One taste, and you're coming back.

DAILY OFFERINGS • May 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.


Soup of the Day – New England clam chowder.   7

Empanadas – Santa Fe carne asada empanadas drizzled with a green chili sour cream.  10

Soft Shells – Tobacco fried local soft shells with pickled green tomato tartar sauce.  13

Mushrooms – Jumbo lump crab stuffed silver dollar mushrooms finished with citrus butter sauce.  13

Salad Special – Romaine lettuce tossed with sundried tomato chipotle vinaigrette with roasted red peppers, Spanish olives Manchego cheese & crispy tortilla strips.  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

Tuna – Sesame seared filet drizzled with hoisin sauce topped with pickled ginger.  30

Halibut – Pan seared filet finished with lemon caper beurre blanc.  38

Mahi Mahi – Potato encrusted filet topped with warm Applewood bacon and shallot jam.  30

Grouper – Pan seared filet topped with sauté of Swiss chard, sundried tomatoes, mushrooms & craisins drizzled with white balsamic reduction.  34

Seafood Pasta – Pan seared shrimp and sea scallops with baby spinach, tomato, in roasted garlic Alfredo sauce tossed with penne pasta.  29


USDA Prime filet medallions – Mesquite grilled and sliced filet mignon medallions with demi-glace over whipped truffle mashed potatoes and vegetable of the day. 28

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




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 – 10 oz. boneless cut, aged 55 days, mesquite grilled.  50