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Hours
Sun 10a-9p, Mon-Thurs 11a-10p, Fri & Sat 11a-11p
johnnysitaliansteakhouse.com
608.831.3705

LUNCH ~ $15

Appetizer

Italian Sausage Stuffed Mushrooms
Smothered with cheese and baked

Baked Potato Soup
Loaded with bacon, cheddar and scallions

Caesar Salad
Romaine, homemade Caesar, garlic croutons, Parmesan cheese

Entree

Steak, Steak, Steak
Certified Angus Beef top sirloin steak, grilled, topped with Parmesan crust,
served with garlic mashed potatoes

Clubhouse BLT B
Thick-cut smoked bacon, garden fresh tomatoes, leaf lettuce, more bacon,
mayonnaise, grilled sourdough, served with garlic fries

Lobster Mac & Cheese
Shell pasta baked in a rich cream with real lobster and a crunchy bread crumb top

Dessert

Turtle Cheesecake
Cheesecake with a brownie crust, topped with chocolate ganache,
creamy caramel and candied pecans

Crème Brulee
Sweet cream, egg yolks, vanilla and sugar baked into a smooth custard,
caramelized with sugar and topped with berries

Gingerbread Cake
Gingerbread cake filled and topped with eggnog buttercream,
set atop a port wine cranberry jam 

DINNER ~ $30

Appetizer

Italian Sausage Stuffed Mushrooms
Smothered with cheese and baked

Baked Potato Soup
Loaded with bacon, cheddar and scallions

Caesar Salad
Romaine, homemade Caesar, garlic croutons, Parmesan cheese

Entree

Coffee Rubbed New York Strip
11ounce Certified Angus Beef New York strip steak, rubbed with fresh ground coffee and seasonings, served with garlic mashed potatoes

Chicken Madeira
Focaccia breaded chicken breasts, asparagus, mushrooms,
Provolone, Madeira wine sauce, served with broccoli

Seafood Pasta Pomodoro
Shrimp, mussels, scallop, Roma tomatoes, garlic, spinach,
portabella mushrooms, olive oil and aromatic seafood broth, fettuccini 

Dessert

Turtle Cheesecake
Cheesecake with a brownie crust, topped with chocolate ganache,
creamy caramel and candied pecans

Crème Brulee
Sweet cream, egg yolks, vanilla and sugar baked into a smooth custard,
caramelized with sugar and topped with berries

Gingerbread Cake
Gingerbread cake filled and topped with eggnog buttercream,
set atop a port wine cranberry jam