Jackson's Steakhouse

Jackson’s is proud to once again partner with the Pensacola Symphony Orchestra for the 12th annual “Dinner with Strings Attached” event on Thursday, June 26, 2025 at Jackson’s Steakhouse. As the Pensacola Symphony Orchestra enters its 100th season, it is dedicated to promoting the well-being of the community through engaging musical activities, like this special performance at Jackson’s. This is a wonderful opportunity that will offer newcomers and symphony enthusiasts alike an evening dinner performance by Pensacola Symphony musicians; Aleksandra Pereverzeva, cello and Monika Durbin, harp. Musical selections for the evening will feature a variety of favorite classics and light pops. There will be two seatings for this event: 5:00 p.m. and 7:30 p.m. In addition to our full dinner menu, Chef Irv Miller has prepared a special feature for the evening: Pan Seared Halibut on Summer Risotto featuring asparagus, English peas, baby heirloom tomatoes, shallots and garlic. This event has limited-seating. For reservations, please call Jackson’s Steakhouse, 850- 469-9898 or visit online www.jacksonsrestaurant.com.

For the 16th year, Jackson’s Steakhouse is proud to once again present a wine and food tasting, “Vive la France,” on Monday, July 14, 2025 at 5:30 p.m. Bastille Day is the French national holiday, la Fête du 14 juillet. It commemorates the storming of the Bastille prison in 1789, an act that led to the conclusion of the French Revolution and the beginning of French independence. With Bastille Day serving as the inspiration for the tasting, our own Jean Pierre N’Dione has hand selected four stellar French wines to complement a selection of classic French dishes as prepared by Chef Irv Miller. The featured presentation for the evening is as follows: Premier: Escargots Bourguignonne Puff pastry bouchee, garlic, shallots, parsley, white burgundy butter sauce paired with Albert Bichot, Crémant de Bourgogne, Brut Réserve, Burgundy France, NV Deuxième: Artichauts a Longue Tige Crispy long-stemmed artichokes, mesclun greens, lemon-tarragon vinaigrette paired with Joseph Mellot, “Sincerite” Sauvignon Blanc, Loire Valley France, 2023 Troisième: Bouillabaisse Gulf Coast seafood saffron broth, little neck clams, blue crab, fresh catch and Atlantic blue gold mussels, rouille paired with Horizon De Bichot, Pinot Noir, Burgundy France, 2022 Quatrième: Tournedos Sautés aux Champignons Butter and herb sautéed beef medallions with locally cultivated wild mushrooms, Madeira demi-glace reduction sauce paired with Domaine Clarence Dillon, “Clarendelle” Bordeaux Rouge, Bordeaux France, 2022 Cinquième: Strawberries and Figs Whipped feta cheese, local honey and balsamic roasted strawberries, fresh mint, extra virgin olive oil The event cost is $75 per person (plus tax and gratuity) and will include four wines and five courses. Seating is limited; reservations required. Be sure to make yours by calling Jackson’s Steakhouse, 850-469-9898 or visit www.jacksonsrestaurant.com