Mr. John's Steakhouse

Louisiana jumbo shrimp sautéed with beer, garlic, rosemary and homemade Worcestershire sauce.

Seared crispy and served atop garlic mashed potatoes with a roasted shallot jus.

Baby arugula, truffle essence, capers, Parmesan Reggiano, Porcini infused reduced balsamic vinegar.

Marinated calamari fried to perfection topped with our Creole marinated olive salad and served with marinara sauce.

Fried green tomatoes topped with lump crab meat with our homemade remoulade dressing.

Thinly sliced red onions marinated in Crystal hot sauce then fried to perfection.

Seared rare then thinly sliced with Asian slaw and a citrus-ginger soy.

Louisiana jumbo shrimp on a chiffonade of lettuce topped with our homemade remoulade or cocktail dressing.

Jumbo lump Louisiana crabmeat with a blend of Chef's spices served on a hot sizzling plate.

Bacon wrapped gulf shrimp stuffed with crabmeat served with a sweet Thai chili sauce and chipotle remoulade.

Pan seared gulf fish served with a sautéed vegetable medley, topped with jumbo lump crabmeat in a lemon butter sauce.

Crushed red pepper, fresh garlic, grape tomatoes in a Creole cream sauce.

6oz. Filet Mignon & 6oz. lobster tail served on a sizzling plate.

Baby veal rib chop marinated in olive oil, garlic & Tuscan herbs broiled to perfection served with roasted potatoes and sautéed spinach.

Two 6oz. lobster tails broiled to perfection and served on a sizzling plate.

Italian style breaded veal topped with jumbo lump crabmeat in a lemon butter sauce and served with linguini Bolognese.

Andouille, Crawfish Mac & Cheese

Crispy romaine lettuce tossed with Romano cheese, creamy Caesar dressing and garlic croutons.

Our signature soup Caramelized onion, Provolone, French Bread and Parmesan Reggiano.

A crisp wedge of iceberg lettuce topped with grape tomatoes, crispy apple wood bacon and crumbled blue cheese.

Mixed baby greens with roasted onions, peppers, grape tomatoes, garlic croutons and shaved parmesan with a red wine vinaigrette.

Baby spinach, grape tomatoes, crispy apple wood bacon, blue cheese tossed in a balsamic vinaigrette

Marinated tomatoes, fresh mozzarella topped with fresh basil, extra virgin olive oil and aged balsamic vinegar.

This New Orleans classic soup is silky and rich. Creole trinity, spinach, chopped egg and heightened by a touch of sherry.

A huge bone-in version of this USDA Prime cut

The most tender cut of corn-fed Midwestern beef.

This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye.

A smaller, but equally tender filet.

This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.

An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy.