Jack Viviani talks about booking your private party and scheduling catering for your next summer event.
Get into the News 8 School Zone
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Johnny's
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Johnny's / News
Jumbo Lump Crab Cake
Johnny’s Italian Steakhouse Jumbo Lump Crab Cake
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Johnny's / News
Pecan Breaded Ruby Red Trout
Pecan Breaded Ruby Red Trout 2 cups of fine bread crumbs 1 Table spoon of dried basil 1 Table spoon…
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Johnny's / News
Steak Trio
Johnny’s Italian Steakhouse Steak Trio
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Johnny's / News
Filet Medallion Trio
18 Beef Tenderloin Filets, 3-oz each Kosher Salt and Black Pepper to season filets Olive Oil Season Filets with salt…
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Johnny's / News
Seafood Pasta Pomodoro
Seafood Pasta Pomodoro Serves 4-6 Fettuccine Pasta, cooked 1 lb Olive Oil 3 Tbsp Tomatoes, diced 2 cups Sea Scallops,…
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Johnny's / News
Cedar Planked Salmon
Salmon Fillet, 6-8 oz 4 ea Cedar Shingles – to roast salmon on Butter, softened 1 stick Apricot Preserves 2…
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Johnny's / News
Sausage Bread
Sausage Bread 14 inch finished (sometimes called the skin) pizza dough 1 cup Colby 1 cup Mozzarella 1 ¼ Sausage…
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Johnny's / News
Supper Club Spinach Salad
Supper Club Salad 1 lb of bacon 1 Small red onion ¼ cup cider vinegar 1 teaspoon lemon juice 1…
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Johnny's / News
Salmon Florentine
Salmon Florentine Stuff, 6 – 7 oz. Salmon Fry & Bake or Microwave Rice for Side Stuffing Ingredients – Spinach…
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Johnny's / News
Veal Sinatra
Veal Sinatra 4 Oz. Lobster 1 oz. Crab Portabella Mushrooms Sun Dried Tomatoes Basil Flour Veal Pan sear in pan…
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Johnny's / News
Deburgo Steak
Deburgo Steak Filet 2-4oz Olive Oil 2oz Salt/Pepper Mix Pinch Cream Reduction 4oz White Wine 2oz Deburgo Mix Roasted Puree…
