One taste, and you're coming back.

 DAILY OFFERINGS • April 22, 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.

THIS EVENING’S APPETIZERS  

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

Bites – Yellowfin tuna bites tobacco fried, tossed in Thai chili sauce & drizzled with sweet soy.  12

Tostada – Seared thin sliced ribeye with lettuce, cheddar cheese & Pico de Gallo.  9

Thousand Island Salad – Homemade 1000 Island dressing over iceberg wedge topped with grape tomatoes, cucumbers, carrots and Applewood smoked bacon.  10

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.  32

Tuna – Pan seared Yellowfin filet topped with asparagus, lump crab & hollandaise.  36

Sheepshead – Tobacco fried filet with green tomato tartar sauce.  32

Flounder – Local flounder filet stuffed with crab imperial finished with citrus butter sauce.  36

Sea Scallops – Colossal scallops pan seared in a brown butter sauce.  34

Seafood Pasta – Pan seared sea scallops & gulf shrimp with Applewood bacon, baby spinach, tomato, & red onion in creamy carbonara sauce tossed with penne.  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.  38

Mixed Grill – Mesquite grilled chimichurri marinated beef kabob along with a golden fried crab cake and 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 Ribeye – 20 oz. boneless, aged 50 days, mesquite grilled.  60

USDA Prime Filet – 10 oz. aged to perfection and mesquite grilled.  60