Hours:

4:30 pm – 10 pm (Sunday – Thursday)
4:30 pm – 11 pm (Friday & Saturday)

Starters

Tomato & Buffalo Mozzarella

Beefsteak Tomato, Fresh Buffalo Mozzarella, Basil, Extra Virgin Olive Oil and Aged Balsamic Vinegar. 13.5

Deviled Eggs (6)

With Chopped Bacon and a light Mustard Ailoi. 12

Lump Blue Crab Cake

Pan-seared Jumbo Lump Blue Crab Cake with Remoulade. 12.5

Coconut Shrimp

Large Butterflied Shrimp with Sweet Coconut Shavings and Vermicelli Noodles, lightly fried and served with a Sweet Chili Whole Grain Orange Mustard Sauce. 14

Sweet Chili Calamari

Point Judith Calamari lightly breaded and fried, served with Sweet Chili Aioli and topped with Crumbled Peanuts. 15

Sesame Crusted Ahi Tuna

Prime Yellowfin Ahi Tuna coated in Sesame and Seared to Perfection. Served with Ginger, Wasabi and Soy Sauce. 19.5

Chef’s Cheese & Charcuterie

Artisnal Selection of Meats and Cheese with Pickled Onions, Nuts, Sliced Baguette and our Chef’s Accompaniments. 14 (small) / 24 (large)

Chilled Seafood

Oysters on the Half Shell

Fresh Gulf Oysters served over Ice with Horseradish, Mignonette, Cocktail Sauce and Lemon.
(Minimum of 6) 2.5 each

Shrimp Cocktail (4)

Chilled Jumbo Shrimp served with Cocktail Sauce and Lemon. 15

Lump Blue Crab Cocktail

Chilled Lump Blue Crab with Horseradish Aioli and Lemon. 15.5

Chilled Seafood Platter

One Dozen Oysters, Shrimp Cocktail and Crab Cocktail with Horseradish,
Mignonette, Cocktail Sauce and Lemon. 54

House-Made Soups

New England Clam Chowder

Traditional New England Classic with Chopped Manila Clams in a Creamy
Chowder. Served with Oyster Crackers. 8.5

French Onion Soup

Classically Inspired with Caramelized Onions, House-made Croutons, Beef Stock and Melted Swiss Cheese. 8.5

Soup of the Day

Our Chef’s Daily Seasonal Soup 8.5

Jackson’s Salad

Goat Cheese, Carrots, Tomatoes, Red Onions and Kalamata Olives over Fresh Field Greens tossed with Jackson’s House-made Balsamic Vinaigrette.11
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Grilled Caesar Salad

Half Heart of Romaine lightly grilled and topped with Parmesan Shavings,
House-made Croutons, Caesar Dressing and Anchovies 12

Wedge Salad

Baby Iceberg Wedge topped with Applewood Smoked Bacon, Heirloom Tomatoes, Pickled Red Onion, Blue Cheese Crumbles and Creamy Gorgonzola Dressing. 12

Handhelds

Jackson’s Blackened Grouper Sandwich

Grilled Blackened Grouper Filet with Provolone Cheese, Baby Arugula, Tomato and Remoulade Sauce. 16.5

Maine Lobster Roll

Chilled Maine Lobster lightly tossed with Mayo, Celery and Chives on a
Traditional New England Bun. 17

Tenderloin Steak Sandwich

Grilled to Perfection with Carmelized Onions, Havarti Cheese, Arugula and
Garlic Aioli on a Warm French Baguette. 22

Jackson’s Prime Steak Burger

Eight Ounce Prime Patty Seasoned and Grilled to Perfection with Green Leaf Lettuce, Sautéed Mushrooms, Carmelized Onion, Provolone Cheese, Applewood Smoked Bacon and Garlic Aioli on a Toasted Brioche Bun. 16.5

Fresh Seafood

Grilled Salmon

Grilled Atlantic Salmon with Grilled Asparagus, Cottage Roasted Potatoes and Whole Grain Mustard Cream Sauce. 25.5

Pan-Seared Grouper & Crab Stack

Pan-seared Grouper topped with Jumbo Lump Crab Meat and Chardonnay Butter. Served with Mashed Potatoes and Sautéed Baby Spinach. 31

Lump Blue Crab Cakes

Two Pan-seared Jumbo Lump Blue Crab Cakes with Grilled Asparagus, Cottage Roasted Potatoes and Whole Grain Mustard Cream Sauce. 29

Pan-Seared Snapper & Scallops

Pan-Seared Red Snapper and Jumbo Sea Scallops, Asparagus, Roasted Cottage Potatoes and Thai Curry Sauce on the side. 30

Macadamia Crusted Swordfish

Thick Macadamia Nut Crusted Swordfish Pan Fried to Perfection. Served with Mashed Potatoes, Sautéed Baby Spinach with a Key Lime Buerre Blanc Sauce. 31

Steaks & Chops

Filet Mignon (8 oz)

Our Most Tender Cut Grilled to Perfection. 39

New York Strip (12 oz)

Classic Cut Known for it Marbling, Tenderness and Flavor. 35

Ribeye (14oz)

Heavily Marbled Cut known for it’s Rich, Full Flavor. 37

Bone-in Pork Chop (12 oz)

Premium Center Cut Duroc Pork Chop Grilled to Order with a side of Apricot Fruit Chutney. (Medium Rare is our Chef’s recommendation). 26

Chicken

Free-Range Roasted Half Chicken

Organic De-boned Chicken, Seasoned, Pan-seared and Roasted with a Lemon Cilantro Glaze. Served with Broccolini and Cottage Roasted Potatoes. 23

Chicken Francese

Lightly Battered and Sautéed Chicken Cutlets with Mushrooms in a Chicken and Lemon Veloute Sauce served with Mashed Potatoes and Asparagus. 22

Pasta

Chicken Penne and Pesto

Penne Pasta, Pan-seared Chicken, Broccoli, Roma Tomatoes, Kalamata Olives and Pine Nuts tossed in a Creamy Pesto Sauce. 20

Seafood Linguini Alfredo

Linguini Pasta tossed with Shrimp, Lobster, Grouper, Cherry Tomatoes and Broccoli in a Creamy Alfredo Sauce. 27

Frutti di Mare

Jackson’s spin on an Italian classic. Spaghetti Pasta tossed with Mussels, Shrimp, Grouper and Calamari in a Savory Red Princess sauce. 28

Vegetarian

Pasta Primavera

Penne Pasta tossed in a Savory Tomato Sauce with Broccoli, Zuchini, Squash, Peas and Carrots. 18

Grilled Balsamic Vegetables

A Balsamic Glazed Medley of Zucchini, Squash, Eggplant, Bell Peppers, Portabella Mushrooms and Beefsteak Tomatoes with Roasted Cottage Potatoes. 17

Accompaniments

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Parmesan Truffle Fries 7

House-made Mac and Cheese 8

Maine Lobster Mac and Cheese 13

Classic Mashed Potatoes 7

Lobster Mashed Potatoes 12

Cottage Roasted Potatoes 7

Sautéed Mushrooms 6

Seasonal Mixed Vegetables 7

Sautéed Spinach 7