a p p e t i z e r s
coconut shrimp
with mango salsa and champagne vanilla bean sauce
10 9
stuffed manicotti
portabella and ricotta stuffed pasta shells with spicy andouille and tomato sauce
american kobe beef carpaccio
thin, tender slices of american kobe beef tenderloin with mixed greens tossed in balsamic vinaigrette 14 finished with truffle oil and shaved parmesan
fresh mussels
in a garlic white wine butter sauce and finished with crumbled gorgonzola served with sliced baguette
11 12 12 market price
seared yellow fin tuna
with marinated cucumbers and cilantro lime vinaigrette
seasonal cheese plate
three cheeses served with prosciutto and fresh bread
taste of jtk
a different appetizer special featured daily
s o u p s
the wedge
&
s a l a d s
4
two onion soup or soup du jour
cold wedge of iceburg lettuce with cherry tomatoes, crisp smoked bacon, and chunky bleu cheese dressing
6 7 10
caesar salad
crisp romaine lettuce, parmesan cheese and garlic croutons tossed with a classic caesar dressing
caesar salad with chicken or shrimp
steak salad
seared shoulder tenderloin, red onion, cherry tomatoes and roasted corn atop a bed of mixed greens and finished with chunky bleu cheese dressing
11
calamari salad
tempura battered fried calamari tossed with mixed greens, red onion, cherry tomatoes, shaved parmesan and champagne vinaigrette
s a n d w i c h e s
french onion steak sandwich
thin, tender slices of steak topped with caramelized onions and garlic aioli on a focaccia bun with melted provolone and onion au jus
11
balsamic glazed chicken sandwich
grilled chicken breast glazed with balsamic reduction, provolone, red onion, tomato and lettuce on a ciabatta bun
american kobe burger
american kobe beef burger with cheddar cheese, red onion, tomato, lettuce and garlic aioli on a ciabatta bun
11
All sandwiches are served with garlic parmesan pomme frites.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
b e e f
&
b u f f a l o
market price 37
greyson merlot
american kobe beef
jtk is the exclusive restaurant featuring imperial wagyu beef in nebraska serving an 8 ounce american kobe tenderloin uniquely prepared daily
buffalo ribeye with beurre rouge compound butter beef tenderloin
seared 10 ounce ribeye with roasted red potatoes and seasonal vegetable petite 6 ounce tenderloin with bordelaise sauce served with carmelized onion risotto and seasonal vegetable
29
mercedes eguren cabernet sauvignon
pepper crusted 12 ounce center cut new york strip with cream and brandy pepper sauce served with garlic mashed potatoes and seasonal vegetable 28 seared 8 ounce flatiron steak served with parmesan risotto and seasonal vegetable
steak au poivre
mercedes eguren cabernet sauvignon angeline pinot noir
flatiron with sauted shrimp and gorgonzola cream sauce
24
p o r k
pork tenderloin with roasted red pepper coulis and sweet corn coulis
pork tenderloin scallopini with poblano risotto and seasonal vegetable
17
angeline pinot noir
l a m b
rack of lamb with mint chimichurri sauce
new zealand lamb with garlic mashed potatoes and seasonal vegetable
34
angeline pinot noir
p o u l t r y
duck breast with cherry almond glaze
pan seared 8 ounce duck breast with roasted red potatoes and seasonal vegetable sauted chicken breast finished with spinach, artichokes, roasted tomatoes served with garlic mashed potatoes linguini tossed with a roasted red pepper butter sauce, sauted onions, peppers, cherry tomatoes and grilled chicken breast
24
angeline pinot noir
artichoke chicken with lemon beurre blanc
17
oxford landing pinot grigio
grilled chicken pasta
16
coastal vines chardonnay
s e a f o o d
with herbed orzo pilaf and seasonal vegetable
seared seabass with saffron beurre blanc
27 27 22
coastal vines chardonnay oxford landing pinot grigio oxford landing pinot grigio
jumbo sea scallops with chive beurre blanc
with spinach and leek risotto and seasonal vegetable with wasabi mashed potatoes and seasonal vegetable
seared atlantic salmon with lemon and ginger glaze shrimp pasta
linguini tossed in a ancho chile cream sauce with shrimp, andouille sausage, onion, poblano peppers, bell peppers and tomatoes
19
hirschbach riesling
All entrees are served with bread and house butter and choice of salad or soup.
