Marcellino Ristorante

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

A pillow of thinly sliced raw Ahi tuna on a bed of arugola and finished with a lemon mint dressing

Two grilled jumbo shrimp and crochetta of feta cheese on a bed of shredded cabbage

Sauteed mussels with white wine, oil and garlic or with a spicy marinara

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

Italian fresh salad greens of radicchio, endive and arugola tossed with a lemon dressing

Soup of the day

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

Perfectly light potato, pasta dumplings floating in tomato sauce with fresh mozzarella cheese melting within

Pasta made from spicy peperoncino, served with shrimp, scallops and herbs in a fresh tomato sauce

From the sea and from the land, shrimp and mixed mushrooms delicately flavor this tomato sauce

For three or more guests, Marcellino's choice of three fresh pastas

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

Tenderloin is rolled with prosciutto and watercress then bathed in a fine port sauce

A thick, aged filet grilled to perfection and surrounded by a Barolo wine reduction sauce, then lightly drizzled with truffle oil

Rack of lamb grilled and accompanied by a balsamic reduction sauce

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

Atlantic salmon dipped in porcini flour then sauteed with fresh leeks and cognac

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

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

Diced raw Ahi Tuna tossed in balsamic, lemon dressing and sprinkled with toasted sesame seeds

Sauteed with onion in extra virgin olive oil, splash of white wine and a hint of spice

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 1½ pound fresh Maine lobster

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

Cracked pepper and Romano cheese infused pasta with a hearty ragu of sauteed pancetta, caramelized onion and tomato

Sun dried tomato or rosemary infused broad pasta with Chef's choice of wild game ragu. venison, lamb or drunken rabbit

Bay leaf and Thyme infused pasta filled with venison or Buffalo

Seven bone rack of veal in a spicy creamed whiskey reduction

Bathed in Barolo Reduction

Buffalo tenderloin with Almond Grappa reduction, mixed mushrooms and potato pureé

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

A delightful, toothsome fish served with lemon butter