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Dinner Menu & Specials

 

Thursday, March 26th, 2015

Dinner served at 5:00 p.m.

 

Tonight's Dinner Specials

**First of Season Halibut - 24
with ricotta gnocchi, tomato, basil and creamed corn

Rib Eye Steak - 22
with fingerling potatoes, wilted arugula and parsnip puree

Airline Chicken - 20
with morel mushrooms, peas and dijon cream

*Lentil Fritters - 18
with pureed carrot and a salad of kale, leeks and gold beets

 

Just a reminder, we will be closed Sunday, April, 5th for Easter.

 

We are participating in Portland Dining Month!  Through March, enjoy a three course dinner for only $29!

Monday is Burger & a Beer Night at Marco's!  $13 gets you one of our delicious half pound burgers (or a housemade black bean and quinoa veggie burger) with fries and a pint of any draft beer!


Friday is Friday Night "Flights" Night at Marco's!  For $12, enjoy a flight of our selected wines and receive a complimentary glass of your favorite!


Saturday is Prime Rib Night at Marco's!  Served with homemade mashed potatoes, vegetables and your choice of soup or salad 12oz $21.95 - 8oz $17.95

 

[the following dinner menu items are available every evening, along with our entire breakfast & lunch menu!]

Appetizers

Crab Tater Tots 10
served with spicy tarter sauce

House-made Hummus 7
white beans, garlic, herbs, naan

Vegetable Tempura 7
served with soy mayo

Truffle Fries 6
house fries, truffle salt, grana padano, garlic aioli

Scallops  16
pan seared U15 sea scallops with celery root puree, apple fennel slaw and a pink peppercorn gastrique

Entrees

Lamb Ragu  10.5/19
lamb ragu with onions, fennel and mushrooms served on top of creamy herb polenta and shaved parmesan

Veal Scaloppini  12/21
lightly breaded and sauteed veal cutlet served with herbed spaetzle, apples and brown butter*

Trout Almandine 10/18
pan fried almond crusted trout with herbed rice pilaf, daily vegetable and amaretto sauce*

Traditional Shepherd's Pie  9.5/17
onions, carrots, corn, ground beef topped with mashed potatoes and cheddar cheese

Vegetable Gratin 9.5/17
vegetable gratin of zucchini, yellow squash, mushrooms, onions, potatoes and herbs served over a tomato fennel fondue

-small/large portion size-

Sides

Daily vegetable  3

House fries  4

Mashed Yukon potatoes 4

Creamed Spinach  5

Cup of soup 4

Mixed green salad 4.75

 

** Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness

 

Soup of the Day

Friday, March 27th
Hungarian Chicken