Colin Powell raves about Jack's Oyster House
Cheese-
cake!
                                          'The best cheesecake I've ever had!'
July 21st, 2009 Albany, NY

Since 1913 Jack's has gracefully grown within this Capital city surrounded by facades of beautiful historical buildings, the Governors mansion, the Capital, SUNY buildings and more. The restaurant has much to offer with it's ambiance and history both in and outside this prestigious urban sprawl. With a beautiful new entrance, bar, dining area, private events room and remarkably aggrandized windows the regenerated Jack's will "shed some new light" and elevate experiences to MEMORABLE.

Farmer's markets in Albany, NY are a top choice at Jack's for local and seasonal produce. Albany is endowed with the "Impressionist" Hudson River Valley, Lake George and the Adirondack Mountains. From orchards to vineyards, culinary creations throughout the four seasons are playful works of art for Luc Pasquier our French Certified Master Chef. Attempt chef's newest creation yourself!

 
Soup:
3 Peaches
2 T White Wine
4 T Lemon Juice
3/4 T Honey
1/8 tsp Cinnamon
Dash of Nutmeg
1/2 Cantaloupe
(save remaining half to serve)
1/2 Cup Fresh Squeezed OJ
Combine peeled, pitted, and sliced peaches with all ingredients except the cantaloupe and OJ. Once liquid boils return to a simmer for 10 minutes. Cool before pureeing.
Puree cantaloupe and OJ until smooth. Add pureed peaches and mix thoroughly. Chill.

Pork:
Rub pork belly with a mixture of brown sugar, salt, pepper, thyme, bay leaf and red pepper flakes. Cook sous-vide for 36 hours at 145 degrees. Sear cooled pork for added color and flavor.

Serve with a medallion of butter poached lobster and a sprig of mint for vibrance.