dungeness crab, celery and onion, with a panko crust
with a trio of dipping sauces
ancho and fennel rubbed, with a chipotle crema or scampi style
Add Grilled Chicken To A Half Salad $3.00, Add Grilled Chicken To A Whole Salad $5.00,
Add Grilled Salmon To Any Size Salad $6.00, Add A 5 Oz. Marinated Prime Top Sirloin To Any Size Salad $8.00
Prime Top Sirloin Salad
jaks center cut, marinated and grilled, with sliced & caramelized onions & tomatoes, all served atop a bed of shredded romaine tossed in balsamic vinaigrette. finished with blue cheese crumbles
crisp romaine tossed in our house-made traditional caesar dressing, with croutons and shredded parmesan cheese. w/ a lemon wedge
whole leaf spinach tossed in a classic honey mustard dressing with mushrooms, bacon, eggs, mozzarella cheese, and toasted almonds.
the Works Wedge Salad
iceberg with bleu cheese dressing and balsamic vinaigrette, bleu crumbles,
eggs, almonds, bacon, green onions, tomatoes and house croutons.
Sub. A 1/2$3.95
From The Sea
jumbo prawns sauteed with garlic and white wine.
Spicy Grilled Prawns
robust ancho chili rubbed, seared, topped with fresh lime & spicy chipotle pepper crema.
Obster Mac n Cheese
a half pound of lobster sauteed in garlic, fresh herbs and white wine, tossed with gemelli pasta, cheddar, mozzarella, assiago and gruyere cheeses served with a starter salad. (not served w/ veggies or potato)
ten ounce filet lightly brined in herbs, spices and brown sugar, grilled, then brushed with vermouth~garlic butter.
Fresh Pacific Whitefish
filled with fresh dungeness crab, celery and onion, dusted with panko and oven roasted.
finished with a champagne buerre blanc.
7 Oz. Filet Crusted With Panko And Parmesan, W/ Lemon Caper Buerre Blanc.$23.95
Other Steakhouse Classics
The Bourbon Chop
marinated in bourbon & brown sugar, grilled & finished with a honey peppercorn glaze. an actual pork porterhouse!
center cut, frenched, pork loin chop filled with seasonal stuffing, sauce and sides,
ask your server for tonight's preparation.
Beef From The Grill
Prime Top Sirloin
kens favorite, center cut with unmatched flavor.
New York Strip
only dry aged center cuts at jaks.
the most tender cut, aged to perfection.
smoky marinade, richly marbled, boneless, served with fresh horseradish.
bone-on center cut new york. dry aged for unbelievable flavor and tenderness.
center cut, and hand selected from the finest dry aged shortloins available.
beyond famous. our brochettes of filet & n.y., dusted with moroccan spices then finished with a rich gorgonzola cream sauce and topped with sun dried tomatoes. a guest favorite
All Dinner Sandwiches Are Served With Fries, Or You May Substitute A Starter Salad With Your Choice Of Dressing For $1.00
1/2 pound of nebraska ground beef, served on a toasted bun with roasted red pepper mayo. topped with lettuce, tomato, and onion.
Tillamook Cheddar, Blue Cheese, Sauteed Mushrooms Or Bacon$1.00
a marinated chicken breast, grilled and served with caramelized onions, tomato and romaine on a toasted bun, with pesto mayo.
Add Tillamook Cheddar Or Bacon For Each$1.00
N.y. Steak Sandwich
marinated nebraska new york grilled to order & served on a toasted roll. finished with
jaks full flavored steak butter and a side of our au jus.
W/ Pesto Mayo$1.00
Classic Steak Sauces
Add Oscar Preparation To Your Steak $8.00
classic combination of eggs, tarragon
shallots and butter
gorgonzola cream or spicy chipotle crema
rich veal stock and brandy reduction
Sauce Au Poivre
black and green, peppercorns in, demi glace
Substitute Prawns For Chicken $24.95.served With A Starter Salad, Not Served W/ Veggies, Or Potato
skewered seasonal veggies, grilled and basted with olive oil and balsamic vinegar and served with steamed vegetables, accompanied by
two of our famous potato pancakes
The Chicken Dinner
citrus marinated chicken breasts are simply grilled then drizzled with extra virgin olive oil and a fresh lemon squeeze - served with the potato of your choice, fresh vegetables and a starter salad.
Chicken Linguine Alla Genovese
tossed in light basil pesto broth with sauteed chicken, prosciutto, a hint of red pepper flakes, and asparagus. topped with a white balsamic tomato salsa, parmesan, and toasted pine nuts
We started our little company in 1996 on a shoestring. We loved eating out with our friends, especially on those rare, expensive occasions when we could get a great steak downtown. We often wondered if we could open our own place and compete with the great talents and deep pockets in the Seattle area. After several years working for other restaurants, we decided to take a chance. With our friends on board to volunteer their time, labor, and tools, we embraced the entrepreneurial spirit. We quit our jobs, and entered "The Game." We focused 100% of our efforts and resources on what we feel matters most in a neighborhood steakhouse: