DAILY OFFERINGS • January 15, 2019
Our daily offerings showcase JK’s seasonal features.
Dinner entrees are served with red bliss mashed potatoes, vegetable of the day and freshly baked bread unless stated otherwise.
Featuring fresh vegetables from JK’s secret garden at Bulman Farms Weeksville, NC.
THIS EVENING’S APPETIZERS
Soup of the Day – JK’s southwestern black bean soup with cheddar cheese, green onions & sour cream. 8
Scallops – Bacon wrapped sea scallops with toasted shallot brandy butter sauce. 12
Jerk Shrimp – Sautéed Jamaican spiced green tail shrimp with coconut rice. 12
Carolina Egg Rolls – Two crispy fried Bulman Farms collard and pulled pork stuffed egg rolls served with sweet chili dipping sauce. 13
Beet Salad – Mixed greens topped with fried pecan encrusted goat cheese medallion, roasted golden beets, port wine poached black mission figs & cucumber tossed with white truffle Dijon vinaigrette. 14
Maytag Salad – Mixed baby greens tossed in balsamic vinaigrette with toasted walnuts, sun dried cherries and Rogue River bleu cheese (Oregon). 14
South Carolina Quail – Mesquite grilled semi-boneless quail served over mixed greens with Roquefort vinaigrette. 14
FISH • SHELLFISH Served with rice and vegetable of the day.
Scottish Salmon – Mesquite grilled filet, basted with lemon dill butter. For years a JKs favorite. 32
Seafood Risotto – Scallops, shrimp, lobster, bacon, tomatoes & spinach in creamy risotto. 32
Golden Tilefish – Beer battered filet served with Malt Vinegar aioli. 32
Tuna – Sesame seared topped with pickled ginger cucumber relish, wasabi aioli & sushi sauce. 32
Mahi Mahi – Pan seared filet with sautéed spinach and crab topped with saffron beurre blanc. 34
Seafood Pasta – Pan seared NC shrimp and sea scallops with spinach, tomatoes & red onion in Fra Diavolo sauce tossed with penne pasta. 29
JK’s Special – Mesquite grilled and sliced filet mignon medallions with béarnaise sauce paired with Mediterranean marinated mesquite grilled shrimp skewer. 35
Duck – One half duck a l’orange over white bean cassoulet. 28
Veal Rib Chop – 14 oz. mesquite grilled veal rib chop topped with bleu cheese butter. 40
Lamb Rack– 16 oz. rack of lamb mesquite grilled and served with chimichurri sauce. 38
Mixed Grill – Mesquite grilled chimichurri marinated beef kabob along with a golden fried crab cake and cast iron skillet seared tuna filet with creamy lemon dill sauce. 35
JK’S SIGNATURE STEAKS
Our House-Aged Western Beef is chosen for premium marbling.
Carefully selected from the best corn-fed beef, and then aged to our exacting specifications, JK’s serves you the best of the best. All cuts are hand-carved by our butcher.
JK’s steaks are grilled over 1,000-degree mesquite coals.
Preferences: Rare – very red, cool center. Medium Rare – red, warm center.
Medium – pink center. Medium Well – slightly pink center. Well – cooked throughout, no pink
Center Cut Filet Mignon – 8 oz. cut, from hand selected aged tenderloins. 35
New York Strip – Center cut from aged loins. 12 oz. – 35 8 oz. – 25
Ribeye – 12 oz. cut, this classic melts in your mouth. 35
Prime Rib Chop – Mesquite grilled 20 oz. bone-in Ribeye cut from the standing rib. 46
New York Strip Sanchez – Marinated in our chimichurri sauce, then mesquite grilled. 35
Cowboy Steak – 26 oz. bone-in ribeye aged 40 days, mesquite grilled. 60
USDA Prime Ribeye – 20 oz. boneless cut, aged 60 days, mesquite grilled. 60