One taste, and you're coming back.

 DAILY OFFERINGS • September 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.



Gypsy Stew – Chicken, green chili, tomato, onion, garlic, Monterey Jack and dry sherry.   8

Bites – Golden fried Yellowfin bites tossed in Thai chili sauce with sweet soy drizzle.  10

Gorgonzola Salad – Mixed greens & crisp romaine tossed with white balsamic vinaigrette topped with imported gorgonzola, poached black mission figs, roasted walnuts & grape tomatoes.  12

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 ginger cucumber salad, wasabi aioli & sweet soy. 29

Combo – Broiled jumbo lump NC crab and gulf shrimp, old bay seasoned & finished with lemon butter.  36

Halibut – Pan seared Pacific filet finished with lump crab & Amaretto beurre blanc.  38

Seafood Pasta – Shrimp & sea scallops sautéed with spinach, red onion & tomato in roasted garlic Alfredo 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

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.  42

Mixed Grill – Mesquite grilled chimichurri marinated beef kabob along with golden fried crab cake and cast iron seared halibut 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 – 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