mario`s provides complete catering services

CATERING
MARIO’S PROVIDES COMPLETE CATERING SERVICES FOR ALL OCCASIONS.
OUR FULL SERVICE CATERING, FEATURES SELECTIONS
A few observations and thoughts about the work we love;
We at Mario’s believe that a restaurant has a personality,
a flavor all its own...a character, created by its people.
We believe in the ritual of dining, be it noon or night.
We believe that, the enjoyment of food is one of life’s great
pleasures. We believe that the true measure of success of
a restaurant is the degree of
esteem and pride
gained in the
guests mind
and heart.
OUR MENU OFFERS DISHES
CREATED IN “OUR KITCHEN,”
(DEFINITELY OUR OWN).
ALSO SOME SPECIALITIES
ARE BASED ON RECIPES OF
GREAT
RESTAURANTS OF THE
WORLD–RECIPES THAT
THE CONSIDERED
ARE AT TIMES CHANGED OR
IMPROVED UPON..
FROM OUR EXTENSIVE MENU, OR A CUSTOMIZED MENU TO
SUIT YOUR SPECIFIC REQUIREMENTS.
OFFICE PARTIES
BAR MITZVAHS
WEDDINGS
PICNICS
(FEATURING OUR MOBILE CHARCOAL BARBECUE)
MARIO’S PROVIDES ALL THE AMENITIES TO ENTERTAIN YOUR GUESTS.
PARTY AND BANQUET FACILITIES ARE AVAILABLE.
RECOMMENDED BY...
Dining Out In American Cities...
...Duncan Hines...Holiday Travel
Gourmet...Guide to Distinctive Dining
...and Most Airlines in Flight Magazine
AND WE HOPE...By You.
DETROIT
4222 Second Avenue
(313) 832-1616
(313) 832-1460 FAX
Your Host Vince Passalacqua
CHILLED APPETIZERS
APPETIZERS
CHILLED
Shrimp .......................................................................................................
Shrimp.
............................................................................................................................ 108
A half dozen chilled shrimp served over a tangy housemade cocktail sauce.
Antipasto Mario
....................................................................................... 12
Mario...............................................................................................................
9
Marinated mushrooms and beef with caponata on a bed of leaf lettuce.
Caponata
.................................................................................................... 88
Caponata............................................................................................................................
Marinated
and olive
olive oil.
oil.
Marinated eggplant,
eggplant, onion,
onion, capers,
capers, olives,
olives, and
Marinated
................................................................................ 88
Marinated Mushrooms
Mushrooms...................................................................................................
COGNAC
Courvoisier v.s. .........................................................................................7.5
12
Hennessey v.s. ..........................................................................................9.5
12
Martell..................................................................................................... 12
10
Remy Martin ............................................................................................ 15
12
Courvoisier v.s.o.p. ................................................................................... 17
Button top mushrooms marinated in olive oil, red wine vinegar and garlic.
Button top mushrooms marinated in olive oil, red wine vinegar and garlic.
Hennessey v.s.o.p. .................................................................................... 17
Thin beef slices, marinated in onions and olive oil.
Thin beef slices, marinated in onions and olive oil.
Courvoisier (extra vielle) ........................................................................... 30
Marinade of Beef ........................................................................................ 8
Marinade of Beef............................................................................................................ 10
Prosciutto with Melon................................................................................. 8
Prosciutto
with
Melon.
...................................................................................................
8
Seasonal melon
wrapped
in.thin
slices of prosciutto.
Seasonal
wrapped
in thin slices of prosciutto.
Roasted melon
Peppers
.........................................................................................
8
Roastedbell
Peppers...............................................................................................................
8
Roasted
peppers, fresh mozzarella dressed with
Martell Cordon Blue ................................................................................. 21
Grand Marnier ...........................................................................................129
Hennessey x.o. ......................................................................................... 50
Roasted
peppers,
fresh mozzarella
olive oil,bell
garlic
and balsamic
vinegar. dressed with
olive oil, garlic
andTray
balsamic
vinegar.
Mario’s
Relish
.........................................................................
per person 11
Thin
beef slices,
marinated
in onions and olive oil.
Mario’s
Relish
Tray.................................................................................................
Tray 15
*Oysters
on the
half shellolives
.........................................................................
12
4 Genoa salami,
4 mortadella,
& olive tapenade, 4 shrimp and radish.
Fresh
chilled
on the
half shell served with our tangy housemade cocktail sauce.
*Oysters
onOysters
the half
shell.............................................................................................
15
Fresh chilled Oysters on the half shell served with our tangy housemade cocktail sauce.
Remy Martin x.o. ..................................................................................... 50
HOT
APPETIZERS
HOT
APPETIZERS
Garlic Toast....................................................................................................................... 7
Capuccino .................................................................................................. 6
Garlic Toast ................................................................................................ 5
Cheese
Cheese Toast.....................................................................................................................
Toast .............................................................................................. 86
Calamari.
......................................................................................................................... 109
Calamari .....................................................................................................
Deep
squid tossed
tossed with
with amoque
amoque sauce
sauce over
over wilted
wilted greens.
greens.
Deep fried
fried breaded
breaded squid
Steak
Steak Bites.......................................................................................................................
Bites ............................................................................................... 10
10
Broiled
tenderloin tips
tips with
with zip
zip sauce.
sauce.
Broiled tenderloin
Oysters
Oysters Rockefeller.......................................................................................................
Rockefeller .................................................................................. 16
14
Fresh
oysters on
on the
the half
half shell
shell topped
topped with
with spinach
spinach garlic
garlic butter.
butter. Baked
Baked and
and finished
finished with
with
Fresh oysters
parmesan
parmesan cheese.
cheese.
Shrimp Scampi
......................................................................................... 38
30
Scampi...............................................................................................................
Remy Martin KingLouis XIII .................................................................... 250
ESPRESSO
Café Expresso ............................................................................................. 4
Capuccino (flavored) .................................................................................6.5
Macadamia Nut • Chocolate • Chocolate Mint
Creme De Menthe • Hazelnut
Limoncello ................................................................................................. 5
BEVERAGES
Tea............................................................................................................. 3
Coffee ........................................................................................................ 3
Jumbo Shrimp sauteed in a garlic, parsley, butter sauce.
Milk .......................................................................................................... 3
Snails baked in a cherry garlic butter sauce.
Ice Tea ....................................................................................................... 3
Snails “Bourguignonne”
.............................................................................149
“Bourguignonne.................................................................................................
“Thermidor”...................................................... Market Price
Price
Mushroom Cap “Thermidor”...................................................................Market
A Portabella mushroom cap stuffed with lobster,
lobster, baked
baked in
in aa
light cream sherry sauce and parmesan cheese.
*Consuming
raw or undercooked meats, poultry, shell fish or eggs may increase your risk of food-borne illness. 14
Chicken
Livers................................................................................................................
*Consuming raw or undercooked meats, poultry, shell fish or eggs may increase your risk of food-borne illness.
Soft Drinks ................................................................................................ 3
Irish Coffee ................................................................................................ 8
Café Diablo ................................................................................................ 9
Spanish Coffee ........................................................................................... 8
DESSERTS
*Prepared Tableside
Priced per person – No single orders
*Cherries Jubilee ........................................................................................
8
per person 10
*Fresh Strawberries Romanoff .....................................................................
8
per person 10
*Banana Tropicale .......................................................................................
8
per person 10
*Peach Flambeau ........................................................................................
8
per person 10
*Macedonia ..............................................................................................
per person 12
SALADS
$3.00 credit with dinner off any salad
MixedMario..............................................................................................
Greens House Salad . . .....................................................................13
9
Salad
Julienne
cuts of beef,
ham,
turkey, ..cheese,
egg slices,
Mixed Greens
with
Shrimp
...................................................................
15
garbanzo
beans ..........................................................................................
with Mario house dressing.
Salad Mario
13
Italian
12
Julienne Salad
cuts of .............................................................................................
beef, ham, turkey, cheese, egg slices,
Julienne
blackMario
olives,house
radishes
and Mario house dressing.
garbanzosalami,
beans with
dressing.
Caesar
12
Italian Salad .............................................................................................
.. ........................................................................................ 12
Romaine
lettuce, black
anchovies,
cheese,
Julienne Salami,
olives,parmesan
radishes and
Mario house dressing.
worcestershire
croutons with Mario’s Caesar dressing.
Caesar Saladsauce,
.........................................................................................
12
Chicken
or Beef
Caesarparmesan
.............................................................................
17
Romaine lettuce,
anchovies,
cheese,
Caesar
salad topped
choicewiht
of marinated
slices ofdressing.
beef or chicken.
worcestershire
sauce,with
croutons
Mario’s Caesar
Mixed
Greens
House
Salad
.........................................................................179
Chicken
or Beef
Caesar
..........................................................................
Caesar salad
topped
with choice of marinated slices of beef or chicken.
Caprese
Salad
...........................................................................................
12
Sliced
Beefsteak
layered with Mozzarella Cheese and Basil drizzled with Olive Oil 12
Caprese
Saladtomatoes
.......................................................................................
Fresh Fruit .................................................................................................
5
per person 6
and
Balsamic
Vinegar.
Sliced
Beefsteak
tomatoes layered with Mozzarella Cheese and Basil drizzled with Olive Oil
and Balsamic
Vinegar.
Mixed
Greens
with Shrimp ....................................................................... 15
Cheese Cake............................................................................................... 86
Mixed greens, tuna, crab meat and shrimp with Mario’s house dressing.
dressing.
Parfait ........................................................................................................ 4
Sliced avocado layered with King Crab meat with choice of dressing.
Mariner Salad .......................................................................................
.......................................................................................... 20
20
Avocado and Crab Salad ...........................................................................
18
. ....................................................................... 20
Parfait with Liquor ..................................................................................... 6
Alinosi
Spumoni
Spumoni
.................................................................................................... 54
Alinosi
SherbertSherbert
...................................................................................................3.55
Alinosi
Ice...................................................................................................
Cream
Ice Cream
53
Cannoli ...................................................................................................... 54
SOUP
Minestrone ................................................................................................ 7
Italian vegetable.
Mariata ...................................................................................................... 7
Chicken broth, parmesan cheese, egg, fettuccine noodles.
Onion ........................................................................................................ 7
Beef consomme, vidalia onions.
Spinach...................................................................................................... 7
Chicken broth, spinach (very light).
Tortellini Al Brodo...................................................................................... 7
Chicken broth with meat filled tortellini.
Fruitti de Mare (Fruits of the Sea Soup) ...................................................... 19
20
PLEASE: NO SUBSTITUTIONS -- SHARED ORDERS ADD $5
Lobster, clams, scallops, jumbo shrimp, in a spicy deep beef boullion broth,
a hearty soup that makes a meal.
PASTA ENTREES
PASTA
ENTREES
All Entrees Include Bread
Basket, Mario’s
Antipasto, House Salad and Soup.
All Entrees Include Bread Basket, Mario’s Antipasto, House Salad and Soup.
Egg Plant Parmesan .................................................................................. 25
23
Egg
Plant
Parmesan
..................................................................................
Sliced egg plant, lightly breaded and sauteed, then layered with Ricotta cheese, spinach and 23
Sliced
egg plant,
breadedbasil
andsauce
sauteed,
layered cheese.
with Ricotta cheese, spinach and
Parmesan,
toppedlightly
with tomato
andthen
mozzarella
Parmesan, topped with tomato basil sauce and mozzarella cheese.
Ravioli ..................................................................................................... 23
21
Ravioli
.....................................................................................................
21
Meat ravioli with choice of sauce, marinara, bolognese or tomato basil sauce.
Meat ravioli with choice of sauce, marinara, bolognese or tomato basil sauce.
Spaghetti (choice of marinara or bolognese) ............................................... 23
21
Spaghetti
(choice
of
marinara
or
bolognese)
...............................................
Spaghetti with meatballs or mushrooms. ...............................................................................Add21
5
Spaghetti with meatballs or mushrooms. ...............................................................................Add
Add Chicken Livers 5
5
Add Chicken Livers 5
Linguine with Clam Sauce – Red or White.................................................. 25
Linguine
with Clam
Sauce
– Red
or White
..................................................
25
Scallions, parsley
and garlic,
sauteed
in olive
oil with
sea clams.
Scallions, parsley and garlic, sauteed in olive oil with sea clams.
Linguine with Lobster Marinara Sauce or Creamy Alfredo .......................... 35
Linguine
Marinara
Creamy
Alfredo
35
Large diced with
lobsterLobster
meat, sauteed
in oliveSauce
oil andorgarlic.
Served
on a bed..........................
of linguine
Large
diced lobster
sauteed
in olive
oil and garlic. Served on a bed of linguine
with marinara
saucemeat,
or creamy
alfredo.
(Tableside)
with marinara sauce or creamy alfredo. (Tableside)
Manicotti ................................................................................................. 25
23
Manicotti
.................................................................................................
23
Ricotta cheese and spinach, rolled in pasta, served with marinara or bolognese sauce.
Ricotta cheese and spinach, rolled in pasta, served with marinara or bolognese sauce.
Canelloni ................................................................................................. 25
23
Canelloni
.................................................................................................
23
Ground beef, veal, sherry wine and Mario sauce, rolled
Ground
veal,
sherry
wine and
Mario sauce,
in pasta,beef,
served
with
marinara
or bolognese
sauce.rolled
in pasta, served with marinara or bolognese sauce.
Manicotti/Canelloni Combination ............................................................. 25
23
Manicotti/Canelloni
Combination
.............................................................
23
Half portion of each. Served with marinara or bolognese sauce.
Half portion of each. Served with marinara or bolognese sauce.
Spaghetti Tetrazzini .................................................................................. 25
23
Spaghetti
Tetrazzini
..................................................................................
23
Spaghetti tossed with sliced chicken breast, creamy
Spaghetti
tossed
breast,
creamy
Mario sauce
and with
bakedsliced
with chicken
parmesan
cheese.
Mario sauce and baked with parmesan cheese.
Ricotta Lasagna ........................................................................................ 25
23
Ricotta
Lasagna
23
Four layers
of pasta ........................................................................................
filled with ricotta, parmesan and
Four
layerscheese.
of pastaChoice
filled with
ricotta, or
parmesan
and
mozzarella
of marinara
bolognese
sauce.
mozzarella cheese. Choice of marinara or bolognese sauce.
Fettucine Alfredo ...................................................................................... 27
25
Fettucine
Alfredo
......................................................................................
25
Homemade tagliatelle noodles with creamy rich alfredo sauce. (Tableside)
Homemade
noodles with
creamy
alfredo sauce.
(Tableside)
Add chicken,tagliatelle
shrimp, sundried
tomatoes
or rich
mushrooms.
......................................................Add
7
Add chicken, shrimp, sundried tomatoes or mushrooms. ......................................................Add 7
Gnocchi Piemontese ................................................................................. 25
23
Gnocchi
Piemontese
.................................................................................
23
Pasta potato dumplings, served with your choice of sauce.
Pasta potato dumplings, served with your choice of sauce.
Seafood Alfredo .................................................................................... 40
PLEASE: NO SUBSTITUTIONS -- SHARED ORDERS ADD $5.00
Shrimp, lobster and
scallop’s
in
awill
creamy
alfredo
sauce.
PLEASE:
NO
SUBSTITUTIONS
SHARED
18%
be added
to -parties
of sixORDERS
or more ADD $5.00
18% will be added to parties of six or more
Please: No Substitutions -- Shared Orders add $5.00
18% will be added to parties of six or more
MARIO’S HOUSE SPECIALITIES
MARIO’S
HOUSE
Prepared
Tableside/Priced
per SPECIALITIES
person - no single orders
Tableside/Priced
per person
- no single
orders
In order that Prepared
we may properly
prepare your selection,
please allow
extra time
for dinner service.
In order that we may properly prepare your selection, please allow extra time for dinner service.
Veal Olympic ........................................................................................... 45
Veal
Olympic
45
Thin slices
of veal...........................................................................................
sauteed in butter with sherry, cognac, green onions, mushrooms and cream.50
Thin
of veal
sauteed in butter with sherry, cognac, green onions, mushrooms and cream.45
Veal slices
Piccante
............................................................................................
50
Veal
Piccante
45
Scallopini
of veal............................................................................................
laced with lemon butter, white wine and parsley (light and tart)
Scallopini
of veal
laced with lemon butter, white wine and parsley (light and tart)
Tournedos
Royal.......................................................................................
45
50
Tournedos
Royal.......................................................................................
Medallions of beef tenderloin sauteed with capers, anchovies, parsley, sherry wine, flamed with45
Medallions
of aromatic
beef tenderloin
cognac. In an
sauce.sauteed with capers, anchovies, parsley, sherry wine, flamed with
cognac.
In an Englais
aromatic ....................................................................................
sauce.
Tournedos
45
Tournedos
....................................................................................
45
Medallions ofEnglais
beef simmered
in a blend of lemon, onions and english mustard. Flamed with 50
Medallions
of beef simmered in a blend of lemon, onions and english mustard. Flamed with
sherry and cognac.
sherry
and cognac.
Tournedos
Maison .................................................................................... 45
Tournedos
....................................................................................
45
Medallions ofMaison
beef flamed
with cognac, simmered in a blend of cream and tomato sauce with 50
Medallions
sherry wine.of beef flamed with cognac, simmered in a blend of cream and tomato sauce with
sherry
Steak wine.
Diane.............................................................................................. 45
50
Steak
Diane..............................................................................................
45
Thinly sliced
New York sirloin flamed in cognac, simmered in brown sauce with dijon
Thinly
New York sirloin flamed in cognac, simmered in brown sauce with dijon
mustardsliced
and scallions.
mustard and scallions.
DINNER for TWO
DINNER
TWO
22 oz. U.S.D.A. Choice
Tenderloin for
of beef
cooked to your perfection
22 oz. U.S.D.A. Choice Tenderloin of beef cooked to your perfection
Chateaubriand ......................................................................................... 70
Chateaubriand
.........................................................................................
per person 70
50
Broiled Porterhouse
..................................................................................
75
Broiled
..................................................................................
per person 75
50
Broiled Porterhouse
N.Y. Strip .....................................................................................
66
Broiled
N.Y. Strip
.....................................................................................
per person 66
42
Chateaubriand
Beef
Flambeau ...................................................................
75
Chateaubriand Beef Flambeau ...................................................................
per person 75
55
Dinner for Two Additional Sides
Dinner for Two Additional Sides
Spinach Saute ............................................................................................ 6
Spinach
Saute
............................................................................................ 668
Asparagus
..................................................................................................
Asparagus
.................................................................................................. 668
Broccoli......................................................................................................
Broccoli......................................................................................................
Mixed Vegetables ....................................................................................... 668
Mixed Vegetables ....................................................................................... 68
All dinners include antipasto, salad, soup, pasta. Inquire about our lighter fare entree’s menu.
All dinners include antipasto,
salad,
soup, pasta.
Inquire
lighter fare entree’s menu.
18% will
be added
to parties
ofabout
six orour
more
18% will be added to parties of six or more
VEAL ENTREES
All Entrees Include Mario’s Antipasto, House Salad, Soup and Pasta.
39
Veal Scallopini Marsala............................................................................. 30
Sauteed Scallopini of veal with bell pepper, mushrooms, tomato sauce and Marsala wine.
38
Veal Scallopini ......................................................................................... 30
Scallopini of veal and mushrooms sauteed in marsala wine and tomato sauce.
Veal Cutlet Milanese ................................................................................. 30
39
Sauteed breaded veal cutlet served on top of tomato sauce.
Veal Cutlet Parmesan ................................................................................ 30
39
Sauteed breaded veal cutlet topped with tomato sauce, mozzarella and parmesan cheese.
39
Veal Cutlet Mozzarella Marinara ............................................................... 30
Sauteed breaded veal cutlet topped with marinara sauce, mozzarella and parmesan cheese.
BEEF and LAMB ENTREES
All Entrees Include Mario’s Antipasto, House Salad, Soup and Pasta.
*Broiled
Filet
*Scallopini
of Mignon
Beef Tenderloin Marsala ...................................................... 28
Beef
served
with Mario’s
famous Zipsauteed
Sauce. in
Slicedtenderloin
tenderloin,
bell peppers
and mushrooms,
Petite
oz.. . ............................................................................................
42
marsala6wine
with tomato sauce.
Regular
8 oz. .........................................................................................
*Pepperonata
of Beef Tenderloin ............................................................... 45
40
Extra
cut
10
oz.
.
.
.....................................................................................
48
Medallions of beef tenderloin, bell peppers, onions,
sauteed
in white
wineSteak
and tomato sauce.
*New York
Strip
*Beef
........................................................................................
40
ChoiceStefanelli
cut of Beef broiled
to perfection topped with our infamous Zip Sauce.
Medallions
of beef
tenderloin, mushrooms,
vinegar,
Regular cut
14 oz.......................
39red wineExtra
cutscallions
16 oz............................. 42
sauteed in white wine and tomato sauce.
Porterhouse Steak . . ................................................................................ 48
*Beef
Burgundy
40
Our juicy
king size ........................................................................................
1-1/2 pound broiled to perfection.
Breaded veal cutlet sauteed in a creamy Mario sauce, baked with parmesan cheese.
Medallions of beef tenderloin, mushrooms, garlic and parsley,
*Scallopini
of Beef
Tenderloin
sauteed in burgundy
wine
and tomatoMarsala
sauce. .................................................... 32
Sliced tenderloin, bell peppers and mushrooms, sauteed in marsala wine with tomato sauce.
Scallopini of veal with shrimp, sauteed in vermouth and tomato sauce.
Medallions of beef tenderloin, bell peppers, onion, sauteed in white wine and tomato sauce.
Veal Cutlet Poulette .................................................................................. 30
39
39
Veal Marengo ........................................................................................... 32
Scallopini Prosciutto Casalinga ................................................................. 30
39
Scallopini of veal sauteed with prosciutto, tomato, artichoke hearts, sage, rosemary and white wine.
Veal Siciliana ........................................................................................... 30
39
Scallopini of veal, baked in Italian bread crumbs, topped with Amogue sauce.
39
Veal Piccante ............................................................................................ 30
Scallopini of veal with lemon, white wine, butter and parsley (light and tart).
38
Veal Tosca ................................................................................................ 30
Scallopini of veal dipped in a batter of eggs, parsley, basil, parmesan cheese and garlic,
then sauteed and served with lemon.
Spiedini of Veal ........................................................................................ 30
39
Rolled scallopini of veal filled with mozzarella cheese, tomato and onions,
then baked in Italian bread crumbs.
41
Saltinbocca Romana.................................................................................. 31
Scallopini of veal, thin prosciutto slices, sauteed in sage and sherry wine sauce.
Veal Oscar ................................................................................................ 32
41
Scallopini of veal sauteed with king crab legs, served over asparagus and topped with bearnaise sauce.
41
Veal Columbo .......................................................................................... 32
Scallopini of veal, breaded and pan fried, baked in a rich palomino sauce, topped with parmesan cheese.
*Veal Alitalia Benissimo............................................................................ 32
41
Scallopini of veal sauteed with prosciutto, sage and sherry wine, topped with breaded eggplant and
mozzarella cheese.
All dinners include antipasto, salad, soup, pasta. Inquire about our lighter fare entree’s menu.
18% will be added to parties of six or more.
*Possibly the Best Veal Dish on the Menu!
*Beef Siciliana .......................................................................................... 29
*Pepperonata
of Beef
Tenderloin
.............................................................
48
Beef tenderloin, baked
in Italian
bread crumbs,
heavy garlic, served with amogue sauce.
*Filet Mignon Bourguignonne ................................................................... 40
*Beef
9 oz filetStefanelli
served with.....................................................................................
Champignon mushroom sauce with a hint of burgundy wine and a touch48
Medallions
of beef tenderloin, mushrooms, red wine vinegar, scallions
of tomatoe sauce.
sauteed
in burgundy
wine and tomato sauce.
*Broiled
Filet Mignon
*Beef
Burgundy
. . ...................................................................................
48
Beef tenderloin
served
with Mario’s famous Zip Sauce.
Medallions
beef tenderloin, mushrooms, garlic and parsley, sauteed in burgundy wine and 35
Petite 7 oz.of ...............................................................................................
tomato
sauce.
Regular
9 oz. ............................................................................................ 38
Extra cut
11 oz. . ..........................................................................................
41
*Beef
Siciliana
..................................................................................... 32
Beef
tenderloin,
baked in ..................................................................................
Italian bread crumbs, heavy garlic, served with amogue sauce.
Sweet
Bread Sautee
30
Sauteed
sweet breads
with mushrooms,
garlic, scallions, sherry wine and tomato sauce.
*Filet Mignon
Bourguignonne
.. ...............................................................
50
9*Calves
oz filet served
Champignon mushroom sauce with a hint of burgundy wine and a touch26
Liverwith
............................................................................................
of
tomato
sauce.
Broiled
liver
with sauteed onions or bacon.
Sweet
BreadStrip
Sautee
. . .............................................................................. 35
*New York
Steak
Sauteed
sweet
breads
withtomushroom,
serry wineZip
andSauce.
tomato sauce.
Choice cut
of Beef
broiled
perfection garlic,
topped scallion,s
with our infamous
Regular
cut 14. .oz.
........................... 30 Extra cut 16 oz. ........................... 30
33
*Calves Liver
.......................................................................................
Broiled
liver
with sauteed
or......................................................
bacon.
*Broiled
French
Lambonions
Chops
Market Price
French
style
domestic
lamb Chops...................................................................
chops broiled to your liking. Served with zip sauce.
*Broiled
French
Lamb
48
French
style
domestic
lamb chops broiled to your liking. Served with zip sauce.
*Italian
Dinner
.........................................................................................
35
Medallion
of beef with
Stefanelli sauce accompanied with two pieces of veal piccante.
*Italian Dinner
......................................................................................
45
*Porterhouse
...................................................................................
38
Medallion
of beefSteak
with Stefanelli
sauce accompanied wiht two pieces of veal piccante.
Our juicy king size 1-1/2 pound broiled to perfection.
Allabove
abovedinners
dinnersare
arecooked
cookedtotoorder.
order.
All
*Notice:
Consuming
raw
or
undercooked
meats,
poultry,
eggs
or
seafoodmay
maycause
causefood
foodborne
borneillness.
illness.
*Notice: Consuming raw or undercooked meats, poultry, eggs or seafood
SEAFOOD ENTREES
SEAFOOD
ENTREES
POULTRY ENTREES
All Entrees Include Mario’s Antipasto, House Salad, Soup and Pasta.
All Entrees Include Mario’s Antipasto, House Salad, Soup and Pasta.
Breaded .....................................................................................
26
Frog Legs Breaded.
........................................................................................................ 35
Spiedini of Chicken .................................................................................. 34
25
Lightly breaded, sauteed golden brown.
Frog
Legs Roadhouse....................................................................................................
Frog Legs
Roadhouse ................................................................................ 36
27
Lightly
sauteed golden
golden brown
brown in
in aa lemon
lemon butter
butter garlic
Lightly breaded,
breaded, sauteed
garlic sauce.
sauce.
Rolled breast of chicken filled with mozzarella cheese, tomato and onions, then baked in
Italian bread crumbs.
Chicken Francaise..................................................................................... 34
23
Broiled
Broiled Whitefish...........................................................................................................
Whitefish ..................................................................................... 34
23
Lightly floured chicken breast sauteed with mushrooms, green onions and cognac.
Broiled
Broiled Lobster
Lobster Tails..................................................................................Market
Tails .................................................................. Market Price
Price
Chicken breast sauteed with sage, artichoke hearts,
rosemary, tomato, ground prosciutto and white wine.
12
12 to
to 14
14 ounce
ounce filet,
filet, served
served tender
tender and
and moist
moist with
with aa brush
brush of
of butter
butter and
and lemon.
lemon.
Twin
South African
Twin South
African cold
cold water
water tails
tails broiled
broiled to
to perfection
perfection and
and served
served with
with fresh
fresh drawn
drawn butter.
butter.
Chicken Casalinga .................................................................................... 34
23
Dover Sole Almondine................................................................................................. 44
Dover Sole Almondine ............................................................................. 37
Chicken Mario ......................................................................................... 34
23
Shrimp Bordelaise......................................................................................................... 34
Shrimp
Bordelaise
....................................................................................
26
Gulf shrimp,
green onion,
mushrooms, sherry wine and
Breast of Chicken with Wild Rice .............................................................. 34
25
Baked to perfection, fileted table side with almond butter.
Baked to perfection, fileted table side with almond butter.
Gulf
shrimp,
mushrooms,
sherry wine and
tomato
sauce,green
servedonion,
over wild
rice.
tomato sauce, served over wild rice.
Lobster Thermidor......................................................................................Market Price
Lobstermeat
Thermidor
.....................................................................
Market
Lobster
sauteed with
onions, mushrooms, sherry wine and finished with cream
and Price
Lobster meat
sauteed with onions, mushrooms, sherry wine and finished with cream and
parmesan
cheese.
parmesan cheese.
Shrimp Scampi............................................................................................................... 43
Jumbo
shrimp,
lightly
floured, sauteed with garlic and lemon butter
Shrimp
Scampi
.........................................................................................
37
Jumbo shrimp, lightly floured, sauteed with garlic and lemon butter
Baked Scallops Aubeurre.............................................................................................. 39
Lightly
andAubeurre
baked with..........................................................................
a hint of garlic.
Baked breaded
Scallops
32
Lightly breaded and baked with a hint of garlic.
Broiled Sea Bass............................................................................................................. 45
Seasoned
with Bass
a spicy.......................................................................................
herb rub, served with spinach crab salad and bearnaise sauce.
Broiled Sea
34
Seasoned
with a spicy herb rub, served with spinach crab salad and bearnaise sauce.
Salmon.............................................................................................................................
35
Broiled with garlic, lemon and butter on a bed of wild rice.
Chicken breast sauteed with sherry wine, served in a creamy rich Mario sauce.
Chicken breast sauteed with mushrooms ad sherry wine, served on a bed of wild rice.
Broiled Spring Chicken............................................................................. 34
22
Oven roasted chicken prepared with lemon and rosemary,
served with Mario’s famous Zip sauce.
Chicken Piccante ...................................................................................... 34
23
Lightly floured chicken breast sauteed to a golden brown with parsley, lemon butter,
white wine and chicken stock.
Chicken Cacciatora ................................................................................... 34
23
Sauteed chicken breast with onions, mushrooms, red and green peppers, tomato,
herbs and white wine.
Cornish Hen ............................................................................................. 35
24
Petite game hen broiled with rosemary and a light zip sauce.
Salmon .................................................................................................... 26
Broiled
with garlic, lemon and butter on a bed of wild rice.
Perch.................................................................................................................................
34
Chicken Parmesan .................................................................................... 34
23
Perch ....................................................................................................... 24
Crab Legs......................................................................................................Market
Price
Sauteed
with a white de blanc and caper sauce.
Chicken Livers with Mushrooms ............................................................... 28
19
Sauteed with a white de blanc and caper sauce.
Catch of Day.................................................................................................Market Price
All dinners
include
antipasto,
Inquireabout
aboutour
our
lighter
fare
entree’s
menu.
All dinners
include
antipasto,salad,
salad,soup,
soup, pasta.
pasta. Inquire
lighter
fare
entree’s
menu.
18% will be added to parties of six or more.
18% will be added to parties of six or more.
Sauteed breaded chicken breast topped with tomato sauce and parmesan cheese.
Lightly floured chicken livers sauteed with scallions,
mushrooms, sherry wine, served with light tomato sauce.
All dinners include antipasto, salad, soup, pasta. Inquire about our lighter fare entree’s menu.
18% will be added to parties of six or more.