Mr. John's Steakhouse Menu and Prices

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

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Louisiana jumbo shrimp sauteed with beer, garlic, rosemary and homemade worcestershire sauce.

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

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

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

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

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

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

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

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

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

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

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

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

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French Onion.

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

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6oz. filet mignon & 6oz. lobster tail served on a sizzling plate.

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Baby veal rib chop marinated in olive oil & garlic broiled to perfection served with herb roasted potatoes and sauteed spinach.

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Pasta tossed with gulf shrimp and a sauteed lobster tail with white wine, butter, lemon, red pepper flakes.

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

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

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Pan seared chicken breast and pulled dark meat confit with garlic mashed potatoes and asparagus topped with demiglace.

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The most tender cut of corn-fed midwestern beef.

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A smaller, but equally tender filet.

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

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

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A huge bone-in version of this USDA Prime cut.

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

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And ouille, crawfish mac and cheese.

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