Thursday, August 13, 2015

Dinner Menu 2015

Michael John’s

An American Brasserie
Steak and Seafood Restaurant
(941-747-8032)
Brasserie [bras-uh-REE]
A type of French Bar-Café with a relaxed, upscale setting, which serves beer, wine and simple, hearty dishes.   An American Brasserie, “anything goes”
(Weekly specials for dine in only and only valid for parties up to 12 guests)
Automatic 18% Gratuity added for any party of 8 or more / $15 charge for Corkage
Week night Special Menu doesn’t apply for Holiday nights


Monday
Prime Rib Dinner 25
Your choice of small House Salad or Caesar Salad
12oz Slow Roasted and Carved Prime Rib Dinner with Our Mixed House Vegetables and choice of Mashed Potato or Asian Coleslaw

Tuesday
Sangria Night
3 glass / 13 pitcher

Wednesday
House Wines by the glass 5,  Draft beers (Guinness, Stella and Newcastle) 4,  Sangria 5

Thursday
½ off House bottles of wine
With purchase of Entrée greater than 20

Friday Night Prix Fixe (No split plates please)
Glass of house wine choice
Your choice of small Caesar, House salad, Pear salad or Dirty Caesar
Entrée’s Served with Potato puree or Asian slaw and House Vegetables
6oz center cut Filet Mignon 32
Potato crusted Alaskan Codfish 28
Chicken “John” 29


Starters
Herbs de Provence Roasted Garlic, Extra Virgin Olive oil & Balsamic Glacé dipping oil for Bread 4

Prince Edward Island French Mussels in a White wine & Garlic butter Broth 12

“Signature” Crispy Fried Calamari tossed in lemon-butter & banana pepper sauce with a side of Marinara 13

Blackened Jumbo shrimp broiled with lemon, butter, herbs & garlic sauce.  Served with Parmesan toast 12

Baked French Escargot in garlic butter sauce, Parmesan and Toast 13

Maryland Crab Cake with Spicy Red Chili Aioli 12

Honey Baked Brie with Candied Pecans, Raspberries & Toast (V) 12

MJ’s Batter Fried Firecracker Shrimp with Sweet Ginger & Hot Chili Dressing 12

Soups
French Onion Soup 8
Silky smooth French onion soup with Sweet white onion, veal stock, topped with Gruyere cheese & Melba croutons

Creamy Gorgonzola &Tomato Soup with Croutons 6

“Signature” Beer & Cheddar (V) 5

Salads
(Add chicken 6 / Shrimp 10)
 House Salad 6 / Entrée 10
Baby field greens & Romaine lettuce with tomato, cucumber, sweet onion, mushroom, herb roasted crouton & our House Dressing, Creamy Balsamic & Sherry Dressing. 

Caesar Salad 7 / Entrée 11 (Anchovies 1)
Crisp Hearts of Romaine with Parmesan, Herb Roasted Crouton.  

The “Dirty” Caesar 8 / Entrée 12
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 & Goat Cheese Salad 9 / Entrée 13

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


Entrée

All Entrees are served with Mixed Vegetables & choice of Potato Gratin, Asian Slaw, Potato puree or Steak Rings

 

Poultry
Raspberry and Port Wine Glazed Duck 27
Raspberry and Port wine glazed Maple Leaf Farms ½ Roasted Duck

Chicken “John” 24
Roasted chicken breast topped with Goat cheese, sundried tomatoes and Pesto cream sauce

Chicken Marsala 23
Pan Seared Chicken breast finished with a Mushroom Marsala sauce & Parmesan cheese

Le Cordon Bleu with Honey Champagne Mustard Sauce 25
Breaded and Roasted chicken breast stuffed with Black forest ham, Swiss cheese & wrapped in Prosciutto. Served with a Honey & Dijon Mustard Sauce

 

Protein

 Delmonico Ribeye
USDA Prime, Midwest and Grain fed Beef.  Cut from the Eye of the Rib, It is praised for its greater content of fat grains.  Finished with our house garlic & herb butter 12oz.. 33 / 14oz.. 38 / 16oz.. 44

Filet Mignon  
Filet Mignon, Herb Seasoned, Pan Seared and finished with Garlic herb butter
Add Shrimp 10
 6oz.. 27 / 8oz.. 35 / 10oz.. 43 / 12oz.. 50 / 14oz.. 61/ 16oz.. 67

Filet Pinot
Dry Aged, Dijon and Bleu Cheese crusted Filet Mignon served with a Raspberry-Pinot Noir Reduction
6oz.. 29 / 8oz.. 37

Cabernet Beef Tips 23
Add Gorgonzola Blue cheese 3
Seared Prime beef tips, garlic roasted button top mushrooms served with Cabernet Demi glace

Liver and Onions 17
Pan Seared Calf Liver topped with roasted onions and mushrooms




Seafood

Beignet of Gulf Shrimp with Sweet chili Vinaigrette 24
Savory French battered and deep fried Jumbo Black tiger Shrimp dressed in our sweet & spicy chili vinaigrette

Sautéed Blue Crab Cakes with Spicy Red chili Aioli 25
Two Seasoned Lump Crab Cakes served with a spicy red chili Mayonnaise

Fresh Catch of the Day (market price)
Served with Sauce Piccata, Lemon butter or Port-wine

Potato Crusted Alaskan Codfish 22
Served with Sauce Piccata, Lemon butter or Port-wine

Seafood Pasta 25
P.E.I Mussels, Codfish, Gulf shrimp, and crab tossed in a tomato fondue and basil sauce


Vegetarian
Vegetarian Plate 18
It is our pleasure to create a unique vegetarian entrée with any of our fresh garden vegetables & sides

Sundried Tomato Pasta 19

(Add chicken 6 / Shrimp 10)
Basil-Balsamic Marinated sun-dried tomatoes & roasted garlic tossed with chef’s choice of pasta, pesto cream sauce & finished with creamy French goat cheese




Michael’s Sides served Ala Carte
Signature Roasted Broccoli 5                                                      Steamed Broccoli 5      
Garlic Sautéed Mushrooms 6                                                     Grilled Asparagus 7
French Fries 7                                                                            Parmesan Potato Gratin 5

Jumbo Onion Rings 10                                                               Asian Slaw 5