(504) 679-7697
2111 St. Charles Ave. | New Orleans | LA | 70130
Tues-Sat 5:30pm-9:30pm | Friday Lunch 11:30am-2pm
AppetizersOnion Rings | Thinly sliced red onions marinated in Crystal hot sauce then fried to perfection
Barbecued Shrimp | Louisiana jumbo shrimp sautéed with beer, garlic, rosemary and homemade Worcestershire sauce Sizzling Crab Cake | Jumbo lump Louisiana crabmeat with a blend of Chef's spices served on a hot sizzling plate Braised Pork Belly | Seared crispy and served atop garlic mashed potatoes with a roasted shallot jus Peppercorn Crusted Yellowfin Tuna | Seared rare then thinly sliced with Asian slaw and a citrus-ginger soy Fried Green Tomatoes with Crabmeat | Fried green tomatoes topped with lump crab meat with our homemade remoulade dressing
Shrimp Remoulade / Cocktail | Louisiana jumbo shrimp on a chiffonade of lettuce topped with our homemade remoulade or cocktail dressing
Fried Calamari | Marinated calamari fried to perfection topped with our Creole marinated olive salad and served with marinara sauce Who Dat Shrimp | Bacon wrapped gulf shrimp stuffed with crabmeat served with a sweet Thai chili sauce and chipotle remoulade
SoupsTurtle Soup
French Onion
SaladsSpinach Salad | Baby spinach, grape tomatoes, crispy apple wood bacon, blue cheese tossed in a balsamic vinaigrette
Hearts of Lettuce | A crisp wedge of iceberg lettuce topped with grape tomatoes, crispy apple wood bacon and crumbled blue cheese
Caesar Salad | Crispy romaine lettuce tossed with Romano cheese, creamy Caesar dressing and garlic croutons
Tomato and Mozzarella | Marinated tomatoes, fresh buffalo mozzarella topped with fresh basil, extra virgin olive oil and aged balsamic vinegar
Mr. John's House Salad | Mixed baby greens with roasted onions, peppers, grape tomatoes, garlic croutons and shaved parmesan with a red wine vinaigrette Mr. John's USDA Prime SteaksMr. John's Steaks are carefully selected and aged for tenderness then seared to perfection at 1800° in our Montague broiler. Our steaks are seasoned with a little salt and pepper because a steak like this needs nothing else. Topped with melted butter and served on a sizzling plate.
Filet Mignon | The most tender cut of corn-fed Midwestern beef
Petite Filet | A smaller, but equally tender filet New York Strip | This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye
Ribeye | An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy
Cowboy Steak | A huge bone-in version of this USDA Prime cut
Porterhouse For Two | This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet
EntreesTwin Lobster Tails | Two 6oz. lobster tails broiled to perfection and served on a sizzling plate
Surf and Turf | 6oz. Filet Mignon & 6oz. lobster tail served on a sizzling plate Tuscan Veal Chop | Baby veal rib chop marinated in olive oil & garlic broiled to perfection served with herb roasted potatoes and sautéed spinach Shrimp & Lobster Pasta | Pasta tossed with gulf shrimp and a sauteed lobster tail with white wine, butter, lemon, red pepper flakes Veal Alyssa | Italian style breaded veal topped with jumbo lump crabmeat in a lemon butter sauce and served with linguini Bolognese Gulf Fish of the Day | Pan seared gulf fish served with a sautéed vegetable medley, topped with jumbo lump crabmeat in a lemon butter sauce Pan Seared Half Roasted Chicken | Pan seared chicken breast and pulled dark meat confit with garlic mashed potatoes and asparagus topped with demiglace SidesSautéed Mushrooms
Potato Au Gratin Creamed Spinach Asparagus Mac & Cheese Baked Potato Freddie Mac & Cheese (Andouille, Crawfish Mac & Cheese) Steak Fries Broccoli Au Gratin Garlic Mashed Potatoe Crystal Hot Sauce Onion Rings Sweet Potato Mash Souffle |