DAILY OFFERINGS • October 19, 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.
THIS EVENING’S APPETIZERS
Soup of the Day – Creamy vegetable and cheese soup finished with white truffle oil. 8
Oysters – Tobacco fried oysters served with cocktail sauce. 12
Bites – Golden fried Yellowfin, tossed in Buffalo sauce served with bleu cheese dressing. 12
Goat Cheese Salad – Crisp romaine and mixed greens tossed in Raspberry vinaigrette with crumbled Goat cheese, candied pecans, craisins, grape tomatoes & crispy prosciutto. 12
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
Shrimp & Sausage– Sautéed Cajun shrimp and andouille sausage with onions, sweet red bell peppers and celery, tossed in a veal demi-glace over red bliss mashed potatoes. 32
Halibut – Pan sautéed filet topped with a lemon white wine parsley butter. 34
Tuna – Sesame seared filet topped with seaweed salad and sweet soy. 32
Seafood Pasta – Pan seared fresh local NC shrimp & sea scallops with bacon, tomato, red onion, & spinach in ala vodka rose sauce tossed with penne. 29
JK’s Special – Mesquite grilled and sliced filet mignon medallions with béarnaise sauce paired with Mediterranean marinated mesquite grilled shrimp skewer. 35
Veal Scalloppini – Sautéed topped with jumbo lump crab, asparagus and classic hollandaise sauce. 32
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 pan seared Mahi 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
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 cut, aged 60 days, mesquite grilled. 60