Marsilio's menu

Carpaccio

Classic Roman presentation - cold tenderloin garnished with olive oil, mushrooms, capers and shaved parmesan cheese

Vongole Casino

Clams baked with a medley of red and green peppers, onion, bacon and a white wine butter sauce

Scampi Francaise

Jumbo shrimp sauteed in an eggbatter with lemon butter sauce

Calamari Fritto

Lightly floured and fried, served with a spicy marinara sauce

Rollatini

Thinly sliced eggplant filled with whipped ricotta cheese

Crab Cake

Jumbo lump crab meat prepared with only evidence of breadcrumbs and a side of Dijon cream sauce

Mussels Marinara

Farm raised mussels in either a spicy marinara sauce or a butter garlic basil sauce with plum tomatoes

Caesar Salad

Crisp romaine, caesar dressing, parmesan cheese with croutons

Spinachi Insalata

Spinach salad prepared with onions, mushrooms, eggs and served with warm bacon dressing

Arrugala

Crisp arugula tossed with shaved parmesan cheese, cherry tomatoes, red onion, virgin olive oil and wine vinegar

Insalate Marsilio

Mixed antipasto salad, roasted peppers, black olives, provolone cheese, egg and fresh mozzarella. imported italian tuna fish tossed with romaine lettuce

Crabmeat Salad

Chilled jumbo lump crabmeat served with cocktail sauce (5 oz.)

Vodka Rigatoni

Rigatoni pasta in light tomato cream sauce

Parpardelle alla Fungi

Wine pasta ribbons in a wild mushroom basil garlic plum tomato cream sauce

Fettucine Alfredo alla Sausage

Spaghettini alla Scampi

Baby spaghetti served with five large prawns in lemon butter garlic sauce

Orechiette Con Pancetta e Olio

“Little hats” sauteed with italian bacon, broccoli rabe, onion, cherry tomatos and shaved parmesan cheese

Penne Puttanesca

“Pencil points” in a spicy tomato sauce with capers and black olives

Chicken Marsala with Fontina Cheese

Chicken cutlet served with marsala sauce with mushrooms over fresh spinach

Roasted Rosemary Chicken

Roasted chicken seasoned with rosemary

Chicken Cacciatore

A secret family recipe has made this our number one since 1951

Chicken with Sweet Sausage

Served with hot finger peppers in butter garlic white wine sauce

Chicken alla “Gracie”

Boneless breast of chicken with artichoke hearts, red onions, cherry peppers, in a light tomato cream sauce - very spicy!

Large Dry Aged Sirloin

26-30 oz

Small Dry Aged Sirloin

18-20 oz.

Petite Filet

8 oz.

Filet Mignon

12 oz

Filet Mignon Au Poivre

8 oz. Peppercorned filet of beef, served with brandy cream sauce

Certified Angus NY Strip Formaggio

18 oz. cut grilled and finished with provolone gorgonzola fontina cream sauce

Certified Angus NY Strip

18 oz. cut with frizzled onions and roasted garlic

Pork Chop Giambotta

Two 12 oz. chops topped with potato, onion peppers, mushrooms

Pork Milanese

Scallopini of pork bread crumb seasoned served with lemon butter sauce with capers

Costoletta alla Parmigiana

Pan fried veal chop baked with mozzarella cheese served with light marinara sauce

Costoletta alla Giardiniera

Breaded, pan fried veal chop garnished with arrugula, red onion and cherry tomatoes

Costoletta alla Valdostana

Veal chop stuffed with prosciutto and fontina cheese

Veal Saltimbocca

Scallopini of veal garnished with prosciutto and mozarella cheese, served over fresh spinach in a marsala sage sauce

Veal Parmigiana

Pan fried scallopini baked with mozzarella cheese, served with fresh marinara sauce

Veal Alla Sorrentina

Scallopini of veal garnished with eggplant, prosciutto and cheese in a white wine sauce

Veal Scallopini alla Julia

Francaise style scallopini served with baby artichoke hearts, asparagus and cherry tomatoes in a lemon butter sauce

Broccoli Rabe

Spinach Sauteed

with Oil and Garlic

Escarole

String Beans

Sauteed Mushrooms

Fried Zucchini

Steak Fries

Hot Finger Peppers

Garlic Bread

Vegetable of the Day