Marco's Kitchen

Boneless Breast of Chicken Sautéed with Michigan Sun-Dried Cherries and Frangelico Liquor Roasted Potatoes and Herbed Fresh Vegetable Medley

Shoestring Leeks, Brown Butter Papardelle, Maple Glazed Carrots and Blackberry Sage Coulis

14-Ounce Cut served with Roasted Potatoes and Herbed Fresh Vegetable Medley

Oven-Roasted Lamb Rack, Black Garlic Molasses, Blanched Asparagus and Roasted Potatoes

16-Ounce Hand-Cut Boneless Sirloin served with Brandied Shiitake Mushrooms Herbed Fresh Vegetable Medley and Roasted Potatoes

Six-Ounce Pan-Seared Beef Tenderloin with Gorgonzola Cheese, Port Wine Reduction Sauce, Roasted Potatoes and Herbed Fresh Vegetable Medley

8-Ounce Oven-Roasted Brazilian Lobster Tail served with Lobster Lemon Beurre Blanc Oven-Roasted Pistachio Encrusted Half Lamb Rack with Black Garlic Molasses Roasted Potatoes and Blanched Asparagus

Served with Lobster Lemon Beurre Blanc, Roasted Potatoes and Blanched Asparagus

With Basmati Rice / Coconut, Lime and Basil Broth / Crushed Macadamias / Blanched Asparagus

Pan-Seared with our House Spicy Pear Glaze / Roasted Potatoes and Fresh Vegetable Medley

Wide Fresh Pasta with Baby Clams, Gulf Shrimp, Olive Oil, Garlic, White Wine, Lemon, Crushed Red Pepper and Parsley

Three layer Carrot Cake with Pineapple, Walnuts and Cream Cheese Frosting. Served with Cinnamon Dulce de Leche and Fresh Assorted Berries

Dark Chocolate Flourless Torte with Raspberry Coulis and Dark Chocolate Ganache. Served with Fresh Assorted Berries

Heavy Cream Infused with Bourbon, Pumpkin Puree and Fall Spices. Caramelized Sugar and Fresh Assorted Berries

Heavy Cream infused with Dark Chocolate, Espresso and Madagascar Vanilla Bean. Served with Caramel Whipped Cream and Fresh Assorted Berries

Light and Airy Egg Custard infused with Orange Cognac served over Fresh Assorted Berries

Vanilla Pastry Shell filled with Rich Cannoli Cream and Fresh-Cut Seasonal Fruit and Berries

Round Lemon Cookies with Lemon Glaze (6) TOGO or at your table

Boneless Breast of Chicken Sautéed with Michigan Sun-Dried Cherries and Frangelico Liquor Roasted Potatoes and Herbed Fresh Vegetable Medley

Shoestring Leeks, Brown Butter Papardelle, Maple Glazed Carrots and Blackberry Sage Coulis

14-Ounce Cut served with Roasted Potatoes and Herbed Fresh Vegetable Medley

Oven-Roasted Lamb Rack, Black Garlic Molasses, Blanched Asparagus and Roasted Potatoes

16-Ounce Hand-Cut Boneless Sirloin served with Brandied Shiitake Mushrooms Herbed Fresh Vegetable Medley and Roasted Potatoes

Six-Ounce Pan-Seared Beef Tenderloin with Gorgonzola Cheese, Port Wine Reduction Sauce, Roasted Potatoes and Herbed Fresh Vegetable Medley

8-Ounce Oven-Roasted Brazilian Lobster Tail served with Lobster Lemon Beurre Blanc Oven-Roasted Pistachio Encrusted Half Lamb Rack with Black Garlic Molasses Roasted Potatoes and Blanched Asparagus

Served with Lobster Lemon Beurre Blanc, Roasted Potatoes and Blanched Asparagus

With Basmati Rice / Coconut, Lime and Basil Broth / Crushed Macadamias / Blanched Asparagus

Pan-Seared with our House Spicy Pear Glaze / Roasted Potatoes and Fresh Vegetable Medley

Wide Fresh Pasta with Baby Clams, Gulf Shrimp, Olive Oil, Garlic, White Wine, Lemon, Crushed Red Pepper and Parsley

Three layer Carrot Cake with Pineapple, Walnuts and Cream Cheese Frosting. Served with Cinnamon Dulce de Leche and Fresh Assorted Berries

Dark Chocolate Flourless Torte with Raspberry Coulis and Dark Chocolate Ganache. Served with Fresh Assorted Berries

Heavy Cream Infused with Bourbon, Pumpkin Puree and Fall Spices. Caramelized Sugar and Fresh Assorted Berries

Heavy Cream infused with Dark Chocolate, Espresso and Madagascar Vanilla Bean. Served with Caramel Whipped Cream and Fresh Assorted Berries

Light and Airy Egg Custard infused with Orange Cognac served over Fresh Assorted Berries

Vanilla Pastry Shell filled with Rich Cannoli Cream and Fresh-Cut Seasonal Fruit and Berries

Round Lemon Cookies with Lemon Glaze (6) TOGO or at your table

Served with Pico de Gallo Mignette, Horseradish, Hot Pepper Sauce and Lemon

Extra Large Oysters Baked with Garlic, Panko Bread Crumbs, Lemon and Parsley

Extra Large Oysters Baked with Fresh Spinach, Cream, Pernod Liquor and Gruyere Cheese

Steamed and Chilled Shrimp with Horseradish Cocktail Sauce and Lemon

Shucked Rappahannock Oysters served in a shot glass with light Horseradish Cocktail Sauce and Lemon Juice, Topped with Grey Goose Vodka or Milagro Silver Tequila

Served with Stewed Royal Corona Beans, drizzled with Extra Virgin Olive Oil, Roasted Garlic, Crushed Red Chili Pepper, Lemon and Parsley

Wrapped in Apple Wood Bacon with Maple Beurre Blanc

Served with Roasted Corn Salsa and Chili Pepper Aioli

Garlic and Dry Vermouth Reduction served in a Puff Pastry Cup with Shoestring Leeks

With French Cornichons Pearl Onions, Whole Grain Dijon Mustard, Fig and Black Tea Preserves Grilled Baguette / Water Crackers

Served on Grilled Baguette Bread with Crushed Pistachios and Wild Flower Honey

With Roma Tomatoes, Fresh Basil, Extra Virgin Olive Oil, Capers and Grilled Bread

Wrapped in Applewood Smoked Bacon and drizzled with Sweet and Spicy BBQ Sauce

Carrots scented with Fresh Ginger and Maple Syrup - Drizzle of Black Strap Molasses

Cream and Cognac Onion Soup with Gruyere Cheese and Garlic Crostini

Field Greens with Toasted Israeli Cous Cous, Roasted Butternut Squash, Grape Tomatoes, Dried Apricots, Toasted Sunflower Seeds and White Balsamic Blood Orange Vinaigrette

Lightly Grilled Romaine, Roasted Beets, Bi-Color Grape Tomatoes, English Cucumber, Red Onion, Roasted Pumpkin Seeds, Applewood Smoked Bacon, Feta Cheese and Lemon Vinaigrette

Mixed Field Greens with Diced Tomatoes, Cucumber, Sun-Dried Cherries, House Glazed Walnuts, Gorgonzola Cheese and Balsamic Vinaigrette

Boneless Breast of Chicken Sautéed with Michigan Sun-Dried Cherries and Frangelico Liquor Roasted Potatoes and Herbed Fresh Vegetable Medley

Shoestring Leeks, Brown Butter Papardelle, Maple Glazed Carrots and Blackberry Sage Coulis

14-Ounce Cut served with Roasted Potatoes and Herbed Fresh Vegetable Medley

Oven-Roasted Lamb Rack, Black Garlic Molasses, Blanched Asparagus and Roasted Potatoes

16-Ounce Hand-Cut Boneless Sirloin served with Brandied Shiitake Mushrooms Herbed Fresh Vegetable Medley and Roasted Potatoes

Six-Ounce Pan-Seared Beef Tenderloin with Gorgonzola Cheese, Port Wine Reduction Sauce, Roasted Potatoes and Herbed Fresh Vegetable Medley

8-Ounce Oven-Roasted Brazilian Lobster Tail served with Lobster Lemon Beurre Blanc Oven-Roasted Pistachio Encrusted Half Lamb Rack with Black Garlic Molasses Roasted Potatoes and Blanched Asparagus

Served with Lobster Lemon Beurre Blanc, Roasted Potatoes and Blanched Asparagus

With Basmati Rice / Coconut, Lime and Basil Broth / Crushed Macadamias / Blanched Asparagus

Pan-Seared with our House Spicy Pear Glaze / Roasted Potatoes and Fresh Vegetable Medley

Wide Fresh Pasta with Baby Clams, Gulf Shrimp, Olive Oil, Garlic, White Wine, Lemon, Crushed Red Pepper and Parsley

Three layer Carrot Cake with Pineapple, Walnuts and Cream Cheese Frosting. Served with Cinnamon Dulce de Leche and Fresh Assorted Berries

Dark Chocolate Flourless Torte with Raspberry Coulis and Dark Chocolate Ganache. Served with Fresh Assorted Berries

Heavy Cream Infused with Bourbon, Pumpkin Puree and Fall Spices. Caramelized Sugar and Fresh Assorted Berries

Heavy Cream infused with Dark Chocolate, Espresso and Madagascar Vanilla Bean. Served with Caramel Whipped Cream and Fresh Assorted Berries

Light and Airy Egg Custard infused with Orange Cognac served over Fresh Assorted Berries

Vanilla Pastry Shell filled with Rich Cannoli Cream and Fresh-Cut Seasonal Fruit and Berries

Round Lemon Cookies with Lemon Glaze (6) TOGO or at your table

Served with Pico de Gallo Mignette, Horseradish, Hot Pepper Sauce and Lemon

Extra Large Oysters Baked with Garlic, Panko Bread Crumbs, Lemon and Parsley

Extra Large Oysters Baked with Fresh Spinach, Cream, Pernod Liquor and Gruyere Cheese

Steamed and Chilled Shrimp with Horseradish Cocktail Sauce and Lemon

Shucked Rappahannock Oysters served in a shot glass with light Horseradish Cocktail Sauce and Lemon Juice, Topped with Grey Goose Vodka or Milagro Silver Tequila

Served with Stewed Royal Corona Beans, drizzled with Extra Virgin Olive Oil, Roasted Garlic, Crushed Red Chili Pepper, Lemon and Parsley

Wrapped in Apple Wood Bacon with Maple Beurre Blanc

Served with Roasted Corn Salsa and Chili Pepper Aioli

Garlic and Dry Vermouth Reduction served in a Puff Pastry Cup with Shoestring Leeks

With French Cornichons & Pearl Onions, Whole Grain Dijon Mustard, Fig and Black Tea Preserves Grilled Baguette / Water Crackers

Served on Grilled Baguette Bread with Crushed Pistachios and Wild Flower Honey

With Roma Tomatoes, Fresh Basil, Extra Virgin Olive Oil, Capers and Grilled Bread

Wrapped in Applewood Smoked Bacon and drizzled with Sweet and Spicy BBQ Sauce

Carrots scented with Fresh Ginger and Maple Syrup - Drizzle of Black Strap Molasses

Cream and Cognac Onion Soup with Gruyere Cheese and Garlic Crostini

Field Greens with Toasted Israeli Cous Cous, Roasted Butternut Squash, Grape Tomatoes, Dried Apricots, Toasted Sunflower Seeds and White Balsamic Blood Orange Vinaigrette

Lightly Grilled Romaine, Roasted Beets, Bi-Color Grape Tomatoes, English Cucumber, Red Onion, Roasted Pumpkin Seeds, Applewood Smoked Bacon, Feta Cheese and Lemon Vinaigrette

Mixed Field Greens with Diced Tomatoes, Cucumber, Sun-Dried Cherries, House Glazed Walnuts, Gorgonzola Cheese and Balsamic Vinaigrette