Organic greens with choice of dressings.
Jacksons Signature Salad with organic greens, cranberries, goat cheese, and pecans.
Greek and Italian chopped salad.
Firecracker Spinach - salad with orange sesame dressing.
Yukon Gold Potato Salad
Warmed Gnocchi Salad and Butternut Squash Salad
Fresh Penne Pasta Salad - Oven dried tomatoes, roasted pine nuts, parmesan reggiano and fresh basil.
Rotini Pasta Salad - Baby Spinach, Fraser Valley Feta and Basil Pesto.
Tomato Salad with boccioni, basil, and balsamic.
Warm Squash Salad - Butternut and acorn squash with brown sugar butter.
Chicken walnut salad with potato.
Cabbage and tomato slaw with sherry mustard vinaigrette.
Nappa cabbage slaw - Sesame, soy and ginger vinaigrette.
Clams, mussels, salmon, halibut, prawns in a saffron beure blanc sauce.
Poached sablefish served with a citrus cream sauce.
Fresh cut fettucini tossed with asparagus tips and Alaskan king crab.
Maple glazed wild sockeye salmon filets.
Free range chicken breast with a wild mushroom brandy cream sauce.
Chicken breast stuffed with cambozzola cheese and wild mushrooms.
Roast chicken with a sweet onion marmalade sauce.
Breast of chicken stuffed with basil pesto and prosciutto.
Marinated flank steak served with a sesame shiitake demi glaze.
AAA prime rib cured and slow roasted in our secret marinade.
Tenderloin tips served with a peppercorn demi glaze.
Barbeque ribs served with Jacksons in house made barbeque sauce.
Pork tenderloin with a calvados and apple chutney.
Fraser Valley green beans in a shallot and scallion butter.
Asparagus with lemon, Italian parsley and parmesan.
Roasted cauliflower gratin in a panko and parmesan reggiano crust.
Roasted wild mushroom ragu sautéed in clarified butter, garlic and thyme.