One taste, and you're coming back.



Seafood Bisque – 8     Gypsy Stew– 8

Baby Back Ribs – Our legendary dry-rub seasoned, mesquite grilled ribs.  12

Tobacco Fried Shrimp – Half dozen large shrimp dredged in tobacco flour and lightly fried.  11

Fried Oysters– Dredged in tobacco flour then delicately fried.  8

Shrimp Skewer – Mesquite-grilled Mediterranean marinated shrimp skewer.  11

Chicken Wings – Our legendary fried wings served with JK’s homemade BBQ sauce.  12

South Carolina Quail – Mesquite grilled quail served over mixed greens with Roquefort vinaigrette.  14 


Spinach and Fried Oyster Salad – Fresh spinach tossed in balsamic vinaigrette garnished with fried oysters, topped with a lemon dill sauce.  14      

Wedge Salad – Wedge of baby iceberg lettuce, crispy bacon and grape tomatoes dressed with creamy Roquefort.  10

Maytag Salad – A blend of mixed greens tossed with balsamic vinaigrette, sundried cherries, toasted walnuts and blue cheese.  13

House Salad – A blend of romaine and mixed greens with grape tomatoes, julienned carrots, and cucumbers tossed with our champagne vinaigrette. 9  

Caesar Salad – Crisp romaine hearts tossed with Caesar dressing finished with shredded Parmesan and house made garlic croutons.  10

  • Add grilled shrimp 8  Add sliced filet 15   Add fried oyster 8   Add grilled marinated chicken breast 7       




Baby Back Ribs – Rack of lean baby back ribs seasoned with our unique dry seasoning and grilled to perfection over mesquite coals.         Half rack – 23      Whole rack – 28     

Rib and Chicken Combo – Half rack of our legendary dry-rub seasoned baby back ribs and hormone- free, vegetarian-fed Coleman Farm half chicken, mesquite-grilled.  Not for the timid appetite!  28

Roasted and Grilled Chicken – Coleman Farm half chicken (hormone-free, vegetarian-fed) seasoned with JKs signature spice, roasted and finished over mesquite coals.  17

Chicken Piccata – Pan-seared boneless breast with a lemon, white wine, caper butter sauce.  19




*Scottish Salmon – Mesquite grilled filet, basted with lemon dill butter.  For years a JKs favorite.  33

Red Snapper – Pan roasted Red Snapper topped with charred tomato crab butter.  36

Mahi Mahi – Buttermilk fried filet served with creamy lemon dill sauce.  34

Seafood Pasta – Shrimp and Sea Scallops with mixed vegetables tossed in a tomato basil cream sauce.  34

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



Served with red bliss mashed potatoes and choice of vegetable

     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

Petite Filet – 5 oz. cut, from hand selected aged tenderloins.  27

Ribeye – 12 oz. cut, this classic melts in your mouth.  35

NY Strip Sanchez – Marinated in our chimichurri sauce, then mesquite grilled.  35

Prime Rib Chop – Mesquite grilled 20 oz. bone-in Ribeye cut from the standing rib.  46

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, aged 50 days, mesquite grilled.  60

 Split plate charge 8.00. No separate checks

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.