JJ's Restaurant Menu

Gluten free. Thinly sliced ahi tuna, seared rare and served over an avocado topped crispy fried wonton. Accompanied with a house made spicy sweet and sour sauce.

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

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

A wedge of double cream french brie, wrapped in phyllo dough, baked to a crispy shell. Topped with locally harvested honey and sliced almonds. Served with oven roasted garlic and house baked sourdough.

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

House made meatballs with garlic and oregano marinara, topped with shaved Parmigiano-Reggiano.

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. Try our cauliflower crust (GF) for an additional charge.

A plump chicken breast brined in pickle juice, fried and served with tomatoes, Cheddar cheese, pickles, sriracha aioli on a toasted croissant and French fries.

Thin sliced smoked turkey breast with candied bacon, Swiss cheese, tomatoes, mixed greens, topped with a citrus aioli on a toasted croissant roll and French fries.

Herb crusted shaved beef, caramelized onion, toasted with Gruyère on a hoagie and a side of au jus and French fries.

Housemade meatballs served on roma bakery bread, JJ's fresh marinara, melted fontina and mozzarella cheese and French fries.

House cut KC strip, charbroiled, topped with fried shallots, Gruyère cheese with horseradish mayo dressing on a hoagie bun and French fries.

Gluten free.

Gluten free.

Gluten free.

Gluten free.

Gluten free.

Gluten free.

Gluten free.

Gluten free.

Gluten free. 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.

Gluten free. Locally grown organic arugula greens dressed with white balsamic vinegar, extra virgin olive oil and shaved parmigiano reggiano.

Gluten free. Norwegian smoked salmon on a bed of arugula tossed with dried cranberries, sliced almonds, petit basque and a lemon poppy-seed vinaigrette. Substitute grilled salmon for an additional charge.

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

Gluten free. Spring mix lettuce, red pepper, jícama and toasted pumpkin seeds in a bleu cheese crumble white balsamic vinaigrette.

Slow roasted cauliflower, d'anjou pear, micro green mix of mizuna, red cabbage, pak choi, mustard greens and rum infused golden raisins, roasted pistachio, with a whole grain mustard vinaigrette.

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

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

Texas wild boar braised in burgundy wine with pancetta and mirepoix, tossed with fettuccine and topped with shaved Parmigiano-Reggiano.

This house specialty starts with a boneless breast of chicken sautéed with sliced mushrooms, tomatoes, red bell peppers and garlic in a dry Marsala wine sauce.

Norwegian salmon grilled, served atop sautéed spinach with risotto, crispy shallots and Dijon cream.

Traditional 3 layer carrot cake, baked with raisins and walnuts with a cream cheese icing throughout.

Layered Italian sponge cake with mascarpone cheese limoncello glaze.

Alternating layers of chocolate cake and chocolate mousse are topped with dark chocolate ganache and finished with a generous sprinkling of chocolate shavings.

Three different types of imported dark chocolate, dark spiced rum, topped with salted and shaved almonds, drizzled with homemade caramel.

Gluten free. Thinly sliced ahi tuna, seared rare and served over an avocado topped crispy fried wonton. Accompanied with a house made spicy sweet and sour sauce.

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

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

A wedge of double cream french brie, wrapped in phyllo dough, baked to a crispy shell. Topped with locally harvested honey and sliced almonds. Served with oven roasted garlic and house baked sourdough.

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

House made meatballs with garlic and oregano marinara, topped with shaved Parmigiano-Reggiano.

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. Try our cauliflower crust (GF) for an additional charge.

Your choice of rigatoni noodles with housemade meatballs, roasted mushrooms in JJ's fresh marinara. Or, rigatoni noodles with housemade ragu alla bolognese.

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.

Norwegian salmon grilled, served atop sautéed spinach with risotto, crispy shallots and dijon cream.

Ahi tuna fillet 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.

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

Gluten free.

Gluten free.

Gluten free.

Gluten free.

Gluten free.

Gluten free.

Gluten free.

Gluten free.

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

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

2 panko encrusted crab cakes, pan seared and served with a garlic and red pepper aioli.

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

Single lamb chop from the rack marinated in extra virgin olive oil, grilled, served with spaghetti squash.

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

Gluten free. 11 oz tenderloin, porcini rubbed, charbroiled, with veal demi-glace.

7 oz tenderloin, charbroiled.

Gluten free. 12 oz kansas city strip, with a five peppercorn herb olive oil rub.

Gluten free. 16 oz ribeye, with a five peppercorn herb garlic olive oil rub, charbroiled and served with a demi-glace.

Tenderloin sliced into thin medallions, grilled and served in a mushroom black peppercorn sauce.

Gluten free. Strauss family farms rack of lamb, in a celery root Dijon mustard cream and lamb demi-glace.

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

Gluten free. 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.

Gluten free. Locally grown organic arugula greens dressed with white balsamic vinegar, extra virgin olive oil and shaved parmigiano reggiano.

Gluten free. Norwegian smoked salmon on a bed of arugula tossed with dried cranberries, sliced almonds, petit basque and a lemon poppy-seed vinaigrette. Substitute grilled salmon for an additional charge.

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

Gluten free. Spring mix lettuce, red pepper, jícama and toasted pumpkin seeds in a bleu cheese crumble white balsamic vinaigrette.

Slow roasted cauliflower, d'anjou pear, micro green mix of mizuna, red cabbage, pak choi, mustard greens and rum infused golden raisins, roasted pistachio, with a whole grain mustard vinaigrette.

Traditional 3 layer carrot cake, baked with raisins and walnuts with a cream cheese icing throughout.

Layered Italian sponge cake with mascarpone cheese limoncello glaze.

Alternating layers of chocolate cake and chocolate mousse are topped with dark chocolate ganache and finished with a generous sprinkling of chocolate shavings.

Three different types of imported dark chocolate, dark spiced rum, topped with salted and shaved almonds, drizzled with homemade caramel.

Traditional 3 layer carrot cake, baked with raisins and walnuts with a cream cheese icing throughout.

Layered Italian sponge cake with mascarpone cheese limoncello glaze.

Alternating layers of chocolate cake and chocolate mousse are topped with dark chocolate ganache and finished with a generous sprinkling of chocolate shavings.

Three different types of imported dark chocolate, dark spiced rum, topped with salted and shaved almonds, drizzled with homemade caramel.