| All dessert homemade by Marcellino |
$9.95 |
|
| Apple Galetta with hazelnut gelato |
$12.95 |
|
| Caprese |
$12.95 |
Fresh mozzarella, tomatoes, roasted red pepper and homegrown basil |
| Canestina di Polenta ai Funghi Misti |
$14.95 |
Nested grilled polenta squares topped with sauteed mixed mushrooms and drizzled with truffle oil |
| Carpaccio di Manzo |
$14.95 |
Thinly sliced raw filet blanketing peppery arugola and topped with sliced fresh mushrooms, shaved Parmigiano and herbed lemon dressing |
| Scallops al Pesto |
$16.95 |
Sauteed in olive oil and white wine then finished with homemade pesto |
| Carpaccio di Tonno |
$15.95 |
A pillow of thinly sliced raw Ahi tuna on a bed of arugola and finished with a lemon mint dressing |
| Gamberi e Feta |
$15.95 |
Two grilled jumbo shrimp and crochetta of feta cheese on a bed of shredded cabbage |
| Cozze in Bianco o Rosso |
$13.95 |
Sauteed mussels with white wine, oil and garlic or with a spicy marinara |
| Insalata di Pera |
$11.95 |
Juicy pear slices served on a bed of fresh watercress and shaved pecorino cheese with Marcellinos special lemon dressing |
| Insalata Ortolana |
$10.95 |
Fava beans, radish, red onion, roasted red pepper, black olives, spinach and arugola dressed with imported extra virgin olive oil |
| Insalata con Verdure Organiche |
$8.95 |
Organic mixed field greens with a balsamic dressing |
| Insalate Tre Colori |
$8.95 |
Italian fresh salad greens of radicchio, endive and arugola tossed with a lemon dressing |
| Zuppa del Giorno |
$9.95 |
Soup of the day |
| Scialatielli alle Vongole |
$22.95 |
Sauteed with Manila clams, olive oil, garlic, white wine and peperoncin |
| Fettuccine Contadina |
$20.95 |
Sauteed with a fresh sauce of sliced asparagus, sauteed scallions, fresh tomato, arugola and ricotta |
| Paccatelli al Ragu di Salsiccia |
$19.95 |
Short, springy pasta served with a hearty sausage ragu of fresh rosemary, sage, garlic, white wine and plum tomatoes |
| Strozzaprete ai Broccoli di Rape |
$22.95 |
Red and white pasta its color comes from sun-dried tomato paste and broccoli di rape sauteed with olive oil, garlic and white wine; it is likewise divine with tomato sauce |
| Gnocchi Sorrentina |
$22.95 |
Perfectly light potato, pasta dumplings floating in tomato sauce with fresh mozzarella cheese melting within |
| Red Linguine Portofino |
$22.95 |
Pasta made from spicy peperoncino, served with shrimp, scallops and herbs in a fresh tomato sauce |
| Tagliolini Mare e Monte |
$21.95 |
From the sea and from the land, shrimp and mixed mushrooms delicately flavor this tomato sauce |
| Chefs Pasta Trio |
$30.95 |
For three or more guests, Marcellinos choice of three fresh pastas |
| Pollo Saporito |
$21.95 |
Chunks of white meat chicken sauteed with freshly sliced mushrooms, sun-dried tomato and pinoli nuts with a touch of tomato |
| Fagottino di Pollo |
$23.95 |
Chicken breast split then layered with prosciutto and fontina cheese, folded and sauteed in olive oil, white wine, garlic, fresh sage and brown sauce |
| Scaloppine al Gorgonzola |
$28.95 |
Tender slices of veal are saueed in olive oil then topped with a creamy, tangy Gorgonzola cheese sauce |
| Fegato allUva |
$25.95 |
Fresh calves liver sauteed with fresh grapes then flambed with cognac and served with creamy mashed potatoes |
| Medallions of Roast Pork Tenderloin |
$26.95 |
Tenderloin is rolled with prosciutto and watercress then bathed in a fine port sauce |
| Filet Mignon con Tartufo |
$38.95 |
A thick, aged filet grilled to perfection and surrounded by a Barolo wine reduction sauce, then lightly drizzled with truffle oil |
| Lamb Chops al Balsamico |
$34.95 |
Rack of lamb grilled and accompanied by a balsamic reduction sauce |
| Zuppa di Pesce |
$31.95 |
Shrimp, clams, mussels, calamari, scallops and fish of the day sauteed in tomato, garlic and white wine sauce with toasted Italian bread slices |
| Gamberi Affogati |
$26.95 |
Jumbo shrimp sauteed with white wine, perfumed with garlic and shrimp stock then served on a heaping bed of mashed potatoes and shredded red cabbage |
| Salmone in Crosta di Porcini con Cognac e Porri |
$24.95 |
Atlantic salmon dipped in porcini flour then sauteed with fresh leeks and cognac |
| Imported Buffalo Mozzarella |
|
Wrapped in a crown of Prosciutto San Daniele with tomato and homegrown basil |
| Grilled Calamari |
|
Sweet, tender and slightly charred served over organic baby mixed greens |
| Ahi Tuna Tartare |
|
Diced raw Ahi Tuna tossed in balsamic, lemon dressing and sprinkled with toasted sesame seeds |
| Fresh Porcini Mushrooms |
|
Sauteed with onion in extra virgin olive oil, splash of white wine and a hint of spice |
| Tortelloni |
|
Filled with puree of filet mignon and mixed garden vegetables with shaved truffles and glistening sheen of sweet creamy butter |
| Santa Lucia |
|
Black cuttle fish ink infused fettuccine sauteed with muscles, clams and calamari in a lightly spiced tomato sauce and topped with half of a 1½ pound fresh Maine lobster |
| Porcini Fettuccine |
|
Porcini infused pasta sauteed with Shitake mushrooms, truffle oil and chunks of fresh lobster |
| Cacio e Pepe |
|
Cracked pepper and Romano cheese infused pasta with a hearty ragu of sauteed pancetta, caramelized onion and tomato |
| Papardelle with wild game Ragu |
|
Sun dried tomato or rosemary infused broad pasta with Chefs choice of wild game ragu. venison, lamb or drunken rabbit |
| Agnolotti |
|
Bay leaf and Thyme infused pasta filled with venison or Buffalo |
| Rack of Veal |
|
Seven bone rack of veal in a spicy creamed whiskey reduction |
| Venison Tenderloin or Wild Boar |
|
Bathed in Barolo Reduction |
| Filetto di Bufala |
|
Buffalo tenderloin with Almond Grappa reduction, mixed mushrooms and potato pureé |
| Branzino |
|
Fresh Mediterranean Sea Bass with garden herbs and extra virgin olive oil |
| Ahi Tuna |
|
Fresh pan seared Ahi Tuna with Shitake mushrooms, black olives, tomato and white wine |
| Dover Sole |
|
A delightful, toothsome fish served with lemon butter |
