Mario's Place menu

Roasted Fingerling Potatoes

Saute'd Spinach

With butter & garlic

Celery Root Puree

Cipollini Onion Agrodolce

Classic Caesar Salad

With garlic croutons & fresh parmigiano cheese

Andrea Salad

With baby greens, beet chips, grilled asparagus & chinese vinaigrette

Arrigo Salad

With arrugula, shaved fennel, orange sections & balsamic extra vigin olive oil

Leone Salad

With field greens, roasted red bell peppers, goat cheese, pinenuts & balsamic extra virgin olive oil

Belgian Endive Salad

With st. agur blue cheese, walnuts & granny smith apple with walnut oil vinaigrette

Smoked Salmon & Mascarpone Terrine

With field greens, herb sauce & toasted ciabatta crostini

Crispy Squash Blossoms

Filled with goat cheese, tomato basil sauce

Calamaretti Fritti

With tomato basil vinaigrette

Carpaccio of Beef

Thinly sliced raw prime beef hammered flat with arrugula, silvers of crana cheese drizzled with extra virgin oilve oil

Spicy Ahi Tartare

With cucumber coulis, wasabi tobiko caviar, hijiki seaweed

Terra e Mare

Crispy polenta with langoustine tail, portabello mushrooms and jus d' roti

Saute'd Maine Scallops

With caramelized fennel & tarragon-grapefruit vinaigrette

Basil Pesto Pizza

With sundried tomatoes & mozzarella

Pear & Gorgonzola Pizza

Checca Pizza

With tomato, mozzarella, basil & goat cheese

Pancetta Pizza

With italian bacon, shallots, shiitake mushrooms, tomatoes & mozzarella

Prosciutto, Arrugula & Mozzarella

Linguini Checca

With fresh tomatoes, basil, garlic & goat cheese

Risotto di Agrumi (Citrus)

recommended spilt

Fusilli

With ragu of wild boar sausage, tomato, saffron & arrugula

Spaghetti Con Bottarga

With garlic, extra virgin olive oil & parsley, topped with bread crumbs. Bottarga is cured tuna roe that has been salted & pressed.

Risotto of Porcini Mushrooms

With fresh thyme

Butternut Squash Ravioli

With sage butter sauce, shiitake mushrooms & silvers of parmigiano

Latini Maccheroncini

With oxtail-chianti ragu (rich, earthy, rustic)

Wild Mushroom Ravioli

With shiitake cream sauce

Risotto with Seared Rare Squab

With portabello mushrooms & rosemary

Roasted Breast of Chicken

With soft polenta, portabello mushrooms & sage-mustard sauce

Scottish Salmon "al Cartoccio"

Cooked in parchment envelope with citrus sections, ginger, extra virgin olive oil & coriander

Grilled Swordish

With "peperonata" (compote of sweet onions, bell peppers & thyme), cerignola black olives & orange zest-black pepper jus

Seared Rare Ahi

With citrus ponzu, ginger, snow peas, garnished with wasabi infused tobiko caviar

Pan-Roasted Veal Chop

Marinated with basil olive oil with baby artichokes, sweet garlic, lemon zest & pan juices

Pan-Roasted Australian Lamb Chops

With zucchini & eggplant, tomato confit, oil cured black olives & basil pan juices

Grilled Prime Angus New York

With roasted fingering potatoes & cipollini onions, 15 year old balsamic & horseradish infused oil