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Jumbo shrimp stuffed with horseradish, wrapped in bacon, deep fried, served with a dijon mustard sauce and garnished with roasted red bell pepper puree.
Six freshly shucked oysters served on the half shell.
Fresh sushi grade tuna with a light lemon soy vinaigrette, cucumber relish, drizzled with a sweet chili garlic sauce.
A large artichoke steamed, then finished on the charbroiler with balsamic vinegar and virgin olive oil. served with drawn butter.
Breaded with pepper spiced panko crumbs served with sweet chili lime dipping sauce and shaved reggiano cheese.
A combination of domestic, imported and local cheese. selection changes seasonally. served with kalamata olives and black pepper sesame crackers.
Mediterranean flat bread filled with port salut cheese and sauteed leeks. grilled and served with a mirasol pepper sauce.
A wedge of french brie, topped with roasted garlic and hazelnuts, baked and drizzled with pure maple syrup.
A large portabello mushroom grilled, stuffed with spinach pesto then finished in the oven.
Traditional mid-eastern pureed chick pea dish with the added touch of smoked red bell pepper puree and garnished with local goat cheese.
The recipe for our thin crust pizza came to us from a good friend in chicago. because it is so good, our pizza has gained the reputation of being one of the best in kansas city.
Locally grown organic arugula greens, red onion, crisp apples and roasted spiced macadamia nuts with jj's red wine basil vinaigrette.
Imported greek feta cheese and english walnuts, served on a bed of mixed seasonal greens. topped with a sweet basil olive oil dressing.
Locally grown leaf spinach (when in season), shitake mushrooms, red onions and missouri valley spiced pecans. served with a honey-poppyseed red wine vinaigrette.
Pecan wood smoked salmon served over a bed of mixed greens with sweet red onion, sliced pear and sun-dried apricot, tossed with a toasted coriander cream dressing.
Crisp romaine lettuce tossed in jj's version of the classic caesar dressing, topped with grated parmesan cheese.
Romaine lettuce, jicama, zucchini and red bell pepper strips.
This is our own recipe made fresh to order in our kitchen. served the original way, topped with a crouton, melted swiss and parmesan cheese.
A rich stock of black beans, fresh vegetables and steak, prepared daily in our kitchen.
Prepared fresh daily in our kitchen. ask you server for today's selection.
Fresh salmon filet prepared with an herbal marinade, grilled on the charbroiler.
Yellowfin tuna, lightly marinated in teriyaki sauce, dusted with cracked peppercorns and grilled.
Grilled chicken breast topped with avocado, tomato, swiss cheese and a shitake button mushroom sauce.
this house specialty starts with a boneless breast of chicken sauteed with sliced mushrooms in a dry marsala wine cream sauce.
filet of halibut served with a side of black bean avocado salsa and topped with a maple beurre blanc.
choice 6 oz. tenderloin cut daily by our chefs and charbroiled to your temperature specification.
7 oz. Certified angus grade beef makes this a lunchtime favorite.
Grilled filet medallions with a peppercorn red wine cream sauce.
Half-pound select ground beef, charbroiled to perfection, on a sesame seed bun with shoestring fries.
Tilapia filet lightly breaded, on a sesame seed bun with lettuce, tomato, onion and a side of lemon aioli and shoestring fries.
Served on a sesame seed bun with lettuce, tomato, onion and shoestring fries.
Choice tenderloin cut daily by our chefs and charbroiled to your temperature specification. Served with smoked gouda mashed potatoes.
12 oz. Center cut tenderloin
12 oz. Certified angus grade beef makes this a hometown favorite. served with smoked gouda mashed potatoes.
Grilled filet medallions with a peppercorn red wine cream sauce. served with whipped montrachet potatoes.
12 oz. Pork chop seasoned and breaded, pan sauteed and topped with a sundried cherry port wine reduction. served with whipped montrachet potatoes.
Double cut colorado lamb chops served with a rosemary red wind reduction sauce and a side of whipped montrachet potatoes.
This house specialty starts with a boneless breast of chicken sauteed with sliced mushrooms in a dry marsala wine cream sauce. served with rice pilaf.
Marinated and roasted topped with a sun-dried apricot and sherry demi-glaze. Served with rice pilaf.
Fresh salmon filet prepared with an herbal marinade, grilled over an open flame. served with rice pilaf.
Yellowfin tuna, lightly marinated in a teriyaki sauce, dusted with cracked peppercorns and grilled. served with rice pilaf.
Filet of halibut with a side of black bean avocado salsa and topped with a maple beurre blanc. served with rice pilaf.
Broiled 5 oz. cold water tail basted with butter and white wine.
With 6 oz. filet mignon
Broiled 5 oz. cold water tail basted with butter and white wine.
jj's original cream coffee drink.