Southwest Florida foodies are in for a treat. The Jac Sanibel Island Bar & Grille has rolled out new menus that take the concept of scratch kitchen to a fresh level of quality without high costs.
“Our goal is to make affordability the hallmark of this restaurant,” owner Eve Alves said. “We want our guests to experience real fresh food without breaking the bank.”
Executive Chef Philipe Schroeder has crafted alluring dinner entrees like the Cauliflower Steak, which includes cauliflower-celery root purée, black bean and quinoa cake, golden raisin-soy mustard vinaigrette and the choice of one standard side for only $18. The appealing dinner menu also features a “From the Sea” section that boasts dishes like the Captain’s Shrimp Pasta for $22 and the Grilled Pan-Seared Swordfish for $20.
The enticing lunch menu features fan favorites at attractive prices like the Caribbean BLT with spiced pork belly smoked for six hours, garlic herb aioli, lettuce, tomato, focaccia and the choice of one standard side for just $9. Guests hungry for more can enjoy the delectable Quinoa and Black Bean Cake with hummus spread, roasted vegetables, arugula salad and the choice of one standard side for $12.
“We’re listening to our guests and tailoring what we offer to meet their desires,” Alves said. “That shows in our new menus, new design and the new back bar we’re building. This is going to be the place for everyone on Sanibel.”
Construction work is wrapping up on the highly anticipated back bar. Live music and dancing will soon return.
“I know this back bar is extremely meaningful to both locals and visitors — there’s great history here,” Alves said. “That’s why we’re so excited to revive the back bar and make it better than ever.”
To celebrate all the changes, The Jac has a new Friday night rib deal. Guests can order a full rack of pork spare ribs for $20 and a half rack for $13 with jicama-green apple slaw and french fries. Keep up with the latest at thejacsanibel.com or check out The Jac’s Facebook page at facebook.com/TheJacSanibel.