West Chester

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

  Crispy calamari 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

  15

  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

  16

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

• Chopped Steakhouse

  16

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

• Traditional Caesar

  14

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

• Iceberg Wedge

  15

  Iceberg wedge covered in blue cheese dressing, cherry tomatoes, sliced pepperoncini, sliced red onions 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 | Wedge 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

  29

  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 & Meatballs

  21

  Spaghetti served with our signature marinara sauce and house-made meatballs

• Angel Hair Basilico

  16

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

• Johnny’s Minelli

  18

  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 – 6 oz. filet, 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

  35

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

• Chubby Cut Top Sirloin

  9 oz. 28

  A steakhouse classic, combining marbling, tenderness and flavor

• Johnny’s Bone-in Ribeye

  20 oz. 52

  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

  8

• Sinatra, Chanel or Diavolo Style

  9

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

  26

  Veal topped with marinara sauce and fresh mozzarella cheese

• Heart of Italy Combination

  33

  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

  27

  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 2.5
  Asparagus 4.5
  Creamy Risotto 6
  Broccolini 4
  Brussels Sprouts 4
  Lobster Mac & Cheese 6
  Iron Skillet Potatoes 9

• Salad

  Caesar 4
  Spinach 5
  Wedge 5
  Goat Cheese 6