DAILY OFFERINGS • April 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, Monterey Jack and dry sherry. 7
Soft Shells – Tobacco fried hotel sized local softshells with pickled green tomato tartar sauce. 11
Sea Scallops – Chinese 5 spiced seared scallops with seaweed salad and sushi sauce. 14
Shrimp & Grits – Bronzed shrimp sautéed with Pico de Gallo in a green chili butter sauce over jalapeño Manchego cheese grits. 11
Arugula Salad – Baby arugula tossed in honey Dijon with goat cheese, candied pecans, black mission figs, and red bell pepper. 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 yellowfin filet with cucumber ginger salad and wasabi aioli. 30
Halibut – Pan seared filet topped with sauté of arugula, tomato & jumbo lump crabmeat. 36
Mahi – Italian herb panko crusted filet topped with Caprese salad and aged balsamic reduction. 34
Seafood Pasta – Pan seared shrimp & scallops with baby spinach, tomato & red onion in Basil pesto 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
Beef Pasta – Tender sliced filet with spinach, roasted red bell peppers, asparagus & shiitake mushrooms in Marsala wine sauce, tossed with bucatini pasta. 28
Mixed Grill – Mesquite grilled chimichurri marinated beef kabob along with lightly fried lump crab cake and pan seared yellowfin tuna 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 Ribeye – 20 oz. boneless cut, aged 60 days, mesquite grilled. 60