San Marco

Cured, aged, air dried beef with shavings of provolone cheese served over arugula with olive oil

Parma prosciutto, cured meats and cheeses served with roasted peppers and olives

Grilled sea scallops in a lemon sage butter sauce served with pesto risotto

Potato dumplings in a delicate cream sauce of Italian gorgonzola

Fresh Bel Paese Mozzarella with roasted peppers (tomatoes when in season), olives and artichoke hearts in extra virgin olive oil

Grilled polenta with wild mushrooms sautéed in truffle oil served over mixed greens

Lobster filled ravioli in a pink cream sauce with baby shrimp cooked in brandy

Spinach and cheese ravioli served in light porcini mushroom cream sauce with white truffles

Ask server for risotto of the day

Fresh tenderloin of Wild Boar marinated in extra virgin olive oil, aged balsamic vinegar and juniper berries. Finished on the grill with a Barolo wine sauce

Tender 10 oz. Strip Steak brushed in olive oil and rosemary then grilled and finished in a cracked black pepper and Italian gorgonzola sauce

Grilled 8 oz. Filet Mignon served in a creamy porcini mushroom sauce with cracked black pepper and brandy

Grilled 14 oz. center cut Veal Chop sautéed in truffle oil and finished on the grill in a Sangiovese wine and fresh herb sauce

Spring chicken medallions lightly breaded sautéed in olive oil in a lemon caper sauce

Tender chicken breasts in a light Marsala cream sauce with cremini and baby brown mushrooms

Fresh quails pan sautéed in cognac and shallots finished on the grill with a porcini mushroom sauce and risotto

Tender scaloppini of veal sautéed in white wine, garlic and fresh sage; finished with imported Parma Prosciutto and mozzarella cheese

Veal scaloppini with black truffle oil in a Marsala wine sauce with porcini mushrooms

Veal scaloppini marinated in white wine and herbs, topped with freshly breaded and grilled eggplant; finished with a thin veil of asiago cheese and fresh tomato sauce

Fettuccine pasta in a rich slow cooked meat sauce of San Marzano tomatoes, veal and lamb

Fusilli pasta in a sundried cream sauce with pieces of chicken marinated in brandy

Linguine in a white wine lemon sauce with grilled shrimp, scallops, squid and mussels

Penne pasta in a spicy tomato sauce of crumbled Italian sausage and flakes of hot peppers

Spaghettini in a fresh tomato sauce with basil and parmigiano cheese

Tagliolini pasta with black truffle oil and wild mushrooms and a splash of cream

Grilled filet of Red Snapper marinated with olive oil and finished on the grill with sea salt, fennel and fresh tomato reduction

Fresh sea scallops and tiger shrimp in a delicious brown sauce of cognac and shallots surrounding a nest of angel hair pasta

A combination of spinach and cheese filled ravioli and tiger shrimp sautéed in cognac and fresh herbs, then grilled and topped with a creamy sun dried tomato sauce

Fresh salmon filet seared in white wine and herbs, and finished on the grill in a light creamy saffron sauce over arugula

Fresh arugula salad in extra virgin olive oil, aged balsamic vinegar with roasted pine nuts and gorgonzola cheese

Fresh romaine in our classic Caesar dressing

Mixed baby greens in extra virgin olive oil and aged balsamic vinegar served with warm wild mushrooms and goat cheese

Tubetti pasta and cannellini beans in a brothish tomato sauce

Egg drops with San Marzano tomatoes and basil in a chicken consommé