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~ Spring Restaurant Week ~ Four Course Menus $25.00 March 16th, 18th, 19th, 20th, & 21st 2014

First Course Amuse Bouche Homemade focaccia bread topped with a grilled vegetable and herb relish drizzled with balsamic vinegar reduction

Second Course Entrees Choice of:

Sundried Tomato Soup Our house special soup with a cornbread crouton

House Salad Fresh mixed lettuce with cucumbers, grape tomatoes, and carrots served with your choice of dressing on the side

Johnny’s Wedge Wedge of iceberg lettuce topped with our soon to be famous Johnny-five dressing, applewood bacon and crumbled bleu cheese

Third Course Entrees Choice of:

Broiled Grouper With a caper, browned butter and toasted hazelnut served with haricot vert and wild rice

Grilled Pork Loin With apple-bourbon glaze, roasted Brussels sprouts and maple corn bread


Lobster & Ricotta Ravioli Homemade served in a tarragon blush sauce with shaved locatelli

Salmon Cake Au Poive Pepper corn encrusted salmon cakes pan seared topped with balsamic cherries served with spinach and goat cheese orzo

Chicken Mascarpone Breaded chicken cutlet stuffed with mascarpone cheese, pancetta, and fresh herbs fried and sliced, topped with an apple shallot demi glaze, served with mashed potatoes

Fourth Course Dessert Choice of:

Apple Cranberry Bread Pudding Drizzled with cinnamon rum glaze and whipped cream

Cocoa Dusted Vanilla or Chocolate Ice Cream Drizzled with chocolate sauce

Raspberry Sorbet Chef Rob’s homemade

Hazelnut Cake Topped with lemon curd whipped cream and raspberry sauce

We assume our customers are here to relax and dine. If you have time restraints please let your server know and we will gladly accommodate your needs

We accept: Visa - Master Card – American Express Pay cash and receive 3% discount


Kunkels Spring restaurant week 2014 updated 3-13-2014