Marsala French & Italian Restaurant

tender european escargot with pernod flambé and shallot cream sauce

thinly sliced smoked scottish salmon presented classically with creme fraiche, capers and sweet onions, and pate du chef, seasonal pate of the house, served with cornichons and crustades

crepes filled with seafood and topped with creamy basil sauce

grilled shrimp with roasted corn served with tomato sauce

portabella mushrooms steamed and grilled with garlic, shallots and garden fresh herbs in a barolo sauce

a marsala's traditional - prepared french style with fresh asparagus and dry sherry

classical presentation with a garlic crouton and melted cheese crust

caesar salad topped with marinated grilled chicken

marinated gulf shrimp and artichoke hearts grilled and served over crisp greens in sweet basil vinaigrette

cold or warm. fresh spinach, italian bacon, ripe tomato and garlic croutons with a bacon dressing

creamy fresh mozzarella cheese layered with ripe tomato and sweet onion in a balsamic vinaigrette with sweet basil pesto

crisp lettuce marinated with house vinaigrette and topped with hearts of palms, tomato and black forest ham

marinated boneless chicken breast grilled and served with pasta

julienne of grilled chicken breast served over fettuccine pasta in a creamy parmesan and black pepper sauce

breast of chicken with a romano crust, served in a tomato cream sauce with linguine pasta and seasonal vegetables

sauteed breast of chicken in a marsala sauce with shallots and mushrooms

breast of chicken topped with fresh avocado, tomato, artichoke hearts and provolone cheese

marsala's style of fettuccini in a creamy alfredo sauce with imported parmesan cheese and black pepper

fettuccini noodles served with black forest ham in a creamy parmesan cheese sauce

crepes filled with veal, spinach and mozzarella cheese served with tomato basil tomato sauce

sauteed eggplant in a parmesan egg batter with melted mozzarella cheese and tomato sauce

succulent fresh baby clams served in your choice of provencale tomato sauce or seafood cream sauce

bowtie pasta with fresh tomato, asparagus, romano cheese, garlic and olive oil

angel hair pasta with langostinos and chicken with tomato provencale sauce

crispy spaghetti noodles served alla dente with italian meat sauce

fresh red snapper filet served with roasted almonds in a lemon white sauce

fresh red snapper filet seasoned and sauteed with cajun spices

norwegian fresh filet of salmon grilled and served with classic pesto sauce

filet of sole lightly breaded, golden crisp saute with meuniere sauce and capers

filet of sole sauteed and served with capers, baby shrimp, lemon and white wine cream sauce

fresh jumbo gulf shrimp saute with garlic, lemon, white wine, fresh italian parsley, vine ripened roma tomatoes

filet of roughy grilled and served with basil sauce

fresh sea scallops saute with mushrooms, tarragon, tomato, brown butter cream sauce and fettuccini pasta

topped with fresh alaskan crabmeat, flamed in cognac with mushrooms and shallot cream sauce

with large gulf shrimp sauteed with garlic, lemon, white wine sauce

tender provimi veal steak in a parmesan bread crumb crust, topped with marinara sauce and melted mozzarella cheese

veal with sausage, bell pepper, onion, mushrooms, sherry wine and butter sauce

veal with artichoke hearts, lemon, white wine, mushrooms and sweet shallot sauce

veal with proscuitto ham, romano cheese, spinach, and sherry wine sauce

sauteed veal with lemon butter, white wine and mushrooms

prime tenderloin cut grilled and served with burgundy mushroom sauce

select tenderloin medallions braised with mushrooms, garlic and sweet onions, served in a provencale bardolino wine sauce with rosemary potato

beef tournedos grilled, served with shallots, morels mushroom, and port wine sauce

pan seared with sundried tomatoes, bell peppers, capers and cabernet sauvignon wine sauce

pepper crusted n.y. strip steak flamed in green peppercorn and brandy blaze

succulent marinated lamb, grilled and served in a fresh herb glaze with artichokes, mushrooms and ripe olives

with vin bourguignonne

pasta in a creamy parmesan and black pepper sauce

with clam sauce (white or red)

alla dente ( with marinara or pesto sauce)

shaved slices of beef tenderloin marinated in olive oil, served with sweet basil pesto, shallots, capers and toasted manicottes

artichokes stuffed with grilled norwegian salmon and topped with melted herb cheese

tender european escargot with pernod flambée and shallot cream sauce

thinly sliced smoked scottish salmon presented classically with creme fraiche, capers and sweet onions

seasonal pate of the house, served with cornichons and crustades

fresh harvested gulf shrimp topped with marinara, sweet basil, parmesan and melted mozzarella cheese

portobello mushroom baked and grilled served with garlic, shallots and garden fresh herbs in barolo sauce

choice mushroom caps stuffed with gulf lump crab and parmesan cheese, served in a lemon garlic cream sauce

succulent pan seared sea scallops in a lightly curried cream sauce with sauteed spinach

for two (tableside), crisp hearts of romaine served traditionally with garlic croutons and a dijon parmesan vinaigrette

grilled salmon, asparagus, sweet onion and bow - tie pasta with a lemon parmesan vinaigrette

marinated gulf shrimp and artichoke hearts grilled and served over crisp greens in a sweet basil vinaigrette

fresh spinach, italian bacon, ripe tomato and garlic croutons with a hot bacon dressing

creamy fresh mozzarella cheese layered with ripe tomato and sweet onion in a balsamic vinaigrette with sweet basil pesto

a marsala's traditional prepared french style with fresh asparagus and dry sherry

classical presentation with a garlic crouton and melted cheese crust

marsala's style of fettuccine in a creamy alfredo sauce with imported parmesan cheese and black pepper

crepes filled with veal, spinach and mozzarella cheese, served with two sauces (tangy pomodoro and alfredo) and sweet basil pesto

sauteed eggplant in a parmesan egg batter with melted mozzarella cheese and tomato sauce

sweet sea scallops and langustinos in a spicy provencale tomato sauce

homemade seafood ravioli topped with pan seared sea scallops, gulf shrimp and salmon in a lemon and garlic seafood cream sauce

succulent fresh baby clams served in your choice of provencale tomato sauce or seafood cream sauce

fresh shrimp and baby clams tossed with sweet basil pesto

marinated boneless chicken breast grilled and served with fresh bearnaise

julienne of grilled chicken breast served over fettuccine pasta in a creamy parmesan and black pepper sauce

tender breast of chicken stuffed with fresh spinach, walnuts and romano cheese, served in a mushroom marsala sauce over fresh pasta

mesquite smoked breast of chicken layered with spinach, mushroom, mozzarella cheese and pasta, served in a provencale tomato sauce

sauteed breast of chicken in a white wine sauce with artichokes, mushrooms and onions

breast of chicken with romano crust, served in a tomato cream sauce with linguine pasta and seasonal vegetables

pan seared breast of chicken simmered with shallots and finished with fresh cognac and cream

topped with fresh alaskan crabmeat, flamed in cognac with mushrooms and shallot cream sauce

delicate scallopine of veal with crabmeat, garden fresh asparagus and bearnaise

with large gulf shrimp sauteed with garlic, lemon, white wine and butter

tender provimi veal steak in a parmesan bread crumb crust, topped with marinara sauce and melted mozzarella cheese

tender medallions of veal sauteed with roasted shallots and served in marsala wine sauce with spinach, roma tomato and wild mushrooms

grilled medallions of veal tenderloin with grilled gulf shrimp, wild mushrooms and fresh rosemary, butter sauce

saute of veal scallopini with a light white lemon butter glaze, served with mushrooms, capers and fresh parsley

tender medallions of beef prepared traditionally with two sauces (bordelaise and bearnaise)

pan seared tenderloin topped with fresh alaskan king crab, tiges de asperge and fresh bearnaise

for two (tableside), prime cuts of filet mignon grilled, served with chateau potatoes and two sauces (bordelaise and bearnaise)

for two (tableside), broiled rack of spring lamb with a dijon garlic bread crumb crust served with seasonally bouquetiere, fresh mint and red wine sauce

for two (tableside), brandy flamed medallions of beef, shallots and mushrooms in a burgundy glaze

select tenderloin medallions braised with mushrooms, garlic and sweet onions, served in a provencale bardolino wine sauce with rosemary potato

succulent marinated lamb, grilled and served in a fresh herb glaze with artichokes, mushrooms and ripe olives

pepper crusted n.y. strip steak in a green peppercorn and brandy glaze

lightly breaded, crispy saute filet of sole in meuniere sauce with shallots, capers and white wine

fresh harvested jumbo gulf shrimp saute with garlic, lemon, white wine, fresh italian parsley, vine ripened roma tomates and garlic bread crumbs

sweet crab legs served steamed or grilled, accompanied by maitre de beurre blanc

roast lobster tail, australian lobster tail with fresh herbs, seasonal vegetables and warm maitre de butter

herb roasted filet of norwegian salmon, topped with fresh sea scallops and served on a bed spinach with lightly curried cream sauce

grilled filet of fresh gulf snapper with a saute of seasonal vegetable julienne and a silky champagne sauce

fresh sea scallops saute with mushrooms, tarragon, tomato, brown butter cream sauce and fettuccine pasta

with vin bourguignonne

pasta in a creamy parmesan and black pepper sauce

with clam sauce (white or red)

alla dente (with marinara or pesto sauce)