Marly's - Phoenixville, PA

A great dish to share, four small appetizers offer the chance to sample a range of flavors from the Chef

topped with a warm pancetta-honey vinaigrette, crumbled goat cheese and caramelized onions

With Danish blue cheese, sliced pears, candied pecans, sun- dried cranberries and a white balsamic vinaigrette

crisp romaine, shaved Parmesan and seasoned croutons with our homemade Caesar dressing

with a sambal-red miso emulsion, wasabi peas and a pickled cucumber-dakion salad

ricotta salata cheese, heirloom tomato salsa, whole grain mustard dressing and a basil infused oil

Pan-seared Filet mignon topped with a Roquefort-walnut crust served with sautéed broccoli rabe & the potato of the day

Over a corn & edamame bean risotto and sweet chili garlic aioli

jumbo lump crab and roasted local king trumpet mushrooms in a pesto cream sauce, topped with shaved parmesan & pine nuts

oven roasted tomatoes, cremini mushrooms, fontina cheese and lemon butter-herb sauce

in a sweet chili coconut broth over toasted almond & dried apricot quinoa with caramelized brussel sprouts

served on creamed corn and edamame beans, chipotle aioli and a ponzu sauce

over a dried cranberry risotto, zucchini linguini, and a pomegranate glaze

jumbo shrimp sautéed with scallions, cherry tomatoes served over manchego cheese and bacon grits and topped with a Tasso ham cream sauce, and braised collard greens

with a dried blueberry infused wheat berry salad, sautéed baby bok choy, and a pomegranate glaze