Marco's Seafood Club

Five oysters served on the half shell, topped with creme fraiche, tobiko caviar; horseradish and green onion

Calamari sauteed with herbs, tomato, and garlic, finished with sweet basil oil and parmesan

Crostini topped with roma tomato, fresh mozzarella, herbs, parmesan garlic oil, and aged balsamic vinegar

Sauteed crab cakes with red bell pepper, caper, jumbo lump crab meat, wasabi aioli, and seaweed salad

Pan seared medium rare with wasabi aioli seaweed salad

An array of hand selected, international cheeses matched with complimentary grapes

Creamy dip made of crab, tender artichoke heart, thyme, cream cheese, and blue cheese with crisped pita chips

Grilled chicken breast, dried cherries, blue cheese, walnuts and strawberries with raspberry vinaigrette

Sesame crusted ahi tuna steak, prepared medium rare with green onion, mandarin oranges, crunchy asian topping and asian vinaigrette

Tomatoes and fresh mozzarella fanned out and topped with garlic olive oil, aged balsamic vinegar, fresh basil and grey sea salt

Spring greens and fresh green beans tomatoes, black olives, tuna, and hard boiled eggs with french dressing

Fresh spinach with strawberries served with aged balsamic and olive oil

Traditional caesar salad with romaine lettuce, croutons, anchovy and parmesan cheese

Spring greens, cucumber, red onion, tomato, carrot and homemade croutons

5oz. Flat iron steak served medium-rare, roasted roma tomato, caramelized onion, melted brie cheese

Diced filet mignon seasoned with rosemary and truffle oil

Skewers with vegetables and tequila, lime marinated jumbo shrimp

Bacon wrapped, golden seared scallops with sun dried tomato pesto and sweet basil pesto

Chicken breast wrapped with bacon finished with proven cal sauce

6oz. Grilled medium-rare, tomatoes, fresh mozzarella, garlic, and olive oil, balsamic reduction

Tempura shrimp served with a spicy sweet mustard sauce

Sesame crusted tuna with wasabi, pickled ginger, and red curry

Sauteed medium rare with honey orange glaze

Penne pasta with chicken breast, basil pesto, and parmesan cheese

10oz. Flat iron steak with potato, carrot puree served with vegetables and black pepper sauce

18oz. Bone in ribeye served with potato, carrot puree, sauteed mushrooms, vegetables and blue cheese demi-glace

14oz Hand cut NY Strip served over potato, carrot puree with fresh vegetables, fried mushrooms, and black pepper sauce

6oz Filet mignon crowned with Marcos signature crab cake served with duo puree, vegetables, and bernaise sauce

6oz. Filet and 8 oz lobster served with potato, carrot puree, vegetables, mushrooms, and drawn butter

10oz. Lobster tail with potato, carrot puree, vegetables, and drawn butter

Crab crusted chilean seabass with chef selection risotto and fresh vegetables

Shrimp and scallops sauteed in sesame oil with garlic, roasted red pepper, pea pods, and a coconut milk chipotle puree

Atlantic salmon baked and served on cedar plank, crusted in jumbo lump crab and bernaise sauce with asparagus and chef selection risotto

Parmesan and polenta crisped golden brown

Seasonal fresh fruit or vegetables from local farmers

Baby red potatoes sauteed in herb butter

Chefs selection

Potatoes and pureed carrots mashed with butter