San Marco Ristorante

parma prosciutto, cured salami from calabria, cheese, olives, roasted peppers

cured, aged, air dryed beef with shavings of provolone cheese on arugula in olive oil

spinach and cheese ravioli in a light creamy sauce of white truffles

grilled polenta with wild mushrooms on greens

fresh bel paese mozzarella with roasted peppers (tomatoes when in season), olives and artichoke hearts in extra virgin olive oil

potato dumplings in a delicate cream sauce of italian gorgonzola

grilled sea scallops in a lemon sage butter sauce

ask server for risotto of the day

lobster filled ravioli in a pink cream sauce with baby shrimp cooked in brandy

tubetti pasta and cannellini beans in a brothish tomato sauce

egg drops with san marzano tomatoes and basil in a consomme

mixed baby greens in extra virgin olive oil, aged balsamic vinegar and olives

fresh arugula salad in extra virgin olive oil, aged balsamic vinegar with roasted pine nuts and chunks of gorgonzola

fresh romaine in classic caesar dressing

rigatoni pasta in a rich bolognese sauce of san marzano tomatoes, veal and lamb

linguine in a white wine lemon sauce with grilled shrimp, scallops, squid and mussels

penne pasta in a spicy tomato sauce of crumbled sausage and flakes of hot peppers

taglionlini pasta with black truffle oil and wild mushrooms

spaghetti in a delicate pink cream sauce with baby shrimp cooked in cognac

spaghettini in a fresh tomato sauce with basil and parmigiano cheese

veal scaloppini in white wine and herbs, with a thin veil of asiago cheese and grilled eggplant in a fresh tomato sauce and basil

scaloppini of veal in white wine and sage with veil of mozzarella and parma prosciutto

veal scaloppini with black truffle oil in a marsala wine sauce with porcini mushrooms

grilled filet of beef tenderloin in a creamy porcini mushroom sauce with cracked black pepper and brandy

fresh tenderloin of wild boar marinated in extra virgin olive oil, aged balsamic vinegar and juniper berries. finished on the grill with a barolo wine sauce

spring chicken medallions lightly breaded sauteed in olive oil in a lemon caper sauce

tender chicken breasts in a light marsala cream sauce with cremini and baby brown mushrooms

fresh quails pan sauteed in cognac and shallots finished on the grill with a porcini mushroom sauce, roasted peppers and risotto

tender strip steak brushed in olive oil and rosemary then grilled and finished in a cracked black pepper and italian gorgonzola sauce

grilled center cut veal chop in truffle oil with a sangiovese wine and fresh herb sauce

tenderloin of red venison marinated in oil, herbs and berries, finished on the grill in a cognac sauce and dried cherries

boneless loin of farm raised rabbit laced with truffles and brandy in a procini mushroom sauce and cabernet wine

fresh filet of chilean sea bass pan seared in white wine and herbs, finished on the grill in a creamy pesto sauce with roasted pine nuts

fresh salmon filet seared in white wine and herbs, then grilled and finished in a light creamy saffron sauce

a combination of spinach and cheese filled ravioli and tiger shrimp sauteed in cognac and fresh herbs, then grilled. both are then topped with a creamy sun dried tomato sauce

fresh sea scallops and tiger shrimp in a delicious brown sauce of cognac and shallots surrounding a nest of angel hair pasta

fresh whole trout deboned and filleted laced with olive oil and rosemary. finished on the grill with sea salt in a lemon and caper sauce