One taste, and you're coming back.

DAILY OFFERINGS • February 20, 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 New England clam chowder.   8

Bluefish – Cherrywood smoked local bluefish pate with crostinis & red onion, tarragon, caper relish.   6

Bites – Golden fried Yellowfin, tossed in Buffalo sauce served with bleu cheese dressing.  10

Tostada – Mesquite grilled and slow braised beef tenderloin topped with peppers, onions & New Mexican chili sauce topped with Pico de Gallo.   9

Beet Salad – Mixed baby greens tossed in Dijon vinaigrette with roasted beets, red onions, cucumber and peppercorn panko encrusted fried goat cheese.  12

Maytag Salad – Mixed baby greens tossed in balsamic vinaigrette with toasted walnuts, sun dried cherries and Rogue River Blue 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 JK’s menu favorite. 32

Rockfish – Lobster imperial topped filet finished with lemon caper beurre blanc.  38

Tuna Oscar – Pan seared filet topped with crabmeat, steamed asparagus and hollandaise sauce.  34

Seafood Pasta – Pan seared sea scallops & gulf shrimp with smokehouse bacon, baby spinach, tomato and red onion in roasted garlic cream sauce tossed with penne pasta.  29

HOUSE SPECIALTIES 

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.  39

Mixed Grill – Mesquite grilled chimichurri marinated beef kabob along with a golden fried crab cake and cast iron seared Yellowfin 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

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

KC Strip – 45 day aged, 20 oz. bone-in strip steak, mesquite grilled.  40

USDA Prime Ribeye – 60 day aged, 20 oz. bone-less Ribeye, mesquite grilled.  60