DAILY OFFERINGS • June 18, 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
Gypsy Stew – Chicken, green chili, tomato, onion, garlic, Monterey Jack and dry sherry. 8
Jerk Shrimp – Pan seared domestic shrimp served with our Jamaican jerk sauce over cornbread. 12
Pork Belly – Mesquite grilled and slowly braised, served over yellow corn grits with barbecue sauce. 10
Greek Salad – Crisp romaine and mixed greens with Kalamata olives, pepperoncini, red onion, grape tomatoes, cucumbers, stuffed grape leaves, feta cheese and balsamic vinaigrette. 12
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 JK’s menu favorite. 32
Tuna– Blackened filet topped with grilled sweet corn & fire roasted Poblano salsa. 32
Red Snapper – Sautéed filet topped with crab & tarragon cream sauce. 36
Mahi Mahi – Tobacco fried filet finished with creamy lemon dill sauce. 30
Seafood Pasta – Pan seared sea scallops & gulf shrimp, bacon, baby spinach, tomato & red onion in San Marzano tomato basil 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
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
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 ribeye, aged 45 days, mesquite grilled. 60