DAILY OFFERINGS • February 23, 2019
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
Soup of the Day – Creamy New England clam chowder. 8
Carolina Egg Rolls – Two crispy fried Bulman Farms collard and pulled pork stuffed egg rolls served with sweet chili dipping sauce. 13
Shrimp – Local green tail shrimp sautéed with tomatoes & onions in chili butter over white cheddar grits. 12
Greek Salad – Crisp romaine and mixed greens with Kalamata olives, pepperoncini, red onions, 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 JKs favorite. 32
Mahi – Russet potato encrusted filet finished with warm Applewood smoked bacon & shallot jam. 34
Tuna – Sesame seared filet topped with cucumber pickled ginger salad & sweet soy. 32
Halibut – Pan seared filet topped with sauté of spinach, sundried tomatoes, mushrooms & feta cheese. 36
Seafood Pasta – Pan seared sea scallops & gulf shrimp with baby spinach, tomato and red onion in lemon, caper butter sauce tossed with linguine. 29
JK’s Special – Mesquite grilled and sliced filet mignon medallions with béarnaise sauce paired with Mediterranean marinated mesquite grilled shrimp skewer. 35
Veal Marsala – Sautéed with exotic mushrooms in a Marsala wine demi-glace. 29
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 crab cake and cast iron skillet 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
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
Prime Rib Chop – Mesquite grilled 20 oz. bone-in Ribeye cut from the standing rib. 46
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 Filet – 10 oz. aged to perfection and mesquite grilled. 60
USDA Prime Ribeye – 20 oz. boneless ribeye, aged 50 days, mesquite grilled. 60