Michael John's - French-American Steakhouse

Red blend aged 3-months in Bourbon barrels, complex, smooth, well-rounded, dark, jammy wine

Aromas of dark ripe berries, plums and cherries with some sweet honey

Bordeaux varietals with Petit Sirah to create a distinctly Livermore Valley fruit expression

Deep ruby color with blueberry, raspberry with hint of spice and vanilla

Rich flavors of plum, chocolate and firm tannins

Candied cherry, boysenberry and violet flavors, offset by stiff tannins

Juicy tannins, fresh acidity and a complex aroma from the well dosed wood

Blend of Merlot, Cabernet Franc, Cabernet, Petit Verdot, Malbec with dark fruit

Blend of Zinfandel, Cabernet, Petit Sirah, Syrah and Charbano

Meritage, Bordeaux-style red blend

Blackberry, currant, raspberry and blueberry with nutmeg, peppercorn and cinnamon

A dense dark red wine with the scent of ripe plums, cherries and hints of dark chocolate

Try our flights of Michaels's hand-selected Bourbons and Whiskeys, 1 1/2 ounce pour of each

Bombay® Gin, Grand Marnier®, Champagne, lemon juice, sugar and cherry garnish

Beefeater® Gin or Tito's® Handmade Vodka

Avión® Silver Tequila, Grand Marnier®, agave nectar and lime juice

Tito's® Handmade Vodka, fresh lemon juice, Grand Marnier®, garnished with a lemon twist

Skyy® Bartlett Pear or Skyy® Georgia Peach vodka, amaretto, lemon and twist

Redemption Rye, sweet vermouth, bitters and maraschino cherry

Maker's Mark® Bourbon, bitters, sugar syrup

Maker's® Mark, simple syrup mint leaves

Cruzan® Aged Light Rum, club soda, simple syrup with fresh mint and lime

Tito's® Handmade Vodka, Gosling's® Stormy Ginger Beer with fresh lime

Grey Goose® Vodka, lemonade topped with St~Germain® Elderflower Liqueur

Beefeater® Gin, blackberry liqueur, lime juice, simple syrup

Try our flights of Michaels's hand-selected Bourbons and Whiskeys, 1 1/2 ounce pour of each

Bombay® Gin, Grand Marnier®, Champagne, lemon juice, sugar and cherry garnish

Beefeater® Gin or Tito's® Handmade Vodka

Avión® Silver Tequila, Grand Marnier®, agave nectar and lime juice

Tito's® Handmade Vodka, fresh lemon juice, Grand Marnier®, garnished with a lemon twist

Skyy® Bartlett Pear or Skyy® Georgia Peach vodka, amaretto, lemon and twist

Redemption Rye, sweet vermouth, bitters and maraschino cherry

Maker's Mark® Bourbon, bitters, sugar syrup

Maker's® Mark, simple syrup mint leaves

Cruzan® Aged Light Rum, club soda, simple syrup with fresh mint and lime

Tito's® Handmade Vodka, Gosling's® Stormy Ginger Beer with fresh lime

Grey Goose® Vodka, lemonade topped with St~Germain® Elderflower Liqueur

Beefeater® Gin, blackberry liqueur, lime juice, simple syrup

In house ground beef tenderloin and Ribeye, topped with Wisconsin cheddar and pickles

Seasoned and seared thin sliced "Prime" ribeye, melted swiss cheese topped with demi-glace

Breaded and fried chicken breast topped with melted Gruyere cheese (Swiss), crispy bacon and honey mustard sauce. One French bun with lettuce and heirloom tomato

Seared Paillards of beef tenderloin Dauphinoise potato topped with brown sugar and Port wine glace

jumbo gulf shrimp, garlic, herbs, butter and lemon

Center cut, Prime Beef tenderloin tips, glazed in a soy, ginger, honey garlic sauce

Roasted Garlic, Extra Virgin Olive oil Balsamic Glacé dipping oil for Bread

in a White wine Garlic butter Broth

tossed in lemon-butter banana pepper sauce with a side of Marinara

broiled with lemon, butter, herbs garlic sauce. Served with Parmesan toast

in garlic butter sauce, Parmesan and Toast

with Spicy Red Chili Aioli

with Candied Pecans, Raspberries Toast

with Sweet Ginger Hot Chili Dressing

topped with parmesan sauce and served with our house garlic-parmesan buffalo sauce

served with 1000 island dipping sauce

Silky smooth French onion soup with Sweet white onion, veal stock, topped with Gruyere cheese Melba croutons

San Marzano tomatoes stewed with red wine, basil, garlic, cream, gorgonzola

Potato, cream, black pepper, Wisconsin cheddar and New Castle

Wedge of Romaine topped with crisp bacon, heirloom tomato, Wisconsin crumbled blue cheese Parmesan Reggiano dressing

Baby field greens Romaine lettuce with tomato, sweet onion, mushroom, herb roasted crouton our House, Creamy Balsamic Sherry Dressing

Crisp Hearts of Romaine with Parmesan, Herb Roasted Crouton

Like a Dirty Martini, we use Crisp Romaine tossed with Gorgonzola blue cheese, Spanish Manzanilla olives, hardboiled egg, parmesan cheese, garlic roasted croutons Dirty Caesar vinaigrette

Bartlett Pear, Baby Field greens, Crumbled Goat cheese, Candied Pecans, Organic berries, tossed with Raspberry Port wine Vinaigrette

Raspberry and Port wine glazed Maple Leaf Farms ½ Roasted Duck

Roasted chicken breast topped with Goat cheese, sundried tomatoes and Pesto cream sauce

Pan Seared Chicken breast finished with a Mushroom Marsala sauce Parmesan cheese

Breaded and Roasted chicken breast stuffed with Black forest ham, Swiss cheese wrapped in Prosciutto. Served with a Honey Dijon Mustard Sauce

Cut from the Eye of the Rib, It is praised for its greater content of fat grains. Finished with our house garlic herb butter

Herb Seasoned, Pan Seared and finished with our House garlic herb butter

Dijon and Bleu Cheese crusted Filet Mignon served with a Raspberry-Pinot Noir Reduction

Seasoned Seared Prime beef tips, garlic roasted button top mushrooms served with Cabernet Demi glace

Pan Seared Calf Liver topped with roasted onions and mushrooms

Seasoned and Seared. Served with Lemon-butter sauce

Gulf shrimp, garlic, herbs, lemon, butter, parmesan

Two Seasoned "Jumbo Lump" Crab Cakes served with a spicy red chili Mayonnaise

Pan Fried and Served with Sauce Piccata, Lemon butter or Port-wine

It is our pleasure to create a unique vegetarian entrée with grilled asparagus, garlic roasted mushrooms, Brussel sprouts, Asian marinated slaw, baby carrots, Broccoli and soy marinated grilled onion

Red blend aged 3-months in Bourbon barrels, complex, smooth, well-rounded, dark, jammy wine

Aromas of dark ripe berries, plums and cherries with some sweet honey

Bordeaux varietals with Petit Sirah to create a distinctly Livermore Valley fruit expression

Deep ruby color with blueberry, raspberry with hint of spice and vanilla

Rich flavors of plum, chocolate and firm tannins

Candied cherry, boysenberry and violet flavors, offset by stiff tannins

Juicy tannins, fresh acidity and a complex aroma from the well dosed wood

Blend of Merlot, Cabernet Franc, Cabernet, Petit Verdot, Malbec with dark fruit

Blend of Zinfandel, Cabernet, Petit Sirah, Syrah and Charbano

Meritage, Bordeaux-style red blend

Blackberry, currant, raspberry and blueberry with nutmeg, peppercorn and cinnamon

A dense dark red wine with the scent of ripe plums, cherries and hints of dark chocolate

Try our flights of Michaels's hand-selected Bourbons and Whiskeys, 1 1/2 ounce pour of each

Bombay® Gin, Grand Marnier®, Champagne, lemon juice, sugar and cherry garnish

Beefeater® Gin or Tito's® Handmade Vodka

Avión® Silver Tequila, Grand Marnier®, agave nectar and lime juice

Tito's® Handmade Vodka, fresh lemon juice, Grand Marnier®, garnished with a lemon twist

Skyy® Bartlett Pear or Skyy® Georgia Peach vodka, amaretto, lemon and twist

Redemption Rye, sweet vermouth, bitters and maraschino cherry

Maker's Mark® Bourbon, bitters, sugar syrup

Maker's® Mark, simple syrup mint leaves

Cruzan® Aged Light Rum, club soda, simple syrup with fresh mint and lime

Tito's® Handmade Vodka, Gosling's® Stormy Ginger Beer with fresh lime

Grey Goose® Vodka, lemonade topped with St~Germain® Elderflower Liqueur

Beefeater® Gin, blackberry liqueur, lime juice, simple syrup

In house ground beef tenderloin and Ribeye, topped with Wisconsin cheddar and pickles

Seasoned and seared thin sliced "Prime" ribeye, melted swiss cheese topped with demi-glace

Breaded and fried chicken breast topped with melted Gruyere cheese (Swiss), crispy bacon and honey mustard sauce. One French bun with lettuce and heirloom tomato

Seared Paillards of beef tenderloin Dauphinoise potato topped with brown sugar and Port wine glace

jumbo gulf shrimp, garlic, herbs, butter and lemon

Center cut, Prime Beef tenderloin tips, glazed in a soy, ginger, honey & garlic sauce

Roasted Garlic, Extra Virgin Olive oil & Balsamic Glacé dipping oil for Bread

in a White wine & Garlic butter Broth

tossed in lemon-butter & banana pepper sauce with a side of Marinara

broiled with lemon, butter, herbs & garlic sauce. Served with Parmesan toast

in garlic butter sauce, Parmesan and Toast

with Spicy Red Chili Aioli

with Candied Pecans, Raspberries & Toast

with Sweet Ginger & Hot Chili Dressing

topped with parmesan sauce and served with our house garlic-parmesan buffalo sauce

served with 1000 island dipping sauce

Silky smooth French onion soup with Sweet white onion, veal stock, topped with Gruyere cheese & Melba croutons

San Marzano tomatoes stewed with red wine, basil, garlic, cream, gorgonzola

Potato, cream, black pepper, Wisconsin cheddar and New Castle

Wedge of Romaine topped with crisp bacon, heirloom tomato, Wisconsin crumbled blue cheese & Parmesan Reggiano dressing

Baby field greens & Romaine lettuce with tomato, sweet onion, mushroom, herb roasted crouton & our House, Creamy Balsamic & Sherry Dressing

Crisp Hearts of Romaine with Parmesan, Herb Roasted Crouton

Like a Dirty Martini, we use Crisp Romaine tossed with Gorgonzola blue cheese, Spanish Manzanilla olives, hardboiled egg, parmesan cheese, garlic roasted croutons & Dirty Caesar vinaigrette

Bartlett Pear, Baby Field greens, Crumbled Goat cheese, Candied Pecans, Organic berries, tossed with Raspberry & Port wine Vinaigrette

Raspberry and Port wine glazed Maple Leaf Farms ½ Roasted Duck

Roasted chicken breast topped with Goat cheese, sundried tomatoes and Pesto cream sauce

Pan Seared Chicken breast finished with a Mushroom Marsala sauce & Parmesan cheese

Breaded and Roasted chicken breast stuffed with Black forest ham, Swiss cheese & wrapped in Prosciutto. Served with a Honey & Dijon Mustard Sauce

Cut from the Eye of the Rib, It is praised for its greater content of fat grains. Finished with our house garlic & herb butter

Herb Seasoned, Pan Seared and finished with our House garlic & herb butter

Dijon and Bleu Cheese crusted Filet Mignon served with a Raspberry-Pinot Noir Reduction

Seasoned Seared Prime beef tips, garlic roasted button top mushrooms served with Cabernet Demi glace

Pan Seared Calf Liver topped with roasted onions and mushrooms

Seasoned and Seared. Served with Lemon-butter sauce

Gulf shrimp, garlic, herbs, lemon, butter, parmesan

Two Seasoned "Jumbo Lump" Crab Cakes served with a spicy red chili Mayonnaise

Pan Fried and Served with Sauce Piccata, Lemon butter or Port-wine

It is our pleasure to create a unique vegetarian entrée with grilled asparagus, garlic roasted mushrooms, Brussel sprouts, Asian marinated slaw, baby carrots, Broccoli and soy marinated grilled onion

Red blend aged 3-months in Bourbon barrels, complex, smooth, well-rounded, dark, jammy wine

Aromas of dark ripe berries, plums and cherries with some sweet honey

Bordeaux varietals with Petit Sirah to create a distinctly Livermore Valley fruit expression

Deep ruby color with blueberry, raspberry with hint of spice and vanilla

Rich flavors of plum, chocolate and firm tannins

Candied cherry, boysenberry and violet flavors, offset by stiff tannins

Juicy tannins, fresh acidity and a complex aroma from the well dosed wood

Blend of Merlot, Cabernet Franc, Cabernet, Petit Verdot, Malbec with dark fruit

Blend of Zinfandel, Cabernet, Petit Sirah, Syrah and Charbano

Meritage, Bordeaux-style red blend

Blackberry, currant, raspberry and blueberry with nutmeg, peppercorn and cinnamon

A dense dark red wine with the scent of ripe plums, cherries and hints of dark chocolate