DAILY OFFERINGS • March 25, 2017
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
Gypsy Stew – Chicken, green chili, tomato, onion, garlic, Provolone and dry sherry. 7
Foie Gras – Pan seared Hudson Valley Foie Gras served over puff pastry with truffle butter finished with sour cherry gastrique. 17
Littleneck Clams – One dozen steeped in white wine, garlic, lemon, parsley & butter. Served with hot crusty bread. 12
Pork Belly – Applewood smoked pork belly served over cole slaw with honey barbecue sauce. 10
Greek Salad – Crisp romaine and mixed greens with Kalamata olives, pepperoncini, red onion, grape tomatoes, cucumbers, feta cheese and balsamic vinaigrette. 11
Maytag Salad – Mixed baby greens tossed in balsamic vinaigrette with toasted walnuts, sun dried cherries and Rogue River Blue cheese (Oregon). 13
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 and basted with lemon dill butter. 32
Rockfish – Pan seared filet finished with lemon caper beurre blanc. 32
Flounder – Tobacco fried filet served with a creamy lemon dill sauce. 28
Tuna – Blackened filet topped with sweet corn Pico de Gallo. 28
Seafood Pasta – Pan seared sea scallops & gulf shrimp with baby spinach, tomato and red onion in tomato basil cream 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. 33
Lamb Rack – 16 oz. rack of lamb mesquite grilled and served with chimichurri sauce. 39
Veal Rib Chop – 14 oz. mesquite grilled rib chop topped with bleu cheese butter. 39
Mixed Grill – Mesquite grilled chimichurri marinated beef kabob along with lightly fried lump crab cake and pan seared mahi mahi filet with creamy lemon dill sauce. 33
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
Prime Rib Chop – Mesquite grilled 20 oz. bone-in Ribeye cut from the standing rib. 42
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
New York Strip Sanchez – Marinated in our chimichurri sauce, then mesquite grilled. 35
Cowboy Steak – 60 day aged, 26 oz. bone-in rib steak, mesquite grilled. 49
USDA Prime Filet – Mesquite grilled, aged 60 days, 10 oz. cut. 52