MARIO'S RESTAURANT
CELEBRATING 60 YEARS
A n t i p a s t i / S t a r t e r
MUSHROOMS BEIGNET
CAPS FILLED WITH GARLIC BUTTER, DIPPED IN A BEIGNET BATTER, BAKED AND TOPPED WITH HOLLANDAISE SAUCE
11
SEA SCALLOPS BENEDICT
PANCETTA WRAPPED SCALLOPS, CRISPY POLENTA, TABASCO HOLLANDAISE
17
RUSTIC BEEF AND VEAL MEATBALLS
BAKED IN SAN MARZANO SAUCE, PESTO, MELTED PROVOLONE
12
CALAMARI ALLA CASA
FLASH-FRIED AND TOSSED WITH GARLIC, BASIL, PLUM TOMATOES, PEPPERONCINI, PARMIGIANO, BALSAMIC VINEGAR AND EXTRA VIRGIN OLIVE OIL
15
HOMEMADE RICOTTA GNOCCHI
TRUFFLED PARMESAN CREAM, ROASTED WILD MUSHROOMS
17
FRENCH ONION SOUP
GARLIC BUTTER, PUFF PASTRY CROWN
14
E n s a l a d a / S a l a d
GARDEN GREENS
GRAPE TOMATOES, PICKLED CARROTS, RADISHES, RED ONION, WHITE BALSAMIC VINAIGRETTE
12
CAESAR
BABY ROMAINE, GRILLED CROUTONS, PARMIGIANO REGGIANO
14
ROASTED DELICATA SQUASH
WHIPPED RICOTTA, PARSLEY, PISTACHIO GREMOLATA, HOT HONEY
15
BABY ICEBERG WEDGE
THICK CUT MAPLE-BLACK PEPPER BACON, BLUE CHEESE DRESSING, LOCAL TOMATOES AND SHAVED RED ONION
12
ADD: CHICKEN
10
ADD: SHRIMP
12
ADD: SALMON
14
S e c o n d i / P a s t a
LASAGNA BOLOGNESE
HOUSEMADE PASTA SHEETS LAYERED WITH RICOTTA AND A HEARTY BEEF AND VEAL RAGU
28
CAVATELLI WITH HOUSEMADE FENNEL SAUSAGE & PAN SEARED SHRIMP
OVEN ROASTED TOMATOES, WHITE WINE, GARLIC & PARMIGIANO REGGIANO
28
HOMEMADE RIGATONI
BEEF & VEAL MEATBALLS, POMODORO SAUCE, BASIL, PARMIGIANO REGGIANO
26
HOMEMADE PAPPARDELLE W/ REDWINE BRAISED SHORT RIBS
ROASTED WILD MUSHROOMS, MUSHROOM CREAM SAUCE
32
E n t r e e s
EGGPLANT PARMIGIANA
LAYERED PARMIGIANO REGGIANO, PROVOLONE & POMODORO , HOMEMADE RIGATONI EVO AND GARLIC
25
PAN SEARED DUCK BREAST AND LEG CONFIT
CHIVE MASHED, CHERRY & PORT WINE REDUCTION, GRILLED ASPARAGUS
36
E n t r e e s ( C O N ’ T )
VEAL OR CHICKEN OSCAR
BREADED CUTLET, SAUTÉED, BAKED WITH LOBSTER NEWBURG AND TOPPED WITH HOLLANDAISE
36/34
VEAL OR CHICKEN PARMIGIANA
BREADED CUTLET, SAUTEED AND BAKED WITH POMODORO SAUCE AND A MEDLEY OF CHEESES
34/32
GRILLED FAROE ISLAND SALMON
MAPLE AND MUSTARD GLAZE, RICE PILAF WITH ROASTED VEGETABLES, HORSERADISH
32
PROSCIUITTOWRAPPED CHICKEN BREAST ROULADE
GOAT CHEESE & ASPARAGUS STUFFING, ENGLISH PEA RISOTTO, ROASTED WILD MUSHROOMS, MARSALA REDUCTION
32
PAN SEARED SEA SCALLOPS
ENGLISH PEA & GOLDEN SAFFRON RISOTTO, TARRAGON BEURRE BLANC
34
REDWINE BRAISED SHORT RIBS
ROASTED VEGETABLES, CHIVE MASHED, RED WINE JUS
36
TOURNEDOS OF BEEF
CENTER CUT FILET SAUTÉED, CROWNED WITH MUSHROOM & SAUCES OF BORDELAISE & HOLLANDAISE
46
SHARED PLATE CHARGE-10
