Dedicated to Your Complete Satisfaction


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

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

With Chopped Bacon and a light Mustard Ailoi. 12

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

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

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

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)

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

Chilled Jumbo Shrimp served with Cocktail Sauce and Lemon. 15

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

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

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

Our Chef’s Daily Seasonal Soup 8.5

Goat Cheese, Carrots, Tomatoes, Red Onions and Kalamata Olives over Fresh Field Greens tossed with Jackson’s House-made Balsamic Vinaigrette.11
w/ Entree7

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

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

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

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

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

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

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

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

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

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

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

Our Most Tender Cut Grilled to Perfection. 39

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

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

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

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

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

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

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

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

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

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

French Fries. 5.5/span>

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

*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.