The Signature Packages include a fresh baked bread basket served with olive oil and Parmesan cheese, two house salads, (Substitute: Caesar 3.5 | Spinach 4.5 | Goat Cheese 5.5 | Romaine Wedge 6.5) and a choice of either one appetizer or two desserts.
You are welcome to bring a bottle of wine or beer to have with dinner.
After scheduling your Signature Package by phone, you can text your dinner selection to
309-757-1111.
Please remember to specify your desired meat temperature and choose a side (except when ordering a pasta dish) garlic mashed potatoes, fresh vegetables, pasta marinara or baked potato.
APPETIZERS
Italian Sausage Stuffed Mushrooms
Smothered with fresh Mozzarella cheese and baked
Calamari Marinara
Served with marinara and Johnny’s dipping sauce
Johnny’s Toasted Ravioli
Four cheese ravioli with marinara
SMOKED SALMON DIP
made in-house and served with toasted crostinis for dipping
Sausage Bread
Home baked bread stuffed with sausage, peppers, onion, Mozzarella and Colby cheese. Served with marinara sauce
Zucchini Fries
Shoestring zucchini fries with rémoulade dipping sauce
All of Johnny’s entrées are served with our house salad (Substitute for: Caesar 3.5 | Spinach 4.5 | Goat Cheese 5.5 | Romaine Wedge 6.5) and fresh baked focaccia bread Choice of garlic mashed potatoes, fresh vegetables, pasta marinara or baked potato.
TRADITIONAL PASTAS
Additions: Garlic Sautéed Shrimp, Grilled Salmon Fillet, Frenched Chicken Breast,
Johnny’s own Italian Sausage, or Mushrooms & Bacon
Linguine Basilico
Fresh basil, garlic, yellow and red cherry tomatoes, shaved Asiago
Johnny’s Minelli
Garlic cream sauce and fettuccine
Classic Spaghetti
Marinara or With meat sauce
AUTOGRAPH PASTAS
Johnny’s Lasagna
Pasta, seasoned Ricotta cheese, plum tomatoes, meat sauce, Mozzarella
Johnny’s Chanel No. 5
Marilyn’s trademark! Lobster, shrimp, artichokes, prosciutto, cheese ravioli, garlic cream sauce
Four Cheese Ravioli & Shrimp Rosa
Ravioli filled with a blend of four cheeses, shrimp and spicy rosa sauce
Lobster Mac & Cheese
Shell pasta baked in a rich cream sauce with real lobster and a crunchy bread crumb topping
Chicken Prosciutto
Frenched chicken breast, sundried tomatoes, prosciutto, Parmesan cream sauce and linguine
Seafood Pasta Pomodoro
Shrimp, mussels, scallop, garlic, spinach, portabella mushrooms, olive oil and aromatic tomato broth with fettuccine
Chef Andy’s Homestyle Cavatappi
Spicy Italian sausage, portabella mushrooms, cavatappi pasta, spicy tomato cream sauce
Italian Rope Sausage and Pesto with shell pasta
ENTREE SALADS
Additions at no extra charge: Garlic Sautéed Shrimp, Grilled Salmon Fillet,
Frenched Chicken Breast, Grilled Ahi Tuna
Johnny’s Supperclub Spinach
Spinach, sun-dried tomatoes, crispy prosciutto, sweet toasted pecans and hard cooked egg with Johnny’s famous hot bacon dressing
Waldorf
Boutique greens, tri-colored apples, Gorgonzola cheese, sweet toasted pecans, Waldorf dressing
Crusted Goat Cheese
Crisp greens, pecan crusted goat cheese, apple, carrots, Gorgonzola cheese, balsamic vinaigrette
TRADITIONAL CAESAR
romaine, homemade caesar, garlic croutons, parmesan
CHICKEN
Chicken Madeira
Frenched chicken breast, asparagus, mushrooms, Provolone, Madeira wine sauce
Chicken Piccata
Frenched chicken breast, lemon, butter, white wine, capers and red onion
.
STEAKS
Our bred-to-be-the-best premium steaks are hand selected and aged 28 days
Char-broiled Ribeye*
Rich, juicy and full-flavored steak with generous marbling throughout
Chubby Cut Top Sirloin*
A steakhouse classic, combining marbling, tenderness and flavor
Drunken Steak*
Top sirloin marinated in Samuel Adams® and special herbs, garlic cream sauce
Smothered Steak*
Top sirloin, portabella mushroom cap, sautéed onions, Provolone cheese
SPECIALTY BEEF & CHOPS
Stuffed Frenched Pork Chops
Pork chop stuffed with goat cheese, spinach and pine nuts with Madeira sauce.
Veal Parmigiano
Veal topped with marinara sauce and fresh Mozzarella cheese
Veal Milanese
Breaded veal scalloppine, cherry tomatoes, fresh arugula, balsamic vinaigrette
SEAFOOD
Cedar Planked Salmon*
Salmon roasted on a cedar plank, glazed with apricot butter
Crab Stuffed Shrimp
Jumbo shrimp stuffed with lump crabmeat and served with béarnaise sauce
Salmon Fiorintino
Sesame crusted salmon, stuffed with goat cheese, spinach, pine nuts, with a tarragon béarnaise
Basilico
Snapper fillet, fresh basil, garlic, yellow and red cherry tomatoes, shaved Asiago
UPCHARG ITEMS
Midwest’s Best Filet Mignon*
Melt-in-your-mouth texture, subtle flavor.
6 oz. petite 8.5
10 oz. large cut 15.
Johnny’s Bone-in Ribeye*
Both flavorful and tender with a perfect amount of marbling 13.
Porterhouse Steak*
Hope your hungry – this will double your delight 13.
Crusted Steak and Shrimp*
Parmesan crusted top sirloin served with jumbo shrimp stuffed with lump crab 9.
Filet Oscar*
Filet topped with a Johnny’s crab cake, asparagus, béarnaise sauce 13.
Johnny’s Filet Medallion Trio*
Three individual filets topped with horseradish, Gorgonzola and Parmesan crusts, rich demi-glaze 10.
Chicken Parmigiano Herbed focaccia crumbs, marinara, fresh Mozzarella 2
HEART OF ITALY COMBINATION
chicken parmigiano, fettuccine minelli and parmesan crusted top sirloin 7.
substitute a 6 oz filet 13.
DESSERTS
WARM CHOCOLATE CAKE | Fresh baked chocolate cake with a molten center served with cinnamon ice cream
CRÉME BRULEE | Sweet cream, egg yolks, vanilla and sugar baked into a smooth custard, caramelized with sugar
TIRAMISU CAKE | Ladyfingers dipped in coffee and rum, Mascarpone cheese blended with amaretto, espresso, 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, chopped pecans
LIMONCELLO CAKE | Citrus cake layered with raspberry preserves, fresh lemon custard and fresh berries
ROASTED BANANA CHEESECAKE | Topped with brulee of fresh banana and salted rum butterscotch