One taste, and you're coming back.

DAILY OFFERINGS • December 6, 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

Soup of the Day – Creamy New England clam chowder.  8

Bites – Sweet & spicy fried yellowfin over house cole slaw.  13

Carolina Egg Rolls – Two crispy fried Bulman Farms collard and pulled pork stuffed egg rolls served with sweet chili dipping sauce.  13

Goat Cheese Salad – Baby spinach tossed in honey Dijon vinaigrette topped with goat cheese, pickled hard-boiled egg, red onions, roasted beets & toasted walnuts.  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

Tuna – Mediterranean marinated, topped with sauté of spinach, sun dried tomatoes & Kalamata olives.  34

Drum – Blackened filet along with blackened scallops topped with Pico de Gallo & lime sour cream.  36

Seabass – Sautéed filet & lobster claw meat with citrus beurre blanc.  36

Seafood Pasta – Pan seared shrimp & sea scallops with bacon, baby spinach, red onions & tomatoes in Carbonara sauce tossed with penne pasta.  29

 

HOUSE SPECIALTIES 

Pork Shank – 26 oz. shank, slowly braised & finished with Bordeaux cherry demi-glace sauce.  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 golden fried crab cake and cast iron seared Yellowfin Tuna filet with creamy lemon dill sauce.  36

 

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 – 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