Select your favorite menu :
Appetizers | Salads | From The Grill | Seafood | Main Course | Jacks Specialties | Side Orders | 3 Course Menu – First Course | 3 Course Menu – Second Course | 4 Course Menu – First Course | 4 Course Menu – Second Course | 4 Course Menu – Third Course | 3 Course Menu – Dessert | 4 Course Menu – Dessert
Appetizers |
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| Pan Seared Crab Cake | $11.90 | ||
| East coast blue crab blended with fresh herbs and light dijon mustard served with key lime butter and south beach mango salsa | |||
| Escargot en Croute | $10.00 | ||
| Tender escargot with garlic, wilted spinach and bubbling brie scented with pernod liqueur | |||
| Stuffed Shrimp | $11.90 | ||
| Stuffed shrimp with a asiago cheese and mission fig blend, wrapped in prosciutto served over cappellini pasta | |||
| Shrimp Cocktail | $11.90 | ||
| Served with lemon and a duet of sauces | |||
| Wild Mushroom Ravioli | $9.45 | ||
| With prosciutto ham and creamy sartori bleu cheese | |||
| Baked French Onion Soup | $5.90 | ||
| Baked with crusted bread and topped with three cheeses | |||
| Jack's Best | $9.00 | ||
| Our signature creamy crabmeat soup | |||
| Jack's Appetizer Platter | $38.90 | ||
| Mini crab cakes, stuffed shrimp and wild mushroom ravioli served with a trio of sauces serves four | |||
Salads |
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| Jack's House Salad | $5.30 | ||
| Baby iceberg with sliced tomatoes, diced cucumbers, served with steak house green goddess or buttermilk blue dressing | |||
| Caesar Salad | $5.20 | ||
| Crisp hearts of romaine tossed in our classic caesar dressing | |||
| Rivington Street Salad | $6.00 | ||
| Gourmet greens, fresh mozzarella, roma tomatoes, roasted baby bellas and toasted sunflower nuts tossed with herb vinaigrette | |||
From The Grill |
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| N. Y. Strip Steak | $28.90 | ||
| 12 oz. Grilled center cut choice sirloin rubbed with jack's seasoning blend and served with steak butter | |||
| Filet Mignon | $31.90 | ||
| 8 oz. Tenderloin filet grilled to perfection and served with steak butter or blackened and served with roasted garlic sauce | |||
| 20 oz. Porterhouse Steak | $33.00 | ||
| Glazed with steak butter and crumbled bleu cheese | |||
| 20 oz. Ribeye Steak | $30.00 | ||
| Caramelized onion and mushroom port sauce | |||
Seafood |
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| Fresh Gulf Coast Red Fish | $25.90 | ||
| Grilled with tropical salsa or blackened with key lime butter | |||
| Cedar Plank Sea Bass | $33.00 | ||
| Essence of white truffle, lemon and thyme | |||
| Jumbo Diver Sea Scallops | $27.90 | ||
| Tarragon chardonnay butter, 10 year aged balsamic drizzle | |||
| Pan Roasted Salmon | $24.00 | ||
| Brushed with pesto and glazed pecans | |||
Main Course |
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| Jack's Duck Breast | $24.00 | ||
| Pan roasted long island duck with orange-shallot marmalade served with angel hair cappellini | |||
| Bay Ridge Chicken | $19.00 | ||
| Skilled seared chicken breasts with fresh mozzarella and pesto sauce | |||
| Fettuccini Diablo | $22.00 | ||
| Sauteed shrimp and grilled chicken strips tossed with tomatoes, peppers and pasta served with a spicy tomato coulis | |||
| Shrimp Provencal | $24.00 | ||
| Sauteed jumbo shrimp with mushrooms, tomatoes, asparagus and chives, tossed with pappardelle pasta | |||
Jacks Specialties |
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| Roast Lamb | $36.90 | ||
| Tender dijon crusted four bone domestic rack | |||
| Jack's Key Largo | $34.90 | ||
| Pan seared filet mignon and jack's crab cake with tarragon hollandaise and a port wine wild mushroom sauce | |||
| Beef Shortribs | $27.90 | ||
| Slow simmered with burgundy, cognac and fresh herbs served with wild mushroom risotto | |||
| Surf & Turf | $38.90 | ||
| A juicy 6 oz. filet mignon and tender 6 oz. lobster tail, bordelaise sauce, lemon and drawn butter | |||
Side Orders |
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| Jack's Shredded Steak House Style Potato au Gratin | $5.00 | ||
| Sauteed Forest Mushrooms and Onions | $5.00 | ||
| Fresh Asparagus | $6.00 | ||
| With hollandaise sauce | |||
| Baby Vegetable Saute | $6.00 | ||
3 Course Menu - First Course |
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| Jack's House Salad | |||
| Baby iceberg lettuce, red & yellow tomatoes, cucumber, green goddess dressing | |||
| Caesar Salad | |||
| Romaine tossed with classic caesar dressing | |||
| Rivington Salad | |||
| Gourmet greens, fresh mozzarella, roma tomato, roasted baby bellas, toasted sunflower seeds | |||
3 Course Menu - Second Course |
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| Bay Ridge Chicken | |||
| Seared chicken breasts with fresh mozzarella, pesto and baby mixed vegetables | |||
| Harris Ranch Filet | |||
| Grilled black angus filet with chefs seasonings, steak butter and au gratin potatoes | |||
| Rosen Salmon | |||
| Oven baked, california sauce, mixed baby vegetables | |||
4 Course Menu - First Course |
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| Shrimp Cocktail | |||
| Served with lemon, duet of sauces | |||
| Wild Mushroom Ravioli | |||
| Sartori bleu cheese cream, prosciutto ham | |||
| Jack's Best | |||
| Our signature crab soup | |||
4 Course Menu - Second Course |
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| Jack's House Salad | |||
| Baby ice berg lettuce, red & yellow tomatoes, cucumbers, green goddess dressing | |||
| Caesar Salad | |||
| Romaine tossed with classic caesar dressing | |||
| Rivington Salad | |||
| Gourmet greens, fresh mozzarella, roma tomatoes, roasted baby bellas, tossed with herb vinaigrette with an herb vinaigrette | |||
4 Course Menu - Third Course |
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| Bay Ridge Chicken | |||
| Seared chicken breasts with fresh mozzarella, pesto and baby mixed vegetables | |||
| Harris Ranch Filet | |||
| Grilled black angus filet with chef's seasonings, steak butter and au gratin potatoes | |||
| Cedar Plank Sea Bass | |||
| Baked on cedar plank with truffle scented woodland mushroom's and mixed baby vegetables | |||
3 Course Menu - Dessert |
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| Jack's N.Y. Cheesecake | |||
| Key Lime Pie | |||
| Florida traditional | |||
| Chocolate Gateau | |||
| Very rich chocolate served warm | |||
4 Course Menu - Dessert |
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| Jack's N.Y. Cheesecake | |||
| Key Lime Pie | |||
| Florida traditional | |||
| Chocolate Gateau | |||
| Very rich chocolate served warm | |||
