Dinner Menu
Appetizers
Calamari 9
tempura battered fried calamari served with cilantro lime aioli and siracha sauce
Beef Carpaccio 10
thin, tender slices of beef tenderloin with mixed greens tossed in balsamic vinaigrette and drizzled with truffle oil
Risotto Croquettes 7
crisp fried bacon, cheddar and chive risotto
Crab Wonton Rolls 9
lump crab meat blended with red onion, green and red peppers fried in wonton wraps with corn salsa and sweet chili sauce
Seasonal Cheese Plate 12
three cheeses served with prosciutto and fresh bread
Taste of JTK Market Price
a different appetizer special featured daily
Soups & Salads
Two Onion Soup or Soup Du Jour 4
The Wedge 6
cold wedge of iceburg lettuce with cherry tomatoes, crisp smoked bacon,
and chunky bleu cheese dressing
Caesar Salad 7
crisp romaine lettuce, parmesan cheese and garlic croutons tossed with a classic caesar dressing
caesar salad with chicken or shrimp 10
Steak Salad 11
seared shoulder tenderloin, red onion, cherry tomatoes and roasted corn atop a bed of mixed greens and finished with chunky bleu cheese dressing
Calamari Salad 8
tempura battered fried calamari tossed with mixed greens, red onion, cherry tomatoes, shaved parmesan and champagne vinaigrette
Sandwiches
All sandwiches served with garlic parmesan pomme frites (french fries).
French Onion Steak Sandwich 10
tender slices of steak topped with caramelized onions and garlic aioli
on a focaccia bun with melted provolone and onion au jus
Balsamic Glazed Chicken Sandwich 8
grilled chicken breast glazed with balsamic reduction, smoked gouda,
red onion, lettuce and tomato on a ciabatta bun
Kobe Burger 11
american kobe beef burger with cheddar cheese, red onion, tomato, lettuce and garlic aioli on a ciabatta bun
ENTREES
Beef
American Kobe Beef Market Price
JTK is the exclusive restaurant featuring imperial wagyu beef in nebraska
serving an 8 ounce american kobe tenderloin uniquely prepared daily
Beef Tenderloin with Bourbon Demi-Glace 32
8 ounce tenderloin with mushroom & goat cheese risotto and seasonal vegetable
Steak au Poivre 27
pepper crusted 12 ounce center cut new york strip with cream and brandy pepper sauce served with garlic mashed potatoes and seasonal vegetable
Steak Medallions with Chasseur Sauce 23
seared 10 ounce shoulder tenderloin medallions served with french onion risotto and seasonal vegetable
Steak Pomme Frites with Sweet Onion Demi-Glace 18
seared 10 ounce shoulder tenderloin with garlic parmesan pomme frites
Pork
Pork Loin Chop with Apple Cider and Balsamic Glaze 17
seared 8 ounce frenched pork loin chop with roasted fall vegetable risotto
and seasonal vegetable
Lamb
Rack of Lamb with Roasted Red Pepper Coulis 33
seared new zealand lamb with chimichurri mashed potatoes and seasonal vegetable
Poultry
Duck Breast with Cranberry Port Reduction 24
pan seared 8 ounce duck breast with wild mushroom risotto and seasonal vegetable
Chicken Ratatouille 17
sauteed chicken breast finished with a ratatouille sauce, yellow squash, zucchini, tomatoes and red onion served with garlic mashed potatoes
Red Pepper Chicken Pasta 15
penne pasta tossed with a roasted red pepper sauce topped with a grilled chicken breast
Seafood
Pan Seared Red Snapper with Roasted Red Pepper Beurre Blanc 26
with garlic mashed potatoes and seasonal vegetable
Seared Jumbo Sea Scallops with Beurre Rouge Sauce 25
with parmesan risotto and grilled portabella mushroom
Seared Atlantic Salmon with Sun-Dried Tomato Cream Sauce 20
with goat cheese mashed potatoes and seasonal vegetable
Seafood Pasta 18
choice of shrimp or scallops tossed with fettuccini noodles in a caramelized onion cream sauce