One taste, and you're coming back.

DAILY OFFERINGS • November 24, 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

Normandy French Onion Soup – Creamy French onion soup topped with Gruyere cheese.  8

Carolina Egg Roll – Two crispy fried Bulman Farms collard and pulled pork stuffed egg rolls served with sweet chili dipping sauce.  10

Bites – Golden fried Yellowfin bites tossed in Thai chili sauce with sweet soy drizzle.  12

Greek Salad – Crisp romaine and mixed greens with Kalamata olives, pepperoncini, red onion, grape tomatoes, cucumbers, feta cheese, Alici white anchovies & balsamic vinaigrette.  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

Combo – Broiled crabmeat, gulf shrimp & sea scallops finished with lemon caper beurre blanc.  34

Tuna – Sesame seared Yellowfin topped with seaweed salad, wasabi aioli & sweet soy.   30

Mahi Mahi – Pecan encrusted filet finished with brandy scallion butter.   29

Cobia – Prosciutto wrapped filet drizzled with aged balsamic reduction.  32

Seafood Pasta – Shrimp & sea scallops sautéed with spinach, red onion & tomato in Butternut squash Alfredo sauce tossed with penne pasta.  29

HOUSE SPECIALTIES 

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.  39

Mixed Grill – Mesquite grilled chimichurri marinated beef kabob along with golden fried crabcake and cast iron seared Yellowfin 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 – 60 day aged, 26 oz. bone-in rib steak, mesquite grilled.  59

Tomahawk Steak –   52 oz. cut, aged 60 days, mesquite grilled.  75

USDA Prime Ribeye –   20 oz. boneless cut, aged 60 days, mesquite grilled.  60