MARIO'S MENU
Visit Mario's Restaurant Website: www.marios-restaurant.com

Antipasti

Mushroom Beignet - caps stuffed with garlic butter, dipped in a
wonderful beignet batter, baked and topped with hollandaise sauce $7.00

Brie in Puff Pastry – topped with sun dried cherries & toasted pecans served with
an herb salad & raspberry puree $9.00

Polpette Arrabiatta - homemade meatballs with spicy tomato sauce $8.00

Prince Edward Isle Mussels – sautéed in garlic, rosemary,
white wine and lemon, garlic crostini $9.00

Seared Sea Scallops – lobster & parmesan crust, herb salad, dijon hollandaise $9.00

Calamari Alla Casa- house tossed with garlic, basil, plum tomatoes, cherry peppers,
asiago cheese, balsamic vinegar and extra virgin olive oil $8.50

Salads

Baby Spinach - tossed with candied pecans, crispy smoked bacon, and gorgonzola
with a roasted shallot vinaigrette $8.50
With grilled chicken $11.95 With grilled salmon $14.95

Traditional Caesar - romaine fillets tossed with croutons, house Caesar,
garnished with asiago crisp $8.00

Mesclun Greens - tossed with baked fresh mozzarella, prosciutto da parma
& balsamic vinaigrette $8.00

Pastas

Penne Bolognese – with a hearty beef ragu $21.00

Free Formed Lasagna – Layered with pommodoro sauce, pesto, fresh mozzarella &
reggiano parmigiano $20.00

Seafood Alfredo - shrimp, scallops and Maine lobster simmered in a creamy alfredo sauce with fettuccine pasta $26.00

Entrée

Eggplant Parmigiana – layered reggiano parmigiano, provolone & marinara,
on a bed of pasta with olive oil and garlic $21.00

Pan Seared Duck Breast – sun dried cherry and port wine sauce,
garlic mashed, grilled asparagus $26.00

Veal Oscar -breaded cutlet of veal, sautéed, baked with lobster newburg,
asparagus & hollandaise $25.00

Veal Parmigiana – breaded cutlet of veal, sautéed baked with marinara sauce &
a medley of cheeses $23.95

Veal Marsala - veal escallops, sautéed with mushrooms, finished with a
marsala brown sauce $24.50

Braised Lamb Shank – stewed white beans, oven dried tomatoes & spinach $27.00

Chicken Almandine - breast of chicken encrusted with sliced almonds,
sautéed and laced with hollandaise $21.00

Pan Roasted Pork Tenderloin - red currant caramelized apple glaze,
garlic mashed potatoes and grilled asparagus $23.00

Pan Seared Cod – with a sweet pea risotto, red wine reduction and crispy leek $24.00

Grilled Maple & Mustard Glazed Filet of Salmon - accompanied by angel hair pasta with
a horseradish and dill sauce $25.00

Baked Stuffed Shrimp - herb crumb stuffing $27.00

Filet Mignon - grilled to perfection, accompanied by
tumbleweed onions and bordelaise sauce $32.00

Tournedos of Beef - center cut filet, sautéed, crowned with mushrooms and
sauces of bordelaise and hollandaise $28.00

Surf n’ Turf - grilled petite filet with baked stuffed shrimp $27.00

Desserts

Tiramisu - House made lady fingers soaked in espresso syrup, layered with fresh
mascarpone filling,and dusted with cocoa $6.50

Tartufo Gelato - American: Vanilla and chocolate ice cream with a cherry almond center,
dipped in chocolate, sliced and fanned over raspberry puree $6.50

Crème Brulee - Tahitian Vanilla bean custard, caramelized sugar topping and
garnished with seasonal berries $6.00

Deep Fried Ice Cream - Vanilla ice cream coated with crushed macaroons & corn flakes, deep fried and served with strawberry or chocolate sauce $5.75

New York Style Cheesecake - Homemade graham cracker crust and rich creamy cheesecake filling scented with fresh lemon and vanilla served plain $5.00 or with strawberries $6.00

Chocolate Mousse - House made chocolate mousse slightly flavored with Meyer's Dark Rum,
garnished with an almond tuile,chocolate stencil and whipped cream $5.00

Chocolate Raspberry Mousse Cake - Cocoa sponge cake layered with raspberry puree and chocolate mousse,covered with chocolate Chambord ganache and served with raspberry puree $6.50

Homemade Gelato - Ask your server for today's seasonal selection $6.50

Children’s Portions Available = Minimum plate charge $9.00

Hours: Sunday, Monday, Wednesday, Thursday 4– 9; Friday & Saturday 4–10
Closed Tuesdays. Reservation Recommended.