Tuesday, June 16, 2015

Summer 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 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

Sangria Night
3 glass / 13 pitcher

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

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

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 and Garlic butter Broth 12

“Signature” Crispy Fried Calamari tossed in a lemon-butter and banana pepper sauce with a side of Marinara 12

Salmon Sashimi with Wakame salad, Soy-ginger Vinaigrette and Wasabi 12

Baked French Escargot in garlic butter sauce, Parmesan and Toast 12

Maryland Crab Cake with Spicy Red Chili Aioli 12

Blackened Jumbo Gulf shrimp scampi broiled in garlic, white wine, and lemon served with Parmesan bread 12

Honey Baked Brie with Candied Pecans, Raspberries and Toast (V) 10

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 and topped with Gruyere cheese and Melba croutons

Creamy Gorgonzola &Tomato Soup with Croutons 6

“Signature” Beer & Cheddar (V) 5

(Add chicken 6 / Shrimp 8)
 House Salad 6 / 10
Baby field greens & Romaine lettuce with tomato, cucumber, sweet onion, mushroom, herb roasted crouton and 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 and 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 and Port wine Vinaigrette


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


Raspberry and Port Wine Glazed Duck 26
Raspberry and Port wine glazed Maple Leaf Farms ½ Duck served over Mashed Potato and Vegetable

Chicken “John” 23
Breast of Roasted chicken topped with Goat cheese, sundried tomatoes and Pesto cream sauce

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

Le Cordon Bleu with Honey Champagne Mustard Sauce 24
Breaded and Roasted Breast of Chicken stuffed with Black forest ham, Swiss cheese and wrapped in Proscuitto. Served with a Honey & Dijon Mustard Sauce



 Prime 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.. 37 / 16oz.. 41

Filet Mignon   
Filet Mignon, Herb Seasoned, Pan Seared and finished with Garlic herb butter
 6oz.. 26 / 8oz.. 32 / 10oz.. 38 / 12oz.. 45 / 14oz.. 51 / 16oz.. 57

Filet Pinot
Dry Aged, Dijon and Bleu Cheese crusted Filet Mignon served with a Raspberry-Pinot Noir Reduction
6oz.. 28 / 8oz.. 34

Filet and Gulf Shrimp Surf and Turf 32
6oz center cut Filet Mignon served with ¼ pound of Garlic-lemon broiled Jumbo prawns

Cabernet Beef Tips 23
Seared Prime beef tips, garlic roasted button top mushrooms served with Cabernet Demi glace and jumbo fried onion rings

Liver and Onions 16
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 a 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

Lemon Butter Salmon Filet 22
Pan roasted Salmon filet 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, Fresh caught fish, Salmon, Gulf shrimp, and crab tossed in a tomato fondue and basil sauce

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

Goat cheese & Sun-dried Tomato Pasta 19

(Add chicken 6 / Shrimp 8)
Basil-Balsamic Marinated sun-dried tomatoes & roasted garlic tossed with chef’s choice of pasta, pesto cream sauce and 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
Pommes Frites (French Fries) Side 3/ Bowl 7                    Parmesan Potato Gratin 5

Jumbo Onion Rings $8                                                          Asian Slaw 5