz. | 48.00 |
| USDA PRIME porterhouse steak. | 28 oz. | 65.00 |
| RIB CHOP | 48.00 | |
| 22 oz. USDA PRIME bone in rib chop “Chicago cut”. | ||
| RACK OF LAMB | 33.00 | |
| Roasted rack of Australian lamb lightly seasoned, with mint jelly. | ||
| VEAL PORTERHOUSE | 39.00 | |
| 16oz center cut milk-fed porterhouse. | ||
| PORK CHOP | 25.00 | |
| 14 oz. marinated and grilled pork chop with a caramel apple sauce. | ||
| HERBED CHICKEN | 23.00 | |
| Boned, whole chicken, baked with herbs, served with demi-glace. | ||
| JACKSON'S ROQUEFORT STEAK | 29.00 | |
| USDA Prime Deckle Steak Crusted with Roquefort Cheese Crumbles on a Garlic Crostini. |
ESCALOPES
OF VEAL top
| LEMON VEAL | 23.00 | |
| Escalopes of veal loin lightly dusted in seasoned flour and sautéed in lemon butter. | ||
| VEAL MILANESE | 23.00 | |
| Escalopes of veal loin, pounded thin, lightly breaded, sautéed golden brown, served | ||
| with field greens and balsamic vinaigrette. | ||
| VEAL MARSALA | 23.00 | |
| Escalopes of veal loin sautéed in butter and finished in Marsala wine with mushrooms. |
SEAFOOD top
| LIVE MAINE LOBSTER | MARKET PRICE | |
| Served butter poached or baked stuffed a’ la “Burt & Jacks”, starting at 3 pounds and up. | ||
| LOBSTER TAIL | MARKET PRICE | |
| Broiled Australian lobster tail. | ||
| SWORDFISH | 26.00 | |
| Charbroiled center cut swordfish steak. | ||
| FRESH FISH OF THE DAY | MARKET PRICE | |
| Chosen daily by our chef. | ||
| PAN SEARED TUNA | 28.00 | |
| Peppercorn crusted sushi tuna, pan seared and served over braised spinach. | ||
| CHILEAN SEA BASS | 32.00 | |
| Wrapped in Banana Leaf and Steamed with Fresh Seasonal Vegetables. |