One taste, and you're coming back.

DAILY OFFERINGS • April 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.


Soup of the Day – Cajun crawfish, andouille and white bean.   8

Scallops – Bacon wrapped sea scallops & arugula salad with truffle vinaigrette and shaved belavatano.  13

Tostada – Braised tender filet over corn tortilla with Pico de Gallo and white cheddar.  10

Goat Cheese Salad – Mixed greens and crisp romaine tossed in honey raspberry vinaigrette with fried pecan encrusted goat cheese, red onion, tomatoes, crispy prosciutto & crostinis.  13

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

Tuna – Sesame seared filet topped with Asian slaw finished with sweet soy.  32

Seabass – Sautéed filet topped with Maine lobster imperial & lemon butter.  36

Seafood Pasta – Pan seared sea scallops & gulf shrimp with baby spinach & red onion in San Marzano      Fra Diavolo 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.  38

Lamb Rack – 16 oz. rack of lamb mesquite grilled and served with chimichurri sauce.  38

Mixed Grill – Mesquite grilled chimichurri marinated beef kabob along with a golden fried lump crab cake and cast iron seared Tuna filet with creamy lemon dill sauce.  35


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