braised lamb belly, sweet potato puree, mint chimichurri

crispy gnocchi, sauteed spinach, tomatoes, caramelized onion, balsamic reduction

blackened yellowfin tuna, pickled ginger, sweet chili sauce

chef's selection of four artisan cheeses with house cured meat

chef's nightly appetizer feature

jtk is the exclusive restaurant featuring locally produced imperial wagyu beef in nebraska serving an 8 ounce tenderloin or a 4 ounce petite tenderloin (limited availability)

mushroom and bleu cheese risotto, seasonal vegetable, veal demi glace

boursin mashed potatoes, seasonal vegetable, marsala sauce

pumpkin puree, seasonal vegetable, cranberry and cherry compote

panko crusted chicken roulade stuffed with house made chorizo and cream cheese sweet potato puree, roasted poblano sauce

garlic mashed potatoes, seasonal vegetable, mint chimichurri

locally sourced pork from td niche that is butchered in house with a unique cut prepared nightly

herb risotto, seasonal vegetable, port wine reduction

wasabi mashed potatoes, seasonal vegetable, ginger curry sauce

creamy polenta, seasonal vegetable

with goat cheese bisque

wedge of iceberg lettuce with cherry tomatoes, chopped bacon, garlic croutons and bleu cheese dressing

blackened yellowfin tuna, spring greens, toasted sesame seeds, carrot, red onion, ginger curry dressing

toasted walnuts, dried cranberries, feta cheese, honey dijon dressing

toasted almonds, bleu cheese crumbles, red onion, tomato, spring mix, red wine vinaigrette

ground american kobe tenderloin, red onion, tomato, lettuce, garlic aioli and bleu cheese crumbles served with garlic parmesan pommes frites

open faced on house focaccia red onion, tomato, spring mix, cherry and cranberry compote served with soup du jour

grilled petite tenderloin medallions, veal demi glace and garlic parmesan pommes frites

served with creamy polenta

house made pappardelle noodles, artichoke, roasted tomato, capers, green olive, garlic

creamy pumpkin risotto, toasted walnuts

served with herb risotto and a port wine reduction

served with wilted spinach and caramelized onion risotto and a roasted red pepper sauce

braised lamb belly served with sweet potato puree, and mint chimichurri

4 ounce petite tenderloin, uniquely prepared daily

traditional bread pudding served with vanilla bean ice cream and blueberry sauce

with vanilla bean ice cream

creamy custard dessert a different flavor featured daily

ghirardelli chocolate brownie with vanilla bean ice cream and triple berry coulis

layers of chocolate and strawberry macerated in orange liqueur

chef's selection of cheeses, chocolate and roasted nuts

with chocolate sauce and triple berry coulis

van gogh double espresso vodka and tia maria coffee liqueur over vanilla ice cream

ice cream topped with root beer and buffalo trace bourbon cream liqueur