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 & Chops

• 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

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

Limited Inventory

• BELLE GLOS

  60

  “DAIRYMAN” Pinot Noir, Russian River

• Duckhorn

  60

  Merlot, Napa

• The Prisoner

  70

  Red Blend, Napa

• Silver Oak

  115

  Cabernet, Alexander Valley

• Caymus

  130

  Cabernet, Napa

Interesting Whites

• Riesling

  10 / 39

  Seasonal Rotation - ask your server for selection

• Luccio

  10 / 39

  Moscato, Italy

• Whitehaven

  11 / 43

  Sauvignon Blanc, New Zealand

Chardonnay

• Sea Sun

  10 / 39

  (Caymus Family), California

• Carmenet

  12 / 47

  California

Pinot Grigio / Rosé

• Barone Fini

  10 / 39

  Pinot Grigio, Italy

• Champs de Provence

  11 / 43

  Rosé, France

• Santa Margherita

  12 / 47

  Pinot Grigio, Italy

Pinot Noir

• Angeline

  10 / 39

  California

• Elouan

  12 / 47

  Oregon

• Migration

  14 / 55

  By Duckhorn, Russian River Valley

Merlot

• Decoy

  12 / 47

  Napa Valley

• Emmolo

  14 / 55

  Napa Valley

Malbec / Chianti

• Candoni

  10 / 39

  Chianti, Italy

• Finca Decero

  10 / 39

  Malbec, Argentina

• Red Schooner

  14 / 55

  Malbec (Caymus Family), Mendoza

Zinfandel / Shiraz

• Predator

  11 / 43

  Old Vine Zinfandel, Lodi

• Yalumba Barossa

  12 / 47

  Shiraz, Barossa Valley, Australia

Cabernet Sauvignon

• Bonanza

  12 / 47

  (Caymus Family), California

• BR Cohn

  13 / 51

  Napa Valley

• Quilt

  14 / 55

  Napa Valley

Red Blends

• Conundrum

  13 / 51

  (Caymus Family), California

• Taken

  14 / 55

  Napa Valley

Champagne / Sparkling Wine

• Lamarca

  10 / 39

  Prosecco, Italy

• Jaume Serra Cristalino

  Split 10 / 39

  Brut Cava NV, Spain

• Blanc De Bleu

  Split 12 / 47

  Cuvee Brut, California

• Moet & Chandon

  85

  “Imperial” Epernay, France

• Dom Pérignon

  275

  Brut Epernay, France

Martinis

• The Dirty Bird

  Grey Goose vodka, Bombay Sapphire, olive juice and blue cheese stuffed olives

• Rude Cosmopolitan

  Johnny’s Patrón, Triple Sec, cranberry and lime juice

• Thin Mint

  Tito’s Handmade Vodka, White Crème de Cocoa, Crème de Menthe and Baileys Irish Cream

• Die Cast Martini

  Foundry Vodka, Midori, Malibu, Splash of Pineapple Juice and a Sugar Rim

• Real Deal Manhattan

  Real Stuff Bourbon, Antica Sweet Vermouth and Orange Bitters

• Amaretto Alexander

  Disaronno Amaretto, Dark Crème de Cocoa, Tuaca Cream

• Raspberry Limoncello

  Ketel One Vodka, Limoncello and Raspberry Purée

• Tuscan Sunrise

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

• Rumchatini

  RumChata, Vanilla Vodka, Frangelico and Ground Cinnamon

• Simple Peach

  Tito’s Handmade Vodka, Grand Marnier, Peach Purée, Simple Syrup and Lime Juice

Contemporary Cocktails

• Luxury Margarita

  Johnny’s Patrón, Agave Nectar, Lime Juice and a Lime Twist

• Moscow Mule

  Smirnoff Vodka, Ginger Beer and Lime Wedges

• Mulberry Mule

  Revelton Mulberry Gin, Ginger Beer and Lime Wedges

• Rich And Famous

  Baileys Vanilla Cinnamon and Disaronno Amaretto

• “J” Manhattan

  WhistlePig PiggyBack Bourbon, Sweet Vermouth and Cherry Juice

• Revelton Mocha

  Revelton Whiskey and Cream Liqueur, Coffee and Brown Sugar Syrup

• Whistlepig Smash

  WhistlePig PiggyBack Bourbon, Blackberries, Mint Leaves, Lemon Juice and Honey

Premium Bourbon & Whiskey

• WhistlePig Rye

  Vermont, 10, 12, 15 years

• Jefferson’s Ocean

  Blend of Straight Bourbon Whiskeys, Very Small Batch, Aged at Sea

• Jefferson’s Reserve

  Kentucky Straight Bourbon

• Jefferson’s Very Small Batch

  Blend of Straight Bourbon Whiskeys

• Old Elk

  Colorado, Straight Wheated Bourbon

• Jack Daniel's Sinatra

  Tennessee Whiskey, “Smooth as Sinatra”

• The Balvenie

  Single Malt Whiskey, 21-year Portwood

• Oban

  14 Year, Single Malt Scotch Whiskey

• Angel’s Envy

  Kentucky Straight Bourbon finished in Port Wine Barrels

• Revelton Honey Whiskey

  Revelton Distillery, Osceola, IA

• Yellowstone Select

  Kentucky Straight Bourbon

• Basil Hayden Toast

  Small Batch, Kentucky Straight Bourbon

Draft Beer

16 or 20 oz. glass

• Blue Moon

• Big Grove Easy Eddy

• Other Seasonal Selections

Bottled Beer

• Bud Light

• Busch Light

• Coors Light

• Miller Lite

• Samuel Adams

• Michelob Ultra

• Stella Artois

• Heineken

• Corona

• St. Pauli NA