JK's Restaurant

Mesquite grilled quail served over mixed greens with Roquefort vinaigrette.

Dredged in tobacco flour and lightly fried served with creamy lemon dill sauce.

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

Tobacco fried cold water lobster tail served with Thai sweet chili sauce.

Our legendary dry-rub seasoned, mesquite grilled ribs.

Roasted bone marrow served with Gremolata & Crostini's.

Dredged in tobacco flour and lightly fried served with creamy lemon dill sauce.

Two crispy fried Bulman Farms collard and pulled pork stuffed egg rolls served with Thai sweet chili dipping sauce.

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

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

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

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

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

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 JKs signature spice, roasted and finished over mesquite coals.

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

Mesquite grilled filet basted with lemon dill butter. For years a JK's favorite.

Blackened filet over red beans & rice finished with Pico de Gallo.

Tobacco fried filet served with creamy lemon dill sauce.

Sauteed NC Green tail shrimp, hickory-smoked pork belly, red & yellow bell peppers, red onions over creamy cheddar grits finished with Red Eye Gravy.

Sauteed green tail shrimp, cherry tomatoes & baby spinach in Alfredo sauce over fettuccine with Pecorino Grand Cru.

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

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

16 oz. mesquite grilled topped with JKs chimichurri.

5 oz. cut, from hand selected aged tenderloins.

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

8 oz. cut, from hand selected aged tenderloins.

26 oz. bone-in ribeye aged 45 days, mesquite grilled.

16 oz. cut, this classic melts in your mouth!

16 oz. boneless, aged 60 days, mesquite grilled.

10 oz. cut, aged 50 days, mesquite grilled.

20 oz. boneless, aged 60 days, mesquite grilled.

One quarter of JK’s dry seasoned (hormone-free, vegetarian-fed) bone-in chicken.

Large shrimp dredged in tobacco flour and lightly fried.

6 oz. mesquite grilled.

With butter, parmesan, or sauce of the day.

If you enjoyed your meal, take home a bottle of our JK’s Spice. We call it “JK’s Cowboy Blend.” Order a bottle or two from your server! We use the JK’s Cowboy Blend every day on our ribs and chicken, and have since 1984. We also use it to enhance the flavor of all types of food including shrimp, scallops, fish, beef, and vegetables.