Dining

JOHNNY’S SIGNATURE MEATBALLS 15
House-made meatballs 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, onion, fresh mozzarella,
and cheddar cheese, served with marinara sauce
Light Portion 8

SPINACH ARTICHOKE DIP 13
Bubbly blend of melted cheeses, spinach and artichokes, served with toasted crostini

CLASSIC SHRIMP COCKTAIL 18
Jumbo shrimp served with cocktail sauce and Johnny’s dipping sauce

MINI BEEF WELLINGTON* 21
Beef filet tips with duxelles baked in a puff pastry, served with shiitake mushrooms and a mushroom demi-glace

PAN SEARED SEA SCALLOPS 24
Seared jumbo scallops with brussels sprout slaw, tossed in Johnny’s hot bacon dressing

ZUCCHINI FRIES 13
Shoestring zucchini fries served with a rémoulade dipping sauce

LITTLE ITALY COMBINATION 26
Portion of the calamari marinara, sausage bread, toasted ravioli, and bruschetta 

SALADS

ADDITIONS:
Garlic Sautéed Shrimp 7 | Grilled Salmon Fillet* 9 | Grilled Chicken Breast 8 

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 chees,e and sweet toasted pecans with Johnny’s Waldorf dressing

CRUSTED GOAT CHEESE 16
Spring greens, pecan-crusted goat cheese, apple, carrot, and Gorgonzola cheese with a white balsamic vinaigrette

JOHNNY’S CHOPPED CHICKEN 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 Asiago 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

Cup 5 | Bowl 7

BAKED POTATO | FRENCH ONION | SOUP OF THE DAY

TRADITIONAL PASTAS

ADDITIONS:
Garlic Sautéed Shrimp 7 | Grilled Salmon Fillet* 9 |Grilled Chicken Breast 8 Johnny’s Italian Sausage 4 | Mushrooms & Thick-Cut
Bacon 3

CLASSIC BUCATINI & MEATBALLS 21
Bucatini with our signature marinara sauce and house-made
meatballs 

BUCATINI CARBONARA 22
Bucatini with crispy prosciutto, egg, and parmesan cheese

JOHNNY’S LASAGNA 23
Pasta layered with seasoned ricotta cheese, plum tomatoes, meat sauce, and fresh mozzarella cheese 

JOHNNY’S MINELLI 19
Fettuccine in a garlic cream sauce 

WHITE BOLOGNESE PAPPARDELLE 23
Pappardelle with carrots, celery, ground pork and beef, parmesan cheese, and fried sage 

FILET TIPS STROGANOFF* 24
Pappardelle with sautéed mushrooms, sour cream, demi-glace, and filet tips

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 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

LOBSTER MAC & CHEESE 28
Rigatoni baked in a rich cream sauce with lobster and a crunchy bread crumb topping

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, and garlic atop fettuccine with an aromatic tomato sauce

CHEF ANDY’S HOMESTYLE RIGATONI 22
Spicy Italian sausage, mushrooms, rigatoni, and spicy red pepper tomato cream sauce

SCALLOPS AND ARUGULA RISOTTO 38
Seared scallops, cherry tomatoes, arugula, and shaved Asiago cheese, served over parmesan cheese risotto

All of Johnny’s entrées are served with our house salad and freshly-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* 42 
Our signature steak – 6 oz. filet, roasted garlic, basil, and oregano served in a cream sauce

JOHNNY’S FILET MEDALLION TRIO* 38
Three individual filets topped with horseradish, Gorgonzola, and parmesan crusts, served in a rich demi-glace

FILET OSCAR* 47
Filet topped with a Johnny’s crab cake, asparagus, and lobster hollandaise sauce

STEAK DIAVOLO* 36
9 oz. top sirloin served with three shrimp, spicy tomato sauce, and balsamic drizzle

MIDWEST’S BEST FILET MIGNON*
6 oz. petite 40 | 10 oz. large cut 55
Our most tender cut of lean, midwestern beef with demi-glace

CHAR-BROILED RIBEYE* 46
Perfectly marbled 14 oz. steak for peak flavor

PARMESAN CRUSTED NEW YORK STRIP* 41
Abundant marbling for full flavor, topped with Johnny’s Parmesan butter crust 

CHUBBY CUT TOP SIRLOIN* 31
A 9 oz. steakhouse classic, combining marbling, tenderness, and flavor

JOHNNY’S BONE-IN RIBEYE* 60
Both flavorful and tender with a perfect amount of marbling, 20 oz.

BEEF WELLINGTON* 46
6 oz. beef filet with duxelles and prosciutto baked inside a puff pastry, served with shiitake mushrooms and a mushroom demi-glace

STEAK TOPPERS

Butter Crusts: Horseradish, Parmesan, or Gorgonzola Cheese 2

Grilled Onions 2

Balsamic Sage Mushrooms 2

Oscar Style 9

Sinatra, Chanel, or Diavolo Style 10

JOHNNY’S VEAL SINATRA* 32 
Breaded veal with shrimp, crab meat, mushrooms, sun-dried tomatoes, fresh basil, roasted garlic, and light cream sauce

HEART OF ITALY COMBINATION* 34
Portion of the Chicken Parmigiano, Fettuccine Minelli, and the Parmesan Crusted Top Sirloin

OVEN ROASTED PRIME RIB*
12 oz. 38 | 14 oz. 41 | 16 oz. 46
Rubbed with fresh herbs and spices then slow-roasted, served with beef au jus and creamy horseradish sauce
(Available Friday and Saturday)

All of Johnny’s entrées are served with our house salad and freshly-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.

CHICKEN

CHICKEN PARMIGIANO 24
Chicken cutlets breaded in herbed focaccia crumbs, topped with marinara and fresh mozzarella cheese

CHICKEN MADEIRA 26
Chicken cutlets breaded in herb flour and topped with Madeira sauce, provolone cheese, button mushrooms and asparagus

CHICKEN PICCATA 25
Chicken cutlets breaded in herb flour, 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

HALIBUT 44
8 oz. halibut fillet with sautéed spinach and a red pepper sauce, topped with a lemon beurre blanc

JOHNNY’S CRAB CAKES* 36
Prepared with lump crab mix, lobster hollandaise sauce, and an arugula salad

Potato/Vegetable

Loaded Baked Potato 5

Asparagus 6

Creamy Risotto 8

Broccolini 7

Brussels Sprouts 5

Lobster Mac & Cheese 10

Iron Skillet Potatoes 6

Salad

Caesar 4

Spinach 5

Wedge 5

Goat Cheese 6