Our culinary team proudly supports local farmers
and producers and takes pride in preparing & serving regional cuisine.

(Download PDF)

small bites

EQUUS SIGNATURE CRAB CAKES
red pepper tartar sauce 8

JACK’S NACHOS
beef, cheese, sour cream, guacamole, jalapenos, hot sauce 8

CRISPY CALAMARI
triple olive caponata, hot sauce 9

VEAL SWEETBREADS
creamed spinach grits, mushroom veal glace 9

EQUUS MUSHROOM FUMÉ 6

BEEF TENDERLOIN SLIDERS
provolone, onion compote, red wine aioli 9

HONEY CHIPOTLE GLAZED CHICKEN BITES
blue cheese & red cabbage coleslaw 8

MAC & CHEESE
truffled panko breadcrumbs, candied bacon topping 9

SHRIMP & CREAM CHEESE CROSTINI
marinated tomatoes 9

WHITE BEAN HUMMUS
kalamata olives, feta cheese, pepperoncini peppers, flatbread 7

salads

BABY SAVOY SPINACH SALAD
red grapes, black walnuts, Stilton cheese,
walnut oil vinaigrette 7

FIELD GREEN SALAD
candied pecans, tomatoes, cucumbers, balsamic vinaigrette 7

BLT SALAD
tomatoes, bacon, bibb lettuce, onion-sherry vinaigrette,
goat cheese 8

CAESAR
classically presented 7

sandwiches & pizza

JACK’S PRIME BURGER 10

HOUSE PIZZA-CHEF’S DAILY CREATION 14

BAKED TURKEY AND BACON SANDWICH
sourdough, roasted tomato aioli, onion compote,
mushrooms, provolone 12

entrees

ROCK SHRIMP JENKINS
fried rock shrimp, bourbon creole lemon sauce 24

EQUUS PARMESAN ENCRUSTED SEA BASS
whipped potatoes, squash-zucchini-pepper sauté,
shiitake mushrooms, lemon dill sauce 26

SHRIMP & GRITS
roasted garlic, shitake mushrooms, green onions, lemon,
tasso ham grits, wilted greens, pan butter sauce 22

ROSEMARY AND GARLIC MARINATED PORK LOIN
whipped potatoes, braised kale, lemon-basil-bourbon glaze,
tobacco onions 18

STEAK FRITES
10 oz NY strip steak, charred tomatoes, rosemary,
caramelized onions, wilted greens, truffle-parmesan
sweet potato fries 26

8OZ FILET
whipped potatoes, soybean-onion-and mushroom sauté,
curried scallion vinaigrette 28

SPICE GRILLED AHI TUNA (SERVED RARE)
fried green tomatoes, soybeans, onion compote,
wilted greens, pineapple barbeque sauce 26

FRIED PECAN CHICKEN
whipped potatoes, braised kale, and a peach-bourbon sauce 16

ANGRY CRAWFISH PASTA
spicy tomato sauce, bacon, red onions, rosemary, spaghetti 18

GNOCCHI BOLOGNESE
parmesan, chives 14

Chief Executive Chef/Owner – S. Dean Corbett
Executive Chef – Dallas McGarity
Sous Chef – Lis Tyree
General Manager – Elizabeth Henderson
Assistant General Manager – Lauren Farrar