Backwater Jacks Restaurant

Fresh Calamari Tubes and Tentacles, Tossed in Seasoned Flour and Fried Crisps. Served with Sauce Pomodoro Marinara.

Five Chicken Wings, Roasted and Fried, Tossed in Buffalo Sauce, and Served with Bleu Cheese and Celery Sticks.

Crisp Fried Northern Clam Strips, Tossed in a Asian Vinaigrette.

Two Nathans All Beef Mini Hot Dogs Topped with Bean-less Chilli Cheddar Cheese.

Fresh Calamari Tubes and Tentacles, Tossed in Seasoned Flour and Fried Crisps. Served with Sauce Pomodoro Marinara.

Five Chicken Wings, Roasted and Fried, Tossed in Buffalo Sauce, and Served with Bleu Cheese and Celery Sticks.

Crisp Fried Northern Clam Strips, Tossed in a Asian Vinaigrette.

Two Nathans All Beef Mini Hot Dogs Topped with Bean-less Chilli Cheddar Cheese.

Nappa Cabbage, Fresh Long Cut Chive, Julienne Snow Pea, Julienne Carrot Miso Roasted Chicken, Tossed in a Miso Honey Vinaigrette, Garnished with Sesame Seeds Crisp Fried Wontons.

Fresh Chopped Hearts of Romaine, Tossed with Spiced Croutons, Shaved Parmesan, our House Made Caesar Dressing, Garnished with White Anchovy.

Mixed Seasonal Greens with Toasted Pecan, Bermuda Onion, Grape Tomato, Fuji Apple Chèvre Cheese, Dressed with a Warm Pancetta Vinaigrette.

Freshly Sliced Calamari Tubes, Tossed in Seasoned Flour and Fried Crisp Served with Sauce Pomodoro.

Two Backfin Blue Crab Cakes Seared Served with Meyer Lemon Aioli.

Crisp Fried, Beer Battered Grouper Nuggets, Marinated in Coconut Rum Old Bay, Tossed in Sweet Cream Butter Served with a Spicy Mango, Plum Sauce.

Fresh Dough, Simply Brushed with EVOO, Topped with Fresh Mozzarella, Sliced Roma Tomato, Fresh Chiffonade of Basil Grated Parmesan Baked and Garnished with a Drizzle of 12 year Aged Balsamic Reduction.

Fresh Dough, Brushed with EVOO, Topped with Caramelized Onion, Chèvre Cheese, Prosciutto, Finished with Fresh Oregano Fresh Grated Parmesan.

Penne Pasta with Pan Roasted Chicken, Julienne Sun-dried Tomato, Shallot, Garlic, Broccoli Baby Spinach in a Sun-dried Tomato Pesto Cream Sauce.

1/2 Pound of Pink Shrimp, Sautéed with Green Peas, Fresh Basil, Chicken Bouillon, Sherry Cream Parmesan, Tossed with Linguini Pasta, Topped with Mozzarella Cheese Baked.

Grilled, Seared or Blackened, Local Black Grouper, Served on Pillow Soft Sour Dough Roll with Lettuce, Tomato Onion Served with Southern Tartar Sauce Fresh Lemon.

Fresh Seared Backfin Blue Crab Cake, Served on a Brioche Bun Brushed with Lemon Aioli, Lettuce, Tomato Onion.

Char-Grilled, Free Range Breast of Chicken, Served on sliced Challa Brushed with Apple Butter, Topped with Melted Brie Cheese, Applewood Smoked Bacon Grilled Onion.

Half Pound Ground Sirloin Brisket Patty, Char-Grilled to your Preferred Temperature, Seasoned with Maldon Sea Salt Fresh Cracked Black Pepper, Topped with your Choice of Cheese, Lettuce, Tomato, Onion Cornichon.

Mixed Burger-Mélange of Black Bean, Quinoa, Roasted Sweet Corn, Onion Garlic, Cooked on a Griddle Served on a Brioche Roll with a Smear of Boursin Cheese, Lettuce Tomato.

Seared Black Domestic Grouper, Seared with Maldon Sea Salt Fresh Cracked Pepper, Served over a bed of Butter Braised Golden Fingerling Potato with Smoked Tomato Beurre Blanc Wilted Baby Spinach.

Lightly Blackened Redfish, Served over Red Beans Dirty Rice, Finished with an Andouille Sausage Crawfish Étouffée.

Tequila Lime Marinated Key West Shrimp Chorizo Sausage Brochettes, Presented on a bed of Sweet Corn, Onion Bell Pepper Stone-Ground Grits.

Grass Fed Finished, 14oz Char-Grilled T-Bone Steak, Seasoned with Maldon Salt Flake Fresh Cracked Pepper, Accompanied with Boursin Whipped Potato Steamed Haricot Vert Finished with a Port Wine Glace De Viand.

Half of a Free Range Roasted Chicken, Dressed with a Honey-Bourbon Glaze Blasted in a 500 degree Oven, Served with a Sweet Potato Pecan Hash Garnished with a Grilled Leek.

Fresh Cold Water Oysters on the Half Shell, Varieties Change. See Your Server.

Five Key West Shrimp with Horseradish Root Cocktail Sauce.

Fresh Calamari Tubes and Tentacles, Tossed in Seasoned Flour and Fried Crisps. Served with Sauce Pomodoro Marinara.

Five Chicken Wings, Roasted and Fried, Tossed in Buffalo Sauce, and Served with Bleu Cheese and Celery Sticks.

Crisp Fried Northern Clam Strips, Tossed in a Asian Vinaigrette.

Two Nathans All Beef Mini Hot Dogs Topped with Bean-less Chilli Cheddar Cheese.

Nappa Cabbage, Fresh Long Cut Chive, Julienne Snow Pea, Julienne Carrot & Miso Roasted Chicken, Tossed in a Miso Honey Vinaigrette, Garnished with Sesame Seeds & Crisp Fried Wontons.

Fresh Chopped Hearts of Romaine, Tossed with Spiced Croutons, Shaved Parmesan, & our House Made Caesar Dressing, Garnished with White Anchovy.

Mixed Seasonal Greens with Toasted Pecan, Bermuda Onion, Grape Tomato, Fuji Apple & Chèvre Cheese, Dressed with a Warm Pancetta Vinaigrette.

Freshly Sliced Calamari Tubes, Tossed in Seasoned Flour and Fried Crisp Served with Sauce Pomodoro.

Two Backfin Blue Crab Cakes Seared & Served with Meyer Lemon Aioli.

Crisp Fried, Beer Battered Grouper Nuggets, Marinated in Coconut Rum & Old Bay, Tossed in Sweet Cream Butter & Served with a Spicy Mango, Plum Sauce.

Fresh Dough, Simply Brushed with EVOO, Topped with Fresh Mozzarella, Sliced Roma Tomato, Fresh Chiffonade of Basil & Grated Parmesan Baked and Garnished with a Drizzle of 12 year Aged Balsamic Reduction.

Fresh Dough, Brushed with EVOO, Topped with Caramelized Onion, Chèvre Cheese, & Prosciutto, Finished with Fresh Oregano & Fresh Grated Parmesan.

Penne Pasta with Pan Roasted Chicken, Julienne Sun-dried Tomato, Shallot, Garlic, Broccoli & Baby Spinach in a Sun-dried Tomato Pesto Cream Sauce.

1/2 Pound of Pink Shrimp, Sautéed with Green Peas, Fresh Basil, Chicken Bouillon, Sherry Cream & Parmesan, Tossed with Linguini Pasta, Topped with Mozzarella Cheese & Baked.

Grilled, Seared or Blackened, Local Black Grouper, Served on Pillow Soft Sour Dough Roll with Lettuce, Tomato & Onion Served with Southern Tartar Sauce & Fresh Lemon.

Fresh Seared Backfin Blue Crab Cake, Served on a Brioche Bun Brushed with Lemon Aioli, Lettuce, Tomato & Onion.

Char-Grilled, Free Range Breast of Chicken, Served on sliced Challa Brushed with Apple Butter, Topped with Melted Brie Cheese, Applewood Smoked Bacon & Grilled Onion.

Half Pound Ground Sirloin & Brisket Patty, Char-Grilled to your Preferred Temperature, Seasoned with Maldon Sea Salt & Fresh Cracked Black Pepper, Topped with your Choice of Cheese, Lettuce, Tomato, Onion & Cornichon.

Mixed Burger-Mélange of Black Bean, Quinoa, Roasted Sweet Corn, Onion & Garlic, Cooked on a Griddle & Served on a Brioche Roll with a Smear of Boursin Cheese, Lettuce & Tomato.

Seared Black Domestic Grouper, Seared with Maldon Sea Salt & Fresh Cracked Pepper, Served over a bed of Butter Braised Golden Fingerling Potato with Smoked Tomato Beurre Blanc & Wilted Baby Spinach.

Lightly Blackened Redfish, Served over Red Beans & Dirty Rice, Finished with an Andouille Sausage & Crawfish Étouffée.

Tequila Lime Marinated Key West Shrimp & Chorizo Sausage Brochettes, Presented on a bed of Sweet Corn, Onion & Bell Pepper Stone-Ground Grits.

Grass Fed & Finished, 14oz Char-Grilled T-Bone Steak, Seasoned with Maldon Salt Flake & Fresh Cracked Pepper, Accompanied with Boursin Whipped Potato & Steamed Haricot Vert Finished with a Port Wine Glace De Viand.

Half of a Free Range Roasted Chicken, Dressed with a Honey-Bourbon Glaze Blasted in a 500 degree Oven, Served with a Sweet Potato Pecan Hash Garnished with a Grilled Leek.

Fresh Cold Water Oysters on the Half Shell, Varieties Change. See Your Server.

Five Key West Shrimp with Horseradish Root Cocktail Sauce.

Fresh Calamari Tubes and Tentacles, Tossed in Seasoned Flour and Fried Crisps. Served with Sauce Pomodoro Marinara.

Five Chicken Wings, Roasted and Fried, Tossed in Buffalo Sauce, and Served with Bleu Cheese and Celery Sticks.

Crisp Fried Northern Clam Strips, Tossed in a Asian Vinaigrette.

Two Nathans All Beef Mini Hot Dogs Topped with Bean-less Chilli Cheddar Cheese.

Nappa Cabbage, Fresh Long Cut Chive, Julienne Snow Pea, Julienne Carrot & Miso Roasted Chicken, Tossed in a Miso Honey Vinaigrette, Garnished with Sesame Seeds & Crisp Fried Wontons.

Fresh Chopped Hearts of Romaine, Tossed with Spiced Croutons, Shaved Parmesan, & our House Made Caesar Dressing, Garnished with White Anchovy.

Mixed Seasonal Greens with Toasted Pecan, Bermuda Onion, Grape Tomato, Fuji Apple & Chèvre Cheese, Dressed with a Warm Pancetta Vinaigrette.

Freshly Sliced Calamari Tubes, Tossed in Seasoned Flour and Fried Crisp Served with Sauce Pomodoro.

Two Backfin Blue Crab Cakes Seared & Served with Meyer Lemon Aioli.

Crisp Fried, Beer Battered Grouper Nuggets, Marinated in Coconut Rum & Old Bay, Tossed in Sweet Cream Butter & Served with a Spicy Mango, Plum Sauce.

Fresh Dough, Simply Brushed with EVOO, Topped with Fresh Mozzarella, Sliced Roma Tomato, Fresh Chiffonade of Basil & Grated Parmesan Baked and Garnished with a Drizzle of 12 year Aged Balsamic Reduction.

Fresh Dough, Brushed with EVOO, Topped with Caramelized Onion, Chèvre Cheese, & Prosciutto, Finished with Fresh Oregano & Fresh Grated Parmesan.

Penne Pasta with Pan Roasted Chicken, Julienne Sun-dried Tomato, Shallot, Garlic, Broccoli & Baby Spinach in a Sun-dried Tomato Pesto Cream Sauce.

1/2 Pound of Pink Shrimp, Sautéed with Green Peas, Fresh Basil, Chicken Bouillon, Sherry Cream & Parmesan, Tossed with Linguini Pasta, Topped with Mozzarella Cheese & Baked.

Grilled, Seared or Blackened, Local Black Grouper, Served on Pillow Soft Sour Dough Roll with Lettuce, Tomato & Onion Served with Southern Tartar Sauce & Fresh Lemon.

Fresh Seared Backfin Blue Crab Cake, Served on a Brioche Bun Brushed with Lemon Aioli, Lettuce, Tomato & Onion.

Char-Grilled, Free Range Breast of Chicken, Served on sliced Challa Brushed with Apple Butter, Topped with Melted Brie Cheese, Applewood Smoked Bacon & Grilled Onion.

Half Pound Ground Sirloin & Brisket Patty, Char-Grilled to your Preferred Temperature, Seasoned with Maldon Sea Salt & Fresh Cracked Black Pepper, Topped with your Choice of Cheese, Lettuce, Tomato, Onion & Cornichon.

Mixed Burger-Mélange of Black Bean, Quinoa, Roasted Sweet Corn, Onion & Garlic, Cooked on a Griddle & Served on a Brioche Roll with a Smear of Boursin Cheese, Lettuce & Tomato.

Seared Black Domestic Grouper, Seared with Maldon Sea Salt & Fresh Cracked Pepper, Served over a bed of Butter Braised Golden Fingerling Potato with Smoked Tomato Beurre Blanc & Wilted Baby Spinach.

Lightly Blackened Redfish, Served over Red Beans & Dirty Rice, Finished with an Andouille Sausage & Crawfish Étouffée.

Tequila Lime Marinated Key West Shrimp & Chorizo Sausage Brochettes, Presented on a bed of Sweet Corn, Onion & Bell Pepper Stone-Ground Grits.

Grass Fed & Finished, 14oz Char-Grilled T-Bone Steak, Seasoned with Maldon Salt Flake & Fresh Cracked Pepper, Accompanied with Boursin Whipped Potato & Steamed Haricot Vert Finished with a Port Wine Glace De Viand.

Half of a Free Range Roasted Chicken, Dressed with a Honey-Bourbon Glaze Blasted in a 500 degree Oven, Served with a Sweet Potato Pecan Hash Garnished with a Grilled Leek.

Fresh Cold Water Oysters on the Half Shell, Varieties Change. See Your Server.

Five Key West Shrimp with Horseradish Root Cocktail Sauce.

Golden fried Black Grouper with Crispy Fries & Tarter Sauce

Tossed in Sweet Cream Butter and Parmesan

Fresh Calamari Tubes and Tentacles, Tossed in Seasoned Flour and Fried Crisps. Served with Sauce Pomodoro Marinara.

Five Chicken Wings, Roasted and Fried, Tossed in Buffalo Sauce, and Served with Bleu Cheese and Celery Sticks.

Crisp Fried Northern Clam Strips, Tossed in a Asian Vinaigrette.

Two Nathans All Beef Mini Hot Dogs Topped with Bean-less Chilli Cheddar Cheese.

Nappa Cabbage, Fresh Long Cut Chive, Julienne Snow Pea, Julienne Carrot & Miso Roasted Chicken, Tossed in a Miso Honey Vinaigrette, Garnished with Sesame Seeds & Crisp Fried Wontons.

Fresh Chopped Hearts of Romaine, Tossed with Spiced Croutons, Shaved Parmesan, & our House Made Caesar Dressing, Garnished with White Anchovy.

Mixed Seasonal Greens with Toasted Pecan, Bermuda Onion, Grape Tomato, Fuji Apple & Chèvre Cheese, Dressed with a Warm Pancetta Vinaigrette.

Freshly Sliced Calamari Tubes, Tossed in Seasoned Flour and Fried Crisp Served with Sauce Pomodoro.

Two Backfin Blue Crab Cakes Seared & Served with Meyer Lemon Aioli.

Crisp Fried, Beer Battered Grouper Nuggets, Marinated in Coconut Rum & Old Bay, Tossed in Sweet Cream Butter & Served with a Spicy Mango, Plum Sauce.

Fresh Dough, Simply Brushed with EVOO, Topped with Fresh Mozzarella, Sliced Roma Tomato, Fresh Chiffonade of Basil & Grated Parmesan Baked and Garnished with a Drizzle of 12 year Aged Balsamic Reduction.

Fresh Dough, Brushed with EVOO, Topped with Caramelized Onion, Chèvre Cheese, & Prosciutto, Finished with Fresh Oregano & Fresh Grated Parmesan.

Penne Pasta with Pan Roasted Chicken, Julienne Sun-dried Tomato, Shallot, Garlic, Broccoli & Baby Spinach in a Sun-dried Tomato Pesto Cream Sauce.

1/2 Pound of Pink Shrimp, Sautéed with Green Peas, Fresh Basil, Chicken Bouillon, Sherry Cream & Parmesan, Tossed with Linguini Pasta, Topped with Mozzarella Cheese & Baked.

Grilled, Seared or Blackened, Local Black Grouper, Served on Pillow Soft Sour Dough Roll with Lettuce, Tomato & Onion Served with Southern Tartar Sauce & Fresh Lemon.

Fresh Seared Backfin Blue Crab Cake, Served on a Brioche Bun Brushed with Lemon Aioli, Lettuce, Tomato & Onion.

Char-Grilled, Free Range Breast of Chicken, Served on sliced Challa Brushed with Apple Butter, Topped with Melted Brie Cheese, Applewood Smoked Bacon & Grilled Onion.

Half Pound Ground Sirloin & Brisket Patty, Char-Grilled to your Preferred Temperature, Seasoned with Maldon Sea Salt & Fresh Cracked Black Pepper, Topped with your Choice of Cheese, Lettuce, Tomato, Onion & Cornichon.

Mixed Burger-Mélange of Black Bean, Quinoa, Roasted Sweet Corn, Onion & Garlic, Cooked on a Griddle & Served on a Brioche Roll with a Smear of Boursin Cheese, Lettuce & Tomato.

Seared Black Domestic Grouper, Seared with Maldon Sea Salt & Fresh Cracked Pepper, Served over a bed of Butter Braised Golden Fingerling Potato with Smoked Tomato Beurre Blanc & Wilted Baby Spinach.

Lightly Blackened Redfish, Served over Red Beans & Dirty Rice, Finished with an Andouille Sausage & Crawfish Étouffée.

Tequila Lime Marinated Key West Shrimp & Chorizo Sausage Brochettes, Presented on a bed of Sweet Corn, Onion & Bell Pepper Stone-Ground Grits.

Grass Fed & Finished, 14oz Char-Grilled T-Bone Steak, Seasoned with Maldon Salt Flake & Fresh Cracked Pepper, Accompanied with Boursin Whipped Potato & Steamed Haricot Vert Finished with a Port Wine Glace De Viand.

Half of a Free Range Roasted Chicken, Dressed with a Honey-Bourbon Glaze Blasted in a 500 degree Oven, Served with a Sweet Potato Pecan Hash Garnished with a Grilled Leek.

Fresh Cold Water Oysters on the Half Shell, Varieties Change. See Your Server.

Five Key West Shrimp with Horseradish Root Cocktail Sauce.

Golden fried Black Grouper with Crispy Fries & Tarter Sauce

Tossed in Sweet Cream Butter and Parmesan

Mixed Seasonal Greens with Toasted Pecan, Bermuda Onion, Grape Tomato, Fuji Apple & Chevre Cheese Dressed with a Warm Pancetta Vinaigrette

Fresh Chopped Hearts of Romaine, Tossed with Spiced Croutons, Shaved Parmesan, in our House Made Caesar Dressing Garnished with White Anchovy

Nappa Cabbage, Fresh Long Cut Chive, Julienne Snow Pea, Julienne Carrot & Miso Roasted Chicken, Tossed in a Miso Honey Vinaigrette, Garnished with Sesame Seed & Crisp Fried Wonton

Small Skewers of Fresh Grouper Marinated in Ghost Chili Tequila & Smoked Sea Salt Char Grilled and Finished with a Lime, Cilantro Syrup & Blasted in a 500 Degree Oven

Fresh Poached Octopus, tossed with a Citrus Marinade, Bermuda Onions, Diced Romas, Florida Orange, Serrano Peppers, & Fresh Cilantro. Finished with a Drizzle of Guajillo Oil

Fresh, Sushi Grade Yellowfin Tuna Tartar with Fresh Jalapeno, Bermuda Onion, Red Bell Pepper & Scallion Layered over Wonton Crisps Finished with Yum Yum & Eel Sauce

Crispy Backfin Blue Crab in a Seasoned Fritter Batter with Fresh Corn, Chives, Rendered Applewood Bacon & Caramelized Shallot Accompanied with a Elote Aioli

Fresh Dough, Simply Brushed with EVOO, Topped with Fresh Mozzarella, Sliced Roma Tomato, Fresh Chiffonade of Basil & Grated Parmesan Baked and Garnished with a Drizzle of Aged Balsamic Syrup

Minced Fresh Strawberries & Black Olives, on a Fresh Flatbread Dough Brushed with Sweet Cream Butter Finished with a Chevre Crème & Toasted Pistachio

Grilled, Seared or Blackened, Local Black Grouper, Served on Pillow Soft Sourdough Roll with Lettuce, Tomato & Onion Served with Hot Crispy Fries, Southern Tartar Sauce & Fresh Lemon

Special Ordered, Half Pound Ground & Brisket Patty, Seasoned with Maldon Sea Salt & Fresh Cracked Black Pepper, Topped with your Choice of Cheese, Lettuce, Tomato & Onion Served with Hot Crispy Fries & Cornichon

Mélange of Black Bean, Quinoa, Roasted Sweet Corn, Onion & Garlic Cooked on a Griddle & Served on a Brioche Roll With a Smear of Boursin Cheese, Lettuce & Tomato Accompanied with Hot Crispy Sweet Potato Fries

House Roasted & Shaved Prime Rib of Angus Beef, Piled High on a Hoagie Roll with Melted Swiss Cheese Crisp Fried Tobacco Onion & Horseradish Cream Sauce Served with Hot Crispy Fries

Char Grilled Breast of Free Range Chicken Presented on a Demi Baguette with Grilled Pineapple Plank, Sous Vide Pork Belly with a Guava Aioli

Fresh Blue Crab Backfin Lump, Lemon, Garlic, Olive Oil, Fresh Thyme, Baby Sweet Peppers, Reisling Wine & Sweet Cream Butter

Linguini Pasta, Zucchini & Summer Squash Noodle, Sauteed with Garlic, Fresh Basil, EVOO & Parmesan Garnished with a Burrata Ball & Five Blackened Shrimp

Fresh Black Domestic Grouper, Seared with Maldon Sea Salt & Fresh Cracked Black Pepper, Served over a bed of Butter Braised Golden Fingerling Potato With Smoked Tomato Beurre Blanc & Wilted Baby Spinach

Half of a Roasted Chicken, Dressed with a Bourbon, Honey Glaze & Blasted in a 500 degree Oven, Served with a Sweet Potato Hash & Grilled Leek Garnish

Fresh Florida Triple Tail, Seared and Glazed with a Rum Plum Served with a Lotus Root Cake Seasoned with Rendered Applewood Smoked Bacon & Caramelized Onion Garnished with Rum Butter Grilled Carrots

Lime Marinated Grilled Mahi-Mahi Served over Sonoran Rice with Black Bean, Roasted Corn, Cilantro, Sauteed Bell Peppers & Fresh Sliced Jalapeno Finished with a Elote Crème Fraiche

Hanger Steak, Seasoned with Maldon Sea Salt & Fresh Cracked Pepper then Seared Presented over a Bed of Warm Summer Tomato & Squash Salad Finished with an Italian “Chimichurri”