APPETIZERS

PACO SHRIMP – 15.00

Large gulf shrimp stuffed with horseradish, wrapped in bacon and deep-fried. Served with a Dijon mustard and white wine sauce, garnished with roasted red bell pepper puree.

*AHI TUNA – 17.00

Seared rare ahi tuna, thinly sliced, served with JJ’s teriyaki, house pickled ginger, wasabi, fennel and apple salad in a citrus vinaigrette.

*STEAMED MUSSELS – 15.00

Prince Edward Island mussels, steamed in white wine cream with leeks, shallots, curry and fresh thyme.

*LOBSTER, SHRIMP & GOAT CHEESE PURSES – 16.00

Fresh Maine lobster meat, gulf shrimp, goat cheese, with leeks, baked in phyllo purses served with a basil buerre blanc sauce.

WILD MUSHROOM TOAST – 12.00

Seasonal foraged mushrooms sautéed with fresh herbs and garlic butter, served on brioche toast, with mascarpone cheese.

ARTISAN CHEESE PLATE – 16.00

Selection of 3 handcrafted cheeses from around the world. Served with walnuts, local honey, dried fruits, lavash crackers and house made crostini.

MEATBALL DUO – 13.00

House made meatballs with garlic and oregano marinara, topped with shaved Pecorino Romano.

PIZZA – 13.00

The recipe for our thin crust came to us from a good friend in Chicago. It is so good, our pizza has gained the reputation of being one of the best in Kansas City. Toppings change daily – Ask your server for today’s creation.

SALADS

PEARS & STILTON – 12.00

Roasted d’anjou pears, English stilton cheese, toasted walnuts, served atop baby greens, and Dijon vinaigrette.

BEET SALAD – 11.00

Baby heirloom and candy striped beets on a bed of mixed greens with Granny Smith apples, Missouri black walnuts, honey goat cheese and citrus vinaigrette.

WINTER SQUASH SALAD – 9.00

Sweet potato puree, lettuce medley tossed in a white balsamic vinaigrette with butternut squash, pumpkin seeds and parmesan crisps.

ARUGULA SALAD – 9.00

Locally grown organic arugula greens dressed with white balsamic vinegar, extra virgin olive oil and shaved Parmesan Reggiano.

SMOKED SALMON SALAD – 15.00

Norwegian smoked salmon on a bed of arugula tossed with dried cranberries,
sliced almonds, petit basque, candied almonds and a lemon poppyseed vinaigrette.
Substitute grilled salmon – 18.00

*CAESAR – 9.00

Romaine lettuce, spicy croutons, grated Parmesan cheese, tossed with garlic and lemon dressing. Topped with fresh marinated Italian anchovies.

HOUSE SALAD – 8.00

Romaine, mesclun, red pepper, zucchini, jicama and toasted pumpkin seeds in a white balsamic, bleu cheese and fresh herb vinaigrette.

SOUPS

ONION SOUP GRATINEÈ – 8.00

Sweet caramelized onions and a hint of Missouri apple in a brandy beef broth with croutons, Gruyère, and Granna Padano.

HOUSEMADE TOMATO BASIL – 6.00

A rich stock of fresh tomatoes and cream topped with a drizzle of housemade basil oil.

SOUP DU JOUR – 6.00

A taste of the season. Ask your server for today’s selection.

FIRST COURSE/SMALL PLATES

Teriyaki Salmon – 15.00

Salmon filet grilled and served atop blistered balsamic brussel sprouts, finished with a teriyaki glaze in the salamander.

Striped Sea Bass – 15.00

Sea bass filet pan seared with fume cream sauce and toasted lemon zest panko crust.

Duck Ravioli – 14.00

House made ravioli stuffed with duck confit served in a warm veal butter sauce.

Fettucine with Sautéed Vegetables – 14.00

House made fettucine served with asparagus, brussel sprouts, roasted butternut squash, spinach, pecans and chile de arbol brown butter sauce.

Spanish Paella – 14.00

Saffron rice, shrimp, calamari, mussels, spanish chorizo and fresh sliced serrano peppers.

Lamb Chop – 14.00

Grilled rack of lamb marinated with extra virgin olive oil, roasted spaghetti squash and raspberry marmalade.

Pork Cheek – 14.00

Oven roasted pork cheek, seasoned with five spice, served over white bean cassoulet with lardon and mire poix.

Plate of the Day – 14.00

Always changing, your server will announce today’s selection.

STEAKS & CHOPS

*Petite Filet – 38.00

8oz. tenderloin with porcini rubbed, charbroiled, with veal demi-glace.

*JJ’s Pride – 54.00

12oz. filet, rubbed with porcini rubbed, grilled with veal demi-glace.

*Kansas City Strip – 49.00

12oz. Kansas City strip, with a five peppercorn herb olive oil rub.

*Medallions Au Poivre – 32.00

Tenderloin medallions in a mushroom black peppercorn sauce.

Osso Bucco – 35.00

Strauss Family Farms lamb shank, in a Chianti, rosemary and mire poix.

*Grilled Rack of Lamb – 46.00

Strauss Family Farms rack of lamb, in a celery root dijon mustard cream and lamb demi-glace.

Grilled Pork Chop – 30.00

Cold smoked, finished on the grill and topped with a mustard fruit chutney.

Above entrées come with your choice of one accompaniment. Please select from below:

  • Butter & Cream Infused Mashed Potatoes
  • Israeli Cous Cous with Roasted Vegetables
  • Sautéed Julienne Snow Peas & Shiitake Mushrooms
  • Sautéed Spinach & Roma Tomatoes

  • Blistered Balsamic Brussel Sprouts
  • Au Gratin Potatoes
  • Sautéed Mixed Mushrooms
  • Grilled Asparagus

All accompaniments can be ordered as a side. – 7.00 

Wild Boar Ragu – 27.00

Texas wild boar braised in burgundy wine with pancetta and mire poix, tossed with fettuccine and Pecorino Romano.

House Pasta – 24.00

Your choice of cavatappi noodles with housemade meatballs, roasted mushrooms, in JJ’s fresh marinara OR cavatappi noodles with housemade ragu all bolognese.

Chicken Marsala – 26.00

This house specialty starts with a boneless breast of chicken sautéed with sliced mushrooms, tomatoes, red bell peppers, garlic, in a dry Marsala wine sauce. Served over butter & cream infused mashed potatoes.

*Grilled Salmon – 30.00

Norwegian salmon grilled, served atop sauteed spinach with Israeli Cous Cous, crispy shallots and Dijon cream.

*Ahi Tuna – 42.00

Ahi tuna filet marinated in olive oil, sesame oil, garlic and green onions. Grilled rare, served with JJ’s original teriyaki, sautéed julienne snow peas and shiitake mushrooms.

Lobster Tail

Grilled cold-water lobster tail served with drawn butter and asparagus.

One Tail – 26.00  |  Two Tails – 46.00  |  One Tail with Filet – 54.00

 

All entrees are served with a small house salad.

Kansas City Special Occasion Restaurants

SIDES

Butter & Cream Infused Mashed Potatoes – 7.00

Israeli Cous Cous with Roasted Vegetables – 7.00

Sautéed Julienne Snow Peas & Shiitake Mushrooms – 7.00

Sautéed Spinach & Roma Tomatoes – 7.00

Blistered Balsamic Brussel Sprouts – 7.00

Au Gratin Potatoes – 7.00

Sautéed Mixed Mushrooms – 7.00

Grilled Asparagus – 7.00

DESSERTS

Ask to see the dessert tray. The selections will vary with the season. – 8.00

Espresso – 2.50

Double – 4.00

Cappuccinos & Lattes – 4.50

*May contain raw or undercooked ingredients.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Restaurant Hours

Lunch:  Mon. thru Fri. 11am to 3pm

Dinner:  Sun. thru Thurs. 5pm to 10pm
Fri. and Sat. 5pm to 11pm

Happy Hours:
4pm to 7pm – 7 Days a Week

Tell everyone about your dining experience at JJ’s.


SUBMIT A REVIEW

Reservations

Share the joy of dining at JJ’s.

Call us at
816-561-7136
or stop by and purchase.