Our Menu

Appetizers

• Italian Sausage Stuffed Mushrooms

  Smothered with fresh mozzarella cheese and baked

• Calamari Marinara

  Served with marinara and Johnny’s dipping sauce

• Pan Seared Sea Scallops

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

• Johnny's Toasted Ravioli

  Fresh baked bread stuffed with sausage, peppers, onion, mozzarella and colby cheese, served with marinara sauce

• Betta Bruschetta

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

• Sausage Bread

  Fresh baked bread stuffed with sausage, peppers, onion, Mozzarella and Colby 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

• Smoked Salmon Dip

  Made in-house and served with toasted crostinis for dipping

• Zucchini Fries

  Shoestring zucchini fries served with a rémoulade dipping sauce

• Jumbo Lump Crab Cake

  Jumbo lump crab meat served with rémoulade sauce

• Little Italy Combination

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

Entrée Salads

ADDITIONS: Garlic Sautéed Shrimp | Grilled Salmon Fillet | Frenched Chicken Breast | Filet Tip Skewer

• Johnny's Supperclub Spinach

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

• Traditional Caesar

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

Soup

• Baked Potato

• French Onion

• Lobster Bisque

Autograph Pastas

Served with our family-style House Salad | Substitute: Caesar | Spinach | Goat Cheese | Romaine Wedge

• Johnny's Lasagna

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

• Johnny's Chanel No.5

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

• Three Cheese Ravioli & Shrimp Rosa

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

• Lobster Mac & Cheese

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

• Chicken Prosciutto

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

• Seafood Pasta Pomodoro

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

• Chef Andy's Homestyle Cavatappi

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

• shells and Sausage

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

Traditional Pastas

ADDITIONS: Garlic Sautéed Shrimp | Grilled Salmon Fillet | Frenched Chicken Breast | Johnny’s Italian Sausage | Mushrooms & Bacon

• Linguine Basilico

  Fresh basil, red cherry tomatoes and shaved Asiago with linguine

• Johnny's Minelli

  Fettuccini served in a garlic cream sauce

• Classic Spaghetti Marinara

  Spaghetti served with our signature marinara sauce
  With meat sauce - upgrade

Steaks

All of Johnny’s entrées are served with our family-style 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 – beef tenderloin medallions, 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

• Shiitake Steak Diane

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

• Filet Oscar

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

• Steak Diavolo

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

• Midwest's Best Filet Mignon

  Our most tender cut of lean, midwestern beef

• 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 – 18 oz.

• Porterhouse Steak

  Combining the rich flavor of a strip with the tenderness of a filet – 22 oz.

• Steak Toppers

  Butter Crusts: Horseradish, Parmesan or Gorgonzola cheese
  Grilled Onions
  Balsamic Sage Mushrooms
  Oscar, Sinatra, Chanel or Diavolo Style

Surf & Turf

• Crusted Steak And Shirmp

  Parmesan crusted top sirloin served with jumbo shrimp stuffed with lump crab meat resting on béarnaise sauce

• Filet And Seafood Rockefeller

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

Specialty Beef & Chops

• Johnny's Veal Sinatra

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

• Veal Parmigiano

  Veal topped with marinara sauce and fresh mozzarella cheese

• Heart Of Italy Combination

  Portion of the chicken parmigiano, fettuccine Minnelli and the parmesan crusted top sirloin

• Veal Rosa

  Breaded veal scaloppini and shrimp, topped with spicy Rosa sauce

• Oven Roasted Prime Rib

  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

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

• Chicken Piccata

  8 oz. chicken breast dredged in flour and 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

• Crab Stuffed Shrimp

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

• Johnny's Lobster Dinner

  An 8 oz. cold water lobster tail served with butter

• scallops and arugula Risotto

  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
  Asparagus
  Asparagus with Béarnaise
  Creamy Risotto
  Broccolini
  Creamed Spinach Potatoes
  Brussel Sprouts
  Lobster Mac & Cheese
  Iron Skillet Potatoes

• Salads

  Caesar
  Spinach
  Goat Cheese
  Romaine Wedge

• Additions

  Grilled Shrimp Skewer
  Seared Sea Scallops
  Lobster Tail (8 oz.)

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

Steak & Chops

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