Look for the Pink Smoke Ring,the true signature of BBQ. “Jack Cawthon” Tennessee Pork Shoulder (all our meats are Hickory smoked) TX Beef Brisket Smoke chicken and Turkey TX sausage St Lous style ribs 6 award winning sauce, that represent all well known BBQ regions vegetables: green beans, apples, mac and cheese, fried corn, cole slaw, potato salad, baked beans, cucumber & tomato salad, (Trunip Greens, new potatoes and sweet potatoes,Trinity Lane location only) corn light bread, fresh brewed sweet tea.
Jack’s Bar-B-Que was the first casual restaurant on Broadway to open after many years of decline on lower Broadway. Some people say that Jack’s Bar-B-Que started the first revitalization of lower Broadway. This free standing building poured out a steady stream of hickory-flavored smoke, drawing people from all over the world on their visit to Nashville. Jack’s Bar-B-Que was written up in the New York Times, the Los Angeles Times, Southern Living, and USA Today as “The Best Bar-B-Que in Nashville, Tennessee”. As demand increased for Jack’s Bar-B-Que he added a second location on West Trinity Lane and a third on Charlotte Avenue.
Jack Cawthon
A Community leader as well as an entrepreneur for 35 years. In 1976 recognizing the need for good Bar-B-Que. After much study & travel, with one cook and himself he open for business.
Throughout his career Jack has always made time for community as a tireless volunteer, always first in line to lead a community project, work on fundraiser or serve in any need capacity. In 2004 the City of Nashville recognized him as a “Public servant” with a resolution.
Always being encourage to run for office, Jacks reply has been the same. I want to remain independent and keep a clear vision, so I can enjoy pleasing people with “good food and a friendly staff.
The Veranda - Ft Myers Dinner Menu
Menu and prices subject to change
The Art of Fine Dining …Veranda Style. Original Culinary creations, impeccable service and an atmosphere that bespeaks true "Southern Comfort"…these are the ingredients that Southwest Florida's most award winning restaurant brings together for your dining pleasure tonight…
Appetizers
Grilled Portobello Mushroom 9.50
Marinated with fresh herbs finished with Boursin cheese
Colossal Gulf Shrimp Cocktail 13.95
with a spicy cocktail sauce
Escargot 9.95
in a Puff Pastry with a Stilton Bleu Cheese Sauce
Artichoke Fritters 10.50
stuffed with Blue Crab, served with Bearnaise Sauce
Southern Grit Cake 8.95
with Pepper Jack Cheese & Grilled Andouille Sausage
Baked Onion Soup 7.95
with Provolone & Parmesan Crouton
Blue Crab Cake 11.95
with our Cajun Remoulade Sauce
Pan Seared Scallops 13.95
Presented on a Baby Arugula salad finished with Lemon Beurre Blanc
Beef Carpaccio 11.95
Tenderloin of Beef brushed with infused olive oil, rosemary, thyme & Dijon mustard presented with shaved Parmesan.
Salads
Caesar Salad 8.95
The classic presentation, prepared tableside for two
Per person
Spinach Salad 8.95 Per person
Prepared Tableside for two, with fresh mushrooms & our own warm bacon vinaigrette
Fried Green Tomato Salad 7.95
with crispy ham topped with Crumbled Bleu Cheese dressing
Veranda Specialties
Dinner Entrées include our special House Salad with choice of dressing and our fresh baked Bread & Corn Muffins served with our Southern Pepper Jelly
Southern Sampler 38.95
Mixed grill of Fresh Fish, Gulf Shrimp & Large Sea Scallops presented with Prosciutto Cream Fettuccine
Bourbon Street Filet 37.95
Tournedos of Beef Tenderloin with a Bourbon & Mushroom Demi-Glace
Grilled Filet Mignon 42.95
Served with Sauce Bearnaise
Grilled Black Angus Ribeye Steak 38.95
Finished with compound Herb butter & Onion Straws
Atlantic Salmon 32.95
A Herb & Honey encrusted fresh Fillet of Salmon served with a Fresh Basil Cream sauce
Baked Rack of New Zealand Lamb 41.95
Served with a Rosemary Merlot wine sauce
Red Snapper 40.95
Pan seared and served over a Lobster and Sweet Pea Risotto topped with fresh Thyme and Lemon Zest
Chicken Orleans 29.95
Pan seared Chicken breast topped with Bay Shrimp, Crabmeat, Arugula, and a Cajun Beurre Blanc
Pan Seared Jumbo Scallops 35.95
Presented on a bed of Spinach & Wild Mushroom Orzo finished with a Lemon Beurre Blanc
Veal Piccata 33.95
A classic presentation, Veal Cutlets lightly sautéed with a Lemon Caper White Wine Sauce
New York Strip 39.95
Aged Black Angus New York Strip, center cut, the steak eaters steak, available with a Maytag Bleu Cheese sauce
Chateaubriand 42.95 Per person
The finest of the Tenderloin, served with an assortment of Garden Vegetables (Serves two, please allow 20-35 minutes to prepare)
Roast Prime Rib of Beef 36.95
Selected and aged, served Au jus with creamy Horseradish Sauce (served Friday & Saturday Evenings)