Seafood Bisque

Gypsy Stew

chicken, green chili, tomato, onion, garlic, dry sherry & Monterrey Jack.

Baby Back Ribs

Our legendary dry-rub seasoned, mesquite grilled ribs.

Tobacco Fried Shrimp

Half dozen large shrimp dredged in tobacco flour and lightly fried.

Carolina Egg Rolls

Crispy fried collard & pulled pork stuffed egg rolls with sweet chili dipping sauce

Fried Oysters

Dredged in tobacco flour then delicately fried.

South Carolina Quail

Mesquite grilled quail served over mixed greens with Roquefort vinaigrette.

Baked Oysters Rockefeller

On the half-shell topped with spinach walnut pesto & Parmesan cheese.

Spinach and Fried Oyster Salad

Fresh spinach tossed in balsamic vinaigrette garnished with fried oysters, topped with a lemon dill sauce.

Wedge Salad

Wedge of baby iceberg lettuce, crispy Prosciutto and grape tomatoes dressed with creamy Roquefort.

Maytag Salad

A blend of mixed greens tossed with balsamic vinaigrette, sundried cherries, toasted walnuts and Rogue River smokey blue cheese.

House Salad

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

Caesar Salad

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

Baby Back Ribs

Rack of lean baby back ribs seasoned with our unique dry seasoning and grilled to perfection over mesquite coals.

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!

Roasted and Grilled Chicken

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

hicken Piccata

Pan-seared boneless breast with a lemon, white wine, caper butter sauce.

Scottish Salmon

Mesquite grilled filet, basted with lemon dill butter. For years a JKs favorite.

JK’s Special

Mesquite grilled and sliced filet mignon medallions with béarnaise sauce paired with Mediterranean marinated mesquite grilled shrimp skewer.

Veal Rib Chop

14 oz. mesquite grilled veal rib chop topped with bleu cheese butter.

Lamb Rack

16 oz. rack of lamb mesquite grilled and served with chimichurri sauce.

Center Cut Filet Mignon

8 oz. cut, from hand selected aged tenderloins.

Petite Filet

5 oz. cut, from hand selected aged tenderloins.

Prime Rib Chop

Mesquite grilled 20 oz. bone-in Ribeye cut from the standing rib.

Ribeye

12 oz. cut, this classic melts in your mouth.

New York Strip Sanchez

Marinated in our chimichurri sauce, then mesquite grilled.

Cowboy Steak

26 oz. bone-in ribeye aged 40 days, mesquite grilled.

USDA Prime Ribeye

20 oz. boneless, aged 50 days, mesquite grilled.

USDA Prime Filet

10 oz. aged 40 days, mesquite grilled.