DAILY OFFERINGS • March 18, 2020
Our daily offerings showcase JK’s seasonal features. Dinner 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
Carolina Egg Rolls – Two crispy fried Bulman Farms collard and pulled pork stuffed egg rolls served with sweet chili dipping sauce. 13
Oysters– Tobacco fried, served with creamy lemon dill sauce. 13
Mediterranean Salad –Mixed greens and spinach with mesquite grilled artichoke, roasted red peppers, Kalamata olives, carrots and grape tomatoes in roasted garlic herb vinaigrette. 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 JKs favorite. 33
Rockfish – Tobacco fried filet with creamy lemon dill sauce. 34
Mahi- Blackened filet with lump crab Pico de Gallo. 36
Seafood Pasta– Sea Scallops, gulf shrimp, red onion and baby spinach in a classic Alfredo sauce tossed with penne. 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, grilled shrimp skewer and a golden fried crab cake topped with creamy lemon dill sauce. 35
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 – Center cut from aged loins. 12 oz. – 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 – 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 to perfection and mesquite grilled. 60
USDA Prime Ribeye – 20 oz. boneless ribeye, aged 40 days, mesquite grilled. 60
Our legendary dry-rub seasoned, mesquite-grilled ribs.
Marinated in balsamic vinaigrette and mesquite-grilled, served over mixed greens with JK’s own herb potato cake.
So named for the Southwestern-style batter.
On the half-shell topped with spinach/walnut pesto and Parmesan cheese.
Thinly sliced and dredged in tobacco flour then delicately fried.
Fresh spinach tossed in balsamic vinaigrette garnished with fried oysters topped with a lemon dill sauce.
Head of crispy baby iceberg lettuce and grape tomatoes dressed with creamy Roquefort.
A blend of romaine and mixed greens with grape tomatoes and julienned carrots, tossed with our champagne vinaigrette.
JK’s version – romaine hearts tossed with egg-less Caesar dressing finished with shredded Parmesan and house made garlic croutons.
Rack of lean baby back ribs seasoned with our unique dry seasoning and grilled to perfection over mesquite coals.
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!
Coleman Farm half chicken (hormone-free, vegetarian-fed) seasoned with JK’s signature spice, roasted and finished over mesquite coals.
Pair of mesquite-grilled marinated shrimp skewers. Served with rice and vegetable of the day.
Pan-seared Atlantic salmon over baby spinach with a sesame soy vinaigrette, crispy fried wontons and sriracha aioli.
Mesquite-grilled chicken breast (hormone free) over a classic Caesar salad.
Pan-seared boneless breast (hormone-free, vegetarian-fed) with a lemon, white wine, caper butter sauce.
5 oz. Mesquite grilled, hand-cut from hand-selected aged tenderloins. Served with red bliss mashed potatoes and vegetable of the day.
Served with butter and sour cream.