Wednesday, November 11, 2015

Winter 2015 Menu

Michael John’s

An American Brasserie
Steak and Seafood Restaurant
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

Prime Rib Dinner 29
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 Potato puree or Asian Coleslaw

Sangria Night
3 glass / 13 pitcher

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

½ off House bottle of Beringer Chardonnay or Cabernet
With purchase of Entrée greater than 20

Friday Night Prix Fixe (No split plates)
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

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 “Super lump” 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

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

(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


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


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



 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 / 16oz.. 44 / 22oz.. 63

Filet Mignon  
Filet Mignon, Herb Seasoned, Pan Seared and finished with our House garlic & herb butter
Add Shrimp 10
 6oz.. 27 / 8oz.. 35 / 12oz.. 55 / 16oz.. 72

Filet Pinot
Dry Aged, Dijon and Bleu Cheese crusted Filet Mignon served with a Raspberry-Pinot Noir Reduction
6oz.. 30 / 8oz.. 38

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 20
Pan Seared Calf Liver topped with roasted onions and mushrooms


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

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 Vegetable 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 6                                                    Steamed Broccoli 6      
Garlic Sautéed Mushrooms 6                                                    Grilled Asparagus 7
French Fries 8                                                                    Parmesan Potato Gratin 6
Jumbo Onion Rings 10                                                            Asian Slaw 6
Garlic Roasted Brussel Sprouts 8                                             Potato Puree 6

Parmesan Fries served with our house garlic-parmesan buffalo sauce 9

Monday, August 31, 2015

Dessert Menu 2015


Ice Cream and Sorbet
Raspberry Sorbet or Mango Sorbet 8
Vanilla Ice cream / 3 per scoop
Pistachio Ice cream / 4 per scoop

Chocolate Fondue $10
Cokaó Chocolate Fondue served with Raspberries, Strawberries, Banana and Rice Krispy treats

Pineapple upside down cake
Warm Pineapple upside down cake topped with Vanilla Ice cream, Caramel sauce

Cokaó #21 Pot de crème au Chocolate
A decadent French Pudding made with Cokaó Chocolate Ganache and Cream. 
Choose your filling of Caramel, Raspberry, Pecans

Chocolate Lava Cake
Dark chocolate cake filled with a dark chocolate truffle Ganache, finished with dark chocolate sauce and a scoop of vanilla Ice cream

French Macarons
7 assorted meringue confections
Lemon, vanilla, pistachio, strawberry, white chocolate, crème brûlée, milk chocolate

Vanilla Crème Brule

Classic Vanilla Bean Custard with Crisp Caramelized Sugar Crust and berries