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

  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

  Fresh baked bread stuffed with sausage, peppers, onion, fresh mozzarella and colby 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

  17

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

• Pan Seared Sea Scallops

  21

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

• Sous Vide Salmon Dip

  13

  Made in-house and served with toasted crostini for dipping

• Zucchini Fries

  13

  Shoestring zucchini fries served with a rémoulade dipping sauce

• Little Italy Combination

  24

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

Entrée Salads

Additions: Garlic Sautéed Shrimp 6 | Grilled Salmon Fillet* 7 | Grilled Chicken Breast 5

• Johnny’s Supper club Spinach

  14

  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

  15

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

• Traditional Caesar

  14

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

• Romaine Wedge

  19

  7 oz. New York Strip served alongside heart of romaine wedge covered in blue cheese dressing, cherry tomatoes and chopped bacon

Soups

• BAKED POTATO

  Cup 5 | Bowl 7

• French Onion

  Cup 5 | Bowl 7

• Minestrone

  Cup 5 | Bowl 7

Autograph Pastas

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

• Johnny’s Lasagna

  23

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

• Johnny’s Chanel No. 5

  28

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

• three Cheese Ravioli & Shrimp Rosa

  22

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

• lobster mac & cheese

  28

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

• Chicken Prosciutto

  25

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

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

• Chef Andy’s Homestyle Cavatappi

  22

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

• scallops and arugula Risotto

  30

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

Traditional Pastas

Additions: Garlic Sautéed Shrimp 6 | Grilled Salmon Fillet* 7 |Grilled Chicken Breast 5
Johnny’s Italian Sausage 3.5 | Mushrooms & Thick-Cut Bacon 3

• Classic Spaghetti marinara

  15

  Spaghetti served with our signature marinara sauce
  With meat sauce – 17
  Meatball – 3 each

• Angel Hair Basilico

  15

  Fresh basil, red cherry tomatoes and shaved Asiago cheese with angel hair

• Johnny’s Minelli

  17

  Fettuccini served in a garlic cream sauce

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

  38

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

• Johnny’s Filet Medallion Trio

  36

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

• Shiitake Steak Diane

  39

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

• Filet Oscar

  42

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

• Steak Diavolo

  35

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

• Midwest’s Best Filet Mignon

  6 oz. 36 | 10 oz. 48

  Our most tender cut of lean, midwestern beef

• Char-broiled Ribeye

  14 oz. 43

  Perfectly marbled steak for peak flavor

• Parmesan Crusted New York Strip

  33

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

• Chubby Cut Top Sirloin

  9 oz. 27

  A steakhouse classic, combining marbling, tenderness and flavor

• Johnny’s Bone-in Ribeye

  20 oz. 51

  Both flavorful and tender with a perfect amount of marbling

• Crusted Steak and Shrimp

  39

  Parmesan crusted top sirloin served with jumbo shrimp stuffed with lump crab meat resting on béarnaise sauce
  Substitute a 6 oz. filet – add 12

• Beef Wellington

  6 oz. 40

  Beef filet topped with a truffle duxelle, wrapped in prosciutto and baked inside a puff pastry

Steak Toppers

• Butter Crusts

  2

  Horseradish, Parmesan or Gorgonzola Cheese

• Grilled Onions

  2

• Balsamic Sage Mushrooms

  2

• Oscar Style

  7

• Sinatra, Chanel or Diavolo Style

  8

Specialty Beef

• Johnny’s Veal Sinatra

  32

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

• Veal Parmigiano

  24

  Veal topped with marinara sauce and fresh mozzarella cheese

• Heart of Italy Combination

  31

  Portion of the chicken parmigiano, fettuccine minelli and the parmesan crusted top sirloin
  Substitute a 6 oz. filet – add 12

• Oven Roasted Prime Rib

  12 oz. 36 | 14 oz. 39 | 16 oz. 44

  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

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

• Chicken Piccata

  25

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

Seafood

• Cedar Planked Salmon

  25

  Salmon roasted on a cedar plank and glazed with apricot butter

• Crab Stuffed Shrimp

  34

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

• Featured Daily Seafood

  Ask your server about our daily seafood feature!

Upgrades

• Potato/Vegetable

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

• Salad

  Caesar 4
  Spinach 5
  Goat Cheese 6

Salads

• Steak Tribute

  18

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

• PEPPER SEARED SALMON

  17

  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

  14

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

• Romaine Wedge

  19

  7 oz. New York Strip served alongside heart of romaine wedge covered in blue cheese dressing, cherry tomatoes and chopped bacon

Seafood & Risotto

• Cedar Planked Salmon

  25

  Salmon roasted on a cedar plank and glazed with apricot butter

• Shiitake Steak Risotto

  35

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

• scallops and arugula Risotto

  30

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

Steaks

Steak Toppers | Balsamic Sage Mushrooms – 2 | Grilled Onions – 2

• Johnny’s Steak De Burgo

  38

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

• Midwest’s Best Filet Mignon

  6 oz. 36 | 10 oz. 48

  Our most tender cut of lean, midwestern beef

• Char-broiled Ribeye

  14 oz. 43

  Perfectly marbled steak for peak flavor

• Chubby Cut Top Sirloin

  9 oz. 27

  A steakhouse classic, combining marbling, tenderness and flavor

Sides

• Potato/Vegetable

  Fresh Vegetables
  Baked Potato
  Garlic Mashed Potatoes
  Asparagus
  Broccolini
  Brussels Sprouts

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

Limited Inventory

• Rombauer

  86

  Chardonnay, Napa Valley, California

• Stag's Leap Winery

  88

  “The Investor” Red Blend, Napa Valley, California

• Orin Swift

  90

  “8 Years In The Desert” Zinfandel, Napa Valley, California

• The Prisoner

  94

  Red Blend, Napa Valley, California

• Orin Swift

  95

  “Palermo” Cabernet Sauvignon, Napa Valley, California

• Argiano

  98

  Brunello, DOCG, Italy

• Domaine Serene Yamhill Cuvee

  104

  Pinot Noir, Willamette Valley, Oregon

• Stag's Leap Winery

  105

  Cabernet Sauvignon, Napa Valley, California

• Twomey Cellars

  119

  by Silver Oak, Merlot, Napa Valley, California

• Silver Oak

  133

  Cabernet Sauvignon, Alexander Valley, California

• Joseph Phelps

  139

  Cabernet Sauvignon, Napa Valley, California

Interesting Whites

• Chateau St. Michelle

  7 / 27

  Riesling, Columbia Valley, Oregon

• Prophecy

  8 / 30

  Sauvignon Blanc, Marlborough, New Zealand

• Conundrum

  12 / 46

  by Caymus, White Blend, Napa Valley, California (1 liter )

Chardonnay

• Chateau St. Jean

  9 / 34

  Sonoma, California

• William Hill

  11 / 42

  Napa Valley, California

• Bramito

  42

  Umbria IGT, Italy

• Sonoma Cutrer

  48

  Sonoma, California

Pinot Grigio / Rosé

• Santa Cristina

  9 / 34

  Pinot Grigio, Delle Venezie, Italy

• Belleruche

  10 / 38

  Rosé, Cote Du Rhone, France

• Santa Margarita

  55

  Pinot Grigio, Alto Adige, Italy

Italian Red Wine

• Gabbiano

  7 / 26

  Chianti, DOGC, Italy

• Renato Ratti Nebbiolo

  48

  Piedmont, Italy

• Antinori Guado Al Taso Il Bruciato

  58

  Red Blend, Tuscany, Italy

Pinot Noir

• Rascal

  8 / 30

  Willamette Valley, Oregon

• Meiomi

  12 / 46

  Sonoma, California

• Williamette

  48

  “Whole Cluster” Willamette Valley, Oregon

• Saintsbury

  65

  Napa Valley, California

Merlot

• Drumheller

  9 / 34

  Columbia Valley, Oregon

• Goldschmidt

  42

  Dry Creek Valley, California

• Chateau St. Michelle

  50

  Canoe Ridge Estate, Washington

Interesting Reds

• 1000 Stories

  10 / 38

  Zinfandel, Hopland, California

• Crios

  10 / 38

  Malbec, Mendoza, Argentina

• Pundit

  39

  Syrah, Columbia Valley, Washington

• Colome

  50

  Malbec, Salta, Argentina

Red Blends

• Coppola Rosso

  9 / 34

  Sonoma, California

• Hess

  11 / 42

  “Treo” Napa Valley, California

• Secret De Grand Bateau Rouge

  45

  Boreaux, France

• Conundrum

  12 / 46

  by Caymus, Napa Valley, California (1 liter)

• Orin Swift

  78

  “Abstract” Napa Valley, California

Cabernet Sauvignon

• Sterling

  10 / 38

  Vintner’s Collection, Napa Valley, California

• Beringer

  14 / 54

  Napa Valley, California

• J Lohr

  65

  “Hilltop”, Paso Robles, California

Champagne / Sparkling Wine

• Mionetto

  Split 12 / 36

  Prosecco, Prosecco, Italy

• Chandon

  49

  Blanc De Noirs Napa Valley, California

• Charles Heidsieck

  110

  Brut Reserve, Reims, France

• Veuve Clicquot

  115

  Yellow Label Brut, Reims, France

Martinis

• The Dirty Bird

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

• Raspberry Limoncello

  Ketel One Vodka, Limoncello and Raspberry Puree

• The Mangotini

  Smirnoff Mango Vodka, St. Germain, Sour and Fresh Lime

• The Chocolate

  Smirnoff Vanilla Vodka, Godiva Chocolate Liqueur and Shaved Chocolate

• The Rude Cosmopolitan

  Patron Silver, Triple Sec, Cranberry and Lime Juice

• Simple Peach

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

• Tuscan Sunrise

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

Premium Bourbons & Whiskey

• Scotch

  CHIVAS
  JOHNNIE WALKER RED
  JOHNNIE WALKER BLACK
  JOHNNIE WALKER GOLD
  GLENLEVIT 12
  MACALLAN 12
  MACALLAN 18
  LAPHROIG QUARTER CASK
  OBAN
  GLENMORANGIE NECTAR D’OR

• American

  JIM BEAM
  WOODFORD RESERVE
  BUFFALO TRACE
  MAKER’S MARK
  BASIL HAYDEN’S
  BULLEIT
  BULLEIT RYE
  ANGEL’S ENVY
  W.L. WELLER
  KNOB CREEK

Contemporary Cocktails & Mules

• IPA Manhattan

  Whiskey, IPA and Italian Vermouth

• Watermelon Cooler

  Honey Vodka, Cucumber, Watermelon and Lime

• Honest Mistake

  Hendrick’s Gin, Amaro Montenegro and Cucumber

• Black Cherry Sidecar

  Remy Martin VSOP, Cointreau, Lemon and Black Cherry Syrup

• Lavender Mule

  Vodka, Elderflower Liqueur, Lavender Syrup, Lemon and Ginger Beer

• London Mule

  Gin, Mint, Ginger Beer and Lime

• Glasgow Mule

  Blended Scotch, Bitters, Elderflower Liqueur, Ginger Beer and Lemon

• Glasgow Mule

  Blended Scotch, Bitters, Elderflower Liqueur, Ginger Beer and Lemon

• Spicy Pomegrante Mule

  Vodka, Ginger Beer, Grapefruit and Pomegranate Juice with Jalapeño and Lime

• Honey Melon Mule

  Bourbon, Ginger Beer, Honey, Lemon and Peach Puree

Beer

• Draft

  Bud Light
  Ballast Point Grapefruit
  Sculpin
  Epic Escape to Colorado IPA
  Funkwerks Raspberry
  Povincial Sour*
  Great Divide Denver Pale Ale
  Guinness Stout
  Left Hand Milk Stout
  New Belgium Fat Tire
  Odell 90 Shilling
  Odell EZ Street Wheat
  Odell IPA
  Tieton Cranberry Cider*
  Other Seasonal Selections
  *13 oz. pour only

• Bottled

  Blue Moon
  Bud Light
  Budweiser
  Coors Light
  Corona Extra
  Heineken
  Michelob Ultra
  Miller Lite
  Odoul’s Amber NA
  Stella Artois