The Irresistible Entrees From the Menu at Backwater Jack's

This week Backwater Jack's transitioned to our "after-season" schedule of being open Thursday-Sunday each week. Sure, it's fewer days to join us but it's still 4 entire days of all of your favorite food and drinks from our waterfront restaurant & bar at the Lake of the Ozarks.

During those 3 days that you've got to miss out on your Backwater Jack's favorites, we figure you'll be working up quite an appetite thinking about all of the delicious items you're going to enjoy on Thursday (which still happens to feature our famous Raw Deal Thursday specials!) To cure that ravenous appetite, how about one of our irresistible entrees? 

Incredible Entrees

Here's a closer look at those, just in case you need a little reminder. Each also comes with a salad and one side dish of your choice.

Grilled Pork Loin
A 14-oz. pork loin smoked, grilled, and then smothered in apricot teriyaki sauce and sprinkled with sesame seeds. 

14-oz. Ribeye
Seasoned to perfection, cooked to your desired temperature, and topped with garlic butter. 

Grilled Chicken Tenders
Four chicken tenders marinated in a teriyaki glaze, grilled and served over rice. 

Blackened Ahi Tuna
An 8-oz. charbroiled tuna steak blackened and cooked to your desired temperature (we suggest med-rare to medium) topped with garlic butter and served over wild rice. 

A generous portion of our own version of fillets prepared either grilled, blackened, or coated in a light batter and deep-fried, served over a bed of wild rice. 

Snow Crab Clusters
Nothing but the freshest snow crab clusters boiled hot and served with a tub of butter. Make it a double order and get a price discount! 

Jamaican Lime Grilled Chicken
An 8-oz. boneless chicken breast spiced with Jamaican jerk seasonings, charbroiled then topped with grilled lime and Jack's tropical Italian dressing, served over a bed of wild rice. 

Incredible Pastas & Rice

All of these delicious meals are served with a dinner roll and our Water's Edge House Salad. 

Creamy Garlic Chicken Pasta
Roasted garlic chicken sauteed with sliced mushrooms and tossed in a rich cream sauce over fettuccine. 

Jack's Seafood Florentine Pasta
Grilled shrimp, bay scallops, crab meat, roasted garlic, and fresh spinach served over fettuccine noodles with a rich and creamy alfredo sauce. 

Jack's Loaded Jambalaya
A mix of sauteed green and red bell peppers, onions, crab, scallops, shrimp, chicken, and Andouille sausage tossed in a spicy sauce, served over a bed of wild rice and garnished with our sweet cornbread. 

Spicy Cajun Seafood Pasta
Sauteed green and red bell peppers, onions, crab, scallops, and shrimp tossed in a spicy rich cream sauce and served over fettuccine noodles. 

Senor Jack's Mexican Pasta
Roasted garlic chicken sauteed with peppers, onions, and Mexican spices then tossed in a cheesy cream sauce over fettuccine noodles, served with chips. 

Don't Miss Friday Steak Night!

We always bring back Friday Steak Nights every fall for the awesome people that decide to stick around after the "summer season" has come to an end. Beginning at 4:00 pm each Friday, we offer a 7-ounce filet served alongside your choice of one of our signature side dishes for only $14.99. 

But wait... there's more! If you'd like to turn that steak dinner into a "surf & turf" feast, you can add succulent grilled shrimp to the plate for just $5 more. To wash it all down, you can even enjoy $1 off all of our house wines during Friday Steak night. What a wonderful way to kick off the weekend!  

Mark your calendars as a reminder to get yourself back to Backwater Jack's during our new fall hours of Thursday-Sunday beginning at 11:00 am for lunch, dinner, and all your cravings in-between! There's always a great time, delicious food, and amazing drinks waiting for you at our lakeside Lake of the Ozarks bar & restaurant. Come on by and enjoy it all with us!   

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  1. Come, enjoy and stay at this new beautiful Shaconage cabin and enjoy the fresh mountain air without all of the electronics that takes up most of our days now!
    For more


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