One taste, and you're coming back.

DAILY OFFERINGS • August 13, 2018

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.


Soup of the Day – New England clam chowder.  8

Fried Maine Lobster Tail – Golden fried cold water tail served with creamy lemon dill sauce.  21

Empanadas – Fried pastry filled with seasoned JK’s ground beef served with Monterey Jack and cilantro chimi churri.  10

Brie Salad – Mixed greens and crisp romaine tossed with white truffle vinaigrette, warmed wedge of brie, red onion, Applewood smoked bacon bits, candied pecans, & crostinis.  13

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.

Wild Sockeye Salmon – Mesquite grilled filet, basted with lemon dill butter.  32

Tilefish – Tobacco fried filet served with Cajun remoulade.  32

Tuna – Blackened filet topped with Pico de Gallo & Key lime sour cream.  32

Mahi Mahi – Seared filet topped with NC jumbo lump crab & classic hollandaise.  36

Seafood Pasta – Pan seared sea scallops, gulf shrimp, baby spinach, red onion and garden fresh tomatoes tossed with linguine in roasted garlic Alfredo sauce.  29



JK’s Special – Mesquite grilled and sliced filet mignon medallions with béarnaise sauce paired with Mediterranean marinated mesquite grilled shrimp skewer.  35

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 seared snapper filet with creamy lemon dill sauce.  35


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.  46

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 – 26 oz. bone-in ribeye aged 40 days, mesquite grilled.  60

USDA Prime Ribeye – 20 oz. boneless ribeye, aged 45 days, mesquite grilled.  60

USDA Prime NY Strip – 20 oz. aged to perfection and mesquite grilled.  60