One taste, and you're coming back.

 DAILY OFFERINGS • June 15, 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

Empanadas – Fried pastry filled with Argentinean spiced JK’s ground beef served with Chimichurri and cheddar cheese.  12

Shrimp – Chilled Mediterranean shrimp salad with Kalamata olives, pepperoncini, artichoke hearts, anti-pasta vegetables, feta cheese & stuffed grape leaves.  12

Gorgonzola Salad – Fresh crisp romaine & mixed greens tossed in honey pecan vinaigrette with imported Gorgonzola, smokehouse bacon, red onion, candied nuts and crostinis.  13

Greek Salad – Crisp romaine and mixed greens with Kalamata olives, pepperoncini, red onion, grape tomatoes, cucumbers, feta cheese and balsamic vinaigrette.  11

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

Mahi Mahi – Blackened filet topped with Pico de Gallo & tequila lime sour cream.  34

Tuna – Sesame seared filet with seaweed salad & sushi sauce.  34

Crab Cakes – NC jumbo lump Colington style crab cakes served with creamy lemon dill sauce.  36

Seafood Pasta – Pan seared gulf shrimp & sea scallops with baby spinach, tomato & red onion in spicy Fra Diavolo 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.  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


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 Filet – 10 oz. aged 40 days, mesquite grilled.  60

USDA Prime Ribeye – 20 oz. boneless ribeye, aged 45 days, mesquite grilled.  60