Marco Macon

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Dinner

ANTIPASTI & INSALATE ~ APPETIZERS & SALADS

Mozzarella di bufala, pomodoro e foglie di basilico, conditi con olio extravergine d’oliva e aceto balsamico
Buffalo mozzarella, ripe tomatoes and fresh basil drizzled with extra-virgin olive oil and a balsamic vinegar reduction
Ten dollars

Insalata di spinaci con cipolla rossa, mele, pancetta croccante e robiola,
condita con una vinaigrette al sidro di mela
Spinach salad with finely chopped red onions, apples, crispy Pancetta and Robiola cheese
tossed with an apple cider vinaigrette
Twelve dollars

Insalata tricolore con radicchio, indivia e spinaci
condita con olio extravergine d’oliva e aceto balsamico e scaglie di parmigiano
Tricolor salad with radicchio, endive and spinach salad drizzled with extra-virgin olive oil
and a balsamic vinegar reduction and topped with parmesan shavings
Eleven dollars

Insalata di tonno, pomodoro, cipolla rossa, uovo sodo ed avocado
condita con una vinagrette al vino rosso
Tuna salad with cherry tomatoes, red onions, hardboiled egg and avocados, tossed with a red wine vinaigrette
Fourteen dollars

Fritto misto di mare con calamari, gamberi e ostriche servito con limone e una salsa tartara
Crispy fried calamari, shrimp and oysters served with a lemon and our homemade tartar sauce
Eighteen dollars

Asparagi avvolti con prosciutto crudo e grigliati, conditi con aceto balsamico
Asparagus wrapped in prosciutto, then grilled, drizzled last with a balsamic vinegar reduction
Fourteen dollars

ZUPPE & RISOTTO ~ SOUPS & RISOTTO

Caciucco servito con crostini all’aglio
Fish stew served with oblong garlic toast points
Twelve dollars

Minestrone di verdure con ditalini e pesto
Minestrone soup with miniature pasta and pesto
Nine dollars

Risotto Milanese con zucchini e gamberetti
Saffron risotto with zucchini and shrimp
Twenty-seven dollars

PASTA FATTA IN CASA~ HOMEMADE PASTA

Fettuccine condite con funghi, spinaci e una salsa al parmigiano
Fettuccine tossed with mixed mushrooms, spinach and a Parmesan cheese sauce
Twenty-four dollars

Trio Pasta
Ravioli con ricotta e spinaci conditi con una salsa di pomodoro
Gnocchi conditi con un pesto di pinoli e basilico
Tagliatelle condite con una salsa al mascarpone
Ravioli filled with ricotta and spinach tossed with a tomato sauce
Gnocchi tossed with a pesto of pine nuts and basil
Tagliatelle tossed with a mascarpone sauce
Thirty dollars

Pappardelle al ragù di manzo alla bolognese
Pappardelle tossed in a Bolognese style beef ragù
Twenty-four dollars

Rigatoni conditi con salsiccia di maiale e una salsa di pomodoro
Rigatoni pasta tossed with pork sausage and a tomato sauce
Twenty-five dollars

Casarecce ai frutti di mare
Casarecce with seafood
Twenty-eight dollars

Bucatini alla Amatriciana
Bucatini Amatriciana style tossed in a tomato sauce with pancetta and onion
Twenty-six dollars

SECONDI DI PESCE & CARNE ~ MAIN COURSES OF FISH & MEAT

Osso Buco servito con risotto Milanese
Veal shank served with a Milanese style risotto (saffron) 
Thirty-nine dollars

Scaloppine di vitello con carciofi e olive verdi, servite con una salsa al limone e un tortino di patate
Veal scaloppine topped with artichokes, green olives and a lemon sauce, served with a crispy potato tart
Thirty-seven dollars

Filetto di sogliola alla mugnaia servito con broccoli saltati e un tortino di polenta
Dover sole filet “Mugnaia” style served with sautéed broccoli and a polenta cake
Forty-four dollars

Bistecca Diane, cotta alla lampada, servita con patate arrostite a spicchi e fagiolini saltati in padella
Steak Diane, finished table side, served with roasted potatoes and sautéed haricot verts
Forty dollars

Branzino del Mediterraneo al sale grosso servito con un contorno di asparagi e purée di patate
e una salsa al vino bianco con gamberi soffritti e capperi
Mediterranean branzino (striped bass) baked in rock salt served with sautéed asparagus and mashed potatoes
all topped with a sauce of white wine, capers and shrimp
Forty dollars

DALLA GRIGLIA ~ FROM THE GRILL

N.Y. Strip Thirty-eight dollars ~ Chicken breast Twenty-four dollars ~ Veal Paillard Thirty-two dollars ~
Filet Mignon Thirty-eight dollars ~ Sea Scallops Twenty-nine dollars ~
Salmon Twenty-four dollars ~ Tiger Shrimp Twenty-eight dollars
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

PLEASE CHECK THE AVAILABILITY OF OUR SIGNATURE DISHES LISTED BELOW…

Insalata Caesar con crostini e scaglie di Pecorino
Classic Caesar salad with croutons and Pecorino cheese shavings
Nine dollars (add Three dollars for anchovies)

Frittura di ostriche
Crispy fried oysters
Ten dollars

Parmigiana di Melanzane
Eggplant Parmigiana
Eleven dollars (appetizer) ~ Twenty-one dollars (entrée)

Lasagna tradizionale
Classic Lasagna (made with beef)
Twenty-four dollars

 

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. Please be advised.