Jackson's Steakhouse

President Andrew Jackson's favored Champagne, first served in the White House in 1831

With crushed homemade toffee, caramel, and Chantilly cream

Vanilla crème, turbanado sugar crust, and fresh berries

Baked to order, filled with sweetened cream cheese, key lime sauce, and raspberry coulis

Rich chocolate cake layered with Jamaican dark rum, chocolate sponge cake, and ganache

Served warm with whiskey sauce

Delicate pecan cake, layered with caramel mousse, with sweetened whipped cream icing and pecan-praline sauce

Baked to order with fresh blueberry center and confectioners' sugar

Fresh-baked Granny Smith apples, streusel topping, and vanilla ice cream

Grand Marnier or chocolate. Please allow 25 minutes

Made without ice; Korbel brandy and crème de cacao folded into vanilla ice cream, then topped with fresh-grated nutmeg

Rich Godiva chocolate liqueur melted with crème de cacao, Bailey's Irish Cream, vanilla vodka, Kahlua, and cream

Graham's 20-Year Tawny Port, Portugal; Rare Wine Company, "New York Malmsey," Madeira, Portugal; Inniskillin Vidal Icewine, Niagara Peninsula, Canada; Valdespino "Deliciosa" Manzanilla Sherry, Sanlúcar de Barrameda, Spain

Grand Marnier; Grand Marnier, 100 year Anniversary; Grand Marnier, Cuvée 1880

The perfect dessert for any Bourbon lover – subtle, dry, delicious

Capel pisco, Lillet blanc, Ambrato Vermouth, St. Germaine

Grey Goose, Crème de Violette, Citronge Patron, agave nectar, fresh lemon juice, peach bitters

Joto Yuzu sake, Suntory whisky, Crème de Violette, Benvolio prosecco

Bacardi Lime, fresh-pressed cucumber juice, simple syrup, aromatic bitters

Grey Goose, St. Germaine, ginger beer, lavender syrup

Maker's Mark, unsweetened tea, peach puree, house-made mint syrup, fresh lemon juice

Bombay Sapphire, lychee puree, passion fruit puree, topped with Champagne

Boodles mulberry gin, agave syrup, house-made citrus, muddled orange and mint

1792 Bourbon, agave syrup, muddled mint, house-squeezed citrus

Oven-roasted Vidalia onion soup, croutons, Gruyere cheese crust

Pecan Belgian waffle, bananas, dark rum praline sauce, whipped cream

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

Three-egg omelet, Thibodaux Andouille sausage, bell peppers, onions and garlic, white cheddar cheese, Cajun spice and green onions

Red sweet pepper and charred sweet corn-off-the-cob relish, jalapeño and fresh tarragon tartar sauce, radish slices, and Old Bay Seasoning

With lemon-parsley butter sauce, three cheese macaroni, and sautéed vegetables

Toasted English muffin, smoky small batch bacon, two poached eggs your way, and hollandaise sauce

Bacon, caramelized onion, Gruyere, and savory custard baked in deep dish pie crust, herb-roasted Brabant potato hash and grilled asparagus

goat cheese with roasted garlic, roasted roma tomatoes, kalamata olives, fresh basil, and bruschettas

with fresh basil, extra virgin olive oil, and balsamic reduction

with pesto, goat cheese, and Benton's Bacon

with smoked salmon cream cheese and fresh dill

with scallion-ginger sauce

with roasted garlic, brie, and scallions

with tapenade and goat cheese

with tomato, fresh basil, and feta

with smoked salmon cream cheese

with olives, roasted peppers, fried capers, and fresh basil

with with balsamic vinaigrette

with southwest-spiced cream cheese, tomato salsa, and crisp tortillas

with sour cream and lump crab and crisp bacon

with Hickory Basil Marinara

with seared prime tuna and roasted sweet peppers nas wasabi caviar

Wrapped Marinated Asparagus

with gingered arugula and sesame seeds

with sweet red chili sauce

with hot peppered collareds, cornbread crust, and andouille cream

with spicy fresh dill vinaigrette

with fresh tuna, asian salsa, ponzu drizzle, and red chili aioli

filled with crab stuffing and glazed with hollandaise

with red pepper aioli

with smoky hoisin sauce

with dijon horseradish cream

with sesame seeds and spicy peanut sauce

with thai pesto rub

with goat cheese, roasted garlic, and sweet peppers with chipotle salsa

with Benton's Bacon and aioli sauce

with spinach and Parmesan (Limited to parties of 30 or less)

with roasted pecans and rémoulade sauce

with Old Bay tartar sauce

with ginger-scallion vinaigrette

on flat bread with dill, mustard creme fraiche, and capers

with demi-glace and gratin potatoes

with smoked tomato chutney

with dipping sauces

with cocktail and rémoulade sauces

with Louisiana meunière sauce

with candied pecans and cherry reduction sauce

with drawn butter

with gorgonzola, roasted garlic, and rosemary demi-glace

with fresh berries, cornmeal tempura onions, and balsamic reduction

with marinated mushrooms and asian sauces

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

Hickory-wood fired, smothered corn-off-the-cob with fresh herb butter, roasted garlic and lemon aioli, and crispy basil

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

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

Hearts of romaine salad, homemade croutons and Caesar dressing, and fresh-grated Parmesan Reggiano

With grilled asparagus and three-cheese macaroni

With baby green beans and whipped potatoes

Hickory-wood fired, smothered corn-off-the-cob with fresh herb butter, roasted garlic and lemon aioli, and crispy basil

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

Hearts of romaine salad, homemade croutons and Caesar dressing, and fresh-grated Parmesan Reggiano

with roasted Roma tomato and Portobello mushroom, red onion, and blue cheese dressing

Hickory-wood fired, smothered corn-off-the-cob with fresh herb butter, roasted garlic and lemon aioli, and crispy basil

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

with tamari and ginger sauce

With spinach and cheddar grits

Hearts of romaine salad, homemade croutons and Caesar dressing, and fresh-grated Parmesan Reggiano

With grilled tips

Hickory-wood fired, smothered corn-off-the-cob with fresh herb butter, roasted garlic and lemon aioli, and crispy basil

With baby green beans and whipped potatoes

With grilled asparagus and three-cheese macaroni

Red sweet pepper and charred sweet corn-off-the-cob relish, jalapeño and fresh tarragon tartar sauce, radish slices, crispy Brussels sprout leaves with Old Bay Seasoning

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

with tamari and ginger sauce

with Scallion-Ginger Sauce

With spinach and roasted butternut squash rice grits

Hearts of romaine salad, homemade croutons and Caesar dressing, and fresh-grated Parmesan Reggiano

With grilled tips

Hickory-wood-fired, smothered corn-off-the-cob, roasted garlic and lemon aioli, fresh herb butter and crispy basil

With baby green beans and whipped potatoes

With grilled asparagus and three-cheese macaroni

Red sweet pepper and charred sweet corn-off-the cob relish, jalapeño and fresh tarragon tartar sauce, radish slices, crispy Brussels sprout leaves with Old Bay Seasoning

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

goat cheese with roasted garlic, roasted roma tomatoes, kalamata olives, fresh basil, and bruschettas

with fresh basil, extra virgin olive oil, and balsamic reduction

with pesto, goat cheese, and Benton's Bacon

with smoked salmon cream cheese and fresh dill

with scallion-ginger sauce

with roasted garlic, brie, and scallions

with tapenade and goat cheese

with tomato, fresh basil, and feta

with smoked salmon cream cheese

with olives, roasted peppers, fried capers, and fresh basil

with with balsamic vinaigrette

with southwest-spiced cream cheese, tomato salsa, and crisp tortillas

with sour cream and lump crab and crisp bacon

with Hickory Basil Marinara

with seared prime tuna and roasted sweet peppers nas wasabi caviar

Wrapped Marinated Asparagus

with gingered arugula and sesame seeds

with sweet red chili sauce

with hot peppered collareds, cornbread crust, and andouille cream

with spicy fresh dill vinaigrette

with fresh tuna, asian salsa, ponzu drizzle, and red chili aioli

filled with crab stuffing and glazed with hollandaise

with red pepper aioli

with smoky hoisin sauce

with dijon horseradish cream

with sesame seeds and spicy peanut sauce

with thai pesto rub

with goat cheese, roasted garlic, and sweet peppers with chipotle salsa

with Benton's Bacon and aioli sauce

with spinach and Parmesan (Limited to parties of 30 or less)

with roasted pecans and rémoulade sauce

with Old Bay tartar sauce

with ginger-scallion vinaigrette

on flat bread with dill, mustard creme fraiche, and capers

with demi-glace and gratin potatoes

with smoked tomato chutney

with dipping sauces

with cocktail and rémoulade sauces

with Louisiana meunière sauce

with candied pecans and cherry reduction sauce

with drawn butter

with gorgonzola, roasted garlic, and rosemary demi-glace

with fresh berries, cornmeal tempura onions, and balsamic reduction

with marinated mushrooms and asian sauces

With grilled tips

Herb- and panko-crusted panéed chicken breast with lettuce, tomato, dill pickles and aïoli on a Kaiser bun, served with homemade fries

Grilled chicken on romaine salad with homemade croutons and Caesar dressing, and fresh-grated Parmesan Reggiano

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

Bowtie pasta with sautéed shrimp, sliced grilled chicken, grilled tomato and sweet corn, mushrooms, buttered spinach, extra virgin olive oil, butter, corn broth with fresh Romano cheese

With lemon-parsley butter sauce, three-cheese macaroni, and sautéed vegetables

Vanilla crème, turbanado sugar crust, and fresh berries

goat cheese with roasted garlic, roasted roma tomatoes, kalamata olives, fresh basil, and bruschettas

with fresh basil, extra virgin olive oil, and balsamic reduction

with pesto, goat cheese, and Benton's Bacon

with smoked salmon cream cheese and fresh dill

with scallion-ginger sauce

with roasted garlic, brie, and scallions

with tapenade and goat cheese

with tomato, fresh basil, and feta

with smoked salmon cream cheese

with olives, roasted peppers, fried capers, and fresh basil

with with balsamic vinaigrette

with southwest-spiced cream cheese, tomato salsa, and crisp tortillas

with sour cream and lump crab and crisp bacon

with Hickory Basil Marinara

with seared prime tuna and roasted sweet peppers nas wasabi caviar

Wrapped Marinated Asparagus

with gingered arugula and sesame seeds

with sweet red chili sauce

with hot peppered collareds, cornbread crust, and andouille cream

with spicy fresh dill vinaigrette

with fresh tuna, asian salsa, ponzu drizzle, and red chili aioli

filled with crab stuffing and glazed with hollandaise

with red pepper aioli

with smoky hoisin sauce

with dijon horseradish cream

with sesame seeds and spicy peanut sauce

with thai pesto rub

with goat cheese, roasted garlic, and sweet peppers with chipotle salsa

with Benton's Bacon and aioli sauce

with spinach and Parmesan (Limited to parties of 30 or less)

with roasted pecans and rémoulade sauce

with Old Bay tartar sauce

with ginger-scallion vinaigrette

on flat bread with dill, mustard creme fraiche, and capers

with demi-glace and gratin potatoes

with smoked tomato chutney

with dipping sauces

with cocktail and rémoulade sauces

with Louisiana meunière sauce

with candied pecans and cherry reduction sauce

with drawn butter

with gorgonzola, roasted garlic, and rosemary demi-glace

with fresh berries, cornmeal tempura onions, and balsamic reduction

with marinated mushrooms and asian sauces

goat cheese with roasted garlic, roasted roma tomatoes, kalamata olives, fresh basil, and bruschettas

with fresh basil, extra virgin olive oil, and balsamic reduction

with pesto, goat cheese, and Benton's Bacon

with smoked salmon cream cheese and fresh dill

with scallion-ginger sauce

with roasted garlic, brie, and scallions

with tapenade and goat cheese

with tomato, fresh basil, and feta

with smoked salmon cream cheese

with olives, roasted peppers, fried capers, and fresh basil

with with balsamic vinaigrette

with southwest-spiced cream cheese, tomato salsa, and crisp tortillas

with sour cream and lump crab and crisp bacon

with Hickory Basil Marinara

with seared prime tuna and roasted sweet peppers nas wasabi caviar

Wrapped Marinated Asparagus

with gingered arugula and sesame seeds

with sweet red chili sauce

with hot peppered collareds, cornbread crust, and andouille cream

with spicy fresh dill vinaigrette

with fresh tuna, asian salsa, ponzu drizzle, and red chili aioli

filled with crab stuffing and glazed with hollandaise

with red pepper aioli

with smoky hoisin sauce

with dijon horseradish cream

with sesame seeds and spicy peanut sauce

with thai pesto rub

with goat cheese, roasted garlic, and sweet peppers with chipotle salsa

with Benton's Bacon and aioli sauce

with spinach and Parmesan (Limited to parties of 30 or less)

with roasted pecans and rémoulade sauce

with Old Bay tartar sauce

with ginger-scallion vinaigrette

on flat bread with dill, mustard creme fraiche, and capers

with demi-glace and gratin potatoes

with smoked tomato chutney

with dipping sauces

with cocktail and rémoulade sauces

with Louisiana meunière sauce

with candied pecans and cherry reduction sauce

with drawn butter

with gorgonzola, roasted garlic, and rosemary demi-glace

with fresh berries, cornmeal tempura onions, and balsamic reduction

with marinated mushrooms and asian sauces