Mario's Menu

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Mario's Menu
2013-08-09 05:59:29
Mario Menu

Chilled Appetizers
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  1. Shrimp
    A half dozen chilled shrimp served over a tangy housemade cocktail sauce.
  2. Antipasto Mario
    Marinated mushrooms and beef with caponata on a bed of leaf lettuce.
  3. Caponata
    Marinated eggplant, onion, capers, olives, and olive oil.
  4. Marinated Mushrooms
    Button top mushrooms marinated in olive oil, red wine vinegar and garlic.
  5. Marinade of Beef
    Thin beef slices, marinated in onions and olive oil.
  6. Prosciutto with Melon
    Seasonal melon wrapped in thin slices of prosciutto. (dry cured ham)
  7. Roasted Peppers
    Roasted bell peppers, fresh mozzarella dressed with olive oil, garlic and balsamic vinegar.
  8. Mario’s Relish Tray
    Thin beef slices, marinated in onions and olive oil.
  9. Oysters on the half shell
    Fresh chilled Oysters on the half shell served with our tangy housemade cocktail sauce.
  10. Calamari
    Deep fried breaded squid tossed with amoque sauce over wilted greens.

    amoque -
  11. Steak Bites
    Broiled tenderloin tips with zip sauce.
  12. Oysters Rockefeller
    Fresh oysters on the half shell topped with spinach garlic butter. Baked and finished with Parmesan cheese.
  13. Shrimp Scampi
    Jumbo Shrimp sauteed in a garlic, parsley, butter sauce.
  14. Snails “Bourguignonne” (boor-gee-nyawn)
    Snails baked in a cherry garlic butter sauce.
  15. Mushroom Cap “Thermidor”
    A Portabella mushroom cap stuffed with lobster, baked in alight cream sherry sauce and parmesan cheese.
  16. Salad Mario
    Julienne cuts of beef, ham, turkey, cheese, egg slices, garbanzo beans with Mario house dressing.
  17. Italian Salad
    Julienne salami, black olives, radishes and Mario house dressing.
  18. Caesar Salad
    Romaine lettuce, anchovies, Parmesan cheese, Worcestershire sauce, croutons with Mario’s Caesar dressing.
  19. Chicken or Beef Caesar
    Caesar salad topped with choice of marinated slices of beef or chicken.
  20. Caprese Salad
    Sliced Beefsteak tomatoes layered with Mozzarella Cheese and Basil drizzled with Olive Oil and Balsamic Vinegar.
  21. Mariner Salad
    Mixed greens, tuna, crab meat and shrimp with Mario’s house dressing.
  22. Avocado and Crab Salad
    Sliced avocado layered with King Crab meat with choice of dressing.
  23. Minestrone
    Italian vegetable.
  24. Mariata
    Chicken broth, parmesan cheese, egg, fettuccine noodles.
  25. Onion Soup
    Beef consomme, vidalia onions. (Sweet Onions)
  26. Spinach Soup
    Chicken broth, spinach (very light).
  27. Tortellini Al Brodo
    Chicken broth with meat filled tortellini.
  28. Fruitti de Mare (Fruits of the Sea Soup)
    Lobster, clams, scallops, jumbo shrimp, in a spicy deep beef boullion broth,a hearty soup that makes a meal.
  29. All Entrees Include
    Bread Basket, Mario’s Antipasto, House Salad and Soup.
  30. Egg Plant Parmesan
    Sliced egg plant, lightly breaded and sauteed, then layered with Ricotta cheese, spinach and Parmesan, topped with tomato basil sauce and mozzarella cheese.
  31. Ravioli
    Meat ravioli with choice of sauce, marinara, bolognese or tomato basil sauce.
  32. Spaghetti (choice of marinara or bolognese)
    • Spaghetti with meatballs or mushrooms  Add 5
    • Add Chicken Livers 5
  33. Linguine with Clam Sauce – Red or White
    Scallions, parsley and garlic, sauteed in olive oil with sea clams.
  34. Linguine with Lobster Marinara Sauce or Creamy Alfredo
    Large diced lobster meat, sauteed in olive oil and garlic. Served on a bed of linguine with marinara sauce or creamy alfredo. (Tableside)
  35. Manicotti
    Ricotta cheese and spinach, rolled in pasta, served with marinara or bolognese sauce.
  36. Canelloni
    Ground beef, veal, sherry wine and Mario sauce, rolled in pasta, served with marinara or bolognese sauce.
  37. Manicotti/Canelloni Combination
    Half portion of each. Served with marinara or bolognese sauce.
  38. Spaghetti Tetrazzini
    Spaghetti tossed with sliced chicken breast, creamy Mario sauce and baked with parmesan cheese.
  39. Ricotta Lasagna
    Four layers of pasta filled with ricotta, parmesan and mozzarella cheese. Choice of marinara or bolognese sauce.
  40. Fettucine Alfredo
    • Homemade tagliatelle noodles with creamy rich alfredo sauce. (Tableside)
    • Add chicken, shrimp, sundried tomatoes or mushrooms
  41. Gnocchi Piemontese
    Pasta potato dumplings, served with your choice of sauce.
  42. Scallopini of Beef Tenderloin Marsala
    Sliced tenderloin, bell peppers and mushrooms, sauteed in Marsala wine with tomato sauce.
  43. Pepperonata of Beef Tenderloin
    Medallions of beef tenderloin, bell peppers, onions,sauteed in white wine and tomato sauce.
  44. Beef Stefanelli
    Medallions of beef tenderloin, mushrooms, red wine vinegar, scallions sauteed in white wine and tomato sauce.
  45. Beef Burgundy
    Medallions of beef tenderloin, mushrooms, garlic and parsley, sauteed in burgundy wine and tomato sauce.
  46. Beef Siciliana
    Beef tenderloin, baked in Italian bread crumbs, heavy garlic, served with amogue sauce.
  47. Filet Mignon Bourguignonne
    9 oz filet served with Champignon mushroom sauce with a hint of burgundy wine and a touch of tomato sauce.
  48. Broiled Filet Mignon
    • Beef tenderloin served with Mario’s famous Zip Sauce.
    • Petite 7 oz.
    • Regular 9 oz.
    • Extra cut 11 oz
  49. Sweet Bread Sautee
    Sauteed sweet breads with mushrooms, garlic, scallions, sherry wine and tomato sauce.
  50. Calves Liver
    Broiled liver with sauteed onions or bacon.
  51. New York Strip Steak
    • Choice cut of Beef broiled to perfection topped with our infamous Zip Sauce.
    • Regular cut 14 oz
    • Extra cut 16 oz
  52. Broiled French Lamb Chops
    French style domestic lamb chops broiled to your liking. Served with zip sauce.
  53. Italian Dinner
    Medallion of beef with Stefanelli sauce accompanied with two pieces of veal piccante.
  54. Porterhouse Steak
    Our juicy king size 1-1/2 pound broiled to perfection.
  55. Frog Legs Breaded
    Lightly breaded, sauteed golden brown.
  56. Frog Legs Roadhouse
    Lightly breaded, sauteed golden brown in a lemon butter garlic sauce.
  57. Broiled Whitefish
    12 to 14 ounce filet, served tender and moist with a brush of butter and lemon.
  58. Broiled Lobster Tails
    Twin South African cold water tails broiled to perfection and served with fresh drawn butter.
  59. Dover Sole Almondine
    Baked to perfection, fileted table side with almond butter.
  60. Shrimp Bordelaise
    Gulf shrimp, green onion, mushrooms, sherry wine and tomato sauce, served over wild rice.
  61. Lobster Thermidor
    Lobster meat sauteed with onions, mushrooms, sherry wine and finished with cream and parmesan cheese.
  62. Shrimp Scampi
    Jumbo shrimp, lightly floured, sauteed with garlic and lemon butter
  63. Baked Scallops Aubeurre
    Lightly breaded and baked with a hint of garlic.
  64. Broiled Sea Bass
    Seasoned with a spicy herb rub, served with spinach crab salad and Bearnaise sauce.
  65. Salmon
    Broiled with garlic, lemon and butter on a bed of wild rice.
  66. Perch
    Sauteed with a white de blanc and caper sauce.
  67. Spiedini of Chicken
    Rolled breast of chicken filled with mozzarella cheese, tomato and onions, then baked in Italian bread crumbs.
  68. Chicken Francaise
    Lightly floured chicken breast sauteed with mushrooms, green onions and cognac.
  69. Chicken Casalinga
    Chicken breast sauteed with sage, artichoke hearts,rosemary, tomato, ground prosciutto and white wine.
  70. Chicken Mario
    Chicken breast sauteed with sherry wine, served in a creamy rich Mario sauce.
  71. Breast of Chicken with Wild Rice
    Chicken breast sauteed with mushrooms ad sherry wine, served on a bed of wild rice.
  72. Broiled Spring Chicken
    Oven roasted chicken prepared with lemon and rosemary,served with Mario’s famous Zip sauce.
  73. Chicken Piccante
    Lightly floured chicken breast sauteed to a golden brown with parsley, lemon butter,white wine and chicken stock.
  74. Chicken Cacciatora
    Sauteed chicken breast with onions, mushrooms, red and green peppers, tomato,herbs and white wine.
  75. Cornish Hen
    Petite game hen broiled with rosemary and a light zip sauce.
  76. Chicken Parmesan
    Sauteed breaded chicken breast topped with tomato sauce and parmesan cheese.
  77. Chicken Livers with Mushrooms
    Lightly floured chicken livers sauteed with scallions,mushrooms, sherry wine, served with light tomato sauce.
  78. Veal Scallopini Marsala
    Sauteed Scallopini of veal with bell pepper, mushrooms, tomato sauce and Marsala wine.
  79. Veal Scallopini
    Scallopini of veal and mushrooms sauteed in Marsala wine and tomato sauce.
  80. Veal Cutlet Milanese
    Sauteed breaded veal cutlet served on top of tomato sauce.
  81. Veal Cutlet Parmesan
    Sauteed breaded veal cutlet topped with tomato sauce, mozzarella and parmesan cheese.
  82. Veal Cutlet Mozzarella Marinara
    Sauteed breaded veal cutlet topped with marinara sauce, mozzarella and parmesan cheese.
  83. Veal Cutlet Poulette
    Breaded veal cutlet sauteed in a creamy Mario sauce, baked with parmesan cheese.
  84. Veal Marengo
    Scallopini of veal with shrimp, sauteed in vermouth and tomato sauce.
  85. Scallopini Prosciutto Casalinga
    Scallopini of veal sauteed with prosciutto, tomato, artichoke hearts, sage, rosemary and white wine.
  86. Veal Siciliana
    Scallopini of veal, baked in Italian bread crumbs, topped with Amogue sauce.
  87. Veal Piccante
    Scallopini of veal with lemon, white wine, butter and parsley (light and tart).
  88. Veal Tosca
    Scallopini of veal dipped in a batter of eggs, parsley, basil, parmesan cheese and garlic,then sauteed and served with lemon.
  89. Spiedini of Veal
    Rolled scallopini of veal filled with mozzarella cheese, tomato and onions,then baked in Italian bread crumbs.
  90. Saltinbocca Romana
    Scallopini of veal, thin prosciutto slices, sauteed in sage and sherry wine sauce.
  91. Veal Oscar
    Scallopini of veal sauteed with king crab legs, served over asparagus and topped with bearnaise sauce.
  92. Veal Columbo
    Scallopini of veal, breaded and pan fried, baked in a rich palomino sauce, topped with parmesan cheese.
  93. Veal Alitalia Benissimo
    Scallopini of veal sauteed with prosciutto, sage and sherry wine, topped with breaded eggplant and mozzarella cheese.
  94. Veal Olympic
    Thin slices of veal sauteed in butter with sherry, cognac, green onions, mushrooms and cream.
  95. Veal Piccante
    Scallopini of veal laced with lemon butter, white wine and parsley (light and tart)
  96. Tournedos Royal
    Medallions of beef tenderloin sauteed with capers, anchovies, parsley, sherry wine, flamed with cognac. In an aromatic sauce.
  97. Tournedos Englais
    Medallions of beef simmered in a blend of lemon, onions and english mustard. Flamed withsherry and cognac.
  98. Tournedos Maison
    Medallions of beef flamed with cognac, simmered in a blend of cream and tomato sauce withsherry wine.
  99. Steak Diane
    Thinly sliced New York sirloin flamed in cognac, simmered in brown sauce with dijonmustard and scallions.
  100. Dinner For Two
    22 oz. U.S.D.A. Choice Tenderloin of beef cooked to your perfection
    • Chateaubriand
    • Broiled Porterhouse
    • Broiled N.Y. Strip
    • Chateaubriand Beef Flambeau.
  101. Dinner for Two Additional Sides
    • Spinach Saute
    • Asparagus
    • Broccoli
    • Mixed Vegetables
    • *Prepared TablesidePriced per person – No single orders
    • Cherries Jubilee
    • Fresh Strawberries Romanoff
    • Banana Tropicale
    • Peach Flambeau
    • Macedonia