DAILY OFFERINGS • December 14, 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 – New England clam chowder. 8
Carolina Egg Rolls – Two crispy fried Bulman Farms collard and pulled pork stuffed egg rolls served with sweet chili dipping sauce. 12
Bites – Yellowfin Tuna bites tobacco fried, tossed in Thai chili sauce & finished with sweet soy. 12
Autumn Salad – Mixed baby greens tossed in a truffle vinaigrette with goat cheese, red onion, plumped craisins, roasted butternut squash, pickled red beet eggs and candied pecans. 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.
Scottish Salmon – Mesquite grilled filet, basted with lemon dill butter. For years a JKs favorite. 32
Tuna – Sesame seared filet with cucumber pickled ginger salad and sweet soy drizzle. 32
Sheepshead – Pecan panko encrusted filet with brandy scallion butter. 32
Swordfish – Blackened filet topped with crab Pico de Gallo & cumin lime sour cream. 32
Seafood Pasta – Pan seared fresh local NC shrimp and sea scallops with tomatoes, spinach & red onion in whipped Brie 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. 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
Pork Osso Bucco – Slow roasted pork shank with Bordeaux cherry demi-glace. 29
Mixed Grill – Mesquite grilled chimichurri marinated beef kabob along with a golden fried crab cake and cast iron skillet seared 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
USDA Prime Ribeye – 20 oz. boneless cut, aged 60 days, mesquite grilled. 60