Jackson's Bistro, Bar & Sushi of Tampa

12oz meatball topped with grated parmesan, and served atop a creamy polenta

served with a sweet chili orange mustard sauce

with a Old Bay aioli and corn relish

served with atomic horseradish and cocktail sauce

served with atomic horseradish and cocktail sauce.

hand-cut grouper filet served with jerk aioli

ask your server for today's selection | Half Dozen: $21 / Dozen $39

lightly breaded and tossed with cashews, carrots, bean sprouts and a spicy Kung Pao sauce

with soy glazed brussel sprouts, topped with Asian slaw

grilled and served with jerk aioli atop coconut rice

tossed with a lemon and herb scampi butter, heirloom tomatoes, broccoli, toasted breadcrumbs and chives

We receive our Florida Grouper fresh daily, prepared blackened and topped with jumbo lump crab sautéed in lobster butter. Served with seasonal vegetables.

served with grilled jumbo asapargus | 6oz 39 ... 8oz 45

With tri-colored potato, heirloom tomato kale Provencal

airline chicken citrus brined with mojo sauce, served atop tri-colored potato, heirloom tomato and kale

braised in Massimiliano Boscaino's hand picked Super Tuscan, topped with gremolata

Jackson's lettuce mix with roasted red peppers, feta, artichokes, kalamata olives and tomatoes tossed in a lemon honey mustard dressing

chopped hearts of romaine topped with parmesan shavings, and house-made croutons

pan-seared ahi tuna atop chopped kale, edamame, carrots and crispy wontons, with a toasted sesame oil vinaigrette

carrots, grape tomatoes, red onion, kalamata olives and goat cheese over Jackson's 24 lettuce mix with an aged balsamic vinaigrette

shredded lettuce, tomato and Jack's remoulade served on a brioche bun

2 of Jackson's signature beef patties smashed with caramelized onions with cheddar cheese, Jack's burger sauce, lettuce, tomatoes and pickles served on a brioche bun

with tofu, kanikama, seaweed, and scallions

wakame greens, tomatoes, cucumber, ponzu, sesame

Add $2 for ponzu parmesan

tangy, refreshing krab, masago and cucumber salad

traditional Japanese salad with thinly sliced squid, shiitake mushrooms, bamboo shoots and sesame seeds

yuzu ponzu, cilantro, red pepper

shichimi seared, yuzu ponzu, rayu

served atop diced avocado and crispy sushi rice

Tuna

Salmon

Yellowtail

Eel

Seabream

krab, avocado cucumber

tuna, cucumber and masago

smoked salmon and cream cheese

tempura shrimp, avocado 10 and tobiko

asparagus, avocado, red ginger, carrot and cucumber

asparagus, daikon sprout, carrot, cucumber and avocado wrapped in soy paper

spicy salmon and avocado topped with salmon, bubu arare, scalion, spicy mayo and eel sauce

California roll topped with baked dynamite mix, eel sauce, spicy mayo, scallions, and bubu arare

Tuna and avocado topped with eel, tobiko, spicy mayo and eel sauce

California roll topped with tuna, salmon, hamachi and shrimp

tempura shrimp and avocado topped with eel and eel sauce

tempura fried roll with lump crab, kanikama, cream cheese, pickle pepper, topped with tropical crema, eel sauce, micro cilantro

spicy hamachi mix, cucumber, topped with hamachi, tomatillo sauce, and sriracha

spicy tuna, cucumber, topped with tuna, eel sauce, kewpie, bubu arare, shiso furikake

Official Roll of the Jesuit Tigers - lump crab and cucumber topped with Key West pink shrimp with goody sauce

obster meat, cucumber and seasoned sushi rice fried in tempura batter served with goody sauce, eel sauce, scallions and thread chili

Japanese rice bowl with tuna and salmon sashimi, wakame, calamari, cucumber, carrot, avocado, sesame seeds and poke sauce

Chef's selection of 8 nigiri with a California roll topped with masago

combination of 12 pieces of hamachi, maguro, sake and unagi

crazy salmon roll, harbour island roll, volcano roll, classic dragon roll and lobster tempura roll

12 nigiri - tuna, salmon yellowtail, California roll, spicy tuna roll, Philly roll, rainbow roll and hamachi avocado roll

Whistle Pig Piggyback Rye, Whistle Pig Bourbon Maple Syrup, orange bitters and a splash of butterscotch

Grind coffee rum, vanilla vodka, maple syrup and espresso

Natural Prosecco Carafe w/ orange juice, pineapple juice, passion fruit puree fruit. Upgrade: Hampton Water Bubbly - $69 or Veuve Clicquot -$130

Green chile vodka with a bacon-tomago sushi roll skewer

Two classic eggs benedict with ham

Jackson's crab cake with Old Bay hollandaise

butter poached lobster with Old Bay hollandaise atop toasted focaccia

Traditional Mexican dish consisting of lightly fried corn tortillas tossed in a Mexican-style salsa with two over-easy eggs, queso fresco, and crema on top

tempura-style French toast cigars with rolled cinnamon cream cheese, topped with a bourbon caramel sauce

three applewood smoked bacon pancakes, topped with a bourbon caramel and orange zest

Hand-cut fried chicken tossed with hot honey, sweet cream, maple syrup, chopped candied pecans served atop Belgian waffles

Poached egg and smoked salmon served atop avocado focaccia toast

sautéed tri-colored roasted potatoes, kimchi, applewood smoked bacon, gochujang sauce with two over easy eggs

12oz meatball topped with grated parmesan atop a creamy polenta

lightly breaded and tossed with cashews, carrots, bean sprouts and a spicy Kung Pao sauce

with a Old Bay aioli and corn relish

rolled with maple bacon, topped with a cream cheese frosting, served in a cast iron skillet

hand-cut grouper filet served with jerk aioli

served with a sweet chili orange mustard sauce

served with atomic horseradish and cocktail sauce

Ask your server for today's selection | Half Dozen $21, Dozen $39

with a jerk aioli sauce over coconut white rice

with a orange-mustard sauce and seasonal vegetables

airline chicken citrus brined with mojo sauce, served atop tri-colored potato, heirloom tomato and kale

tossed with a lemon and herb mascarpone butter, heirloom tomatoes, broccoli, toasted breadcrumbs and chives

with grilled jumbo asparagus | 6oz $39, 8oz $45

with tri-colored potato, heirloom tomato and kale | 16oz

Jackson's lettuce mix with roasted red peppers, feta, artichokes, kalamata olives and tomatoes tossed in a lemon honey mustard dressing

Japanese rice bowl with tuna and salmon sashimi, wakame, calamari, cucumber, carrot, avocado, sesame seeds and poke sauce

pan-seared ahi tuna atop chopped kale, edamame, carrots and crispy wontons, with a toasted sesame oil vinaigrette

chopped hearts of romaine topped with parmesan shavings, and house-made croutons

carrots, grape tomatoes, red onion, kalamata olives and goat cheese over Jackson's lettuce mix with an aged balsamic vinaigrette

shredded lettuce, tomato and Jack's remoulade on a brioche bun

pickles, shredded lettuce, Korean pimento cheese and chicken served fried and tossed with our own hot honey sauce

slow roasted mojo pork, ham, salami, pickle Swiss cheese with mustard-mayo sauce on Cuban Bread

bulgogi marinated filet, Korean pimento cheese and topped with Asian slaw served in a toasted hoagie roll

2 of Jackson's signature beef patties smashed with caramelized onions with cheddar cheese, Jack's burger sauce, lettuce, tomatoes and pickles served on a brioche bun

housemade all-veggie patty, avocado, baby arugula, red onion and tomatillo remoulade served on a brioche bun

with butter, jelly, or cream cheese

Pantalones Blanco Organico, lavender syrup lime *Zero Proof Available

Black peppercorn infused Roku Gin, strawberry infused Aperol El Guapo Falernum with a Del Maguey Mezcal rinse

Sugar Free Watermelon Red Bull, Grey Goose, lemon muddled cucumber

Jackson's Barrel Select Angel's Envy Bourbon, Borghetti Espresso El Guapo Cuban Bitters

Jack Daniel's Bonded Rye, El Guapo creole orgeat, lemon orange curacao

Garrison Brother's Small Batch, brown sugar and walnut bitters

Chili oil infused Patron Silver, Fever Tree Sparkling Pink Grapefruit, lime, agave a splash of Select Aperitivo

Bombay Sapphire Premier Cru, St Elizabeth All Spice Dram, Chambord, Cuban Bitters, Summer Berry Bitters, cinnamon-vanilla syrup lemon

Hibiscus infused Myers Platinum, lime, El Guapo's Polynesian Kiss Bitters

Wildflowers Junmai Sake, St Germain, Giffard Mure lime

Joto Yuzu Sake, Prosecco, lemon mint 8.8 ABV

Wine Stream Limoncello, Prosecco, lemon mint 10.4 ABV

St Germain Elderflower Liqueur, Prosecco, lime mint 9.7 ABV

Joto Yuzu Sake, Prosecco, lemon mint 8.8 ABV

St Elizabeth All Spice Dram, Carpano Antica, lemon juice blackberry jam 6.9 ABV

Seedlip Garden Grove non-alcoholic spirits, lime lavender syrup

Seedlip Garden non-alcoholic spirit, muddled blueberry, agave, lemon, lime ginger beer

Ouachita, USA - pH of 7.4 Spring

Ouachita, USA - pH of 5.3 Sparkling

Tuscany, Italy - pH of 8.0 Spring

Lombardy, Italy - pH of 5.7 Sparkling

Iceland, Norway - pH of 6 Spring

Iceland, Norway -pH of 5.8 Sparkling

$11 6oz. / $41 carafe

$11 6oz. / $16 9oz. / $41 carafe

$11 6oz. / $16 9oz. / $41 carafe

$13 6oz. / $19 9oz. / $49 carafe

$11 6oz. / $16 9oz. / $41 carafe

Rose, South of France

Moscato, Veneto, Italy

Riesling, Washington State

Pinot Gris, Willamette Valley

Sauvignon Blanc, Marlborough, New Zealand

Sauvignon Blanc, Napa Valley

Chardonnay, Burgundy France

Chardonnay, Mount St. Helena, Napa

Pinot Noir, Oregon

Pinot Noir, Santa Rita Hills

Malbec, Lujan de Cuyo, Mendoza

Cabernet Sauvignon, California

Cabernet Sauvignon, Alexander Valley

Cabernet Sauvignon, Paso Robles

Red Blend, California

Red Blend, Suisun Valley

Niigata, Japan - Rich Dry (180ml) Hot, or Chilled

Nigata, Japan - Light and Dry (180ml) Chilled

Shimane, Japan - Rich Dry (180ml) Chilled

Junmai, Junami Ginjo, Honjozo

served with a sweet chili orange mustard sauce

12oz meatball topped with grated parmesan, and served atop a creamy polenta

Asian style hand-cut chicken tossed in a sweet orange chili sauce

with a Old Bay aioli and corn relish

served with atomic horseradish and cocktail sauce

hand-cut grouper filet served with jerk aioli

lightly breaded and tossed with cashews, carrots, bean sprouts and a spicy Kung Pao sauce

ask your server for today's selection~ Half Dozen $21/ Dozen $39

w/ Linguini Marinara

Select from a Variety of Italian Style Ice Cream Flavors

with a jerk aioli sauce over coconut white rice

with a orange-mustard sauce and seasonal vegetables

airline chicken citrus brined with mojo sauce, served atop tri-colored potato, heirloom tomato and kale

chopped hearts of romaine topped with parmesan shavings, and house-made croutons

carrots, grape tomatoes, red onion, kalamata olives and goat cheese over Jackson's lettuce mix with an aged balsamic vinaigrette

pan-seared ahi tuna atop chopped kale, edamame, carrots and crispy wontons, with a toasted sesame oil vinaigrette

Japanese rice bowl with tuna and salmon sashimi, wakame, calamari, cucumber, carrot, avocado, sesame seeds and poke sauce

Jackson's lettuce mix with roasted red peppers, feta, artichokes, kalamata olives and tomatoes tossed in a lemon honey mustard dressing

shredded lettuce, tomato and Jack's remoulade served on a brioche bun

pickles, shredded lettuce, Korean pimento cheese and chicken served fried and tossed with our own hot honey sauce

slow roasted mojo pork, ham, salami, pickle & Swiss cheese with mustard-mayo sauce on Cuban Bread

bulgogi marinated filet, Korean pimento cheese and topped with Asian slaw served in a toasted hoagie roll

2 of Jackson's signature beef patties smashed with caramelized onions with cheddar cheese, Jack's burger sauce, lettuce, tomatoes and pickles served on a brioche bun

black bean chipotle all-veggie patty, sliced avocado, baby arugula, red onion and tomatillo remoulade served on a brioche bun.

12oz meatball topped with grated parmesan, and served atop a creamy polenta

served with a sweet chili orange mustard sauce

with a Old Bay aioli and corn relish

served with atomic horseradish and cocktail sauce

served with atomic horseradish and cocktail sauce.

hand-cut grouper filet served with jerk aioli

ask your server for today's selection | Half Dozen: $21 / Dozen $39

lightly breaded and tossed with cashews, carrots, bean sprouts and a spicy Kung Pao sauce

with soy glazed brussel sprouts, topped with Asian slaw

grilled and served with jerk aioli atop coconut rice

tossed with a lemon and herb scampi butter, heirloom tomatoes, broccoli, toasted breadcrumbs and chives

We receive our Florida Grouper fresh daily, prepared blackened and topped with jumbo lump crab sautéed in lobster butter. Served with seasonal vegetables.

served with grilled jumbo asapargus | 6oz 39 ... 8oz 45

With tri-colored potato, heirloom tomato & kale Provencal

airline chicken citrus brined with mojo sauce, served atop tri-colored potato, heirloom tomato and kale

braised in Massimiliano Boscaino's hand picked Super Tuscan, topped with gremolata

Jackson's lettuce mix with roasted red peppers, feta, artichokes, kalamata olives and tomatoes tossed in a lemon honey mustard dressing

chopped hearts of romaine topped with parmesan shavings, and house-made croutons

pan-seared ahi tuna atop chopped kale, edamame, carrots and crispy wontons, with a toasted sesame oil vinaigrette

carrots, grape tomatoes, red onion, kalamata olives and goat cheese over Jackson's 24 lettuce mix with an aged balsamic vinaigrette

shredded lettuce, tomato and Jack's remoulade served on a brioche bun

2 of Jackson's signature beef patties smashed with caramelized onions with cheddar cheese, Jack's burger sauce, lettuce, tomatoes and pickles served on a brioche bun

with tofu, kanikama, seaweed, and scallions

wakame greens, tomatoes, cucumber, ponzu, sesame

Add $2 for ponzu parmesan

tangy, refreshing krab, masago and cucumber salad

traditional Japanese salad with thinly sliced squid, shiitake mushrooms, bamboo shoots and sesame seeds

yuzu ponzu, cilantro, red pepper

shichimi seared, yuzu ponzu, rayu

served atop diced avocado and crispy sushi rice

Tuna

Salmon

Yellowtail

Eel

Seabream

krab, avocado & cucumber

tuna, cucumber and masago

smoked salmon and cream cheese

tempura shrimp, avocado 10 and tobiko

asparagus, avocado, red ginger, carrot and cucumber

asparagus, daikon sprout, carrot, cucumber and avocado wrapped in soy paper

spicy salmon and avocado topped with salmon, bubu arare, scalion, spicy mayo and eel sauce

California roll topped with baked dynamite mix, eel sauce, spicy mayo, scallions, and bubu arare

Tuna and avocado topped with eel, tobiko, spicy mayo and eel sauce

California roll topped with tuna, salmon, hamachi and shrimp

tempura shrimp and avocado topped with eel and eel sauce

tempura fried roll with lump crab, kanikama, cream cheese, pickle pepper, topped with tropical crema, eel sauce, micro cilantro

spicy hamachi mix, cucumber, topped with hamachi, tomatillo sauce, and sriracha

spicy tuna, cucumber, topped with tuna, eel sauce, kewpie, bubu arare, shiso furikake

Official Roll of the Jesuit Tigers - lump crab and cucumber topped with Key West pink shrimp with goody sauce

obster meat, cucumber and seasoned sushi rice fried in tempura batter served with goody sauce, eel sauce, scallions and thread chili

Japanese rice bowl with tuna and salmon sashimi, wakame, calamari, cucumber, carrot, avocado, sesame seeds and poke sauce

Chef's selection of 8 nigiri with a California roll topped with masago

combination of 12 pieces of hamachi, maguro, sake and unagi

crazy salmon roll, harbour island roll, volcano roll, classic dragon roll and lobster tempura roll

12 nigiri - tuna, salmon & yellowtail, California roll, spicy tuna roll, Philly roll, rainbow roll and hamachi avocado roll

Whistle Pig Piggyback Rye, Whistle Pig Bourbon Maple Syrup, orange bitters and a splash of butterscotch

Grind coffee rum, vanilla vodka, maple syrup and espresso

Natural Prosecco Carafe w/ orange juice, pineapple juice, passion fruit puree & fruit. Upgrade: Hampton Water Bubbly - $69 or Veuve Clicquot -$130

Green chile vodka with a bacon-tomago sushi roll skewer

Two classic eggs benedict with ham

Jackson's crab cake with Old Bay hollandaise

butter poached lobster with Old Bay hollandaise atop toasted focaccia

Traditional Mexican dish consisting of lightly fried corn tortillas tossed in a Mexican-style salsa with two over-easy eggs, queso fresco, and crema on top

tempura-style French toast cigars with rolled cinnamon cream cheese, topped with a bourbon caramel sauce

three applewood smoked bacon pancakes, topped with a bourbon caramel and orange zest

Hand-cut fried chicken tossed with hot honey, sweet cream, maple syrup, chopped candied pecans served atop Belgian waffles

Poached egg and smoked salmon served atop avocado focaccia toast

sautéed tri-colored roasted potatoes, kimchi, applewood smoked bacon, gochujang sauce with two over easy eggs

12oz meatball topped with grated parmesan atop a creamy polenta

lightly breaded and tossed with cashews, carrots, bean sprouts and a spicy Kung Pao sauce

with a Old Bay aioli and corn relish

rolled with maple bacon, topped with a cream cheese frosting, served in a cast iron skillet

hand-cut grouper filet served with jerk aioli

served with a sweet chili orange mustard sauce

served with atomic horseradish and cocktail sauce

Ask your server for today's selection | Half Dozen $21, Dozen $39

with a jerk aioli sauce over coconut white rice

with a orange-mustard sauce and seasonal vegetables

airline chicken citrus brined with mojo sauce, served atop tri-colored potato, heirloom tomato and kale

tossed with a lemon and herb mascarpone butter, heirloom tomatoes, broccoli, toasted breadcrumbs and chives

with grilled jumbo asparagus | 6oz $39, 8oz $45

with tri-colored potato, heirloom tomato and kale | 16oz

Jackson's lettuce mix with roasted red peppers, feta, artichokes, kalamata olives and tomatoes tossed in a lemon honey mustard dressing

Japanese rice bowl with tuna and salmon sashimi, wakame, calamari, cucumber, carrot, avocado, sesame seeds and poke sauce

pan-seared ahi tuna atop chopped kale, edamame, carrots and crispy wontons, with a toasted sesame oil vinaigrette

chopped hearts of romaine topped with parmesan shavings, and house-made croutons

carrots, grape tomatoes, red onion, kalamata olives and goat cheese over Jackson's lettuce mix with an aged balsamic vinaigrette

shredded lettuce, tomato and Jack's remoulade on a brioche bun

pickles, shredded lettuce, Korean pimento cheese and chicken served fried and tossed with our own hot honey sauce

slow roasted mojo pork, ham, salami, pickle & Swiss cheese with mustard-mayo sauce on Cuban Bread

bulgogi marinated filet, Korean pimento cheese and topped with Asian slaw served in a toasted hoagie roll

2 of Jackson's signature beef patties smashed with caramelized onions with cheddar cheese, Jack's burger sauce, lettuce, tomatoes and pickles served on a brioche bun

housemade all-veggie patty, avocado, baby arugula, red onion and tomatillo remoulade served on a brioche bun

with butter, jelly, or cream cheese

Pantalones Blanco Organico, lavender syrup & lime *Zero Proof Available

Black peppercorn infused Roku Gin, strawberry infused Aperol & El Guapo Falernum with a Del Maguey Mezcal rinse

Sugar Free Watermelon Red Bull, Grey Goose, lemon & muddled cucumber

Jackson's Barrel Select Angel's Envy Bourbon, Borghetti Espresso & El Guapo Cuban Bitters

Jack Daniel's Bonded Rye, El Guapo creole orgeat, lemon & orange curacao

Garrison Brother's Small Batch, brown sugar and walnut bitters

Chili oil infused Patron Silver, Fever Tree Sparkling Pink Grapefruit, lime, agave & a splash of Select Aperitivo

Bombay Sapphire Premier Cru, St Elizabeth All Spice Dram, Chambord, Cuban Bitters, Summer Berry Bitters, cinnamon-vanilla syrup & lemon

Hibiscus infused Myers Platinum, lime, & El Guapo's Polynesian Kiss Bitters

Wildflowers Junmai Sake, St Germain, Giffard Mure & lime

Joto Yuzu Sake, Prosecco, lemon & mint 8.8 ABV

Wine Stream Limoncello, Prosecco, lemon & mint 10.4 ABV

St Germain Elderflower Liqueur, Prosecco, lime & mint 9.7 ABV

Joto Yuzu Sake, Prosecco, lemon & mint 8.8 ABV

St Elizabeth All Spice Dram, Carpano Antica, lemon juice & blackberry jam 6.9 ABV

Seedlip Garden & Grove non-alcoholic spirits, lime & lavender syrup

Seedlip Garden non-alcoholic spirit, muddled blueberry, agave, lemon, lime & ginger beer

Ouachita, USA - pH of 7.4 Spring

Ouachita, USA - pH of 5.3 Sparkling

Tuscany, Italy - pH of 8.0 Spring

Lombardy, Italy - pH of 5.7 Sparkling

Iceland, Norway - pH of 6 Spring

Iceland, Norway -pH of 5.8 Sparkling

$11 6oz. / $41 carafe

$11 6oz. / $16 9oz. / $41 carafe

$11 6oz. / $16 9oz. / $41 carafe

$13 6oz. / $19 9oz. / $49 carafe

$11 6oz. / $16 9oz. / $41 carafe

Rose, South of France

Moscato, Veneto, Italy

Riesling, Washington State

Pinot Gris, Willamette Valley

Sauvignon Blanc, Marlborough, New Zealand

Sauvignon Blanc, Napa Valley

Chardonnay, Burgundy France

Chardonnay, Mount St. Helena, Napa

Pinot Noir, Oregon

Pinot Noir, Santa Rita Hills

Malbec, Lujan de Cuyo, Mendoza

Cabernet Sauvignon, California

Cabernet Sauvignon, Alexander Valley

Cabernet Sauvignon, Paso Robles

Red Blend, California

Red Blend, Suisun Valley

Niigata, Japan - Rich & Dry (180ml) Hot, or Chilled

Nigata, Japan - Light and Dry (180ml) Chilled

Shimane, Japan - Rich & Dry (180ml) Chilled

Junmai, Junami Ginjo, Honjozo

served with a sweet chili orange mustard sauce

12oz meatball topped with grated parmesan, and served atop a creamy polenta

Asian style hand-cut chicken tossed in a sweet orange chili sauce

with a Old Bay aioli and corn relish

hand-cut grouper filet served with jerk aioli

lightly breaded and tossed with cashews, carrots, bean sprouts and a spicy Kung Pao sauce

ask your server for today's selection~ Half Dozen $21/ Dozen $39

w/ Linguini Marinara

Select from a Variety of Italian Style Ice Cream Flavors

with a jerk aioli sauce over coconut white rice

with a orange-mustard sauce and seasonal vegetables

airline chicken citrus brined with mojo sauce, served atop tri-colored potato, heirloom tomato and kale

skirt steak topped with house-made chimichurri, served with parmesan truffle fries

chopped hearts of romaine topped with parmesan shavings, and house-made croutons

carrots, grape tomatoes, red onion, kalamata olives and goat cheese over Jackson's lettuce mix with an aged balsamic vinaigrette

pan-seared ahi tuna atop chopped kale, edamame, carrots and crispy wontons, with a toasted sesame oil vinaigrette

Japanese rice bowl with tuna and salmon sashimi, wakame, calamari, cucumber, carrot, avocado, sesame seeds and poke sauce

Jackson's lettuce mix with roasted red peppers, feta, artichokes, kalamata olives and tomatoes tossed in a lemon honey mustard dressing

shredded lettuce, tomato and Jack's remoulade served on a brioche bun

pickles, shredded lettuce, Korean pimento cheese and chicken served fried and tossed with our own hot honey sauce

slow roasted mojo pork, ham, salami, pickle & Swiss cheese with mustard-mayo sauce on Cuban Bread

bulgogi marinated filet, Korean pimento cheese and topped with Asian slaw served in a toasted hoagie roll

Two of Jackson's signature beef patties smashed with American cheese, cowboy butter, bistro sauce, spicy butter pickles, served on a brioche bun

Florida rock lobster, Key West pink shrimp, mayonnaise, celery salt, lemon zest, chives, romaine on a soft pretzel roll, served with French fries

12oz meatball topped with grated parmesan, and served atop a creamy polenta

Asian style hand-cut chicken tossed in a sweet orange chili sauce

served with a sweet chili orange mustard sauce

with a Old Bay aioli and corn relish

lightly breaded and tossed with cashews, carrots, bean sprouts and a spicy Kung Pao sauce

hand-cut grouper filet served with jerk aioli

ask your server for today's selection | Half Dozen: $21 / Dozen $39

Florida rock lobster tail, Jackson' s oysters (6), Florida little neck clams (6), Key West Shrimp cocktail (6), tuna poke, atomic horseradish, cocktail sauce, and sake mignonette.

with soy glazed brussel sprouts, topped with Asian slaw

grilled and served with jerk aioli atop coconut rice

tossed with a lemon and herb scampi butter, heirloom tomatoes, broccoli, toasted breadcrumbs and chives

We receive our Florida Grouper fresh daily, prepared blackened and topped with jumbo lump crab sautéed in lobster butter. Served with seasonal vegetables.

skirt steak topped with chimichurri, Florida rock lobster brûlée with a Y uzu béarnaise, and fried yuca tossed in mojo

served with grilled jumbo asapargus | 6oz 39 ... 8oz 45

With tri-colored potato, heirloom tomato & kale Provencal

airline chicken citrus brined with mojo sauce, served atop tri-colored potato, heirloom tomato and kale

braised in Massimiliano Boscaino's hand picked Super Tuscan, topped with gremolata

thick cut cauliflower done "Jerk" style served with coconut white rice & zucchini squash

Jackson's lettuce mix with roasted red peppers, feta, artichokes, kalamata olives and tomatoes tossed in a lemon honey mustard dressing

chopped hearts of romaine topped with parmesan shavings, and house-made croutons

pan-seared ahi tuna atop chopped kale, edamame, carrots and crispy wontons, with a toasted sesame oil vinaigrette

carrots, grape tomatoes, red onion, kalamata olives and goat cheese over Jackson's 24 lettuce mix with an aged balsamic vinaigrette

2 of Jackson's signature beef patties smashed with caramelized onions with cheddar cheese, Jack's burger sauce, lettuce, tomatoes and pickles served on a brioche bun

shredded lettuce, tomato and Jack's remoulade served on a brioche bun

marinated filet mignon, Korean pimento cheese and topped with Asian slaw served in a toasted hoagie roll

Florida rock lobster, Key West pink shrimp, mayonnaise, celery salt, lemon zest, chives, romaine on a soft pretzel roll, served with French fries

with tofu, kanikama, seaweed, and scallions

add $2 to make it Angry!

served atop diced avocado and crispy sushi rice

traditional Japanese salad with thinly sliced squid, shiitake mushrooms, bamboo shoots and sesame seeds

The Japanese "King of Fish" with yuzu daikon, kizami wasabi, shiso furikake

yuzu ponzu, cilantro, red pepper

wakame greens, tomatoes, red onion, yuzu ponzu and micro greens

spicy cucumber salad with yuzu daikon, Kanikama (Krab), micro greens

Tuna

Salmon

Yellowtail

Eel

Seabream

krab, avocado & cucumber

tuna, cucumber and masago

smoked salmon and cream cheese

tempura shrimp, avocado 10 and tobiko

asparagus, avocado, red ginger, carrot and cucumber

asparagus, daikon sprout, carrot, cucumber and avocado wrapped in soy paper

spicy salmon and avocado topped with salmon, bubu arare, scalion, spicy mayo and eel sauce

California roll topped with baked dynamite mix, eel sauce, spicy mayo, scallions, and bubu arare

Tuna and avocado topped with eel, tobiko, spicy mayo and eel sauce

California roll topped with tuna, salmon, hamachi and shrimp

tempura shrimp and avocado topped with eel and eel sauce

tempura fried roll with lump crab, kanikama, cream cheese, pickle pepper, topped with tropical crema, eel sauce, micro cilantro

spicy hamachi mix, cucumber, topped with hamachi, tomatillo sauce, and sriracha

spicy tuna, cucumber, topped with tuna, eel sauce, kewpie, bubu arare, shiso furikake

Official Roll of the Jesuit Tigers - lump crab and cucumber topped with Key West pink shrimp with goody sauce

obster meat, cucumber and seasoned sushi rice fried in tempura batter served with goody sauce, eel sauce, scallions and thread chili

Japanese rice bowl with tuna and salmon sashimi, wakame, calamari, cucumber, carrot, avocado, sesame seeds and poke sauce

Chef's selection of 8 nigiri with a California roll topped with masago

combination of 12 pieces of hamachi, maguro, sake and unagi

crazy salmon roll, harbour island roll, volcano roll, classic dragon roll and lobster tempura roll

12 nigiri - tuna, salmon & yellowtail, California roll, spicy tuna roll, Philly roll, rainbow roll and hamachi avocado roll

Whistle Pig Piggyback Rye, Whistle Pig Bourbon Maple Syrup, orange bitters and a splash of butterscotch

Grind coffee rum, vanilla vodka, maple syrup and espresso

Natural Prosecco Carafe w/ orange juice, pineapple juice, passion fruit puree & fruit. Upgrade: Hampton Water Bubbly - $69 or Veuve Clicquot -$130

Green chile vodka with a bacon-tomago sushi roll skewer

Two classic eggs benedict with ham

Jackson's crab cake with Old Bay hollandaise

butter poached lobster with Old Bay hollandaise atop toasted focaccia

Traditional Mexican dish consisting of lightly fried corn tortillas tossed in a Mexican-style salsa with two over-easy eggs, queso fresco, and crema on top

tempura-style French toast cigars with rolled cinnamon cream cheese, topped with a bourbon caramel sauce

Hand-cut fried chicken tossed with hot honey, sweet cream, maple syrup, chopped candied pecans served atop Belgian waffles

Poached egg and smoked salmon served atop avocado focaccia toast

sautéed tri-colored roasted potatoes, kimchi, applewood smoked bacon, gochujang sauce with two over easy eggs

12oz meatball topped with grated parmesan atop a creamy polenta

lightly breaded and tossed with cashews, carrots, bean sprouts and a spicy Kung Pao sauce

with a Old Bay aioli and corn relish

rolled with maple bacon, topped with a cream cheese frosting, served in a cast iron skillet

hand-cut grouper filet served with jerk aioli

served with a sweet chili orange mustard sauce

Ask your server for today's selection | Half Dozen $21, Dozen $39

Florida rock lobster tail, Jackson' s oysters (6), Florida little neck clams (6), Key West Shrimp cocktail (6), tuna poke, atomic horseradish, cocktail sauce, and sake mignonette.

with a jerk aioli sauce over coconut white rice

with a orange-mustard sauce and seasonal vegetables

airline chicken citrus brined with mojo sauce, served atop tri-colored potato, heirloom tomato and kale

with grilled jumbo asparagus | 6oz $39, 8oz $45

with tri-colored potato, heirloom tomato and kale | 16oz

Florida rock lobster, grouper, & clams, Key West pink shrimp sautéed and served atop a bouillabaisse risotto, with focaccia garlic toast points

Jackson's lettuce mix with roasted red peppers, feta, artichokes, kalamata olives and tomatoes tossed in a lemon honey mustard dressing

Japanese rice bowl with tuna and salmon sashimi, wakame, calamari, cucumber, carrot, avocado, sesame seeds and poke sauce

pan-seared ahi tuna atop chopped kale, edamame, carrots and crispy wontons, with a toasted sesame oil vinaigrette

chopped hearts of romaine topped with parmesan shavings, and house-made croutons

carrots, grape tomatoes, red onion, kalamata olives and goat cheese over Jackson's lettuce mix with an aged balsamic vinaigrette

shredded lettuce, tomato and Jack's remoulade on a brioche bun

pickles, shredded lettuce, Korean pimento cheese and chicken served fried and tossed with our own hot honey sauce

slow roasted mojo pork, ham, salami, pickle & Swiss cheese with mustard-mayo sauce on Cuban Bread

bulgogi marinated filet, Korean pimento cheese and topped with Asian slaw served in a toasted hoagie roll

2 of Jackson's signature beef patties smashed with caramelized onions with cheddar cheese, Jack's burger sauce, lettuce, tomatoes and pickles served on a brioche bun

with butter, jelly, or cream cheese

Jack Daniel's Bonded Rye, El Guapo creole orgeat, lemon & orange curacao

Garrison Brother's Small Batch, brown sugar and walnut bitters

Grey Goose, passion fruit, lime, El Guapo Fuego Bitters & soda

Patron Silver, St Germain, lemon, El Guapo Fuego bitters & Fever Tree cucumber tonic

Bombay Sapphire, lychee, lemon, El Guapo Creole Orgeat & Falernum

Clase Azul Plata, Aperol, lemon, El Guapo Rose Cordial & Love Potion Bitters

Wildflowers Junmai Sake, Ume Plum Liquor, thyme, lemon, El Guapo's Summer Berries Bitters & Fever Tree Sparkling Grapefruit

Jackson's Barrel Select Angel's Envy Bourbon, Borghetti Espresso & El Guapo Cuban Bitters

Hennessy VS, port syrup, falernum bitters, orange juice & lemon

Ron Zacapa Solera, Myers Platinum, creole orgeat, lime & topped with Peychaud's

Ketel One Botanicals, Caravella Limoncello, peach syrup, lemon & prosecco

St Germain Elderflower Liqueur, Prosecco, lime & mint 9.7 ABV

Aperol, yuzu sake, Fever Tree sparkling grapefruit, orange & sage 10.4 ABV

Seedlip Garden & Grove non-alcoholic spirits, lime & lavender syrup

Seedlip Garden non-alcoholic spirit, muddled blueberry, agave, lemon, lime & ginger beer

Adironacks, USA - pH of 7.14 Spring

Adironacks, USA - pH of 6.4 Sparkling

Tuscany, Italy - pH of 8.0 Spring

Lombardy, Italy - pH of 5.7 Sparkling

Iceland, Norway - pH of 6 Spring

Iceland, Norway -pH of 5.8 Sparkling

$11 6oz. / $41 carafe

$11 6oz. / $16 9oz. / $41 carafe

$11 6oz. / $16 9oz. / $41 carafe

$13 6oz. / $19 9oz. / $49 carafe

$11 6oz. / $16 9oz. / $41 carafe

Moscato, Frizzante, Italy 2024

Chenin Blanc, Clarksburg, California 2023

Greco di Tufo, Italy 2024

Sauvignon Blanc, Marlborough, New Zealand 2023

Sauvignon Blanc, Napa & Sonoma Counties, California 2024

Chardonnay, Macon-Lugny, Burgundy, France 2023

Chardonnay, Russian River Valley, California 2024

Pinot Noir, Santa Barbara, California 2023

Pinot Noir, Santa Rita Hills

Tempranillo, 'Laderas', Rioja, Spain 2022

Red Blend, Napa Valley, California 2022

Cabernet Sauvignon, Alexander Valley, Sonoma County, California 2022

Cabernet Sauvignon, Wahluke Slope, Washington 2022

South of France 2024

Cabernet Franc, North Coast, California 2023

Niigata, Japan - Rich & Dry (180ml) Hot, or Chilled

Nigata, Japan - Light and Dry (180ml) Chilled

Shimane, Japan - Rich & Dry (180ml) Chilled

Junmai, Junami Ginjo, Junmai Nigori

Whistle Pig Piggyback Rye, Whistle Pig Bourbon Maple Syrup, orange bitters and a splash of butterscotch

Grind coffee rum, vanilla vodka, maple syrup and espresso

Natural Prosecco Carafe w/ orange juice, pineapple juice, passion fruit puree & fruit. Upgrade: Hampton Water Bubbly - $69 or Veuve Clicquot -$130

Green chile vodka with a bacon-tomago sushi roll skewer

Two classic eggs benedict with ham

Jackson's crab cake with Old Bay hollandaise

butter poached lobster with Old Bay hollandaise atop toasted focaccia

Traditional Mexican dish consisting of lightly fried corn tortillas tossed in a Mexican-style salsa with two over-easy eggs, queso fresco, and crema on top

tempura-style French toast cigars with rolled cinnamon cream cheese, topped with a bourbon caramel sauce

Hand-cut fried chicken tossed with hot honey, sweet cream, maple syrup, chopped candied pecans served atop Belgian waffles

Poached egg and smoked salmon served atop avocado focaccia toast

sautéed tri-colored roasted potatoes, kimchi, applewood smoked bacon, gochujang sauce with two over easy eggs

12oz meatball topped with grated parmesan atop a creamy polenta

lightly breaded and tossed with cashews, carrots, bean sprouts and a spicy Kung Pao sauce

with a Old Bay aioli and corn relish

rolled with maple bacon, topped with a cream cheese frosting, served in a cast iron skillet

hand-cut grouper filet served with jerk aioli

served with a sweet chili orange mustard sauce

Ask your server for today's selection | Half Dozen $21, Dozen $39

Florida rock lobster tail, Jackson' s oysters (6), Florida little neck clams (6), Key West Shrimp cocktail (6), tuna poke, atomic horseradish, cocktail sauce, and sake mignonette.

with a jerk aioli sauce over coconut white rice

with a orange-mustard sauce and seasonal vegetables

airline chicken citrus brined with mojo sauce, served atop tri-colored potato, heirloom tomato and kale

with grilled jumbo asparagus | 6oz $39, 8oz $45

with tri-colored potato, heirloom tomato and kale | 16oz

Florida rock lobster, grouper, & clams, Key West pink shrimp sautéed and served atop a bouillabaisse risotto, with focaccia garlic toast points

Jackson's lettuce mix with roasted red peppers, feta, artichokes, kalamata olives and tomatoes tossed in a lemon honey mustard dressing

Japanese rice bowl with tuna and salmon sashimi, wakame, calamari, cucumber, carrot, avocado, sesame seeds and poke sauce

pan-seared ahi tuna atop chopped kale, edamame, carrots and crispy wontons, with a toasted sesame oil vinaigrette

chopped hearts of romaine topped with parmesan shavings, and house-made croutons

carrots, grape tomatoes, red onion, kalamata olives and goat cheese over Jackson's lettuce mix with an aged balsamic vinaigrette

shredded lettuce, tomato and Jack's remoulade on a brioche bun

pickles, shredded lettuce, Korean pimento cheese and chicken served fried and tossed with our own hot honey sauce

slow roasted mojo pork, ham, salami, pickle & Swiss cheese with mustard-mayo sauce on Cuban Bread

bulgogi marinated filet, Korean pimento cheese and topped with Asian slaw served in a toasted hoagie roll

2 of Jackson's signature beef patties smashed with caramelized onions with cheddar cheese, Jack's burger sauce, lettuce, tomatoes and pickles served on a brioche bun

with butter, jelly, or cream cheese

Jack Daniel's Bonded Rye, El Guapo creole orgeat, lemon & orange curacao

Garrison Brother's Small Batch, brown sugar and walnut bitters

Grey Goose, passion fruit, lime, El Guapo Fuego Bitters & soda

Patron Silver, St Germain, lemon, El Guapo Fuego bitters & Fever Tree cucumber tonic

Bombay Sapphire, lychee, lemon, El Guapo Creole Orgeat & Falernum

Clase Azul Plata, Aperol, lemon, El Guapo Rose Cordial & Love Potion Bitters

Wildflowers Junmai Sake, Ume Plum Liquor, thyme, lemon, El Guapo's Summer Berries Bitters & Fever Tree Sparkling Grapefruit

Jackson's Barrel Select Angel's Envy Bourbon, Borghetti Espresso & El Guapo Cuban Bitters

Hennessy VS, port syrup, falernum bitters, orange juice & lemon

Ron Zacapa Solera, Myers Platinum, creole orgeat, lime & topped with Peychaud's

Ketel One Botanicals, Caravella Limoncello, peach syrup, lemon & prosecco

St Germain Elderflower Liqueur, Prosecco, lime & mint 9.7 ABV

Aperol, yuzu sake, Fever Tree sparkling grapefruit, orange & sage 10.4 ABV

Seedlip Garden & Grove non-alcoholic spirits, lime & lavender syrup

Seedlip Garden non-alcoholic spirit, muddled blueberry, agave, lemon, lime & ginger beer

Adironacks, USA - pH of 7.14 Spring

Adironacks, USA - pH of 6.4 Sparkling

Tuscany, Italy - pH of 8.0 Spring

Lombardy, Italy - pH of 5.7 Sparkling

Iceland, Norway - pH of 6 Spring

Iceland, Norway -pH of 5.8 Sparkling

$11 6oz. / $41 carafe

$11 6oz. / $16 9oz. / $41 carafe

$11 6oz. / $16 9oz. / $41 carafe

$13 6oz. / $19 9oz. / $49 carafe

$11 6oz. / $16 9oz. / $41 carafe

Moscato, Frizzante, Italy 2024

Chenin Blanc, Clarksburg, California 2023

Greco di Tufo, Italy 2024

Sauvignon Blanc, Marlborough, New Zealand 2023

Sauvignon Blanc, Napa & Sonoma Counties, California 2024

Chardonnay, Macon-Lugny, Burgundy, France 2023

Chardonnay, Russian River Valley, California 2024

Pinot Noir, Santa Barbara, California 2023

Pinot Noir, Santa Rita Hills

Tempranillo, 'Laderas', Rioja, Spain 2022

Red Blend, Napa Valley, California 2022

Cabernet Sauvignon, Alexander Valley, Sonoma County, California 2022

Cabernet Sauvignon, Wahluke Slope, Washington 2022

South of France 2024

Cabernet Franc, North Coast, California 2023

Niigata, Japan - Rich & Dry (180ml) Hot, or Chilled

Nigata, Japan - Light and Dry (180ml) Chilled

Shimane, Japan - Rich & Dry (180ml) Chilled

Junmai, Junami Ginjo, Junmai Nigori

served with a sweet chili orange mustard sauce

12oz meatball topped with grated parmesan, and served atop a creamy polenta

hand-cut grouper filet served with jerk aioli

tossed with tri-colored cherry peppers, chickpeas and marinara sauce

ask your server for today's selection~ Half Dozen $21/ Dozen $39

w/ Linguini Marinara

Select from a Variety of Italian Style Ice Cream Flavors

with a jerk aioli sauce over coconut white rice

with a orange-mustard sauce and seasonal vegetables

dry-rub half-chicken, collared greens and smoked tomato polenta

skirt steak topped with house-made chimichurri, served with parmesan truffle fries

chopped hearts of romaine topped with parmesan shavings, and house-made croutons

carrots, grape tomatoes, red onion, kalamata olives and goat cheese over Jackson's lettuce mix with an aged balsamic vinaigrette

pan-seared ahi tuna atop chopped kale, edamame, carrots and crispy wontons, with a toasted sesame oil vinaigrette

Japanese rice bowl with tuna and salmon sashimi, wakame, calamari, cucumber, carrot, avocado, sesame seeds and poke sauce

Jackson's lettuce mix with roasted red peppers, feta, artichokes, kalamata olives and tomatoes tossed in a lemon honey mustard dressing

shredded lettuce, tomato and Jack's remoulade served on a brioche bun

pickles, shredded lettuce, Korean pimento cheese and chicken served fried and tossed with our own hot honey sauce

slow roasted mojo pork, ham, salami, pickle & Swiss cheese with mustard-mayo sauce on Cuban Bread

Two of Jackson's signature beef patties smashed with American cheese, cowboy butter, bistro sauce, spicy butter pickles, served on a brioche bun

Florida rock lobster, Key West pink shrimp, mayonnaise, celery salt, lemon zest, chives, romaine on a soft pretzel roll, served with French fries

12oz meatball topped with grated parmesan, and served atop a creamy polenta

served with a sweet chili orange mustard sauce

lightly breaded and tossed with cashews, carrots, bean sprouts and a spicy Kung Pao sauce

hand-cut grouper filet served with jerk aioli

ask your server for today's selection | Half Dozen: $21 / Dozen $39

Florida rock lobster tail, Jackson' s oysters (6), Florida little neck clams (6), Key West Shrimp cocktail (6), tuna poke, atomic horseradish, cocktail sauce, and sake mignonette.

with soy glazed brussel sprouts, topped with Asian slaw

grilled and served with jerk aioli atop coconut rice

We receive our Florida Grouper fresh daily, prepared blackened and topped with jumbo lump crab sautéed in lobster butter. Served with seasonal vegetables.

potato gnocchi, sweet lobster, pepper bacon, charred corn, fresh basil in a rich lobster cream sauce

served with grilled jumbo asapargus | 6oz 39 ... 8oz 45

With tri-colored potato, heirloom tomato & kale Provencal

airline chicken citrus brined with mojo sauce, served atop tri-colored potato, heirloom tomato and kale

thick cut cauliflower done "Jerk" style served with coconut white rice & zucchini squash

Jackson's lettuce mix with roasted red peppers, feta, artichokes, kalamata olives and tomatoes tossed in a lemon honey mustard dressing

chopped hearts of romaine topped with parmesan shavings, and house-made croutons

pan-seared ahi tuna atop chopped kale, edamame, carrots and crispy wontons, with a toasted sesame oil vinaigrette

carrots, grape tomatoes, red onion, kalamata olives and goat cheese over Jackson's 24 lettuce mix with an aged balsamic vinaigrette

2 of Jackson's signature beef patties smashed with caramelized onions with cheddar cheese, Jack's burger sauce, lettuce, tomatoes and pickles served on a brioche bun

shredded lettuce, tomato and Jack's remoulade served on a brioche bun

Florida rock lobster, Key West pink shrimp, mayonnaise, celery salt, lemon zest, chives, romaine on a soft pretzel roll, served with French fries

with tofu, kanikama, seaweed, and scallions

add $2 to make it Angry!

served atop diced avocado and crispy sushi rice

traditional Japanese salad with thinly sliced squid, shiitake mushrooms, bamboo shoots and sesame seeds

The Japanese "King of Fish" with yuzu daikon, kizami wasabi, shiso furikake

yuzu ponzu, cilantro, red pepper

wakame greens, tomatoes, red onion, yuzu ponzu and micro greens

spicy cucumber salad with yuzu daikon, Kanikama (Krab), micro greens

Tuna

Salmon

Yellowtail

Eel

Seabream

krab, avocado & cucumber

tuna, cucumber and masago

smoked salmon and cream cheese

tempura shrimp, avocado 10 and tobiko

asparagus, avocado, red ginger, carrot and cucumber

asparagus, daikon sprout, carrot, cucumber and avocado wrapped in soy paper

spicy salmon and avocado topped with salmon, bubu arare, scalion, spicy mayo and eel sauce

California roll topped with baked dynamite mix, eel sauce, spicy mayo, scallions, and bubu arare

Tuna and avocado topped with eel, tobiko, spicy mayo and eel sauce

California roll topped with tuna, salmon, hamachi and shrimp

tempura shrimp and avocado topped with eel and eel sauce

spicy hamachi mix, cucumber, topped with hamachi, tomatillo sauce, and sriracha

spicy tuna, cucumber, topped with tuna, eel sauce, kewpie, bubu arare, shiso furikake

obster meat, cucumber and seasoned sushi rice fried in tempura batter served with goody sauce, eel sauce, scallions and thread chili

Japanese rice bowl with tuna and salmon sashimi, wakame, calamari, cucumber, carrot, avocado, sesame seeds and poke sauce

Chef's selection of 8 nigiri with a California roll topped with masago

combination of 12 pieces of hamachi, maguro, sake and unagi

crazy salmon roll, harbour island roll, volcano roll, classic dragon roll and lobster tempura roll

12 nigiri - tuna, salmon & yellowtail, California roll, spicy tuna roll, Philly roll, rainbow roll and hamachi avocado roll