Marsilio's

Classic Roman presentation - cold tenderloin garnished with olive oil, mushrooms, capers and shaved parmesan cheese

Clams baked with a medley of red and green peppers, onion, bacon and a white wine butter sauce

Jumbo shrimp sauteed in an eggbatter with lemon butter sauce

Lightly floured and fried, served with a spicy marinara sauce

Thinly sliced eggplant filled with whipped ricotta cheese

Jumbo lump crab meat prepared with only evidence of breadcrumbs and a side of Dijon cream sauce

Farm raised mussels in either a spicy marinara sauce or a butter garlic basil sauce with plum tomatoes

Crisp romaine, caesar dressing, parmesan cheese with croutons

Spinach salad prepared with onions, mushrooms, eggs and served with warm bacon dressing

Crisp arugula tossed with shaved parmesan cheese, cherry tomatoes, red onion, virgin olive oil and wine vinegar

Mixed antipasto salad, roasted peppers, black olives, provolone cheese, egg and fresh mozzarella. imported italian tuna fish tossed with romaine lettuce

Chilled jumbo lump crabmeat served with cocktail sauce (5 oz.)

Rigatoni pasta in light tomato cream sauce

Wine pasta ribbons in a wild mushroom basil garlic plum tomato cream sauce

Baby spaghetti served with five large prawns in lemon butter garlic sauce

"Little hats" sauteed with italian bacon, broccoli rabe, onion, cherry tomatos and shaved parmesan cheese

"Pencil points" in a spicy tomato sauce with capers and black olives

Chicken cutlet served with marsala sauce with mushrooms over fresh spinach

Roasted chicken seasoned with rosemary

A secret family recipe has made this our number one since 1951

Served with hot finger peppers in butter garlic white wine sauce

Boneless breast of chicken with artichoke hearts, red onions, cherry peppers, in a light tomato cream sauce - very spicy!

26-30 oz

18-20 oz.

8 oz.

12 oz

8 oz. Peppercorned filet of beef, served with brandy cream sauce

18 oz. cut grilled and finished with provolone gorgonzola fontina cream sauce

18 oz. cut with frizzled onions and roasted garlic

Two 12 oz. chops topped with potato, onion peppers, mushrooms

Scallopini of pork bread crumb seasoned served with lemon butter sauce with capers

Pan fried veal chop baked with mozzarella cheese served with light marinara sauce

Breaded, pan fried veal chop garnished with arrugula, red onion and cherry tomatoes

Veal chop stuffed with prosciutto and fontina cheese

Scallopini of veal garnished with prosciutto and mozarella cheese, served over fresh spinach in a marsala sage sauce

Pan fried scallopini baked with mozzarella cheese, served with fresh marinara sauce

Scallopini of veal garnished with eggplant, prosciutto and cheese in a white wine sauce

Francaise style scallopini served with baby artichoke hearts, asparagus and cherry tomatoes in a lemon butter sauce

with Oil and Garlic