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Dinner Menu & Specials

 

Saturday, February 13th, 2016

Dinner served at 5:00 p.m.

Tonight's Dinner Specials

Four Course Valentine's Dinner for Two

Saturday, February 13th and Sunday, February 14th from 5-9 pm

Four Course dinner for two take 10% off (items also available a la carte)

 

First Course (each)

Pear and blue cheese salad with spinach, toasted hazelnuts and balsamic vinaigrette    9

or

Soup du Jour    6

 

Second Course (share)

Pan seared scallops with parsnip puree, frisee, truffle oil and charred lemon    17

or

Fried calamari salad with arugula, Mama Lil's peppers, onions, cotija cheese and chili lime dressing    15

 

Third Course (each)

Filet of Beef Tenderloin Oscar with crab, asparagus, butter whipped potatoes and sauce bearnaise    39

or

Chili Chocolate Duck Breast with arepa dumplings, squash, green beans, toasted pepitas and a chili chocolate duck sauce    27

or

Coffee Rubbed Pork Tenderloin with squash and potato hash, green beans and pan jus    20

or

King Salmon with chard, shallots, zucchini potato cakes and lemon dill sabayon    22

or

Wild Mushroom Pappardelle with caramelized onion, wild mushrooms, parsley and Grana Padano    19

 

Fourth Course (share)

Choice of dessert    7

 

 

 

Monday is Burger & Beer Night at Marco's (from 5-9 pm)! For $14, enjoy one of our delicious half pound burgers (or a house made veggie burger) with fries and a flight of four draft beers OR a pint of your choice!


Friday is "Flight" Night at Marco's!  For $12, enjoy a flight of four 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  (not to be combined with other offers - in house only)

 

Come in on Wednesday evenings and enjoy a half priced bottle of wine with the purchase of two full sized dinner entrees!

[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

Coconut Prawns 14
served with house made sweet thai chili sauce

House Made Tuscan Hummus 7
white beans, garlic, herbs, naan

Vegetable Tempura 7
served with soy mayo

Truffle Fries 6
house fries, truffle salt, asiago, garlic aioli

Brussel Sprouts  9
fried brussel sprouts with bacon bits, smoked salt and blue cheese dipping sauce

Entrees

Miso Cod  10.5/19
cod with fingerling potatoes, red bell peppers, shallots, arugula and a corn miso broth*

Marco's Shepherd's Pie  10/18
traditional Shepherd's Pie made from all natural Cascade Farms ground beef with peas, carrots, corn and mashed potatoes

Harvest Roasted Chicken 19
roasted airline chicken with roasted fall vegetables, marble potatoes, wild mushrooms and pan sauce

Southwestern Petite Sirloin Salad  11/20
a trio of roasted corn, red bell and pasilla peppers, arugula, marble potatoes and cotija lime dressing*

Beef Short Ribs 21
red wine and rosemary braised beef short ribs with daily vegetable, mashed potatoes and pan jus*

Autumn Bucatini 8.5/16
bucatini with roasted squash medley, roasted apples, sage and a goat cheese cream sauce (add chicken or bay shrimp - 4)

-small/large portion size-

Sides

Daily vegetable  3

House fries  4

Mashed Yukon potatoes 4

Fall Roasted Vegetable 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

Saturday, February 13th

Spinach and Polenta