Marco, A Restaurant - Mahopac, NY

Grilled Jumbo Shrimp

with dusting of cajun spice (my blend) and sweet sour raspberry dipping sauce.

Broiled Lobster Stuffed Portobello Mushroom

with melted fontina cheese.

Wood Grilled Free Range Bandera Quail

with fine herbs, polenta and sweet sour raspberry sauce.

Helix Escargot Au Gratin

with herb garlic butter, hint of curry and gruyere cheese crust.

Warm Brie Cheese

with organic berries hudson valley honey and toast points.

Hand Made Gnocchi

with reggiano parmigiano cream sauce and white truffle essence.

Classic Caesar

with hearts of romaine, garlic croutons with or without white anchovies shaved parmigiano reggiano cheese and caesar dressing.

Blacken Cajun

wild alaskan salmon on saute spinach with basil lime aioli.

Jaeger Schnitzel And Potato Pancakes, Apple Sauce, Sweet Sour Braised Red Cabbage

with pork lardoons.

Slow Roast Barbequed Duck

with grilled polenta cakes, shoe peg corn flan timbale and fine herbs.

Saute Swedish Meatballs And Paprika Infused Demi Glace On Broad Egg Noodles

with pickled organic green beans.

Saute Langostino Shrimp And Lobster

with coral parmigiano cream sauce, tagliatelli pasta and infused basil chiffonade.

Grilled Angus Rib Eye Steak

with melted gruyere cheese, toasted garlic butter baguette and grilled zucchini.