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Dinner Menu & Specials


Friday, January 30th, 2015

Dinner served at 5:00 p.m.


Tonight's Dinner Specials

Tonight's wine flight features a 2013 Michel Delhommeau Muscadet St. Vincent, 2012 Filippo Gallino Arneis, 2012 Regis Bouvier Bourgogne Rouge and a 2012 Espelt Old Vine Garnacha!  For $10, sample all four and then receive a glass of your favorite!


**Fresh Swordfish - 20
on a salad of frisee, red onion, red peppers and fingerling potatoes with sweet thai chili vinaigrette and pickled cherries

Beef Brisket - 19
rosemary braised with fingerling potatoes, brussel sprouts and bordelaise

Buttermilk Fried Chicken - 18
mashed potatoes, house sausage gravy and vegetables

*Vegetable Lasagna - 17
root vegetables and mushrooms in a bechamel sauce with garlic bread



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 $10, 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!]


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


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-


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

Saturday, January 31st
Beef Barley