Appetizers

• Italian Sausage Stuffed Mushrooms

  11

  Smothered with fresh mozzarella cheese and baked
  Light Portion – 8

• Calamari Marinara

  12

  Served with marinara and Johnny’s dipping sauce
  Light Portion – 8

• Pan Seared Sea Scallops

  15.5

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

• Johnny’s Toasted Ravioli

  10

  Blended cheese ravioli with marinara
  Light Portion – 6

• Betta Bruschetta

  10

  Grilled focaccia bread, Roma tomatoes, goat cheese, onions, olive oil and basil
  Light Portion – 7
  Even betta with shrimp – 11
  Light Portion – 8

• Sausage Bread

  12

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

• Spinach Artichoke Dip

  12

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

• Classic Shrimp Cocktail

  14

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

• Smoked Salmon Dip

  12

  Made in-house and served with toasted crostini for dipping

• Zucchini Fries

  10

  Shoestring zucchini fries served with a rémoulade dipping sauce
  Light Portion – 8

• Jumbo Lump Crab Cake

  18

  Jumbo lump crab meat served with a rémoulade sauce

• Little Italy Combination

  20

  Portion of the calamari marinara, sausage bread, toasted ravioli and bruschetta
  Light Portion – 16

Entrée Salads

Additions: Garlic Sautéed Shrimp 5.5 | Grilled Salmon Fillet* 6 | Grilled Chicken Breast 4 | Filet Tip Skewer* 7

• Johnny’s Supper club Spinach

  13

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

• WALDORF

  12

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

• Crusted Goat Cheese

  15

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

• Traditional Caesar

  12

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

Soups

• Baked Potato

  Cup – 5 | Bowl – 6.5

• French Onion

  Cup – 5 | Bowl – 6.5

• Lobster Bisque

  Bowl – 9

Autograph Pastas

Served with a house salad and fresh baked focaccia bread.
Side Salad Substitute: Caesar 3.5 | Spinach 4.5 | Goat Cheese 5.5 | Romaine Wedge 6.5

• Johnny’s Lasagna

  18

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

• Johnny’s Chanel No. 5

  25

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

• three Cheese Ravioli & Shrimp Rosa

  20

  Ravioli filled with a blend of cheeses, shrimp and spicy Rosa sauce

• lobster mac & cheese

  25

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

• Chicken Prosciutto

  23

  Linguine served with a grilled chicken breast, sun-dried tomatoes and prosciutto in a parmesan cream sauce

• Seafood Pasta Pomodoro

  23

  Shrimp, mussels, scallops, garlic, spinach and portabella mushrooms atop of fettucine with olive oil and an aromatic tomato broth

• Chef Andy’s Homestyle Cavatappi

  20

  Spicy Italian sausage, portabella mushrooms, cavatappi and spicy tomato cream sauce

• shells and Sausage

  20

  Shell pasta, Italian sausage deglazed with chicken stock, sun-dried tomatoes, spinach and parmesan cheese

Traditional Pastas

Additions: Garlic Sautéed Shrimp 5.5 | Grilled Salmon Fillet* 6 |Grilled Chicken Breast 4
Johnny’s Italian Sausage 3.5 | Mushrooms & Thick-Cut Bacon 3

• Linguine Basilico

  14

  Fresh basil, red cherry tomatoes and shaved Asiago cheese with linguine

• Johnny’s Minelli

  14

  Fettuccini served in a garlic cream sauce

• Classic Spaghetti marinara

  13

  Spaghetti served with our signature marinara sauce
  With meat sauce – 15

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

  30

  Our signature steak – beef tenderloin medallions, roasted garlic, basil and oregano served in a cream sauce

• Johnny’s Filet Medallion Trio

  31

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

• Shiitake Steak Diane

  32

  Beef medallions served with sautéed shiitake mushrooms, topped with a brandy cream sauce and asparagus

• Filet Oscar

  35

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

• Steak Diavolo

  28

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

• Midwest’s Best Filet Mignon

  6 oz. – 29 | 10 oz. – 39

  Our most tender cut of lean, midwestern beef

• Char-broiled Ribeye

  31

  Perfectly marbled steak for peak flavor

• Parmesan Crusted New York Strip

  29

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

• Chubby Cut Top Sirloin

  9 oz. - 23

  A steakhouse classic, combining marbling, tenderness and flavor

• Johnny’s Bone-in Ribeye

  18 oz. - 39.5

  Both flavorful and tender with a perfect amount of marbling

• Porterhouse Steak

  22 oz. - 37

  Combining the rich flavor of a strip with the tenderness of a filet

• Steak Toppers

  Butter Crusts:
  Horseradish, Parmesan or Gorgonzola Cheese – 2
  Grilled Onions – 2
  Balsamic Sage Mushrooms – 2
  Oscar, Sinatra, Chanel or Diavolo Style – 7

Surf & Turf

• Crusted Steak and Shrimp

  31

  Parmesan crusted top sirloin served with jumbo shrimp stuffed with lump crab meat resting on béarnaise sauce
  Substitute a 6 oz. filet – add 10

• Filet and Seafood Rockefeller

  39

  Scallops and lobster served alongside beef tenderloin medallions with a Gorgonzola cream sauce

Specialty Beef

• Johnny’s Veal Sinatra

  28

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

• Veal Parmigiano

  21

  Veal topped with marinara sauce and fresh mozzarella cheese

• Heart of Italy Combination

  27

  Portion of the chicken parmigiano, fettuccine minelli and the parmesan crusted top sirloin
  Substitute a 6 oz. filet – add 10

• Veal Rosa

  24

  Breaded veal scaloppini and shrimp, topped with spicy Rosa sauce

• Oven Roasted Prime Rib

  10 oz. 25 | 14 oz. 29 | 18 oz. 34

  Rubbed with fresh herbs and spices then slow-roasted, served with beef au jus and creamy horseradish sauce

Chicken

• Chicken Parmigiano

  20

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

• Chicken Piccata

  22

  8 oz. chicken breast dredged in flour and sautéed in lemon, butter, white wine, capers and red onion

Seafood

• Cedar Planked Salmon

  23

  Salmon roasted on a cedar plank and glazed with apricot butter

• Crab Stuffed Shrimp

  28

  Jumbo shrimp stuffed with lump crab meat, served with béarnaise sauce

• Johnny’s Lobster Dinner

  Market Price

  An 8 oz. cold water lobster tail served with butter

• scallops and arugula Risotto

  26

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

• Featured Daily Seafood

  Ask your server about our daily seafood feature!

Upgrades

• Potato/Vegetable

  Loaded Baked Potato 2
  Asparagus 4
  Asparagus with Béarnaise 4.5
  Creamy Risotto 3.5
  Broccolini 3.5
  Creamed Spinach Potatoes 4
  Brussels Sprouts 3.5
  Lobster Mac & Cheese 5
  Iron Skillet Potatoes 9

• Salad

  Caesar 3.5
  Spinach 4.5
  Goat Cheese 5.5
  Romaine Wedge 6.5

• Additions

  Grilled Shrimp Skewer 7
  Seared Sea Scallops 10
  Lobster Tail (8 oz.) – Market Price

Salads

• Steak Tribute

  16

  Skewer of filet tips, spring greens, Gorgonzola cheese, cherry tomatoes, thick-cut bacon and Johnny’s Tribute dressing

• Johnny's Supperclub Spinach

  13

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

• Pepper Seared Salmon

  14

  Fresh Atlantic salmon, parmesan cheese, crostini, whipped goat cheese, red onion, bruschetta tomatoes and spring greens tossed in white balsamic vinaigrette

Chicken & Seafood

• Chicken Piccata

  22

  8 oz. chicken breast dredged in flour and sautéed in lemon, butter, white wine, capers and red onion

• Cedar Planked Salmon

  23

  Salmon roasted on a cedar plank and glazed with apricot butter

• Johnny's Lobster Dinner

  Market Price

  An 8 oz. cold water lobster tail served with butter

Steaks

STEAK TOPPERS | Balsamic Sage Mushrooms – 2 | Grilled Onions – 2

• Johnny's Steak De Burgo

  30

  Our signature steak – beef tenderloin medallions, roasted garlic, basil and oregano served in a cream sauce

• Midwest's Best Filet Mignon

  6 oz. 29 | 10 oz. 39

  Our most tender cut of lean, midwestern beef

• Char-Broiled Ribeye

  31

  Perfectly marbled steak for peak flavor

• Chubby Cut Top Sirloin

  9 oz. - 23

  A steakhouse classic, combining marbling, tenderness and flavor

• Porterhouse Steak

  22 oz. - 37

  Combining the rich flavor of a strip with the tenderness of a filet

Sides

• Potato / Vegetable

  Fresh Vegetables
  Baked Potato
  Garlic Mashed Potatoes
  Asparagus
  Broccolini
  Brussels Sprouts

• Additions

  Grilled Shrimp Skewer 7
  Seared Sea Scallops 10
  Lobster Tail (8 oz.) – Market Price

Desserts

• Warm Chocolate Cake

  Fresh baked chocolate cake with a molten center, served with cinnamon ice cream

• Crème Brûlée

  Sweet cream, egg yolks, vanilla and sugar baked into a smooth custard, topped with caramelized sugar

• Tiramisu Cake

  Ladyfingers dipped in coffee and rum, Mascarpone cheese blended with amaretto, espresso and fresh whipped cream all on top a chocolate ganache pie crust with a dusting of cocoa

• Turtle Cheesecake

  Cheesecake topped with chocolate ganache frosting, creamy caramel and chopped pecans

• Limoncello Cake

  Citrus cake layered with raspberry preserves, fresh lemon custard and fresh berries

• Mounds Bar

  Coconut macaroon shortbread, warm chocolate sauce and coconut ice cream

• Roasted Banana Cheesecake

  Topped with brûlée of fresh banana and salted rum butterscotch

Coffee Drinks

• Italian Coffee

  Baileys, amaretto, coffee and whipped cream

• Café Veronique

  Peppermint Schnapps, Crème de Cacao, coffee and whipped cream

• Café Alpine

  Baileys, coffee and whipped cream

• Café Francesco

  Tia Maria, Grand Marnier, Crème de Cacao, coffee and whipped cream

Limited Inventory

• Duckhorn

  95

  Merlot, Napa Valley, California

• Frog's Leap

  95

  Cabernet Sauvignon, Napa Valley, California

• Cakebread

  100

  Chardonnay, Napa Valley, California

• Caymus

  110

  Cabernet Sauvignon, Napa Valley

• Macmurry "Winemakers Block"

  110

  Pinot Noir, California

• Stag's Leap

  110

  Artemis Cabernet Sauvignon, Napa Valley

• Jax

  120

  Cabernet Sauvignon, Napa Valley

• Opus One

  310

  Cabernet Sauvignon, Napa Valley

• Dom Pérignon

  315

  Champagne, France

Interesting Whites

• Sidebar

  7 / 27

  Rosé, Russian River Valley

• La Perlina

  7 / 27

  Moscato, Italy

• Fess Parker

  8 / 32

  Riesling, Santa Barbara County, California

• Whitehaven

  10 / 39

  Sauvignon Blanc, Marlborough, New Zealand

Chardonnay

• William Hill

  8 / 31

  Chardonnay, North Coast, California

• Lincourt Unoaked

  9 / 35

  Chardonnay, Santa Rita Hills, California

Pinot Grigio

• Bella Sera

  7 / 27

  Pinot Grigio, Italy

Pinot Noir

• “A” BY ACACIA CARNEROS

  9 / 35

  Pinot Noir, California

• Acrobat

  12 / 47

  Pinot Noir, Oregon

Merlot

• Tilia

  7.5 / 30

  Merlot, Argentina

• Rodney Strong

  9 / 35

  Merlot, Sonoma, California

• Jack London

  70

  Merlot, Sonoma, California

Malbec / Chianti / Sangiovese

• Biagio

  7 / 27

  Chianti, It

• Da Vinchi

  8 / 31

  Chianti, Italy

• Alta Vista

  8 / 31

  Malbec, Argentina

• Fantini

  8 / 32

  Sangiovese, Italy

• Battle Axe

  43

  Malbec, Argentina

Zinfandel / Shiraz / Syrah

• Carnivor

  8 / 32

  Zinfandel, Lodi, California

• Woop Woop

  8 / 32

  Shiraz, Australia

• Plungerhead

  8.5 / 33

  Petite Sirah, Lodi, California

• Boneshaker

  13 / 50

  Zinfandel, Lodi, California

Cabernet

• Storypoint

  10 / 39

  Cabernet Sauvignon, Sonoma, California

• Aviary

  11 / 44

  Cabernet Sauvignon, Napa Valley, California

• Rodney Strong

  54

  Cabernet Sauvignon, Alexander Valley, California

Champagne / Sparkling Wine

• Lunetta

  9

  Italy

• Split - Rosa Regale

  14

  Italy

• Split - Blanc De Bleu

  16

  California

• Korbel

  54

  California

• Taittinger

  110

  France

White & Red Blends

• Casillero Del Diablo

  8 / 31

  Red Blend, Chile

• Seven Daughters

  8 / 31

  White Blend, California

• Roscato

  8.5 / 33

  Rosso Dolce (sweet red), Italy

• Conundrum

  11 / 43

  Red Blend, California

• Rodney Strong Upshot

  12 / 47

  Red Blend, California

• 1000 Stories "Bourbon Barrel Aged"

  13 / 50

  Zinfandel, Mendocino Country, California

• Decoy

  60

  Red Meritage, Napa, California

Martinis

• The Traditional

  Beefeater Gin or Belvedere Vodka, Dry Vermouth

• Dirty Bird Martini

  Grey Goose Vodka, Bombay Sapphire Gin, Olive Juice and Blue Cheese
  Stuffed Olive

• The Sidecar

  Brandy, Grand Marnier, Sour Mix and Sugar Rim

• La Poire Bleu

  Grey Goose Le Poire, St Germaine Elderflower, Blanc de Bleu Champagne and Fresh Lemon Juice

• The Rude Cosmopolitan

  Patron Silver, Triple Sec, Cranberry Juice and Lime Juice

• Chocolate Martini

  Vanilla Vodka, Light and Dark Crème de Cacao and Cream

• Luck Be A Lady

  Chambord, Midori, Malibu Rum, Pineapple and Cranberry Juice

• Tuscan Sunrise

  Vodka, Malibu Rum, Pineapple Juice and Orange Juice

• Raspberry Limoncello

  Ketel One Vodka, Limoncello and Raspberry Puree

• Italian Wedding Cake

  Vanilla Vodka, Amaretto, Frangelico and Pineapple Juice

• Razzle Dazzle

  Raspberry Vodka, Chambord and Pineapple Juice

• Citrus Basil

  Citrus Vodka, Triple Sec, Sour Mix, Fresh Lime, Lemon, Orange, Basil and Sugar Rim

Cocktails

• Classic Sazerac

  Sazerac Rye, Herbsaint, Peychaud Bitters and Fresh Lemon Peel

• Cherry Lime-Aid

  Three Olives Cherry Vodka, Lime Juice, Grenadine and Sweet and Sour

• Hot Buttered Rum

  Our Signature Rum Batter, Myers Dark Rum and Fresh Orange Peel

• Port Old Fashion

  Bulliet Bourbon, Tawny Fladgate Port, Maple, Bitters and Fresh Orange Peel

• Italian Margarita

  Tequila, Triple Sec, Lime Juice, Amaretto and Sweet and Sour

• New Sarrono Sour

  Disarrono Originale, Sweet and Sour and Red Wine

• Vegas Lemonade

  Vodka, Blue Curacao, Lemonade – try it Raspberry, Strawberry, Peach or Pomegranate

Scotch / Bourbon / Whiskey

• Scotch

  Glen Morangie 12 Year, Single Malt
  Glenlivet 12 12 Year, Single Malt
  Glennfiddich 12 Year, Single Malt
  Lagavulin 16 Year, Single Malt
  The Mccallan 12 Year, Single Highland Malt
  The Balvenie 12 Year, Single Malt “Doublewood”
  Oban 14 Year, Single Malt

• Bourbon

  Bulleit
  Bulleit Rye
  Eagle Rare
  Sinatra Jack Daniels
  Jack Daniels Single
  Barrel
  Jack Daniels Single
  Barrel Barrel Proof
  Jack Daniels Single Barrel Rye

• Whiskey

  Jefferson Ocean
  Sazerac Rye
  Templeton Rye
  Woodford Reserve
  Buffalo Trace
  Knob Creek
  Elijah Craig
  Makers Mark
  Barton 1792

Beer

• Draft

  16 or 20 oz
  Blue Moon
  Two Brothers Domaine Dupage
  Urban Chestnut Schnickelfritz
  Revolution Fist City Pale Ale
  Seasonal Selections

• Bottled

  Budweiser
  Bud Light
  Miller Lite
  Coors Light
  Michelob Ultra
  Corona
  Heinekin
  O’Douls NA
  Left Hand Milk Stout
  Strongbow Cider