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