Johnny’s Bar
LUNCH
APPETIZERS
Soups – Sautéed Stuffed Calamari with Marinara 9.
Veal Stuffed Banana Peppers 8. Fries Mozzarella with Marinara 5.
SALADS
Grilled Chicken Breast over Mixed Greens with Berries, Walnuts, Shaved Carrots
and Thyme Honey Dijon 8.
Grilled Beef Tenderloin Caesar Salad 9.
SANDWICHES
Chargrilled Half Pound Burger on Kaiser Roll with Hand Cut French Fries 8.
Grilled Grouper on Kaiser Roll with Remoulade and French Fries 11.
Panko Crusted Scallops on Grilled Focaccia with Remoulade and French Fries 14.
ENTREES
Linguine with White Sauce and Sautéed Rock Shrimp 12.
Pasta Putanaise – Shrimp & Cayenne Cream over Linguine 12.
Spaghetti or Rigatoni with Meatball or Sausage 9.
Veal Ravioli – Served with Mushroom Ragout 11.
Cheese Tortellini with Sausage and Gargonzola Cream 12.
Risotto tossed with Wild Mushrooms & Herbs, with Pecorino Romano 11.
Grilled Chicken tossed with Plum Tomatoes, Arugula and Pene Pasta Basil Aglio Olio 11.
Petite Filet of Beef au Poivre with Sherry, Cognac, & Green Peppercorn Demi Glace 15.
Sautéed Veal Piccata – Lemon, Capers, and White Wine Butter Sauce 15.
Scaloppini of Veal with Sundried Tomatoes, Shiitake Mushrooms, Sweet Red Peppers,
Sherry & Demi Glace 15.
Grilled Salmon Marinated in Thyme, Lemon and White Wine
Served with shaved Cucumber and Dill Crème Fraiche 12.
Grouper in Potato Crust with Lemon, White Wine Butter 14.
THE STATE OF OHIO DEPARTMENT OF HEALTH REQUIRES FOOD SERVICE INSTITUTIONS TO INFORM GUESTS OF THE FOLLOWING:
THERE IS AN INCREASED DANGER OF FOOD-BOURNE ILLNESS WHEN CONSUMING RAW OR UNDER-COOKED MEATS OR SEAFOOD
THOSE GUESTS WITH KNOWN FOOD ALLERGIES SHOULD ALERT THEIR SERVER PRIOR TO ORDERING