West Chester

Appetizers

• Johnny’s Signature Meatballs

  15

  House-made meatballs covered in marinara sauce, parmesan cheese and basil

• Italian Sausage Stuffed Mushrooms

  13

  Smothered with fresh mozzarella cheese and baked

• Calamari Marinara

  15

  Crispy calamari served with marinara and Johnny’s dipping sauce

• Johnny’s Toasted Ravioli

  12

  Blended cheese ravioli with marinara
  Light Portion – 7

• Betta Bruschetta

  11

  Grilled focaccia bread, Roma tomatoes, goat cheese, onions, olive oil and basil
  Light Portion – 7

• Sausage Bread

  14

  Freshly baked bread stuffed with sausage, peppers, onion, fresh mozzarella and cheddar cheese, served with marinara sauce
  Light Portion – 8

• Spinach Artichoke Dip

  13

  Bubbly blend of melted cheeses, spinach and artichokes, served with toasted sourdough baguettes

• Classic Shrimp Cocktail

  18

  Jumbo shrimp served with cocktail sauce and Johnny’s dipping sauce

• Mini Beef Wellingtons

  21

  Beef filet tips with duxelles baked in a puff pastry, served with shiitake mushrooms and a mushroom demi-glace

• Pan Seared Sea Scallops

  24

  Seared jumbo scallops with Brussels sprout slaw, tossed in Johnny’s hot bacon dressing

• Zucchini Fries

  13

  Shoestring zucchini fries served with a rémoulade dipping sauce

• Little Italy Combination

  26

  Portion of the calamari marinara, sausage bread, toasted ravioli and bruschetta

Entrée Salads

Additions: Garlic Sautéed Shrimp 7 | Grilled Salmon Fillet* 9 | Grilled Chicken Breast 8

• Johnny’s Supper club Spinach

  15

  Spinach, sun-dried tomatoes, sweet toasted pecans, crispy prosciutto and a hard cooked egg with Johnny’s hot bacon dressing

• WALDORF

  13

  Spring greens, tri-colored apples, Gorgonzola cheese and sweet toasted pecans with Johnny’s Waldorf dressing

• Crusted Goat Cheese

  16

  Spring greens, pecan-crusted goat cheese, apple, carrots and Gorgonzola cheese with a white balsamic vinaigrette

• Johnny's Chopped Chicken

  16

  Chopped grilled chicken, iceberg lettuce, Gorgonzola cheese, tomato, bacon, diced avocado, fried onion strings and Johnny’s Tribute dressing

• Traditional Caesar

  14

  Romaine, garlic croutons and parmesan cheese with a house-made Caesar dressing

• Iceberg Wedge

  15

  Iceberg wedge covered in blue cheese dressing, cherry tomatoes, sliced pepperoncini, sliced red onions and chopped bacon

Soups

• BAKED POTATO

  Cup 5 | Bowl 7

• French Onion

  Cup 5 | Bowl 7

• Minestrone

  Cup 5 | Bowl 7

Traditional Pastas

Additions: Garlic Sautéed Shrimp 7 | Grilled Salmon Fillet* 9 |Grilled Chicken Breast 8
Johnny’s Italian Sausage 4 | Mushrooms & Thick-Cut Bacon 3

• Classic Bucatini & Meatballs

  21

  Bucatini with our signature marinara sauce and house-made meatballs

• Bucatini Carbonara

  22

  Bucatini with crispy prosciutto, egg and parmesan cheese

• Johnny’s Lasagna

  23

  Pasta layered with seasoned ricotta cheese, plum tomatoes, meat sauce and fresh mozzarella cheese

• Johnny’s Minelli

  19

  Fettuccini in a garlic cream sauce

• White Bolognese Pappardelle

  23

  Pappardelle with carrots, celery, ground pork and beef, parmesan cheese and fried sage

• Filet Tips Stroganoff

  24

  Pappardelle with sautéed mushrooms, sour cream, demi-glace and filet tips

Autograph Pastas

Served with a house salad and fresh baked focaccia bread.
Side Salad Substitute: Caesar 4 | Spinach 5 | Wedge 5 | Goat Cheese 6

• Johnny’s Chanel No. 5

  29

  Marilyn’s Trademark! Blended cheese ravioli topped with lobster, shrimp, artichokes, prosciutto, spinach and sun-dried tomatoes, served in a garlic cream sauce

• lobster mac & cheese

  28

  Rigatoni baked in a rich cream sauce with lobster and a crunchy bread crumb topping

• Shiitake Steak Risotto

  35

  Beef medallions alongside sautéed shiitake mushrooms and spinach, served over parmesan risotto and covered with cabernet demi-glace

• Seafood Pasta Pomodoro

  27

  Shrimp, mussels, scallops and garlic atop of fettucine with an aromatic tomato sauce

• Chef Andy’s Homestyle Rigatoni

  22

  Spicy Italian sausage, mushrooms, rigatoni and spicy red pepper tomato cream sauce

• scallops and arugula Risotto

  38

  Seared scallops, cherry tomatoes, arugula and shaved Asiago cheese, served over parmesan cheese risotto

Steaks

All of Johnny’s entrées are served with our house salad and fresh baked focaccia bread.
Choice of garlic mashed potatoes, fresh vegetables, pasta marinara or baked potato.

Our bred-to-be-the-best premium steaks are hand selected and aged a minimum of 28 days.

• Johnny’s Steak De Burgo

  42

  Our signature steak – 6 oz. filet, roasted garlic, basil and oregano served in a cream sauce

• Johnny’s Filet Medallion Trio

  38

  Three individual filets topped with horseradish, Gorgonzola and parmesan crusts, served in a rich demi-glace

• Filet Oscar

  47

  Filet topped with a Johnny’s crab cake, asparagus and lobster hollandaise sauce

• Steak Diavolo

  36

  9 oz. top sirloin served with three shrimp, spicy tomato sauce and balsamic drizzle

• Midwest’s Best Filet Mignon

  6 oz. 40 | 10 oz. 55

  Our most tender cut of lean, midwestern beef with demi-glace

• Char-broiled Ribeye

  14 oz. 46

  Perfectly marbled steak for peak flavor

• Parmesan Crusted New York Strip

  41

  Abundant marbling for full flavor, topped with Johnny’s parmesan butter crust

• Chubby Cut Top Sirloin

  9 oz. 31

  A steakhouse classic, combining marbling, tenderness and flavor

• Johnny’s Bone-in Ribeye

  20 oz. 60

  Both flavorful and tender with a perfect amount of marbling

• Beef Wellington

  6 oz. 46

  Beef filet with duxelle and prosciutto baked inside a puff pastry, served with shiitake mushrooms and a mushroom demi-glace

Steak Toppers

• Butter Crusts

  2

  Horseradish, Parmesan or Gorgonzola Cheese

• Grilled Onions

  2

• Balsamic Sage Mushrooms

  2

• Oscar Style

  9

• Sinatra, Chanel or Diavolo Style

  10

Specialties

• Johnny’s Veal Sinatra

  32

  Veal sautéed with shrimp, crab meat, mushrooms, sun-dried tomatoes, fresh basil, roasted garlic and light cream sauce

• Heart of Italy Combination

  34

  Portion of the Chicken Parmigiano, Fettuccine Minelli and the Parmesan Crusted Top Sirloin

• Oven Roasted Prime Rib

  12 oz. 38 | 14 oz. 41 | 16 oz. 46

  Rubbed with fresh herbs and spices then slow-roasted, served with beef au jus and creamy horseradish sauce
  (Available Friday and Saturday)

Chicken

• Chicken Parmigiano

  24

  Chicken cutlets breaded in herbed focaccia crumbs, topped with marinara and fresh mozzarella cheese

• Chicken Madeira

  26

  Chicken cutlets breaded in herb flour and topped with Madeira sauce, provolone cheese, button mushrooms and asparagus

• Chicken Piccata

  25

  Chicken cutlets breaded in herb flour, sautéed in lemon, butter, white wine, capers and red onion

Seafood

• Cedar Planked Salmon

  27

  Salmon roasted on a cedar plank and glazed with apricot butter

• Halibut

  44

  8 oz. halibut fillet with sautéed spinach and a red pepper sauce, topped with a lemon beurre blanc

• Johnny's Crab Cakes

  36

  Prepared with lump crab mix, lobster hollandaise sauce and an arugula salad

Upgrades

• Potato/Vegetable

  Loaded Baked Potato 5
  Asparagus 6
  Creamy Risotto 8
  Broccolini 7
  Brussels Sprouts 5
  Lobster Mac & Cheese 10
  Iron Skillet Potatoes 6

• Salad

  Caesar 4
  Spinach 5
  Wedge 5
  Goat Cheese 6