Marcellino Ristorante menu

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 Chef’s 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

Insalata con Verdure Organiche

Organic mixed field greens with a balsamic dressing

Insalate Tre Colori

Italian fresh salad greens of radicchio, endive and arugola tossed with a lemon dressing

Zuppa del Giorno

Soup of the day

Insalata Ortolana

Fava beans, radish, red onion, roasted red pepper, black olives, spinach and arugola dressed with imported extra virgin olive oil

Insalata di Pera

Juicy pear slices served on a bed of fresh watercress and shaved pecorino cheese with Marcellino’s special lemon dressing

All dessert homemade by Marcellino

Apple Galetta with hazelnut gelato

Caprese

Fresh mozzarella, tomatoes, roasted red pepper and homegrown basil

Cozze in Bianco o Rosso

Sauteed mussels with white wine, oil and garlic or with a spicy marinara

Canestina di Polenta ai Funghi Misti

Nested grilled polenta squares topped with sauteed mixed mushrooms and drizzled with truffle oil

Carpaccio di Manzo

Thinly sliced raw filet blanketing peppery arugola and topped with sliced fresh mushrooms, shaved Parmigiano and herbed lemon dressing

Carpaccio di Tonno

A pillow of thinly sliced raw Ahi tuna on a bed of arugola and finished with a lemon mint dressing

Gamberi e Feta

Two grilled jumbo shrimp and crochetta of feta cheese on a bed of shredded cabbage

Scallops al Pesto

Sauteed in olive oil and white wine then finished with homemade pesto

Paccatelli al Ragu di Salsiccia

Short, springy pasta served with a hearty sausage ragu of fresh rosemary, sage, garlic, white wine and plum tomatoes

Fettuccine Contadina

Sauteed with a fresh sauce of sliced asparagus, sauteed scallions, fresh tomato, arugola and ricotta

Tagliolini Mare e Monte

From the sea and from the land, shrimp and mixed mushrooms delicately flavor this tomato sauce

Scialatielli alle Vongole

Sauteed with Manila clams, olive oil, garlic, white wine and peperoncin

Strozzaprete ai Broccoli di Rape

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

Perfectly light potato, pasta dumplings floating in tomato sauce with fresh mozzarella cheese melting within

Red Linguine Portofino

Pasta made from spicy peperoncino, served with shrimp, scallops and herbs in a fresh tomato sauce

Chef’s Pasta Trio

For three or more guests, Marcellino’s choice of three fresh pastas

Pollo Saporito

Chunks of white meat chicken sauteed with freshly sliced mushrooms, sun-dried tomato and pinoli nuts with a touch of tomato

Fagottino di Pollo

Chicken breast split then layered with prosciutto and fontina cheese, folded and sauteed in olive oil, white wine, garlic, fresh sage and brown sauce

Fegato all’Uva

Fresh calves liver sauteed with fresh grapes then flambed with cognac and served with creamy mashed potatoes

Medallions of Roast Pork Tenderloin

Tenderloin is rolled with prosciutto and watercress then bathed in a fine port sauce

Scaloppine al Gorgonzola

Tender slices of veal are saueed in olive oil then topped with a creamy, tangy Gorgonzola cheese sauce

Lamb Chops al Balsamico

Rack of lamb grilled and accompanied by a balsamic reduction sauce

Filet Mignon con Tartufo

A thick, aged filet grilled to perfection and surrounded by a Barolo wine reduction sauce, then lightly drizzled with truffle oil

Salmone in Crosta di Porcini con Cognac e Porri

Atlantic salmon dipped in porcini flour then sauteed with fresh leeks and cognac

Gamberi Affogati

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

Zuppa di Pesce

Shrimp, clams, mussels, calamari, scallops and fish of the day sauteed in tomato, garlic and white wine sauce with toasted Italian bread slices