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Marco's Kitchen
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Menu
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
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
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