Jack’s House Salad
Frisee, arugula, endive, poached pear, blue cheese, dried cherries, candied pecans, pomegranate-acai vinaigrette
Hearts of romaine, fresh shaved Parmigiano-Reggiano, herbed focaccia croutons
From The Grill
All entrées served with the Chef’s local vegetable selection and Jack’s Place au gratin potato unless otherwise noted. Steaks are aged at least 21 days, seasoned with a house blend of spices and served with a savory herb butter
Ribeye Steak 16 oz.
Prime New York Strip 12 oz.
green peppercorn brandy sauce
Filet Mignon 6 oz.
Marcona Almond Crusted Pork Chop
Grilled pork chop, roasted garlic mashed potato, market vegetables, Jack’s chimichurri
Rack of Lamb
Grilled with a marsala rosemary mint demi-glace
Oven Roasted Sixty South Salmon
Italian five grain pilaf, soy and bourbon barrel aged maple gastrique
Herb Crusted Sea Bass
Au gratin potatoes, sautéed Brussel sprouts, citrus sauce
Breast of chicken, Italian five grain pilaf, lemon caramelized onions
Broiled Single Lobster Tail
Drawn butter and fresh lemon
Jack’s Chicken or Shrimp Pasta
Roasted pulled chicken or Gulf shrimp, capers, Mediterranean olives, tomatoes, splash of cream
Sesame Crusted Ahi Tuna*
Seared raw and drizzled with citrus ponzu, cucumber-wasabi watercress, daikon radish
Garlic Mashed Potatoes $6.00
Italian Five Grain Pilaf $6.00
Jumbo Gulf Shrimp (3) Scampi Style $9.00
“Oscar” Style Crab with Asparagus and Hollandaise Sauce $10.00
Broiled Lobster Tail $25.00
Market Vegetable Selection $6.00
Jumbo Asparagus with Lemon Butter $7.00
*There is a risk associated with consuming raw or undercooked animal proteins. If you have a chronic illness or immune disorder, you are at a greater risk of illness when consuming these products. If unsure of your risk, please consult your physician.