Our Menu

Appetizers

• Johnny’s Signature Meatballs

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

• Italian Sausage Stuffed Mushrooms

  Smothered with fresh mozzarella cheese and baked

• Calamari Marinara

  Crispy calamari served with marinara and Johnny’s dipping sauce

• Johnny’s Toasted Ravioli

  Blended cheese ravioli with marinara

• Betta Bruschetta

  Grilled focaccia bread, Roma tomatoes, goat cheese, onions, olive oil and basil

• Sausage Bread

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

• Spinach Artichoke Dip

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

• Classic Shrimp Cocktail

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

• Mini Beef Wellingtons

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

• Pan Seared Sea Scallops

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

• Zucchini Fries

  Shoestring zucchini fries served with a rémoulade dipping sauce

• Little Italy Combination

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

Entrée Salads

Additions: Garlic Sautéed Shrimp | Grilled Salmon Fillet | Grilled Chicken Breast

• Johnny’s Supper club Spinach

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

• WALDORF

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

• Crusted Goat Cheese

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

• Johnny's Chopped Chicken

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

• Traditional Caesar

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

• Iceberg Wedge

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

SOUPS

• BAKED POTATO

  Cup or Bowl

• French Onion

  Cup or Bowl

• Soup of the Day

  Cup or Bowl

Traditional Pastas

Additions: Garlic Sautéed Shrimp | Grilled Salmon Fillet | Grilled Chicken Breast
Johnny’s Italian Sausage | Mushrooms & Thick-Cut Bacon

• Classic Bucatini & Meatballs

  Bucatini with our signature marinara sauce and house-made meatballs

• Bucatini Carbonara

  Bucatini with crispy prosciutto, egg and parmesan cheese

• Johnny’s Lasagna

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

• Johnny’s Minelli

  Fettuccini in a garlic cream sauce

• White Bolognese Pappardelle

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

• Filet Tips Stroganoff

  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 | Spinach | Wedge | Goat Cheese

• Johnny’s Chanel No. 5

  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

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

• Shiitake Steak Risotto

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

• Seafood Pasta Pomodoro

  Shrimp, mussels, scallops and garlic atop of fettuccine with an aromatic tomato broth

• Chef Andy’s Homestyle Rigatoni

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

• scallops and arugula Risotto

  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

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

• Johnny’s Filet Medallion Trio

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

• Filet Oscar

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

• Steak Diavolo

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

• Midwest’s Best Filet Mignon

  Our most tender cut of lean, midwestern beef with demi-glace
  6 oz. petite | 10 oz. large cut

• Char-broiled Ribeye

  Perfectly marbled steak for peak flavor

• Parmesan Crusted New York Strip

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

• Chubby Cut Top Sirloin

  A steakhouse classic, combining marbling, tenderness and flavor
  9 oz.

• Johnny’s Bone-in Ribeye

  Both flavorful and tender with a perfect amount of marbling
  20 oz.

• Beef Wellington

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

Steak Toppers

• Butter Crusts

  Horseradish, Parmesan or Gorgonzola Cheese

• Grilled Onions

• Balsamic Sage Mushrooms

• Oscar, Sinatra, Chanel or Diavolo Style

Specialties

• Johnny’s Veal Sinatra

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

• Heart of Italy Combination

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

• Oven Roasted Prime Rib

  Available Friday and Saturday.
  Rubbed with fresh herbs and spices then slow-roasted, served with beef au jus and creamy horseradish sauce
  12 oz. | 14 oz. | 16 oz.

Chicken

• Chicken Parmigiano

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

• Chicken Madeira

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

• Chicken Piccata

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

Seafood

• Cedar Planked Salmon

  Salmon roasted on a cedar plank and glazed with apricot butter

• Halibut

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

• Johnny's Crab Cakes

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

Upgrades

• Potato/Vegetable

  Loaded Baked Potato
  Asparagus
  Creamy Risotto
  Broccolini
  Brussels Sprouts
  Lobster Mac & Cheese
  Iron Skillet Potatoes

• Salad

  Caesar
  Spinach
  Wedge
  Goat Cheese

Salads

• Steak Tribute

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

• PEPPER SEARED SALMON

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

• Johnny’s Supper club Spinach

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

• Iceberg Wedge

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

Risotto

• Shiitake Steak Risotto

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

• scallops and arugula Risotto

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

Steaks & Seafood

All steak and seafood entrées are served with our house salad and choice of garlic mashed potatoes, fresh vegetables or baked potato.
Steak Toppers | Sautéed Mushrooms – 2 | Grilled Onions – 2

• Johnny’s Steak De Burgo

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

• Midwest’s Best Filet Mignon

  Our most tender cut of lean, midwestern beef
  6 oz. | 10 oz.

• Char-broiled Ribeye

  Perfectly marbled steak for peak flavor
  14 oz.

• Chubby Cut Top Sirloin

  A steakhouse classic, combining marbling, tenderness and flavor
  9 oz.

• Cedar Planked Salmon

  Salmon roasted on a cedar plank and glazed with apricot butter

• Halibut

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

Upgrades

• Potato/Vegetable

  Asparagus
  Broccolini
  Brussels Sprouts

Desserts

• WARM CHOCOLATE CAKE

  Freshly baked chocolate cake with a molten center, served with cinnamon ice cream, whipped cream, and caramel drizzle

• 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, layered with mascarpone, amaretto, and whipped cream over a chocolate ganache pie crust dusted with cocoa

• TURTLE CHEESECAKE

  Cheesecake topped with chocolate ganache frosting, creamy caramel, and chopped pecans on a brownie crust

• LIMONCELLO CAKE

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

• ROASTED BANANA CHEESECAKE

  Cheesecake topped with a banana brûlée and salted rum butterscotch on a graham cracker crust

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