4:30 pm – 10 pm (Sunday – Thursday)
4:30 pm – 11 pm (Friday & Saturday)
Tomato & Buffalo Mozzarella
Beefsteak Tomato, Fresh Buffalo Mozzarella, Basil, Extra Virgin Olive Oil and Aged Balsamic Vinegar.
Deviled Eggs (6)
With Chopped Bacon and a light Mustard Ailoi.
Lump Blue Crab Cake
Pan-seared Jumbo Lump Blue Crab Cake with Remoulade.
Large Butterflied Shrimp with Sweet Coconut Shavings and Vermicelli Noodles, lightly fried and served with a Sweet Chili Whole Grain Orange Mustard Sauce.
Sweet Chili Calamari
Point Judith Calamari lightly breaded and fried, served with Sweet Chili Aioli and topped with Crumbled Peanuts.
Sesame Crusted Ahi Tuna
Prime Yellowfin Ahi Tuna coated in Sesame and Seared to Perfection. Served with Ginger, Wasabi and Soy Sauce.
Chef’s Cheese & Charcuterie
Artisnal Selection of Meats and Cheese with Pickled Onions, Nuts, Sliced Baguette and our Chef’s Accompaniments.
Oysters on the Half Shell
Fresh Gulf Oysters served over Ice with Horseradish, Mignonette, Cocktail Sauce and Lemon.
(Minimum of 6)
Shrimp Cocktail (4)
Chilled Jumbo Shrimp served with Cocktail Sauce and Lemon.
Lump Blue Crab Cocktail
Chilled Lump Blue Crab with Horseradish Aioli and Lemon.
Chilled Seafood Platter
One Dozen Oysters, Shrimp Cocktail and Crab Cocktail with Horseradish,
Mignonette, Cocktail Sauce and Lemon.
New England Clam Chowder
Traditional New England Classic with Chopped Manila Clams in a Creamy
Chowder. Served with Oyster Crackers.
French Onion Soup
Classically Inspired with Caramelized Onions, House-made Croutons, Beef Stock and Melted Swiss Cheese.
Soup of the Day
Our Chef’s Daily Seasonal Soup
Fresh Green Salads
Goat Cheese, Carrots, Tomatoes, Red Onions and Kalamata Olives over Fresh Field Greens tossed with Jackson’s House-made Balsamic Vinaigrette.
Grilled Caesar Salad
Half Heart of Romaine lightly grilled and topped with Parmesan Shavings,
House-made Croutons, Caesar Dressing and Anchovies
Baby Iceberg Wedge topped with Applewood Smoked Bacon, Heirloom Tomatoes, Pickled Red Onion, Blue Cheese Crumbles and Creamy Gorgonzola Dressing.
Jackson’s Blackened Grouper Sandwich
Grilled Blackened Grouper Filet with Provolone Cheese, Baby Arugula, Tomato and Remoulade Sauce.
Maine Lobster Roll
Chilled Maine Lobster lightly tossed with Mayo, Celery and Chives on a
Traditional New England Bun.
Tenderloin Steak Sandwich
Grilled to Perfection with Carmelized Onions, Havarti Cheese, Arugula and
Garlic Aioli on a Warm French Baguette.
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.
Grilled Atlantic Salmon with Grilled Asparagus, Cottage Roasted Potatoes and Whole Grain Mustard Cream Sauce.
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.
Lump Blue Crab Cakes
Two Pan-seared Jumbo Lump Blue Crab Cakes with Grilled Asparagus, Cottage Roasted Potatoes and Whole Grain Mustard Cream Sauce.
Pan-Seared Snapper & Scallops
Pan-Seared Red Snapper and Jumbo Sea Scallops, Asparagus, Roasted Cottage Potatoes and Thai Curry Sauce on the side.
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.
Steaks & Chops
Filet Mignon (8 oz)
Our Most Tender Cut Grilled to Perfection.
New York Strip (12 oz)
Classic Cut Known for it Marbling, Tenderness and Flavor.
Heavily Marbled Cut known for it’s Rich, Full Flavor.
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).
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.
Lightly Battered and Sautéed Chicken Cutlets with Mushrooms in a Chicken and Lemon Veloute Sauce served with Mashed Potatoes and Asparagus.
Chicken Penne and Pesto
Penne Pasta, Pan-seared Chicken, Broccoli, Roma Tomatoes, Kalamata Olives and Pine Nuts tossed in a Creamy Pesto Sauce.
Seafood Linguini Alfredo
Linguini Pasta tossed with Shrimp, Lobster, Grouper, Cherry Tomatoes and Broccoli in a Creamy Alfredo Sauce.
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.
Penne Pasta tossed in a Savory Tomato Sauce with Broccoli, Zuchini, Squash, Peas and Carrots.
Grilled Balsamic Vegetables
A Balsamic Glazed Medley of Zucchini, Squash, Eggplant, Bell Peppers, Portabella Mushrooms and Beefsteak Tomatoes with Roasted Cottage Potatoes.
Parmesan Truffle Fries
House-made Mac and Cheese
Maine Lobster Mac and Cheese
Classic Mashed Potatoes
Lobster Mashed Potatoes
Cottage Roasted Potatoes
Seasonal Mixed Vegetables
*Consuming raw or undercooked seafood may increase your risk of food-borne illness.
For your convenience, a suggested 18% gratuity charge will be added to parties of 8 or more.