One taste, and you're coming back.

 DAILY OFFERINGS • October 21, 2019

Our daily offerings showcase JK’s seasonal featuresDinner 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 – Creamy New England clam chowder.  8

Scallops – Pan seared sea scallops over caramelized onion maple sauce.  16

Empanadas – Pastry filled with spiced JK’s ground beef topped with Chimichurri and cheddar cheese.  10

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 JK’s favorite.  33

Tuna – Sesame seared Yellowfin filet topped with seaweed salad & sweet soy.  34

Mahi Mahi – Blackened filet with fresh Pico de Gallo.  32

Flounder – Tobacco fried local Flounder filet with malt vinegar aioli.  32

Halibut – Pan seared Pacific filet finished with Champagne citrus beurre blanc.  32

Seafood Pasta – Pan seared gulf shrimp and sea scallops with bacon, baby spinach, tomato and red onion in an ala vodka sauce tossed with linguine pasta.  29


Sliced Filet – 6 oz. mesquite grilled & sliced filet with chimichurri sauce.  27

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.  42

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 golden fried crab cake and cast iron seared Tuna filet with creamy lemon dill sauce.  36


 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 – 12 oz. center cut, from aged loins.  35

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 – 12 oz. cut, 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 40 days, mesquite grilled.  60

USDA Prime Ribeye – 20 oz. boneless ribeye, aged 45 days, mesquite grilled.  60