Card Set Information
A half dozen chilled shrimp served over a tangy housemade cocktail sauce.
Marinated mushrooms and beef with caponata on a bed of leaf lettuce.
Marinated eggplant, onion, capers, olives, and olive oil.
Button top mushrooms marinated in olive oil, red wine vinegar and garlic.
Marinade of Beef
Thin beef slices, marinated in onions and olive oil.
Prosciutto with Melon
Seasonal melon wrapped in thin slices of prosciutto. (dry cured ham)
Roasted bell peppers, fresh mozzarella dressed with olive oil, garlic and balsamic vinegar.
Mario’s Relish Tray
Thin beef slices, marinated in onions and olive oil.
Oysters on the half shell
Fresh chilled Oysters on the half shell served with our tangy housemade cocktail sauce.
Deep fried breaded squid tossed with amoque sauce over wilted greens.
Broiled tenderloin tips with zip sauce.
Fresh oysters on the half shell topped with spinach garlic butter. Baked and finished with Parmesan cheese.
Jumbo Shrimp sauteed in a garlic, parsley, butter sauce.
Snails “Bourguignonne” (boor-gee-nyawn)
Snails baked in a cherry garlic butter sauce.
Mushroom Cap “Thermidor”
A Portabella mushroom cap stuffed with lobster, baked in alight cream sherry sauce and parmesan cheese.
Julienne cuts of beef, ham, turkey, cheese, egg slices, garbanzo beans with Mario house dressing.
Julienne salami, black olives, radishes and Mario house dressing.
Romaine lettuce, anchovies, Parmesan cheese, Worcestershire sauce, croutons with Mario’s Caesar dressing.
Chicken or Beef Caesar
Caesar salad topped with choice of marinated slices of beef or chicken.
Sliced Beefsteak tomatoes layered with Mozzarella Cheese and Basil drizzled with Olive Oil and Balsamic Vinegar.
Mixed greens, tuna, crab meat and shrimp with Mario’s house dressing.
Avocado and Crab Salad
Sliced avocado layered with King Crab meat with choice of dressing.
Chicken broth, parmesan cheese, egg, fettuccine noodles.
Beef consomme, vidalia onions. (Sweet Onions)
Chicken broth, spinach (very light).
Tortellini Al Brodo
Chicken broth with meat filled tortellini.
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.
All Entrees Include
Bread Basket, Mario’s Antipasto, House Salad and Soup.
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.
Meat ravioli with choice of sauce, marinara, bolognese or tomato basil sauce.
Spaghetti (choice of marinara or bolognese)
Spaghetti with meatballs or mushrooms Add 5
Add Chicken Livers 5
Linguine with Clam Sauce – Red or White
Scallions, parsley and garlic, sauteed in olive oil with sea clams.
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)
Ricotta cheese and spinach, rolled in pasta, served with marinara or bolognese sauce.
Ground beef, veal, sherry wine and Mario sauce, rolled in pasta, served with marinara or bolognese sauce.
Half portion of each. Served with marinara or bolognese sauce.
Spaghetti tossed with sliced chicken breast, creamy Mario sauce and baked with parmesan cheese.
Four layers of pasta filled with ricotta, parmesan and mozzarella cheese. Choice of marinara or bolognese sauce.
Homemade tagliatelle noodles with creamy rich alfredo sauce. (Tableside)
Add chicken, shrimp, sundried tomatoes or mushrooms
Pasta potato dumplings, served with your choice of sauce.
Scallopini of Beef Tenderloin Marsala
Sliced tenderloin, bell peppers and mushrooms, sauteed in Marsala wine with tomato sauce.
Pepperonata of Beef Tenderloin
Medallions of beef tenderloin, bell peppers, onions,sauteed in white wine and tomato sauce.
Medallions of beef tenderloin, mushrooms, red wine vinegar, scallions sauteed in white wine and tomato sauce.
Medallions of beef tenderloin, mushrooms, garlic and parsley, sauteed in burgundy wine and tomato sauce.
Beef tenderloin, baked in Italian bread crumbs, heavy garlic, served with amogue sauce.
Filet Mignon Bourguignonne
9 oz filet served with Champignon mushroom sauce with a hint of burgundy wine and a touch of tomato sauce.
Broiled Filet Mignon
Beef tenderloin served with Mario’s famous Zip Sauce.
Petite 7 oz.
Regular 9 oz.
Extra cut 11 oz
Sweet Bread Sautee
Sauteed sweet breads with mushrooms, garlic, scallions, sherry wine and tomato sauce.
Broiled liver with sauteed onions or bacon.
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
Broiled French Lamb Chops
French style domestic lamb chops broiled to your liking. Served with zip sauce.
Medallion of beef with Stefanelli sauce accompanied with two pieces of veal piccante.
Our juicy king size 1-1/2 pound broiled to perfection.
Frog Legs Breaded
Lightly breaded, sauteed golden brown.
Frog Legs Roadhouse
Lightly breaded, sauteed golden brown in a lemon butter garlic sauce.
12 to 14 ounce filet, served tender and moist with a brush of butter and lemon.
Broiled Lobster Tails
Twin South African cold water tails broiled to perfection and served with fresh drawn butter.
Dover Sole Almondine
Baked to perfection, fileted table side with almond butter.
Gulf shrimp, green onion, mushrooms, sherry wine and tomato sauce, served over wild rice.
Lobster meat sauteed with onions, mushrooms, sherry wine and finished with cream and parmesan cheese.
Jumbo shrimp, lightly floured, sauteed with garlic and lemon butter
Baked Scallops Aubeurre
Lightly breaded and baked with a hint of garlic.
Broiled Sea Bass
Seasoned with a spicy herb rub, served with spinach crab salad and Bearnaise sauce.
Broiled with garlic, lemon and butter on a bed of wild rice.
Sauteed with a white de blanc and caper sauce.
Spiedini of Chicken
Rolled breast of chicken filled with mozzarella cheese, tomato and onions, then baked in Italian bread crumbs.
Lightly floured chicken breast sauteed with mushrooms, green onions and cognac.
Chicken breast sauteed with sage, artichoke hearts,rosemary, tomato, ground prosciutto and white wine.
Chicken breast sauteed with sherry wine, served in a creamy rich Mario sauce.
Breast of Chicken with Wild Rice
Chicken breast sauteed with mushrooms ad sherry wine, served on a bed of wild rice.
Broiled Spring Chicken
Oven roasted chicken prepared with lemon and rosemary,served with Mario’s famous Zip sauce.
Lightly floured chicken breast sauteed to a golden brown with parsley, lemon butter,white wine and chicken stock.
Sauteed chicken breast with onions, mushrooms, red and green peppers, tomato,herbs and white wine.
Petite game hen broiled with rosemary and a light zip sauce.
Sauteed breaded chicken breast topped with tomato sauce and parmesan cheese.
Chicken Livers with Mushrooms
Lightly floured chicken livers sauteed with scallions,mushrooms, sherry wine, served with light tomato sauce.
Veal Scallopini Marsala
Sauteed Scallopini of veal with bell pepper, mushrooms, tomato sauce and Marsala wine.
Scallopini of veal and mushrooms sauteed in Marsala wine and tomato sauce.
Veal Cutlet Milanese
Sauteed breaded veal cutlet served on top of tomato sauce.
Veal Cutlet Parmesan
Sauteed breaded veal cutlet topped with tomato sauce, mozzarella and parmesan cheese.
Veal Cutlet Mozzarella Marinara
Sauteed breaded veal cutlet topped with marinara sauce, mozzarella and parmesan cheese.
Veal Cutlet Poulette
Breaded veal cutlet sauteed in a creamy Mario sauce, baked with parmesan cheese.
Scallopini of veal with shrimp, sauteed in vermouth and tomato sauce.
Scallopini Prosciutto Casalinga
Scallopini of veal sauteed with prosciutto, tomato, artichoke hearts, sage, rosemary and white wine.
Scallopini of veal, baked in Italian bread crumbs, topped with Amogue sauce.
Scallopini of veal with lemon, white wine, butter and parsley (light and tart).
Scallopini of veal dipped in a batter of eggs, parsley, basil, parmesan cheese and garlic,then sauteed and served with lemon.
Spiedini of Veal
Rolled scallopini of veal filled with mozzarella cheese, tomato and onions,then baked in Italian bread crumbs.
Scallopini of veal, thin prosciutto slices, sauteed in sage and sherry wine sauce.
Scallopini of veal sauteed with king crab legs, served over asparagus and topped with bearnaise sauce.
Scallopini of veal, breaded and pan fried, baked in a rich palomino sauce, topped with parmesan cheese.
Veal Alitalia Benissimo
Scallopini of veal sauteed with prosciutto, sage and sherry wine, topped with breaded eggplant and mozzarella cheese.
Thin slices of veal sauteed in butter with sherry, cognac, green onions, mushrooms and cream.
Scallopini of veal laced with lemon butter, white wine and parsley (light and tart)
Medallions of beef tenderloin sauteed with capers, anchovies, parsley, sherry wine, flamed with cognac. In an aromatic sauce.
Medallions of beef simmered in a blend of lemon, onions and english mustard. Flamed withsherry and cognac.
Medallions of beef flamed with cognac, simmered in a blend of cream and tomato sauce withsherry wine.
Thinly sliced New York sirloin flamed in cognac, simmered in brown sauce with dijonmustard and scallions.
Dinner For Two
22 oz. U.S.D.A. Choice Tenderloin of beef cooked to your perfection
Broiled N.Y. Strip
Chateaubriand Beef Flambeau.
Dinner for Two Additional Sides
*Prepared TablesidePriced per person – No single orders
Fresh Strawberries Romanoff