HOME ORDER ONLINE MENU LOCATIONS JOIN NEWSLETTER GIFT CARDS CONTACT THORNTON HOLIDAY HOURS THANKSGIVING: CLOSED CHRISTMAS EVE: OPEN REGULAR HOURS CHRISTMAS DAY: CLOSED NEW YEAR’S EVE: OPEN REGULAR HOURS NEW YEAR’S DAY: CLOSED ORDER ONLINE VIEW MENU PRIVATE EVENT MENU BOARDROOM MENU ADDRESS 14275 Lincoln Street Thornton, CO 80023 HOURS SUNDAY – THURSDAY 4:00pm – 10:00pm FRIDAY – SATURDAY 3:00pm – 10:00pm CONTACT 303.255.2525 MENU DINNER WINE & DRINKS APPETIZERS ITALIAN SAUSAGE STUFFED MUSHROOMS 11 Smothered with fresh mozzarella cheese and baked Light Portion – 8 CALAMARI MARINARA 12 Served with marinara and Johnny’s dipping sauce Light Portion – 8 PAN SEARED SEA SCALLOPS 15.5 Seared jumbo scallops with brussels sprout slaw, tossed in Johnny’s hot bacon dressing JOHNNY’S TOASTED RAVIOLI 10 Blended cheese ravioli with marinara Light Portion – 6 BETTA BRUSCHETTA 10 Grilled focaccia bread, Roma tomatoes, goat cheese, onions, olive oil and basil Light Portion – 7 Even betta with shrimp – 11 Light Portion – 8 SAUSAGE BREAD 12 Fresh baked bread stuffed with sausage, peppers, onion, fresh mozzarella and colby cheese, served with marinara sauce Light Portion – 8 SPINACH ARTICHOKE DIP 12 Bubbly blend of melted cheeses, spinach and artichokes, served with toasted sourdough baguettes CLASSIC SHRIMP COCKTAIL 14 Jumbo shrimp served with cocktail sauce and Johnny’s dipping sauce SMOKED SALMON DIP 12 Made in-house and served with toasted crostini for dipping ZUCCHINI FRIES 10 Shoestring zucchini fries served with a rémoulade dipping sauce Light Portion – 8 JUMBO LUMP CRAB CAKE 18 Jumbo lump crab meat served with a rémoulade sauce LITTLE ITALY COMBINATION 20 Portion of the calamari marinara, sausage bread, toasted ravioli and bruschetta Light Portion – 16 ENTRÉE SALADS Additions: Garlic Sautéed Shrimp 5.5 | Grilled Salmon Fillet* 6 | Grilled Chicken Breast 4 | Filet Tip Skewer* 7 JOHNNY’S SUPPER CLUB SPINACH 13 Spinach with sun-dried tomatoes, sweet toasted pecans, crispy prosciutto and hard cooked egg with Johnny’s hot bacon dressing WALDORF 12 Spring greens, tri-colored apples, Gorgonzola cheese and sweet toasted pecans with Johnny’s Waldorf dressing CRUSTED GOAT CHEESE 15 Spring greens, pecan-crusted goat cheese, apple, carrots and Gorgonzola cheese with a white balsamic vinaigrette TRADITIONAL CAESAR 12 Romaine, garlic croutons and parmesan cheese with a house-made Caesar dressing SOUPS BAKED POTATO Cup – 5 | Bowl – 6.5 FRENCH ONION Cup – 5 | Bowl – 6.5 LOBSTER BISQUE Bowl – 9 AUTOGRAPH PASTAS Served with a house salad and fresh baked focaccia bread. Side Salad Substitute: Caesar 3.5 | Spinach 4.5 | Goat Cheese 5.5 | Romaine Wedge 6.5 JOHNNY’S LASAGNA 18 Pasta layered with seasoned ricotta cheese, plum tomatoes, meat sauce and fresh mozzarella cheese JOHNNY’S CHANEL NO. 5 25 Marilyn’s Trademark! Blended cheese ravioli topped with lobster, shrimp, artichokes and prosciutto, served in a garlic cream sauce THREE CHEESE RAVIOLI & SHRIMP ROSA 20 Ravioli filled with a blend of cheeses, shrimp and spicy Rosa sauce LOBSTER MAC & CHEESE 25 Shell pasta baked in a rich cream sauce with lobster and a crunchy bread crumb topping CHICKEN PROSCIUTTO 23 Linguine served with a grilled chicken breast, sun-dried tomatoes and prosciutto in a parmesan cream sauce SEAFOOD PASTA POMODORO 23 Shrimp, mussels, scallops, garlic, spinach and portabella mushrooms atop of fettucine with olive oil and an aromatic tomato broth CHEF ANDY’S HOMESTYLE CAVATAPPI 20 Spicy Italian sausage, portabella mushrooms, cavatappi and spicy tomato cream sauce SHELLS AND SAUSAGE 20 Shell pasta, Italian sausage deglazed with chicken stock, sun-dried tomatoes, spinach and parmesan cheese TRADITIONAL PASTAS Additions: Garlic Sautéed Shrimp 5.5 | Grilled Salmon Fillet* 6 |Grilled Chicken Breast 4 Johnny’s Italian Sausage 3.5 | Mushrooms & Thick-Cut Bacon 3 LINGUINE BASILICO 14 Fresh basil, red cherry tomatoes and shaved Asiago cheese with linguine JOHNNY’S MINELLI 14 Fettuccini served in a garlic cream sauce CLASSIC SPAGHETTI MARINARA 13 Spaghetti served with our signature marinara sauce With meat sauce – 15 STEAKS All of Johnny’s entrées are served with our house salad and fresh baked focaccia bread. Choice of garlic mashed potatoes, fresh vegetables, pasta marinara or baked potato. Our bred-to-be-the-best premium steaks are hand selected and aged a minimum of 28 days. JOHNNY’S STEAK DE BURGO 30 Our signature steak – beef tenderloin medallions, roasted garlic, basil and oregano served in a cream sauce JOHNNY’S FILET MEDALLION TRIO 31 Three individual filets topped with horseradish, Gorgonzola and parmesan crusts, served in a rich demi-glace SHIITAKE STEAK DIANE 32 Beef medallions served with sautéed shiitake mushrooms, topped with a brandy cream sauce and asparagus FILET OSCAR 35 Filet topped with a Johnny’s crab cake, asparagus and béarnaise sauce STEAK DIAVOLO 28 9 oz. top sirloin served with three jumbo shrimp, spicy tomato sauce and balsamic drizzle MIDWEST’S BEST FILET MIGNON 6 oz. – 29 | 10 oz. – 39 Our most tender cut of lean, midwestern beef CHAR-BROILED RIBEYE 31 Perfectly marbled steak for peak flavor PARMESAN CRUSTED NEW YORK STRIP 29 Abundant marbling for full flavor, topped with Johnny’s parmesan butter crust CHUBBY CUT TOP SIRLOIN 9 oz. - 23 A steakhouse classic, combining marbling, tenderness and flavor JOHNNY’S BONE-IN RIBEYE 18 oz. - 39.5 Both flavorful and tender with a perfect amount of marbling PORTERHOUSE STEAK 22 oz. - 37 Combining the rich flavor of a strip with the tenderness of a filet STEAK TOPPERS Butter Crusts: Horseradish, Parmesan or Gorgonzola Cheese – 2 Grilled Onions – 2 Balsamic Sage Mushrooms – 2 Oscar, Sinatra, Chanel or Diavolo Style – 7 SURF & TURF CRUSTED STEAK AND SHRIMP 31 Parmesan crusted top sirloin served with jumbo shrimp stuffed with lump crab meat resting on béarnaise sauce Substitute a 6 oz. filet – add 10 FILET AND SEAFOOD ROCKEFELLER 39 Scallops and lobster served alongside beef tenderloin medallions with a Gorgonzola cream sauce SPECIALTY BEEF JOHNNY’S VEAL SINATRA 28 Veal sautéed with shrimp, crab meat, mushrooms, sun-dried tomatoes, fresh basil, roasted garlic and light cream sauce VEAL PARMIGIANO 21 Veal topped with marinara sauce and fresh mozzarella cheese HEART OF ITALY COMBINATION 27 Portion of the chicken parmigiano, fettuccine minelli and the parmesan crusted top sirloin Substitute a 6 oz. filet – add 10 VEAL ROSA 24 Breaded veal scaloppini and shrimp, topped with spicy Rosa sauce OVEN ROASTED PRIME RIB 10 oz. 25 | 14 oz. 29 | 18 oz. 34 Rubbed with fresh herbs and spices then slow-roasted, served with beef au jus and creamy horseradish sauce CHICKEN CHICKEN PARMIGIANO 20 Two chicken cutlets breaded in herbed focaccia crumbs, topped with marinara and fresh mozzarella cheese CHICKEN PICCATA 22 8 oz. chicken breast dredged in flour and sautéed in lemon, butter, white wine, capers and red onion SEAFOOD CEDAR PLANKED SALMON 23 Salmon roasted on a cedar plank and glazed with apricot butter CRAB STUFFED SHRIMP 28 Jumbo shrimp stuffed with lump crab meat, served with béarnaise sauce JOHNNY’S LOBSTER DINNER Market Price An 8 oz. cold water lobster tail served with butter SCALLOPS AND ARUGULA RISOTTO 26 Seared scallops, lemon butter, cherry tomatoes, arugula and shaved Asiago cheese, served over parmesan cheese risotto FEATURED DAILY SEAFOOD Ask your server about our daily seafood feature! UPGRADES POTATO/VEGETABLE Loaded Baked Potato 2 Asparagus 4 Asparagus with Béarnaise 4.5 Creamy Risotto 3.5 Broccolini 3.5 Creamed Spinach Potatoes 4 Brussels Sprouts 3.5 Lobster Mac & Cheese 5 Iron Skillet Potatoes 9 SALAD Caesar 3.5 Spinach 4.5 Goat Cheese 5.5 Romaine Wedge 6.5 ADDITIONS Grilled Shrimp Skewer 7 Seared Sea Scallops 10 Lobster Tail (8 oz.) – Market Price DOWNLOAD MENUS DINNER MENU WINE & DRINK MENU HOME ORDER ONLINE LOCATIONS JOIN NEWSLETTER GIFT CARDS DONATION REQUEST FRANCHISING CONTACT APPLY ONLINE © 2021 Johnny’s Italian Steakhouse LLC