Mr. John's Steakhouse

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

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

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

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

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

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

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

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

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

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

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

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

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

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

French Onion.

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

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

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

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

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

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

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

The most tender cut of corn-fed midwestern beef.

A smaller, but equally tender filet.

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

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

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

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

And ouille, crawfish mac and cheese.