Seasoned ground meat that has been wrapped in a casing.

Browned sliced bread.

Browned sliced bread.

Deep fried breaded squid tossed with amoque sauce over wilted greens.

Broiled tenderloin tips with zip sauce.

Fresh oysters on the 1/2 shell topped with spinach garlic butter. Baked and finished with Parmesan cheese.

Jumbo shrimp sauteed in a garlic, parsley and butter sauce.

Snails baked in a cherry garlic butter sauce.

A portabella mushroom cap stuffed with lobster, baked in a light cream sherry sauce and Parmesan cheese.

Baked to perfection in a tomato basil sauce topped with Parmesan cheese.

A 1/2 dozen chilled shrimp served over a tangy housemade cocktail sauce.

Marinated mushrooms and beef with caponata on a bed of leaf lettuce.

Marinated eggplant, onion, capers, olives and olive oil.

Button top mushrooms marinated in olive oil, red wine vinegar and garlic.

Thin beef slices, marinated in onions and olive oil.

Seasonal melon wrapped in thin slices of prosciutto.

Roasted bell peppers, fresh mozzarella dressed with olive oil, garlic and balsamic vinegar.

4 Genoa salami, 4 mortadella, olives and olive tapenade, 4 shrimp and vegetable.

Fresh chilled oysters on the 1/2 shell served with our tangy housemade cocktail sauce.

Assorted cheeses, prosciutto and Genoa salami.

Ahi tuna over crispy pasta chips served with wasabi and banana peppers.

Italian vegetable.

Chicken broth, Parmesan cheese, egg and fettuccine noodles.

Beef consomme and vidalia onions.

Chicken broth and spinach (very light).

Chicken broth with meat filled tortellini.

Fruits of the sea soup. Lobster, clams, scallops, jumbo shrimp, in a spicy deep beef bouillon broth and a hearty soup that makes a meal.

Shellfish salad.

Julienne cut of beef, ham, turkey, cheese, egg slices, garbanzo beans with Mario's house dressing.

Julienne salami, black olives, radishes and Mario house dressing.

Romaine lettuce, anchovies, Parmesan cheese and croutons with Mario's Caesar dressing. Add chicken, salmon or beef for an additional charge.

Sliced beefsteak tomatoes layered with mozzarella cheese and basil drizzled with olive oil and balsamic vinegar.

Mixed greens, tuna, crab meat and shrimp with Mario's house dressing.

Sliced avocado layered with king crab meat with choice of dressing.

Sliced eggplant, lightly breaded and sauteed, then layered with ricotta cheese, spinach and Parmesan, topped with tomato basil sauce and Mozzarella cheese.

Meat ravioli with choice of sauce, marinara, Bolognese or tomato basil sauce.

Sauteed in a Mario's sauce and finished with Parmesan cheese.

Served with choice of marinara or Bolognese. Add meatballs or mushrooms or chicken livers for an additional charge.

Scallions, parsley and garlic, sauteed in olive oil with sea clams. Served with choice of sauce.

Large diced lobster meat served on a bed of linguini, sauteed in marinara or creamy Alfredo sauce.

Ricotta cheese and spinach, rolled in pasta, served with marinara or Bolognese sauce.

Ground beef, veal, sherry wine and Mario sauce, rolled in pasta, served with marinara or Bolognese sauce.

1/2 portion of each. Served with marinara or Bolognese sauce.

Spaghetti tossed with sliced chicken breast, creamy Mario sauce and baked with Parmesan cheese.

4 layers of past filled with ricotta, Parmesan and mozzarella cheese. Choice of marinara or Bolognese sauce.

Homemade tagliatelle noodles with creamy rich Alfredo sauce. Add chicken, shrimp, sundried tomatoes or mushrooms for an additional charge.

Pasta potato dumplings, served with your choice of sauce.

Shrimp, lobster and scallop's in a creamy Alfredo sauce.

A la carte served with tomato basil, marinara or Alfredo sauce.

Rolled breast of chicken filled with Mozzarella cheese, tomato and onions, then baked in Italian bread crumbs.

Lightly floured chicken breast sauteed with mushrooms, green onions and cognac.

Chicken breast sauteed with sherry wine, served in a creamy rich Mario sauce.

Chicken breast sauteed with mushrooms and sherry wine, served on a bed of wild rice.

Oven roasted chicken prepared with lemon and rosemary, served with Mario's famous zip sauce.

Lightly floured chicken breast sauteed to a golden brown with parsley, lemon butter, white wine and chicken stock.

Sauteed chicken breast with onions, mushrooms, red and green peppers, tomato, herbs and white wine.

Petite game hen broiled with rosemary and a light zip sauce.

Sauteed breaded chicken breast topped with tomato sauce and Parmesan cheese.

Lightly floured chicken livers sauteed with scallions, mushrooms, sherry wine, served with light tomato sauce.

Sauteed scallopini of chicken with bell pepper, mushrooms, tomato sauce and Marsala wine.

Beef tenderloin served with Mario's famous zip sauce.

Cut of beef broiled to perfection topped with our infamous zip sauce.

Our juicy king size 1-1/2 lb. broiled to perfection.

Choice cut of beef broiled to perfection topped with our infamous zip sauce.

French style domestic lamb chops broiled to your liking. Served with zip sauce.

Broiled liver with sauteed onions or bacon.

Medallion of beef with stefanelli sauce accompanied wiht 2 pieces of veal piccante.

Sliced tenderloin, bell peppers and mushrooms, sauteed in Marsala wine with tomato sauce.

Medallions of beef tenderloin, bell peppers, onion, sauteed in white wine and tomato sauce.

Medallions of beef tenderloin, mushrooms, red wine vinegar, scallions sauteed in burgundy wine and tomato sauce.

Medallions of beef tenderloin, mushrooms, garlic and parsley, sauteed in burgundy wine and tomato sauce.

Beef tenderloin, baked in Italian bread crumbs, heavy garlic and served with amogue sauce.

9 oz. filet served with champignon mushroom sauce with a hint of burgundy wine and a touch of tomato sauce.

Sauteeed sweet breads with mushroom, garlic, scallion, serry wine and tomato sauce.

Sauteed scallopini of veal with bell pepper, mushrooms, tomato sauce and Marsala wine.

Scallopini of veal with green onions, sauteed mushrooms and Mario sauce.

Sauteed breaded veal cutlet topped with tomato sauce, Mozzarella and Parmesan cheese.

Scallopini of veal, baked in Italian bread crumbs and topped with Amogue sauce.

Scallopini of veal with lemon, white wine, butter and parsley (light and tart). Add artichokes for an additional charge.

Scallopini of veal dipped in a batter of eggs, parsley, basil, Parmesan cheese and garlic, then sauteed and served with lemon.

Rolled scallopini of veal filled with Mozzarella cheese, tomato and onions, then baked in Italian bread crumbs.

Scallopini of veal, thin prosciutto slices, sauteed in sage and sherry wine sauce.

Scallopini of veal sauteed with king crab legs, served over asparagus and topped with Bearnaise sauce.

Scallopini of veal, breaded and pan fried, baked in a rich palomino sauce and topped with Parmesan cheese.

Scallopini of veal sauteed with prosciutto, sage and sherry wine, topped with breaded eggplant and Mozzarella cheese.

Lightly breaded and sauteed to a golden brown.

Lightly breaded, sauteed golden brown in a lemon butter garlic sauce.

12 to 14 oz. filet, served tender and moist with a brush of butter and lemon.

Twin South African cold water tails broiled to perfection and served with fresh drawn butter.

Baked to perfection, fileted table side with almond butter.

Gulf shrimp, green onion, mushrooms, sherry wine and tomato sauce, served over risotto.

Lobster meat sauteed with onions, mushrooms, sherry wine and finished with cream and Parmesan cheese.

Jumbo shrimp, lightly floured, sauteed with garlic and lemon butter.

Lightly breaded and baked with a hint of garlic.

Seasoned with a spicy herb rub, served with spinach crab salad and Bearnaise sauce.

Broiled with garlic, lemon and butter on a bed of asparagus wild rice.

Sauteed with a white de blanc and caper sauce.