Shenandoah

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, 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 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 on a brownie crust

• Limoncello Cake

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

• Roasted Banana Cheesecake

  Cheesecake topped with a fresh 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

Sparkling

• PALADIN

  10/40

  Millesimato Prosecco, Veneto, Italy

• CONTADI

  12/49

  Castaldi, Brut Rosé, Lombardia, Italy

• DELAMOTTE

  83

  Le Mesnil, Champagne, France

• TAITTINGER LA FRANCAISE

  84

  Champagne, Reims, France

Interesting Whites

• VIETTI D’ASTI

  10/40

  Moscato, Piemonte, Italy

• DR. LOOSEN

  9/40

  Dr. L, Riesling, Germany

• ATTEMS

  10/45

  Pinot Grigio, Friuli, Italy

• TRINCHERO

  11/53

  Mary's Vineyard, Sauvignon Blanc, Calistoga, California

• LA FREYNELLE

  10/40

  White Bordeaux, France

• ELOUAN

  12/60

  Chardonnay, Oregon

• PLUMPJACK RESERVE

  75

  Chardonnay, Napa Valley, California

• CHATEAU DE BERNE

  10/40

  Romance, Rosé, Provence, France

Italian Reds

• ZENATO

  62

  Ripasso, Veneto, Italy

• BORGO SCOPETO

  10/48

  Chianti Classico, Toscana, Italy

• ANTINORI

  168

  Pian Delle Vigne Brunello di Montalcino, Italy

• ANTINORI

  15/58

  Il Bruciato Super Tuscan, Bolgheri, Italy

• VIETTI CASTIGLIONE

  108

  Barolo, Italy

Intriguing Reds

• SEA SUN

  10/40

  by Caymus Pinot Noir, California

• ARGYLE RESERVE

  54

  Pinot Noir, Williamette Valley, Oregon

• B.R. COHN

  40

  Pinot Noir, North Coast, California

• BOEN

  42

  by Joe Wagner Pinot Noir, California

• CATENA

  10/36

  Vista Flores, Malbec, Mendoza, Argentina

• CAYMUS

  60

  Red Schooner, Malbec, Napa Valley, California

• TERRA D’ORO

  10/40

  Zinfandel, Amador County, California

• ORIN SWIFT

  68

  8 Years in the Desert, Zinfandel, California

• DUCKHORN

  10/40

  Decoy Merlot, Sonoma County, California

• SWANSON

  53

  Merlot, Oakville, California

• IRON + SAND

  15/50

  Cabernet Sauvignon, Paso Robles, California

• NAPA CELLARS

  55

  Cabernet Sauvignon, Napa Valley, California

• SILVER OAK

  183

  Cabernet Sauvignon, Alexander Valley, California

• CAYMUS

  193

  Cabernet Sauvignon, Napa Valley, California

• CHLOE NO. 429

  10/36

  Red Blend, North Coast, California

• CONUNDRUM

  40

  by Caymus Red Blend, California

• PRISONER

  99

  Red Blend, Napa Valley, California

• BOEKENHOUTSKLOOF

  65

  The Chocolate Block, Syrah Red Blend, South Africa

• GARZON

  55

  Single Vinyard, Tannat, Maldonado, Uruguay

Martinis

• The Dirty Bird

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

• Raspberry Limoncello

  Ketel One Vodka, Limoncello, Raspberry Puree

• Lola

  Ciroc Vodka, Edelflower liqueur, pomegranate juice and a splash of Prosecco

• Tuscan Sunrise

  Malibu Rum, Tito’s Vodka, Pineapple Juice, Orange Juice

• The Rude Cosmopolitan

  Patron, Triple Sec, Cranberry and Lime juice

• Sidecar

  Courvoisier VS, Cointreau Orange Liqueur, Fresh Lemon Juice, Sugared Rim, Orange Peel

• Simple Peach

  Tito’s Vodka, Peach Puree, Simple Sugar, Lime Juice, Grand Marnier

• Chocolate Kiss

  Vanilla Vodka, Light and Dark Crème de Cacao, Cream

• Johnny's Boulevardier

  Crown Royal, Campari, Sweet Vermouth

• Kir Royale

  Champagne and Crème De Cassis

• Brandy Alexander

  Brandy, Light Crème De Cocao, Crème

Premium Scotch Whiskey

• Dewar's White Label

  Blended Scotch Whiskey

• Johnnie Walker Black Label

  Blended Scotch Whiskey

• Johnnie Walker Blue Label

  Blended Scotch Whiskey

• Hibiki

  Blended Japanese Whiskey

• Monkey Shoulder

  Blended Scotch

• Glenfiddich

  Single Malt, Aged 12 years

• Glenlivet

  Single Malt, Aged 12 years

• Macallan

  Single Malt, Aged 12 years

• Macallan

  Single Malt, Aged 18 years

• Lagavulin

  Single Malt, Aged 16 years

• Glenmorangie

  Single Malt, Aged 10 years

• Glenlivet

  Single Malt, Aged 15 years

• Balvenie

  Single Malt, Aged 12 years

• Balvenie

  Single Malt, Aged 21 years

Contemporary Cocktails

• The Republic

  1835 Bourbon, Fresh Lemon Juice, Peach Liqueur and Honey Syrup

• Ruby Apple

  Stoli Apple Vodka, Lillet Blanc, Texas Ruby Red Grapefruit Juice, served over crushed ice and a Slice of Apple

• Italian Margarita

  Jose Cuervo Especial, Amaretto Di Saronno, Agave Nectar, Lime Juice, sugared rim

• Moscow Mule

  Smirnoff Vodka, Ginger Beer, and Lime Juice

• Garibaldi

  Campari, Orange Juice, Cranberry Juice

• Americano

  Campari, Sweet Vermouth and Soda

Beer

• Bottled

  Coors Light
  Miller Light
  Budweiser
  Bud Light
  Dos XX Amber
  Shiner Boch
  Corona
  Blue Moon
  Stella Artois
  Michelob Ultra
  Modelo Especial
  Heineken
  Live Oak Hefeweizen
  Peroni

• Draft

  Bombshell Blonde (Blond Ale)
  Yellow Rose Lone Pint (IPA)
  Seasonal Rotator