Johnny Delmonico's Steakhouse

Sliced Granny Smith apples with brown sugar, cream cheese mousse, and cinnamon streusel. Served warm topped with vanilla gelato and caramel sauce

Served with raspberry coulis and chocolate ganache

Madagascar vanilla bean custard with a toasted sugar crust

Vanilla gelato topped with caramel sauce and drowned in hot espresso; served with biscotti

Seasonal preparation of house-made cheesecake

Served with fresh fruit

Bulleit Bourbon, house-made sour mix, and egg white**

Whiskey, Angostora bitters, Peychaud's bitters, muddled cherries and oranges served sweet

White rum, lemonade, strawberries, and basil

House-made Manhattan blend with notes of cardamom, butterscotch, black pepper, and vanilla

Cilantro vodka, St-Germain, sparkling wine, and lime juice

Tangy spring fruits, citrus, and apple pie spice

Rich red fruits, spiced fig, and cinnamon

Hook's Two Year Sharp White Cheddar, Roth 'Grand Cru' Gruyère, and Marieke Gouda melted with truffle oil and brandy. Served with toasted bread

Chopped ribeye, shallots, cucumbers, and parmesan, topped with an egg yolk**. Served with crostini and Dijon mustard

A half dozen raw oysters served with mignonette and our house-made traditional cocktail sauce

Served with our house-made traditional cocktail sauce

Cold water lobster meat, lobster mornay sauce, red onions, and cherry tomatoes topped with herbed breadcrumbs and fresh basil

Iceberg lettuce, jumbo lump blue crab meat, tomatoes, hard-boiled egg, cucumbers, herbs, avocado, and remoulade dressing

Pan-seared ribeye tips, horseradish cream, and caramelized onions on a ciabatta bun. Served with French onion au jus and hand-cut fries

A half pound Certified Angus Beef patty with butter lettuce, tomatoes, red onions, Nueske's bacon, garlic aioli, and Hook's 3-year cheddar. Served on a ciabatta bun with hand-cut fries

10 oz. prime top sirloin, topped with herb butter and served with hand-cut fries and truffle aioli

Two jumbo lump patties with béarnaise** and poached eggs. Served on brioche toast or mesclun greens with a side of hash browns

Poached eggs with asparagus, red peppers, and tomato. Served on brioche toast or mesclun greens with a side of hash browns

Batch Bakehouse brioche, crème anglaise batter, berry coulis, and whipped cream. Served with a side of hash browns and bacon

King salmon, asparagus, red pepper, and Roth Grand Cru gruyere. Served with a side of toast and hash browns

Hook's 3-year cheddar, Gulf shrimp, chili oil, and arugula. Served with a side of toast

Three slices of applewood smoked bacon and a rolled French omelet served with brioche toast

8 oz. Prime Rib served with a French omelet, hash browns, and toast

Served on a ciabatta bun with arugula, tomatoes, red onions, and a side salad

One jumbo lump crab cake with béarnaise** and poached eggs and one poached eggs with asparagus, red pepper, and tomato. Both served on brioche toast or mesclun greens. Served with a side of hash browns

Batch Bakehouse brioche made with crème anglaise batter, berry coulis and whipped cream. Three slices of applewood smoked bacon and a rolled French omelet. Served with a side of hash browns

Includes regular and decaf coffee, Scrambled Eggs with Hook's Cheddar, Bacon, Sausage, French Toast, Assorted Muffins and Pastries, Herb-roasted Potatoes, Fresh Fruit

Mixed greens, goat cheese, walnuts, sliced strawberries, and berry vinaigrette

With Chimichurri Sauce

With Old Bay mustard sauce

With goat cheese and arugula

Grilled portobello with roasted red pepper and goat cheese

On a crispy wonton

Seared and served with horseradish cream and arugula

Tomatoes, basil, and fresh mozzarella pearls

Caramelized shallots, arugula, and Hook's cheddar

With pearl onions and mushrooms

Served with with brown sugar-dijon glaze

With wasabi aioli and unagi

With ribeye and bleu cheese

Served with cranberry chutney

Served with horseradish cream sauce

Served with beef jus

Mixed greens, crumbled chèvre, sliced strawberries, candied walnuts, and berry vinaigrette

Romaine, Caesar dressing, garlic croutons, and shaved Parmesan cheese

Iceberg lettuce, cucumber, tomatoes, green onions, bacon, egg, and blue cheese dressing

Fresh sliced fruits drizzled with a reduced balsamic vinegar and yogurt dressing

Choose one salad (see above), one side, and two entrées

Choose two salads (see above), two sides, and three entrées

Served with balsamic jus and roasted pearl onions

Served with lemon-caper béchamel sauce

Served with Granny Smith apple gravy

Tenderloin tips, mushrooms, and pappardelle with a rich sour cream sauce

Lobster meat with plum tomatoes and roasted onions. add $3/guest

Layered zucchini, eggplant, and tomato baked with Gruyere

Served with Bordelaise sauce. add $5 per guest

with Mushrooms

Topped with mixed berry coulis and fresh whipped cream

Berry coulis or New York cherry

With vanilla custard and fresh berries

With caramel and cinnamon whipped cream

Sliced Granny Smith apples with brown sugar, cream cheese mousse, and cinnamon streusel. Served warm topped with vanilla gelato and caramel sauce

Served with raspberry coulis and chocolate ganache

Madagascar vanilla bean custard with a toasted sugar crust

Vanilla gelato topped with caramel sauce and drowned in hot espresso; served with biscotti

Seasonal preparation of house-made cheesecake

Served with fresh fruit

Bulleit Bourbon, house-made sour mix, and egg white**

Whiskey, Angostora bitters, Peychaud's bitters, muddled cherries and oranges served sweet

White rum, lemonade, strawberries, and basil

House-made Manhattan blend with notes of cardamom, butterscotch, black pepper, and vanilla

Cilantro vodka, St-Germain, sparkling wine, and lime juice

Tangy spring fruits, citrus, and apple pie spice

Rich red fruits, spiced fig, and cinnamon

Hook's Two Year Sharp White Cheddar, Roth 'Grand Cru' Gruyère, and Marieke Gouda melted with truffle oil and brandy. Served with toasted bread

Chopped ribeye, shallots, cucumbers, and parmesan, topped with an egg yolk**. Served with crostini and Dijon mustard

A half dozen raw oysters served with mignonette and our house-made traditional cocktail sauce

Served with our house-made traditional cocktail sauce

Cold water lobster meat, lobster mornay sauce, red onions, and cherry tomatoes topped with herbed breadcrumbs and fresh basil

Iceberg lettuce, jumbo lump blue crab meat, tomatoes, hard-boiled egg, cucumbers, herbs, avocado, and remoulade dressing

Pan-seared ribeye tips, horseradish cream, and caramelized onions on a ciabatta bun. Served with French onion au jus and hand-cut fries

A half pound Certified Angus Beef patty with butter lettuce, tomatoes, red onions, Nueske's bacon, garlic aioli, and Hook's 3-year cheddar. Served on a ciabatta bun with hand-cut fries

10 oz. prime top sirloin, topped with herb butter and served with hand-cut fries and truffle aioli

Two jumbo lump patties with béarnaise** and poached eggs. Served on brioche toast or mesclun greens with a side of hash browns

Poached eggs with asparagus, red peppers, and tomato. Served on brioche toast or mesclun greens with a side of hash browns

Batch Bakehouse brioche, crème anglaise batter, berry coulis, and whipped cream. Served with a side of hash browns and bacon

King salmon, asparagus, red pepper, and Roth Grand Cru gruyere. Served with a side of toast and hash browns

Hook's 3-year cheddar, Gulf shrimp, chili oil, and arugula. Served with a side of toast

Three slices of applewood smoked bacon and a rolled French omelet served with brioche toast

8 oz. Prime Rib served with a French omelet, hash browns, and toast

Served on a ciabatta bun with arugula, tomatoes, red onions, and a side salad

One jumbo lump crab cake with béarnaise** and poached eggs and one poached eggs with asparagus, red pepper, and tomato. Both served on brioche toast or mesclun greens. Served with a side of hash browns

Batch Bakehouse brioche made with crème anglaise batter, berry coulis and whipped cream. Three slices of applewood smoked bacon and a rolled French omelet. Served with a side of hash browns

Includes regular and decaf coffee, Scrambled Eggs with Hook's Cheddar, Bacon, Sausage, French Toast, Assorted Muffins and Pastries, Herb-roasted Potatoes, Fresh Fruit

Mixed greens, goat cheese, walnuts, sliced strawberries, and berry vinaigrette

With Chimichurri Sauce

With Old Bay mustard sauce

With goat cheese and arugula

Grilled portobello with roasted red pepper and goat cheese

On a crispy wonton

Seared and served with horseradish cream and arugula

Tomatoes, basil, and fresh mozzarella pearls

Caramelized shallots, arugula, and Hook's cheddar

With pearl onions and mushrooms

Served with with brown sugar-dijon glaze

With wasabi aioli and unagi

With ribeye and bleu cheese

Served with cranberry chutney

Served with horseradish cream sauce

Served with beef jus

Mixed greens, crumbled chèvre, sliced strawberries, candied walnuts, and berry vinaigrette

Romaine, Caesar dressing, garlic croutons, and shaved Parmesan cheese

Iceberg lettuce, cucumber, tomatoes, green onions, bacon, egg, and blue cheese dressing

Fresh sliced fruits drizzled with a reduced balsamic vinegar and yogurt dressing

Choose one salad (see above), one side, and two entrées

Choose two salads (see above), two sides, and three entrées

Served with balsamic jus and roasted pearl onions

Served with lemon-caper béchamel sauce

Served with Granny Smith apple gravy

Tenderloin tips, mushrooms, and pappardelle with a rich sour cream sauce

Lobster meat with plum tomatoes and roasted onions. add $3/guest

Layered zucchini, eggplant, and tomato baked with Gruyere

Served with Bordelaise sauce. add $5 per guest

with Mushrooms

Topped with mixed berry coulis and fresh whipped cream

Berry coulis or New York cherry

With vanilla custard and fresh berries

With caramel and cinnamon whipped cream

Shallot, caper, truffle oil, dijon, Parmesan, egg yolk, lemon aioli, toasted baguette

Avocado, cucumber, shallot, Unagi sauce, crispy wonton, ginger dressing

Almond, goat cheese, arugula, Calabrian chili, pomegranate

Blue cheese crust, Bordelaise

Roasted red pepper remoulade, creamy root vegetable slaw

Sweet and spicy chili sauce, peanut

Uphoff ham, Grand Cru Gruyère, saffron aioli, olive

Applewood-smoked bacon, peppercorn crust, peppercorn cream sauce, Sweety Drop pepper

Brunkow bread cheese, apple, crispy onion, warm bacon-sherry dressing

Bacon, tomato, scallion, French and/or blue cheese dressing

Romaine, Grana Padano, white anchovy, buttered crouton

Iceberg, blue crab, tomato, hard-boiled egg, cucumber, herbs, avocado, remoulade dressing

Gruyère, crouton

Cold water lobster, chive

Pepper crust, green peppercorn sauce

Asparagus, king crab, béarnaise

1 pound Alaskan King Crab served with drawn butter

Brown sugar mustard sauce

Giardiniera, greens, Gruyère, horseradish cream, hoagie roll, house-cut fries

Hand ground 8 oz patty, fries, accompaniments

Späetzle, mushroom, smoked onion, spinach, Marsala pan sauce

Walnut, brown butter, Ba Ba Blue, sage

Brown butter, mayo, celery, dill, house-cut fries

Braised red cabbage, bacon lardons, mustard cream, pickled apple

Cauliflower puree, olive, salsa verde

Shiitake mushroom, wilted greens, edamame, miso butter

Parsley gremolata

Bacon, Gruyère cream

Black truffle, peas

Tiger sauce

Bulleit Bourbon, house-made sour mix, and egg white**

Whiskey, Angostora bitters, Peychaud's bitters, muddled cherries and oranges served sweet

White rum, lemonade, strawberries, and basil

House-made Manhattan blend with notes of cardamom, butterscotch, black pepper, and vanilla

Cilantro vodka, St-Germain, sparkling wine, and lime juice

Tangy spring fruits, citrus, and apple pie spice

Rich red fruits, spiced fig, and cinnamon

Sliced Granny Smith apples with brown sugar, cream cheese mousse, and cinnamon streusel. Served warm topped with vanilla gelato and caramel sauce

Served with raspberry coulis and chocolate ganache

Madagascar vanilla bean custard with a toasted sugar crust

Vanilla gelato topped with caramel sauce and drowned in hot espresso; served with biscotti

Seasonal preparation of house-made cheesecake

Served with fresh fruit

Bulleit Bourbon, house-made sour mix, and egg white**

Whiskey, Angostora bitters, Peychaud's bitters, muddled cherries and oranges served sweet

White rum, lemonade, strawberries, and basil

House-made Manhattan blend with notes of cardamom, butterscotch, black pepper, and vanilla

Cilantro vodka, St-Germain, sparkling wine, and lime juice

Tangy spring fruits, citrus, and apple pie spice

Rich red fruits, spiced fig, and cinnamon

Hook's Two Year Sharp White Cheddar, Roth 'Grand Cru' Gruyère, and Marieke Gouda melted with truffle oil and brandy. Served with toasted bread

Chopped ribeye, shallots, cucumbers, and parmesan, topped with an egg yolk**. Served with crostini and Dijon mustard

A half dozen raw oysters served with mignonette and our house-made traditional cocktail sauce

Served with our house-made traditional cocktail sauce

Cold water lobster meat, lobster mornay sauce, red onions, and cherry tomatoes topped with herbed breadcrumbs and fresh basil

Iceberg lettuce, jumbo lump blue crab meat, tomatoes, hard-boiled egg, cucumbers, herbs, avocado, and remoulade dressing

Pan-seared ribeye tips, horseradish cream, and caramelized onions on a ciabatta bun. Served with French onion au jus and hand-cut fries

A half pound Certified Angus Beef patty with butter lettuce, tomatoes, red onions, Nueske's bacon, garlic aioli, and Hook's 3-year cheddar. Served on a ciabatta bun with hand-cut fries

10 oz. prime top sirloin, topped with herb butter and served with hand-cut fries and truffle aioli

Two jumbo lump patties with béarnaise** and poached eggs. Served on brioche toast or mesclun greens with a side of hash browns

Poached eggs with asparagus, red peppers, and tomato. Served on brioche toast or mesclun greens with a side of hash browns

Batch Bakehouse brioche, crème anglaise batter, berry coulis, and whipped cream. Served with a side of hash browns and bacon

King salmon, asparagus, red pepper, and Roth Grand Cru gruyere. Served with a side of toast and hash browns

Hook's 3-year cheddar, Gulf shrimp, chili oil, and arugula. Served with a side of toast

Three slices of applewood smoked bacon and a rolled French omelet served with brioche toast

8 oz. Prime Rib served with a French omelet, hash browns, and toast

Served on a ciabatta bun with arugula, tomatoes, red onions, and a side salad

One jumbo lump crab cake with béarnaise** and poached eggs and one poached eggs with asparagus, red pepper, and tomato. Both served on brioche toast or mesclun greens. Served with a side of hash browns

Batch Bakehouse brioche made with crème anglaise batter, berry coulis and whipped cream. Three slices of applewood smoked bacon and a rolled French omelet. Served with a side of hash browns

Includes regular and decaf coffee, Scrambled Eggs with Hook's Cheddar, Bacon, Sausage, French Toast, Assorted Muffins and Pastries, Herb-roasted Potatoes, Fresh Fruit

Mixed greens, goat cheese, walnuts, sliced strawberries, and berry vinaigrette

With Chimichurri Sauce

With Old Bay mustard sauce

With goat cheese and arugula

Grilled portobello with roasted red pepper and goat cheese

On a crispy wonton

Seared and served with horseradish cream and arugula

Tomatoes, basil, and fresh mozzarella pearls

Caramelized shallots, arugula, and Hook's cheddar

With pearl onions and mushrooms

Served with with brown sugar-dijon glaze

With wasabi aioli and unagi

With ribeye and bleu cheese

Served with cranberry chutney

Served with horseradish cream sauce

Served with beef jus

Mixed greens, crumbled chèvre, sliced strawberries, candied walnuts, and berry vinaigrette

Romaine, Caesar dressing, garlic croutons, and shaved Parmesan cheese

Iceberg lettuce, cucumber, tomatoes, green onions, bacon, egg, and blue cheese dressing

Fresh sliced fruits drizzled with a reduced balsamic vinegar and yogurt dressing

Choose one salad (see above), one side, and two entrées

Choose two salads (see above), two sides, and three entrées

Served with balsamic jus and roasted pearl onions

Served with lemon-caper béchamel sauce

Served with Granny Smith apple gravy

Tenderloin tips, mushrooms, and pappardelle with a rich sour cream sauce

Lobster meat with plum tomatoes and roasted onions. add $3/guest

Layered zucchini, eggplant, and tomato baked with Gruyere

Served with Bordelaise sauce. add $5 per guest

with Mushrooms

Topped with mixed berry coulis and fresh whipped cream

Berry coulis or New York cherry

With vanilla custard and fresh berries

With caramel and cinnamon whipped cream

Bulleit Bourbon, house-made sour mix, and egg white**

Whiskey, Angostora bitters, Peychaud's bitters, muddled cherries and oranges served sweet

White rum, lemonade, strawberries, and basil

House-made Manhattan blend with notes of cardamom, butterscotch, black pepper, and vanilla

Cilantro vodka, St-Germain, sparkling wine, and lime juice

Tangy spring fruits, citrus, and apple pie spice

Rich red fruits, spiced fig, and cinnamon

Shallot, caper, truffle oil, dijon, Parmesan, egg yolk, lemon aioli, toasted baguette

Avocado, cucumber, shallot, Unagi sauce, crispy wonton, ginger dressing

Almond, goat cheese, arugula, Calabrian chili, pomegranate

Blue cheese crust, Bordelaise

Roasted red pepper remoulade, creamy root vegetable slaw

Sweet and spicy chili sauce, peanut

Uphoff ham, Grand Cru Gruyère, saffron aioli, olive

Applewood-smoked bacon, peppercorn crust, peppercorn cream sauce, Sweety Drop pepper

Brunkow bread cheese, apple, crispy onion, warm bacon-sherry dressing

Bacon, tomato, scallion, French and/or blue cheese dressing

Romaine, Grana Padano, white anchovy, buttered crouton

Iceberg, blue crab, tomato, hard-boiled egg, cucumber, herbs, avocado, remoulade dressing

Gruyère, crouton

Cold water lobster, chive

Pepper crust, green peppercorn sauce

Asparagus, king crab, béarnaise

1 pound Alaskan King Crab served with drawn butter

Brown sugar mustard sauce

Giardiniera, greens, Gruyère, horseradish cream, hoagie roll, house-cut fries

Hand ground 8 oz patty, fries, accompaniments

Späetzle, mushroom, smoked onion, spinach, Marsala pan sauce

Walnut, brown butter, Ba Ba Blue, sage

Brown butter, mayo, celery, dill, house-cut fries

Braised red cabbage, bacon lardons, mustard cream, pickled apple

Cauliflower puree, olive, salsa verde

Shiitake mushroom, wilted greens, edamame, miso butter

Parsley gremolata

Bacon, Gruyère cream

Black truffle, peas

Tiger sauce