Marco Macon
Menus
Dinner
ANTIPASTI FREDDI & INSALATE / COLD APPETIZERS & SALADS
Mozzarella e pomodoro conditi con origano siciliano, olio extravergine d’oliva e aceto balsamico
Mozzarella, ripe tomatoes and basil drizzled with extra-virgin olive oil and a balsamic vinegar reduction
$9.95
Insalata di polpa di granchio, gamberi, cuori di palma, asparagi e pompelmo condita con una salsa aurora al bourbon
Shrimp and jumbo lump crab meat salad with hearts of palm, asparagus and sliced grapefruit tossed with a light bourbon pink mayonnaise dressing
$15.95
Insalata di spinaci con formaggio caprino, pancetta croccante e fragole condita con una vinaigrette all’aceto balsamico
Spinach salad topped with goat cheese, crispy pancetta and strawberries tossed with a balsamic vinaigrette dressing
$11.95
Gamberi, vongole, polpo e capesante marinati in limone ed erbe serviti con olive, una julienne di carote,
cipolla e sedano e conditi con una vinaigrette al vino rosso
Seafood salad (Cheviche style) with shrimp, clams, octopus and scallops served with olives
and julienned carrots, onions and celery in a red wine vinaigrette
$16.95
Insalata di lattughe miste con avocado, mirtilli e feta condita con una vinaigrette italiana e anacardi sbriciolati
A mixed green salad with avocado, blueberries, feta cheese and cashew crumbles tossed with an Italian vinaigrette
$10.95
Insalata di lattughe miste e pomodorini condita con olio extra vergine d’oliva e aceto balsamico di Modena
A mixed green salad tossed with extra-virgin olive oil and balsamic vinegar from Modena
$7.95
ANTIPASTI CALDI / HOT APPETIZERS
Frittura di calamari o calamari saltati con pomodoro e scalogna
Crispy fried calamari served with a marinara sauce or sautéed calamari served with tomatoes and scallions
$11.95ea
Pate d’oca servito su arucola con una crepe ai mirtilli ripiena di fontina
Foie gras atop arugula greens tossed in truffle oil accompanied with a blueberry crepe stuffed with Fontina
$17.95
Salsiccia di cinghiale avvolta in bietola servita su fagioli cannellini
Wild boar sausage wrapped in Swiss chard served on cannellini beans drizzled with veal jus
$14.95
ZUPPE, PASTE E RISOTTI / SOUPS, PASTA AND RISOTTO
Zuppa del giorno
Soup of the day
Inquire
Zuppa di pomodoro
Tomato soup with basil
$6.95
Agnolotti ripieni di ricotta e funghi conditi con una salsa al mascarpone
Agnolotti filled with ricotta cheese and mushrooms in a mascarpone creamy sauce
$23.95
Fettuccine con aragosta e salsa allo zafferano
Fettuccine with lobster tossed in a creamy saffron sauce
$29.95
Rigatoni al ragù di manzo alla bolognese
Rigatoni tossed in a Bolognese style beef ragù
$23.95
Linguine con capesante in aglio, olio e peperoncino
Linguine with pan seared scallops tossed with garlic, extra-virgin olive oil and spicy crushed red pepper
$27.95
Gnocchi di patate e spinaci conditi con una salsa al gorgonzola e pistacchi sbriciolati
Potato and spinach gnocchi served with a Gorgonzola cheese sauce topped with pistachio crumbles
$24.95
Troffie con pomodoro e salsiccia di maiale
Troffie pasta with pork sausage in a tomato sauce
$25.95
Bucatini alla Amatriciana
Bucatini Amatriciana style tossed in a tomato sauce with pancetta and onion
$ 21.95
Fusilli con una salsa agli agrumi
Fusilli pasta tossed with a citrus sauce
$21.95
Risotto con gamberi e capesante
Risotto with shrimp and scallops
$28.95
SECONDI DI PESCE & CARNE / MAIN COURSES OF FISH AND MEAT
Spezzatino di agnello cucinato con vino rosso, servito su couscous con bok choy saltati
Lamb stew in red wine, served with couscous and sautéed bok choy
$33.95
Scaloppine alla pizzaiola servite con spinaci saltati
Veal scaloppine topped with cherry tomatoes and mozzarella served with sautéed spinach
$31.95
Filetto di manzo con gorgonzola e una demi-glace servito con spicchi di patate arrostiti e un fungo Portobello
Beef tenderloin topped with Gorgonzola cheese and a demi-glace, served with roasted potato wedges and a Portobello mushroom
$36.95
Branzino del Mediterraneo al sale grosso servito con gamberi saltati, capperi, salsa al vino bianco con contorno di carote saltate al burro e purée di patate
Mediterranean branzino (striped bass) baked in rock salt served with glazed baby carrots and mashed potatoes all topped with a sauce of white wine, capers and shrimp
$39.95
Medaglioni di maiale serviti con fagiolini saltati, pancetta e patate al gratin con una salsa al Port
Pork medallions served with sautéed green beans, pancetta and potato au gratin in a port wine sauce
$33.95
Filetto di pesce San Pietro in padella servito con verdure miste, purée di patate e una salsa al vino bianco con pomodorini, olive e capperi
Pan seared John Dory served with a chef’s choice vegetable medley and mashed potatoes topped with a sauce of white wine, cherry tomatoes, olives and capers
$38.95
DALLA GRIGLIA / FROM THE GRILL
N.Y. Strip $36.95 / Chicken breast $23.95 / Rib eye $32.95
Sea scallops $29.95 / Salmon $22.95 / Tiger shrimp $27.95
All our grilled items are served with sautéed broccoli, a tomato gratin, a crispy potato tart, one half lemon and spiced extra-virgin olive oil
$5.00 extra-charge for any split main course
In the kitchen Executive Chef Eric Shaffer
Caution: consuming raw or undercooked meat, seafood, shellfish or egg, may increase your risk of food-borne illness; especially if you have certain medical conditions
