Welcome to Marco Restaurant
The fall menu reflects ideas with different textures and contrast. Focusing on bold flavors with balance.
Let your imagination guide you!
       Our beef selection at Marco is cut to order and U.S.D.A. prime North Dakota Black Angus.
Hand selected by me, and is dry aged with low moisture cold refrigeration (34* ) for 14 to 28 days,
for incredible tenderness and taste.I recommend eating it medium rare.
 Chef Marco.

 To better guide you with cooking temperatures, use the guidelines below;
Rare - cold raw center
Medium Rare - warm raw center
Medium -  hot pink center
Medium Well-  cooked through out no pink
Well Done -  Cooked through out gone, dry and crisp 

T-bone  steak (24 oz.)  with smashed  potatoes. $36.50

T-Bone  steak (32 oz.)  For two. $42.50

N.Y. strip loin steak (18 oz.) with smashed potatoes. $27.75

Beef tenderloin (8oz.)with(3) broiled jumbo shrimp drawn butter dipping sauce and smashed potatoes. $27.50

Side orders

Mashed or roast potatoes  $3.50                  Sauté mushrooms  $4.25

Sauté spinach  $4.75                                Sauté onions  $3.75

Appetizers  

Wood grilled poussion with polenta and apricot compote. $9.75

Broiled lobster stuffed portobello mushroom with melted Manchego cheese And Truffle oil drizzle. $7.00

Helix escargot Au gratin with herb garlic butter, hint of curry and gruyere cheese crust. $11.50

Wood grilled scallops wrapped in leeks, hint of Cambodian fire paste in lemon burre blanc sauce. $8.25

Fire grilled jumbo shrimp with Cajun spice dust and sweet sour black current dipping sauce. $7.50

Duck quesadilla with smoked Gouda cheese, wild mushrooms with balsamic syrup and Key lime crème fresh. $6.75

 

Salads

Classic Caesar with hearts of romaine, fresh made garlic croutons, shaved Parmigiano cheese & creamy Caesar dressing. $6.50

Country salad, with assorted greens,toasted pecans,shaved Manchego cheese and garden viniagrette.$6.75

Warm green lentils with smoked bacon over micro arugola greens. $7.25

 

Entrees

Wood grilled Red Fallow venison loin brandy wild mushroom

ragout with scallion potato pancake, and sauté spinach.
$27.50

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Tenderloin of beef with Cognac beef reduction sauce,

horseradish mashed Idaho potatoes and grilled radicchio and endive.
$24.75

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Pan braised Chilean sea bass on sauté spinach, toasted pecans

and lemon shallot chardonnay butter sauce .
$21.50

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Maple Leaf duck confit with fois gras and raspberry Au Jus,

potato pancake with crème fresh and snipped chives.
$23.50

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Delmonico steak with basil butter, gorgonzola cheese ciabatta

bread toast, and pesto mashed Idaho potatoes.
$23.25

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Oven roast New Zealand rack of lamb with panko fine herb crust

Porcini mushroom sauce and roastYukon gold potatoes.
$26.50

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Broiled Alaskan wild salmon with lobster mash potatoes in

veal stock demi glace and fresh snipped chives.
$19.75

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