Jack剃蒲ネs Place at Rosen Plaza Hotel - Orlando, FL

sweet blue crab blended with fresh herbs, light dijon mustard served with key lime sauce and caribbean mango salsa

spinach, roasted garlic blended with mozzarella, imported pecorino romano cheeses over a rustic sauce of tomatoes, virgin olive oil and carrot broth

seared medium rare, drizzled with citrus ponzu over cucumber-wasabi wilted watercress and daikon

sauteed shrimp, corn grits and gorgonzola splashed with a mildly bold cayenne pepper sauce

tender snails baked with garlic, spinach, bubbling brie and scented with pernod liquor

our signature bering sea king crab and corn bisque accented with jacks special herbs and spices

baked with crusted focaccia and three cheeses

gourmet greens, fresh mozzarella, balsamic roasted baby bellas, roma tomatoes, toasted sunflower nuts tossed with herb vinaigrette

crisp hearts of romaine, grape tomatoes, fried caper berries tossed in our signature caesar dressing

baby iceberg wedges, red and yellow tomato, apple wood cured bacon with green goddess or buttermilk bleu dressing

tender chicken, shaved prosciutto and asparagus tossed in a manchego vodka sauce

sauteed jumbo shrimp, fresh spinach, roma tomatoes, cremini mushrooms in a sauce of pinot grigio and parmesano reggiano tossed with pappardelle pasta

14 ounce center cut, firm and full flavored

the most tender steak

a hearty 20 ounce bone-in steak, well marbled and juicy

16 ounce slightly firm and tender with delicate flavor

classic 20 ounce steakhouse cut, robust and flavorful

grilled 6 ounce petite filet paired with broiled 1/2 pound cold water lobster tail

horseradish-maple mustard crusted roasted lamb tender and juicy domestic 4-bone rack

two half pound tails basted with garlic-herb butter and lemon

skillet seared natural breast of chicken stuffed with fresh mozzarella and gorgonzola pesto

eggplant, zucchini, onions, peppers with ricotta cheese wrapped in fine sheets of phyllo dough served with our chefs vegetables and rustic tomato-carrot sauce

seared medium rare, drizzled with citrus ponzu over cucumber-wasabi watercress and daikon radish salad

crusted with our 7 pepper seasoning blend

glazed with golden pineapple-mango chutney

essence of white truffle, lemon and thyme

sauteed in tarragon-chardonnay butter, 10 year aged balsamic drizzle