Jack's Place

jumbo lump crabmeat blended with fresh herbs and light dijon mustard served with key lime butter and red pepper black bean relish.

tender escargot and jumbo white mushrooms baked with a garlic and cheese butter.

stuffed shrimp with a asiago cheese and mission fig blend, wrap in prosciutto and served with crab and sweet pepper infused cappellini.

baked with croutons and topped with three cheeses.

heart of iceberg lettuce with sliced tomatoes, diced cucumbers, served with house green goddess or buttermilk blue dressing.

crisp romaine tossed in our classic caesar dressing.

mixed field greens and wild strawberries tossed with fresh mozzarella cheese, toasted pine nuts and strawberry chive vinaigrette.

grilled breast of duckling with a port wine orange sauce served with angel hair capellini.

sauteed with marinated tomatoes and fresh mozzarella, finished with spring mix chiffonade and tomato basil fresca.

breast of chicken stuffed with roasted vegetables, feta cheese, olives. topped with a sun-dried cherry sauce.

sauteed shrimp and grilled chicken strips tossed with tomatoes, peppers, and pasta served with a spicy tomato coulis.

sauteed jumbo shrimp with mushrooms, tomatoes, asparagus an chives, tossed with a garlic butter sauce.

stuffed red pepper with three cheese blend, roasted seasonal vegetables and served with tomato basil sauce and black bean fresca.

12 oz. grilled center cut choice sirloin rubbed with jack's seasoning blend and served with steak butter.

8 oz. boneless tenderloin filet grilled to perfection and served with steak butter. or our special way blackened and served with roasted garlic sauce additional $3.00

grilled flat iron steak served over arugula and finished with pecorino parmesan and balsamic glaze.

tender lamb with dijon mustard persillade.

pan seared filet mignon and jack's crabcake with tarragon hollandaise and a port wine wild mushroom sauce.

a juicy 6 oz. filet mignon and tender 6 oz. lobster tail.

glazed with a roasted pepper barbecue sauce and topped with buttermilk blue chevre cheese, served with crisp onions a la ri.

with scallops, snow peas and herbed angel hair pasta.

grilled with tropical fruit relish or blackened with key lime bu.

with ginger plum glaze and chiffonade of wok style vegetables.

with fennel, dill and pine nuts.

served with hollandaise sauce.

with provence butter.

almond crusted rich chocolate truffles served with a raspberry sauce and orange cream anglaise.

jack's wife's own recipe.

italian cream custard with toasted pine nuts served with a raspberry sauce and orange cream anglaise.

very decadent and served warm.

mini panna cotta, baklava and toasted truffles served with a trio of sauces.

a florida tradition.