One taste, and you're coming back.


DAILY OFFERINGS • July 20, 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.


Beef Bourguinon – Beef tenderloin braised in red wine with carrots, onions & mushrooms.  8

Shrimp– Sweet & spicy fried shrimp served over Asian cole slaw.  13

Green Tomatoes – Bulman Farms green tomato golden fried served with Cajun crab remoulade.  13

Greek Salad – Mixed greens and crisp romaine tossed with Greek vinaigrette, cucumber, cherry tomatoes, Kalamata olives, pepperoncini, Dolmas & feta cheese.  13

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

Tilefish – Pan seared local filet topped with citrus beurre blanc.  38

Flounder – Tobacco fried flounder with creamy lemon dill sauce.  36

Tuna – Blackened yellowfin filet topped with charred sweet corn & crab salsa with cumin sour cream.  36

Crabcakes – Jumbo lump Colington style cakes golden fried & topped with creamy lemon dill sauce.  36

Seafood Pasta – Pan seared gulf shrimp & sea scallops with baby spinach, tomato & red onion in fire roasted tomato 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

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 a golden fried crab cake and pan seared Halibut 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 – 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 ribeye, aged 45 days, mesquite grilled.  60