First Courses

EQUUS SIGNATURE CRAB CAKES 10
lump crab dill mayonnaise, red pepper tartar sauce

JACK’S SIGNATURE NACHOS 9
individually topped with seasoned beef, 3 cheeses,
sour cream, guacamole, hot sauce, jalapeños, pico de gallo

CRISPY CALAMARI 10
triple olive caponata, hot sauce, fresh lemon

HOT WINGS 9
crispy chicken wings, buffalo suace

GRILLED FLAT IRON STEAK 12
cornbread purée, sauce romesco, crispy onions

TATER TOTS 8
house made cheddar tater tots, truffle aioli

CURRY CREAM MUSSELS 10
sweet yellow coconut curry, cilantro,
grilled Blue Dog baguette

SHRIMP & GRITS 12
pan seared rock shrimp, Kenny’s white cheddar Weisenberger grits,
grilled scallion emulsion, crispy onions

Soups and Salads

EQUUS MUSHROOM FUMÉ 6

WEDGE SALAD 8
iceberg lettuce, house bacon, cherry tomato,
croutons, blue cheese dressing

MIXED GREENS SALAD 8
strawberries, feta, candied pecans, balsamic vinaigrette

BABY SAVOY SPINACH SALAD 8
grapes, black walnuts, Stilton blue cheese,
walnut oil vinaigrette

CAESAR SALAD 8
romaine lettuce, anchovy dressing, shaved parmesan, croutons

Add any of the following to your salad: Chicken 6 | Crab Cakes 8 | Rock Shrimp 9 | Salmon 10

Entrées

FRIED CHICKEN 18
whipped potatoes, braised kale, cornbread, gravy

MEDALLIONS OF CERTIFIED ANGUS BEEF 36
parmesan potato gratin, asparagus, veal demi

DIVER SCALLOPS 26
roasted red pepper polenta, fennel, orange supremes,
pickled red onion, citrus vinaigrette

PASTA BOLOGNESE 16
house-made meat sauce, tomato, parmesan, herbs

SALMON OSCAR 24
butter roasted potatoes, asparagus,
lump crab salad, hollandaise

THIN CRUST PIZZA 16
marinara, mozzarella, pepperoni, sausage
additional toppings 1 each

SHRIMP JENKINS 24
fried rock shrimp, whipped potatoes,
bourbon-creole lemon sauce

POT ROAST 18
whipped potatoes, pearl onions,
hand carved carrots, onion ring, natural reduction

PARMESAN CRUSTED HALIBUT 32
whipped potatoes, squash, zucchini,
lemon beurre blanc, fried leeks

FISH TACOS 18
blackened fish of the day, pickled cucumber & onions,
napa cabbage, cajun aioli, choice of side

JACK’S PRIME BURGER 14
brioche bun, traditionally served,
choice of cheese and side
add house cured bacon 1.50 | add caramelized onions 0.50

FISH SANDWICH 15
fried cod, brioche bun, house tartar sauce, choice of side

Ask Your Server About Nightly Specials

Split entrée charge 3
20% gratuity may be added to parties of 6 or more

consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase the risk of foodbourne illness.

Chef/Owner: S. Dean Corbett | Chef de Cuisine: Jess Inman | Pastry Chef: Robbie Santos
General Manager: Ryan Arnett

UPDATED 8/23/2016