One taste, and you're coming back.

DAILY OFFERINGS • September 17, 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.



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

Fried Maine Lobster Tail – Golden fried cold water tail served with creamy lemon dill sauce.  22

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

Greek Salad – Crisp romaine and mixed greens with Kalamata olives, pepperoncini, red onions, grape tomatoes, cucumbers, stuffed grape leaves, feta cheese and Greek 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

Shrimp & Grits – Sautéed with red onion, tomato & peppers in chili butter sauce over cheddar grits.  29

Tuna – Pan seared filet topped with steamed asparagus, crab meat & classic hollandaise.  34

Mahi Mahi – Tobacco fried local filet served with malt vinegar aioli.  32

Seafood Pasta – Pan seared gulf shrimp & sea scallops with baby spinach, red onion & tomatoes in a whipped brie cream 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

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

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