Appetizers
Fried Calamari Creole marinated calamari fried to perfection and served with marinara sauce $ 10.00	Shrimp Scampi Baked shrimp in a garlic white wine butter sauce with fresh herbs $ 12.00	Eggplant Parmesan Layers of baked eggplant and parmesan cheese topped with tomato sauce $ 9.00
Shrimp Remoulade Boiled Louisiana Gulf Shrimp served over a cheffonade of lettuce and topped with our homemade remoulade dressing $ 10.00	Crabcake Appetizer Jumbo Lump Louisiana crabmeat mixed with a blend of Chef’s spices served over arugula salad and topped with a creole mustard coulis $ 12.00	Fried Green Tomatoes with Crabmeat Panko crusted green tomatoes topped with layers of crabmeat and homemade white remoulade dressing white remoulade $ 10.00
BBQ Shrimp New Orleans style shrimp in a white wine and a homemade Worcestershire sauce $ 12.00
Soup
Turtle Soup $ 6.00	French Onion $ 6.00
Salads
Spinach Salad Baby spinach, grape tomatoes, Italian bacon, gorgonzola cheese tossed in a balsamic vinaigrette $ 7.00	Caesar Salad Fresh crispy romaine lettuce tossed with Romano cheese, creamy Caesar dressing and garlic croutons, topped with shaved parmesan cheese and crushed black pepper $ 8.00	Hearts of Lettuce A crisp wedge of iceberg lettuce topped with grape tomatoes, crispy bacon and crumbled blue cheese dressing $ 7.00
Vine Ripe Tomato and Mozzarella Marinated Beefsteak tomatoes, fresh buffalo mozzarella cheese topped with fresh basil, extra virgin olive oil and aged balsamic vinegar $ 8.00
Entrees
Filetto Di Manzo alla Christian 6 oz. prime filet of beef served atop roasted portabella mushrooms and topped with a reduction of Barolo wine and herbs $ 33.00	Veal Picatta served with Fettuccini Alfredo Fresh veal sautéed in white wine, caper, lemon, parsley, and butter $ 24.00	Beef Tournedos Two 3 oz. medallions of beef tenderloin served with sun dried tomato and chive demi-glace with house potatoes $ 31.00
Double Cut 12 oz. Pork Chop Grilled 12 oz pork chop served with loaded baked potato and topped with marsala mushroom sauce $ 28.00	Veal Pane’ with Crabmeat and Lemon Butter Sauce se Fresh veal sautéed w/ Italian bread crumbs topped w/ sautéed crabmeat in a lemon butter sauce and served w/ pasta in a slow simmered meat sauce $ 26.00	Fettuccini with Broccoli & Chicken Tossed in an aged parmesan cream sauce $ 18.00
Crab Meat Ravioli Tossed with aged asiago cheese cream sauce $ 18.00	Chicken Picatta served with Fettuccini Alfredo Fresh chicken breast sautéed in white wine, caper, lemon, parsley and butter $ 17.00	Garlic Rubbed Half Roasted Chicken Served with mash potatoes and asparagus $ 17.00
Classic Lasagna Lasagna with ground beef, ham, mozzarella and tomato sauce $ 15.00	Linguine with Meat Sauce Ground beef, veal, and pork and chunky tomato sauce $ 15.00	Eggplant Parmesan Layers of baked eggplant and parmesan cheese topped with tomato sauce $ 14.00
Mr. John's Steaks USDA PRIME BEEF
Filet Mignon The most tender cut of corn-fed Midwestern beef $ 39.00	Petite Filet A smaller, but equally tender filet $ 29.00	New York Strip This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye $ 37.00
Ribeye An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy $ 35.00	Cowboy Steak A huge bone-in version of this USDA Prime cut $ 40.00	Porterhouse (for two) This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet $ 65.00
Mr. John's Steaks are carefully selected and aged for tenderness; seared to perfection at 1800° in our Montague broiler. We season our steaks with a little salt & pepper, because a steak like this needs nothing else…topped with melted butter and served on a sizzling plate.
Sides
Twice Baked Potato $ 5.00	Sautéed Mushrooms $ 5.00	Mashed Potatoes $ 4.00
Creamed Spinach $ 5.00	Spinach Au Gratin $ 5.00	Potatoes Au Gratin $ 4.00
Pasta Au Gratin $ 5.00	Broccoli Au Gratin $ 5.00	Asparagus $ 5.00
**Ask your waiter about our daily Specials** ***Special request and substitutions welcomed upon availability*** 18 % Gratuity will be added to parties of 5 or more Greg Syrup, Executive Chef