DAILY OFFERINGS • July 23, 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
Beef Bourguignonne – Hearty tender braised filet mignon, red wine, onion, carrots & mushrooms. 8
Green Tomatoes – Bulman Farms green tomatoes golden fried served with Cajun crab remoulade. 13
Shrimp & Grits – NC shrimp sautéed with peppers & tomatoes over sweet corn & Manchego grits. 12
Oysters – Tobacco fried oyster served with house cocktail sauce. 10
Greek Salad – Crisp romaine and mixed greens with Kalamata olives, pepperoncini, red onion, grape tomatoes, cucumbers, feta cheese and balsamic vinaigrette. 11
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
Shrimp & Grits – NC shrimp sautéed with peppers & tomatoes over sweet corn & Manchego grits. 28
Halibut – Pan seared Pacific filet topped with crab imperial & lemon caper beurre blanc. 38
Combo – Broiled NC crabmeat & gulf shrimp finished with citrus beurre blanc. 36
Seafood Pasta – Pan seared gulf shrimp, sea scallops, baby spinach, tomato, red onion and roasted corn in a smoked Gouda cream sauce tossed with linguine 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
Mixed Grill – Mesquite grilled chimichurri marinated beef kabob along with lightly fried lump crab cake and blackened 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. 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 – 60 day aged, 26 oz. bone-in rib steak, mesquite grilled. 59
USDA Prime Ribeye – 20 oz. boneless cut, aged 60 days, mesquite grilled. 60