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.