Johnny's Tavern menu

A rich beef broth filled with caramelized onions, topped with toasted croutons and melted Swiss and provolone cheeses.

A creamy potato and leek soup topped with spiced toasted chickpeas.

This dish features creamy burrata cheese served with a pickled golden beet salad, candied walnuts, arugula, and a mulled blood orange syrup.

Crispy fried Brussels sprouts tossed with savory bacon, Romano cheese, and a side of garlic aioli with a hint of lemon.

Crispy pork-filled dumplings served with a sweet and spicy Korean chili sauce and sesame-marinated cucumbers.

Prince Edward Island mussels steamed in a garlic, white wine, and lemon broth with chili flakes, served with grilled francese bread.

Crispy fried squid seasoned with five-spice, garlic, chili, and scallions, served with cilantro lime aioli and a savory unagi glaze.

Crispy fries tossed with herbs and pecorino cheese, drizzled with truffle oil and served with a side of tomato jam.

Crispy chicken wings tossed in a tangy buffalo sauce, served with celery sticks and bleu cheese dressing.

Crispy pork belly served with a lemongrass chili glaze and pickled bamboo shoots.

A kale salad tossed in Caesar dressing with garlic breadcrumbs, Romano cheese, white anchovy, and a drizzle of white truffle oil.

A fresh arugula salad topped with sliced pears, crispy bacon, red onion, and bleu cheese, finished with a shallot vinaigrette.

A fresh salad of mixed greens topped with roasted beets, candied walnuts, pickled onions, and goat cheese, finished with a honey balsamic vinaigrette.

A fresh mix of greens, cucumber, carrot, and heirloom tomatoes.

A Wagyu sirloin steak served with a chimichurri demi-glace, garlic mashed potatoes, and asparagus.

This cast iron-roasted chicken is served with a lemon garlic glaze, garlic mashed potatoes, and heirloom carrots.

Pan-seared Asian sea bass served with a citrus butter sauce and a creamy seafood spinach risotto.

This dry-aged pork chop is served with a blackberry sweet tea preserve, roasted garlic grits, and fried Brussels sprouts.

A crispy, beer-battered haddock fillet served with house-made fries, tartar sauce, and a lemon wedge.

Crispy fried chicken served with buttermilk gravy, homemade hot sauce, bacon-braised collard greens, and mashed potatoes.

Roasted swordfish served with fingerling potatoes, broccolini, and a savory bacon-infused tomato herb broth.

Slow-cooked beef short rib served with a red wine and rosemary sauce, blue cheese, heirloom carrots, and garlic mashed potatoes.

Pan-seared Faroe Island salmon served with a ginger-lime risotto and broccolini, finished with a mild, fruity aji amarillo chili sauce.

Housemade potato dumplings served in a lemon cream sauce with chicken, asparagus, prosciutto, and romano cheese.

Rigatoni pasta tossed in a roasted garlic tomato sauce with Italian sausage, chili flakes, fresh ricotta, and romano cheese.

Rigatoni pasta tossed in a basil pesto sauce, topped with house-made ricotta, garlic breadcrumbs, and romano cheese.

This housemade squid ink pasta is served with shrimp, scallops, and mussels in a spicy tomato-based sauce with a touch of cream, finished with garlic bread crumbs.

This housemade pasta dish features casarecce noodles tossed in a roasted garlic cream sauce with mushrooms, peas, goat cheese, and a drizzle of truffle oil.

Wide, flat pasta ribbons tossed with smoked pork belly, mushrooms, and spinach in a savory garlic and thyme brown butter sauce with a hint of cream and Romano cheese.

Housemade spaghetti served with a slow-cooked beef and tomato sauce, finished with a touch of cream, fresh ricotta, and romano cheese.

A seared rare tuna sandwich served on ciabatta bread with soy-marinated cucumbers, arugula, wasabi mayonnaise, and a sweet unagi glaze.

A fried chicken sandwich served on a brioche bun with lettuce, tomato, onion, aioli, and a garlic chili cilantro honey glaze.

This sandwich features pulled shiitake mushrooms tossed in a Korean gochujang barbecue sauce, topped with pickled onions and fresh arugula on a brioche bun.

This sandwich features pastrami served on toasted rye bread with Swiss cheese, dill relish, and a spicy mustard aioli.

This burger is served on a brioche bun with beer-braised onions, a blend of Vermont cheddar, lettuce, and tomato.