Fresh mozzarella, tomatoes, roasted red pepper and homegrown basil

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

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

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

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

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

Organic mixed field greens with a balsamic dressing

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

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

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

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

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

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

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

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

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

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

Wrapped in a crown of Prosciutto San Daniele with tomato and homegrown basil

Sweet, tender and slightly charred served over organic baby mixed greens

Filled with puree of filet mignon and mixed garden vegetables with shaved truffles and glistening sheen of sweet creamy butter

Black cuttle fish ink infused fettuccine sauteed with muscles, clams and calamari in a lightly spiced tomato sauce and topped with half of a 1˝ pound fresh Maine lobster

Porcini infused pasta sauteed with Shitake mushrooms, truffle oil and chunks of fresh lobster

Seven bone rack of veal in a spicy creamed whiskey reduction

Bathed in Barolo Reduction

Fresh Mediterranean Sea Bass with garden herbs and extra virgin olive oil

Fresh pan seared Ahi Tuna with Shitake mushrooms, black olives, tomato and white wine