New York strip, rib eye, sirloin, tomahawk. These are just a few of the cuts that Johnny Delmonico’s proudly serves. From our Certified Angus Beef steaks to our outstanding wine list, we pride ourselves on every detail.
Jumbo sea scallops served with smoked fingerling potatoes, Nueske's bacon, tarragon aioli, and herb salad.
Baltimore-style lump crab cakes served
with preserved lemon aioli and fresh
citrus Napa slaw.
Thick-cut bacon skewers served over a warm spinach salad with a brown sugar-dijon glaze.
Oysters on the Half Shell*
A half-dozen raw oysters served with mignonette and our house-made traditional cocktail sauce.
Flash-fried and tossed with a sweet and spicy chili sauce and crushed peanuts.
half 9 / full 14
Capitol Shrimp Cocktail
Served with our house-made traditional
Ahi Tuna Tartare*
Sushi grade tuna tossed with shallots,
cucumbers, diced avocados, wonton chips,
and an unagi sauce.
A half-dozen oysters roasted with red bell pepper aioli, bacon, and buttered bread crumbs.
Chopped ribeye, shallots, cucumbers,
and parmesan topped with an egg yolk.
Served with crostini and Dijon mustard.
Four Chef-selected cheeses served with honey, pickled peppers, port-poached pears, and raisin nut bread.
Served with raisin-nut bread, mostarda, and port-poached pears.
3 cheeses for 13 · 4 cheeses for 15 · 5 cheeses for 17
Soup of the Day
Baked French Onion
Iceberg wedge with sautéed onions, scallions,
tomatoes, and smoked bacon served with
your choice of French or blue cheese dressing,
Mixed greens, fresh herbs, pine nuts,
and crumbled goat cheese served with
a balsamic vinaigrette.
Romaine hearts topped with shaved Parmesan
cheese and house-made croutons. Tossed with
a classic Caesar dressing.
Fresh baby spinach topped with smoked bacon, blue
cheese, sautéed onions, candied walnuts, and
port-poached pears. Tossed with a bacon vinaigrette.
Served with cheddar cheese sauce.
Garlic Mashed Potatoes
Shaved with Gruyére cheese and bacon.
Sautéed with shallots and garlic.
Wisconsin Mac 'n' Cheese
Steakhouse Hash Browns
Hand-Cut Steak Frites
Loaded Baked Potato
All our steaks are Certified Angus Beef™ and are finished with herb butter
8 oz. Tenderloin (Wet-Aged)*
10 oz. Tenderloin (Wet-Aged)*
10 oz. New York Strip (Wet-Aged)*
14 oz. New York Strip (Wet-Aged)*
16 oz. Ribeye (Wet-Aged)*
10 oz. New York Strip (Dry-Aged)*
20 oz. Bone-in Ribeye (Dry-Aged) *
Three day boat scallops seared and presented atop tenderloin medallions with roasted garlic-mashed potatoes, oyster mushrooms, and a bordelaise sauce.
Sautéed Wild Mushrooms
Blue Cheese Sauce
Served with king crab and asparagus. Topped with a béarnaise sauce**.
Surf and Turf
Add either of the following fresh seafood options to your steak.
6 oz. Lobster Tail
Served with lemon and butter.
Alaskan Red King Crab Legs
Served with lemon and butter.
Jumbo Seared Scallops
Three Day Boat scallops.
Cider-Brined Pork Chops*
12 OZ. French-trimmed chop topped with
an apple-brandy gravy.
Coffee-Encrusted Rack of Lamb*
A half rack of New Zealand lamb served with
a cucumber-mint yogurt sauce.
Boneless chicken breast and thigh stuffed with
an herb compound butter.
Creamy arborio rice served in a seasonal preparation.
Blackened Swordfish Steak
Spice-crusted domestic swordfish steak
served with a tomatillo cream sauce.
Pan-Roasted King Salmon
Alaskan king salmon fillet topped with a brown
Bacon-Wrapped Mahi Steak*
Thick mahimahi steak topped with a lemon-basil hollandaise sauce**.
Sesame Ahi Tuna Loin
Sushi grade tuna served with a black and a white sesame seed crust and white miso reduction sauce.