Bruschetta

Diced tomato, red onion and fresh basil, with balsamic vinegar and olive oil on toast rounds

Maryland Lump Crab Cakes

With roasted corn salsa, and chef's special horseradish mustard sauce

Stuffed Portobello Mushroom

With spinach, sausage and parmesan cheese

Fresh Mozzarella Roasted Peppers and Eggplant

With extra virgin olive oil and fresh basil

Jumbo Gulf Shrimp

With hot pepper flakes, cello mushrooms and a hint of garlic over tuscan toast

Baked Eggplant

Rolled with ricotta cheese and topped with mozzarella in a light marinara sauce

Lobster and Corn Risotto

With monterey jack cheese, hint of lemon and a touch of cream

Spinach and Artichoke Dip

With tortilla chips

Seared Cajun Spiced Ahi Tuna

With wasabi, soy sauce and asian seaweed slaw

Prince Edward Island Mussels

Prepared in a hearty plum tomato sauce. Served sweet or spicy

Fried Calamari

Lightly breaded‏ and fried until golden brown, served with hot or sweet marinara sauce

Crispy Lobster Roll

Served with‏ asian dipping sauce and hot mustard

Lump Crab Meat Cocktail

Served chilled‏ over crushed ice with two sauces

Panko Crusted Buffalo Popcorn Shrimp

Served with bleu cheese dipping sauce

Spiedini

Fresh mozzarella, prosciutto and Italian bread, lightly battered and topped with a lemon, butter, caper and a hint of anchovy sauce

Pasta Fagioli

Lobster Bisque

Cream of Mushroom

Classic Caesar Salad

Baby Field Greens

Served with‏ warm goat cheese crostini, apples and a citrus vinaigrette

Spinach Salad

With sliced egg, mushrooms, onions, and a warm bacon dressing

Mesculin and Brie Cheese Salad

With candied walnuts, orange segments, and a champagne vinaigrette

Seafood Salad

Shrimp, calamari, red onion, celery, lemon and extra virgin olive oil

Sesame Chicken Over Mesculin Salad

Diced cucumbers, tomatoes and a mustard dressing

Southwestern Sliced Steak Salad

Served with red bell peppers, corn, red onion and a cilantro lime dressing

Hamburger

Cheddar Cheeseburger

Blue Cheeseburger

Mushroom and Swiss Burger

Bacon and Fried Onion Burger

Personal Cheese Pizza

Grilled Pizza

Chef's special‏ tomato sauce and fresh mozzarella

Grilled Chicken

With portobello mushroom, roasted peppers, fresh mozzarella, virgin olive oil and balsamic

Mixed Grilled Vegetables

With fresh mozzarella and a pesto mayonnaise

Breaded Chicken Cutlet

With broccoli rabe, fontina cheese and tomato sauce

Roasted Top Round of Beef

With carmelized onions, cheddar cheese, tomato, leaf lettuce and horseradish sauce prosciutto, salami, provolone, arugula and sundried tomato

Chicken Caesar Wrap

Sliced grilled chicken, romaine lettuce and special caesar dressing

Grilled Chicken Club

Traditional triple decker with bacon, lettuce and tomato on white toast

Grilled Tuna on a Soft Roll

With arugola, tomato, red onion and wasabi mayo

Crab Po Boy

Maryland lump crab cake with tartar sauce and mixed greens on a seeded roll

Chicken Salad Wrap

Prepared with chopped celery, apples, mayo, lettuce and tomato

Grilled Eggplant Wrap

Portobello mushrooms, roasted peppers and fresh mozzarella, balsamic vinaigrette

New York Style Reuben

Corn beef‏ on rye with russian dressing, cole slaw and swiss cheese

Mark's Famous Cheese Steak

Thinly sliced filet mignon, mushrooms, onions, and cheese of choice on crisp Italian bread

Penne Alla Vodka

Pink cream sauce, onions, peas and prosciutto

Homemade Baked Lasagna

Angel Hair Pasta

With crabmeat, fresh tomato, white wine and a touch of garlic

Rigatoni

With crumbled sausage and wild mushrooms in a brown porcini sauce

Cavatelli and Broccoli

Fresh broccoli, virgin olive oil and garlic

Linguine and Clam Sauce

Red or white

Pappardelle Bolognese

Hearty slow‏ cooked plum tomato sauce with braised veal, beef and pork

Orecchietta Pasta

With chicken, escarole, sun dried tomatoes and a touch of garlic

Chicken Francese, Marsala, Parmigiana

Chicken Marco

With broccoli, sundried tomatoes, garlic and extra virgin olive oil

Chicken Giambotta

Chicken pieces, hot sausage, mushrooms, potatoes and hot cherry peppers

Filet of Sole Francese

Lightly battered in a lemon, butter and white wine sauce

Jumbo Gulf Shrimp

Parmigiana or scampi with white wine, garlic and extra virgin olive oil

Grilled Tuna

Served in a fresh soy ginger balsamic reduction with wilted arugula

Free Range Chicken Savoya

Served on the bone with balsamic vinegar, hot sausage, mushrooms, garlic and finished with toasted bread crumbs

Side Dishes

Sauteed broccoli, spinach, mushrooms, potatoes, onions and onion rings

Bruschetta

Diced tomato, red onion and fresh basil, with balsamic vinegar and olive oil on toast rounds

Maryland Lump Crab Cakes

With roasted corn salsa, and chef's special horseradish mustard sauce

Stuffed Portobello Mushroom

With spinach, sausage and parmesan cheese

Fresh Mozzarella, Roasted Peppers and Eggplant

With extra virgin olive oil and fresh basil

Jumbo Gulf Shrimp

With hot pepper flakes, cello mushrooms and a hint of garlic over tuscan toast

Baked Eggplant

Rolled with ricotta cheese and topped with mozzarella in a light marinara sauce

Lobster and Corn Risotto

With monterey jack cheese, hint of lemon and a touch of cream

Spinach and Artichoke Dip

With tortilla chips

Seared Cajun Spiced Ahi Tuna

With wasabi, soy sauce and asian seaweed slaw

Prince Edward Island Mussels

Prepared in a hearty plum tomato sauce. Served sweet or spicy

Fried Calamari

Lightly breaded‏ and fried until golden brown, served with hot or sweet marinara sauce

Crispy Lobster Roll

Served with‏ asian dipping sauce and hot mustard

Lump Crab Meat Cocktail

Served chilled‏ over crushed ice with two sauces

Panko Crusted Buffalo Popcorn Shrimp

Served with bleu cheese dipping sauce

Spiedini

Fresh mozzarella, prosciutto and italian bread, lightly battered and topped with a lemon, butter, caper and a hint of anchovy sauce

Personal Cheese Pizza

Grilled Pizza

Chef's special‏ tomato sauce and fresh mozzarella

Pasta Fagioli

Lobster Bisque

Cream of Mushroom

Classic Caesar Salad

Baby Field Greens

Served with warm goat cheese crostini, apples and a citrus vinaigrette

Spinach Salad

With sliced egg, mushrooms, onions, and a warm bacon dressing

Mesculin and Brie Cheese Salad

With candied walnuts, orange segments, and a champagne vinaigrette

Seafood Salad

Shrimp, calamari, red onion, celery, lemon and extra virgin olive oil

Sesame Chicken Over Mesculin Salad

Diced cucumbers, tomatoes and a mustard dressing

Southwestern Sliced Steak Salad

Served with‏ red bell peppers, corn, red onion and a cilantro lime dressing

Cheese or Meat Ravioli

With either fresh plum tomato sauce or pink cream sauce

Orecchietta Pasta

With chicken, escarole, sundried tomatoes, olive oil and touch of garlic

Linguine and Shrimp

Arugola, onions, fresh tomato and basil with white wine

Penne with Shrimp

In a pink vodka sauce

Angel Hair Pasta

With crab meat and chopped fresh tomato sautéed with white wine, garlic and olive oil

Fettuccine Alfredo

Egg noodle in cream sauce with parmesan cheese

Penne Filetto Di Pomodori

Pasta tubes with plum tomatoes, prosciutto, onions and fresh basil

Pappardelle Bolognese

Hearty slow cooked plum tomato sauce with braised veal, beef and pork

Cannelloni Fiorentino

Pasta crepe stuffed with chicken, spinach and ricotta in a pink cream sauce

Cavatelli with Broccoli and Sausage

Olive oil, white wine and a touch of garlic

Linguine and Clam Sauce

Red or‏ white

Spinach Fettuccine

With peas, onion and prosciutto with a light cream sauce

Fusilli Arrabiata

Pasta twists, hot peppers, sausage, onions and plum tomatoes

Linguine Marechiara

Shrimp, clams, mussels and calamari in a lite tomato broth w/fresh basil over pasta

Penne Puttanesca

Pasta tubes with anchovies, capers, black olives, fresh basil and garlic with plum tomato sauce

Baked Lasagna

Pasta sheets layered with ground veal and sausage, mozzarella cheese, bechamel and marinara

Half Orders of Pasta Are Offered as an Appetizer or Side

Most Pasta, Ravioli and Chicken Dishes Are Offered in Child Portions

Marsala, Francese, Parmigiana

Boneless breast sautéed with your choice of these 3 classic sauces

Marco

Broccoli, sundried‏ tomatoes and a touch of garlic

Scarpriello

Sausage, peppers, onions and mushrooms with garlic and olive oil

Country Style

Breast on the bone, sautéed crispy with olive oil, garlic and hot peppers

Free Range Chicken Savoya

Served on the bone with balsamic vinegar, hot sausage, mushrooms, garlic and finished with toasted bread crumbs

Shrimp Scampi

Sautéed with oilve oil, touch of garlic, butter and white wine served over linguine

Shrimp Francese

White wine, lemon and butter

Shrimp Parmigiana

Lightly breaded and sautéed, topped with mozzarella with linguine on the side

New York Style Shrimp

Lightly breaded and sautéed in a spicy or sweet marinara served with linguine

Almond Crusted Salmon

Sautéed in a sherry cream sauce

Fillet of Sole Francese

White wine, lemon and butter

Grilled Tuna

Served in a fresh soy ginger balsamic reduction with wilted arugula

Australian Orange Roughy Filet

With a lemon pepper crust over caesar salad

Rack of Lamb

Crusted with dijonnaise bread crumbs in reduced merlot wine demi glaze

Veal Parmigiana

With a side of penne marinara

Veal Marsala

Mushrooms and marsala wine

Veal Piccata

White wine,‏ caper, lemon and butter veal

Breaded Veal

Topped with chopped arugola, tomato, red onion, balsamic vinegar and extra virgin olive oil

Veal Saltimbocca

Scaloppini of vel topped with prosciutto and fontina cheese in a little brown fresh sage sauce

Angus Flank Steak Au Jous

With mushrooms and onions

Mignon Brosciola

Thinly sliced filet mignon rolled with prosciutto, mozzarella and seasoned bread crumbs in a hearty plum tomato sauce with homemade cavatelli

New York Sirloin

Encrusted with peppercorns and served with leaks and wild mushrooms in a brandy cream sauce served with potato du jour - 16 oz.

Filet Mignon

Plain broiled or in a cabernet sauce with sautéed mushrooms served with potato du jour 7 oz. (10 Oz. Add 4.00)

Bruschetta

Diced tomato, red onion and fresh basil, with balsamic vinegar and olive oil on toast rounds

Maryland Lump Crab Cakes

With roasted corn salsa, and chef's special horseradish mustard sauce

Stuffed Portobello Mushroom

With spinach, sausage and parmesan cheese

Fresh Mozzarella, Roasted Peppers and Eggplant

With extra virgin olive oil and fresh basil

Jumbo Gulf Shrimp

With hot pepper flakes, cello mushrooms and a hint of garlic over tuscan toast

Baked Eggplant

Rolled with ricotta cheese and topped with mozzarella in a light marinara sauce

Lobster and Corn Risotto

With monterey jack cheese, hint of lemon and a touch of cream

Spinach and Artichoke Dip

With tortilla chips

Seared Cajun Spiced Ahi Tuna

With wasabi, soy sauce and asian seaweed slaw

Prince Edward Island Mussels

Prepared in a hearty plum tomato sauce. Served sweet or spicy

Fried Calamari

Lightly breaded‏ and fried until golden brown, served with hot or sweet marinara sauce

Crispy Lobster Roll

Served with‏ asian dipping sauce and hot mustard

Lump Crab Meat Cocktail

Served chilled‏ over crushed ice with two sauces

Panko Crusted Buffalo Popcorn Shrimp

Served with bleu cheese dipping sauce

Spiedini

Fresh mozzarella, prosciutto and italian bread, lightly battered and topped with a lemon, butter, caper and a hint of anchovy sauce

Personal Cheese Pizza

Grilled Pizza

Chef's special‏ tomato sauce and fresh mozzarella

Pasta Fagioli

Lobster Bisque

Cream of Mushroom

Classic Caesar Salad

Baby Field Greens

Served with warm goat cheese crostini, apples and a citrus vinaigrette

Spinach Salad

With sliced egg, mushrooms, onions, and a warm bacon dressing

Mesculin and Brie Cheese Salad

With candied walnuts, orange segments, and a champagne vinaigrette

Seafood Salad

Shrimp, calamari, red onion, celery, lemon and extra virgin olive oil

Sesame Chicken Over Mesculin Salad

Diced cucumbers, tomatoes and a mustard dressing

Southwestern Sliced Steak Salad

Served with‏ red bell peppers, corn, red onion and a cilantro lime dressing

Grilled Chicken

With portobello mushroom, roasted peppers, fresh mozzarella, virgin olive oil and balsamic

Mixed Grilled Vegetables

With fresh mozzarella and a pesto mayonnaise

Breaded Chicken Cutlet

With broccoli rabe, fontina cheese and tomato sauce

Roasted Top Round of Beef

With carmelized onions, cheddar cheese, tomato, leaf lettuce and horseradish sauce prosciutto, salami, provolone, arugula and sundried tomato

All Sandwiches and Wraps Come with Homemade Cole Slaw and Fries

Chicken Caesar Wrap

Sliced grilled chicken, romaine lettuce and special caesar dressing

Grilled Chicken Club

Traditional triple decker with bacon, lettuce and tomato on white toast

Grilled Tuna on a Soft Roll

With arugola, tomato, red onion and wasabi mayo

Crab Po Boy

Maryland lump crabcake with tartar sauce and mixed greens on a seeded roll

Chicken Salad Wrap

Prepared with chopped celery, apples, mayo, lettuce and tomato

Grilled Eggplant Wrap

Portobello mushrooms, roasted peppers and fresh mozzarella, balsamic vinaigrette

New York Style Reuben

Corn beef‏ on rye with russian dressing, cole slaw and swiss cheese

Mark's Famous Cheese Steak

Thinly sliced filet mignon, mushrooms, onions, and cheese of choice on crisp italian bread

Cheese or Meat Ravioli

With either fresh plum tomato sauce or pink cream sauce

Orecchietta Pasta

With chicken, escarole, sundried tomatoes, olive oil and touch of garlic

Linguine and Shrimp

Arugola, onions, fresh tomato and basil with white wine

Penne with Shrimp

In a pink vodka sauce

Angel Hair Pasta

With crab meat and chopped fresh tomato sautéed with white wine, garlic and olive oil

Fettuccine Alfredo

Egg noodle‏ in cream sauce with parmesan cheese

Penne Filetto Di Pomodori

Pasta tubes with plum tomatoes, prosciutto, onions and fresh basil

Pappardelle Bolognese

Hearty slow cooked plum tomato sauce with braised veal, beef and pork

Cannelloni Fiorentino

Pasta crepe stuffed with chicken, spinach and ricotta in a pink cream sauce

Cavatelli with Broccoli and Sausage

Olive oil, white wine and a touch of garlic

Linguine and Clam Sauce

Red or white

Spinach Fettuccine

With peas, onion and prosciutto with a light cream sauce

Fusilli Arrabiata

Pasta twists, hot peppers, sausage, onions and plum tomatoes

Linguine Marechiara

Shrimp, clams, mussels and calamari in a lite tomato broth w/fresh basil over pasta

Penne Puttanesca

Pasta tubes with anchovies, capers, black olives, fresh basil and garlic with plum tomato sauce

Baked Lasagna

Pasta sheets layered with ground veal and sausage, mozzarella cheese, bechamel and marinara

Half Orders of Pasta Are Offered as an Appetizer or Side

Most Pasta, Ravioli and Chicken Dishes Are Offered in Child Portions

Marsala, Francese, Parmigiana

Boneless breast sautéed with your choice of these 3 classic sauces

Marco

Broccoli, sundried tomatoes and a touch of garlic

Scarpariello

Sausage, peppers, onions and mushrooms with garlic and olive oil

Country Style

Breast on the bone, sautéed crispy with olive oil, garlic and hot peppers

Free Range Chicken Savoya

Served on‏ the bone with balsamic vinegar, hot sausage, mushrooms, garlic and finished with toasted bread crumbs

Shrimp Scampi

Sautéed with oilve oil, touch of garlic, butter and white wine served over linguine

Shrimp Francese

White wine, lemon and butter

Shrimp Parmigiana

Lightly breaded and sautéed, topped with mozzarella with linguine on the side

New York Style Shrimp

Lightly breaded and sautéed in a spicy or sweet marinara served with linguine

Almond Crusted Salmon

Sautéed in a sherry cream sauce

Fillet of Sole Francese

White wine, lemon and butter

Grilled Tuna

Served in a fresh soy ginger balsamic reduction with wilted arugula

Australian Orange Roughy Filet

With a lemon pepper crust over caesar salad

Rack of Lamb

Crusted with dijonaise bread crumbs in reduced merlot wine demiglaze

Veal Parmigiana

With a side of penne marinara

Veal Marsala

Mushrooms and marsala wine

Veal Piccata

White wine,‏ caper, lemon and butter veal

Breaded Veal

Topped with chopped arugola, tomato, red onion, balsamic vinegar and extra virgin olive oil

Veal Saltimbocca

Scaloppini of vel topped with prsciutto and fontina cheese in a little brown fresh sage sauce

Angus Flank Steak Au Jous

With mushrooms and onions

Mignon Brosciola

Thinly sliced filet mignon rolled with prosciutto, mozzarella and seasoned bread crumbs in a hearty plum tomato sauce with homemade cavatelli

New York Sirloin

Encrusted with peppercorns and served with leaks and wild mushrooms in a brandy cream sauce served with potato du jour - 16 oz.

Filet Mignon

Plain broiled or in a cabernet sauce with sautéed mushrooms served with potato du jour 7 oz. (10 Oz. Add 4.00)