Marco Polo Ristorante

Fettuccine al Vino Rosso

Red wine fettuccine tossed in a parmigiano wheel.

Gnocchi al Pomodoro Fresco

Ricotta gnocchi, tomato sauce and fresh basil.

Agnolotti di Spinaci e Vitello

Agnolotti, veal, mushrooms in a butter and sage sauce.

Squid ink pasta

Squid ink tagliolino, calamari, shrimp, bay scallops in a pink sauce.

Cavatelli N'duja Spicy cured pork

cavatelli and nduja with shaved pecorino, calabrese style.

Lobster Ravioli

Lobster‏ ravioli topped with a pink sauce.

Spagetti Calabrese

Spicy infused spaghetti with sausage, broccoli rabe & Pecorino

Maltagliati and Ragu of Veal

Pasta, traditional tuscan veal ragu, mushrooms, and organic sweet green peas.

Linguine Fine alle Vongole

Fine linguine, manila clams, garlic and parsley.

Frutti di Mare

Seafood salad. Octopus, shrimp, calamari, celery, lemon, and olive oil.

Bocconcini con Prosciutto

Mozzarella with imported prosciutto and roasted peppers.

Baked Clams

Bread crumbs and herbs.

Oysters Rockefeller

Spinach cream and Italian liqueur.

Polipo alla Griglia

Grilled octopus over barley balsamic, sauteed onions, and cherry tomatoes.

Carciofi Fritti

Artichokes fried and paired with aioli sauce.

Polpettine di Vitello

Veal polpettine with fresh tomato sauce and basil.

Antipasto Caldo

Baked Clam, Oyster Rockefeller, Stuffed zucchini & mushrooms, & Stuffed Shrimp

Organica

Arugula, endive, radicchio, watercress, romaine and spinach.

Bianca

Endive, hearts of palm, walnuts, romaine and crispy goat cheese.

Insalatina di Spinaci

Spinach, Poached pear, walnuts, gorgonzola, & balsamic dressing

Beet salad

Roasted red and yellow beets, hearts of palm, watercress and cherry tomato.

Arugula salad

Arugula, fresh oranges, fennel and shaved parmigiano.

Marco Polo Cesare

Traditional 1983 recipe

Seafood Tower for 2

Lobster, oysters, clams, and shrimp.

Seafood Linguine

Medley of fresh seafood in a light tomato broth & linguini

Filetto di Salmone

Grilled filet of salmon with lemon and fresh herbs.

Whole Branzino

Grilled Whole Semi-Boneless Branzino stuffed with seasonal vegetables in a lemon sauce

Scallops MP

Seared Sea Scallops over natural Black Rice risotto, garlic chips, & parsley Oil

Seared Prawns

Seared butterflied prawns in a scampi sauce over chickpea cake

Chicken Paillard

Seared chicken topped with portobello mushroom, endive, cherry tomatoes, & Ricotta Salata

Artichoke Chicken

Chicken cutlet topped with a spinach artichoke parmesan sauce.

Veal Marsala truffle oil

Sliced veal in a mushroom marsala sauce, parmigiano, asparagus and truffle oil.

Grilled veal chop

Grilled veal chop with red onions and cherry tomatoes.

Bone In Ribeye

Charcoaled bone in rib eye with black garlic butter sauce

Rack of lamb

Baked Rack Of Lamb Seasoned breadcrumbs

Little Neck Clams

Blue Point Oysters

Shrimp Cocktail

Fried Calamari

Mozzarella en Carrozza

Triangle Mozzarella Sticks

Oysters

Each.

6 Pieces Oysters Rockefeller

Side of Broccoli Rabe

Side of Vegetables

Vegetarian.

French Fries

Chicken Fingers with Fries

6 Pieces Baked Clams

Kids Pasta

Pasta with Garlic and Oil

Linguini with Clams

Spaghetti

Shrimp Scampi

Shrimp Parmigiana

Gnocchi

Spaghetti Bolognese

Penne Vodka

Spaghetti Meatballs

Pasta with Sausage and Broccoli Rabe

Chicken Parmigiana with Pasta

Chicken Piccata

Veal Parmigiana

Veal Piccata

Fettuccine Alfredo

Bocconcini Caprese Lunch

Chefs handmade mozzarella with and roasted peppers.

Carciofi Fritti Lunch

Imported artichokes fried and paired with aioli sauce.

Seafood Salad Lunch

Octopus, shrimp, calamari, celery, lemon and olive oil.

Baked Clams Lunch

Breadcrumbs and herbs.

Arancini Lunch

Mini rice balls over whipped ricotta.

Formaggio di Capra Fritto Lunch

Fried goat cheese wrapped with prosciutto and drizzled balsamic.

Polpettine di Vitello Lunch

Homemade meatballs, tomato sauce, and shaved Parmigiano.

Fritto Misto Lunch

Fried calamari and shrimp.

Octopus Skewer Lunch

Seared octopus with cherry tomato and pesto.

Seafood Flight Lunch

1 baked clam, 1 oyster Rockefeller, and 1 stuffed shrimp.

Insalata di Rughetta Lunch

Arugula, fresh peaches, fennel, and shaved Parmigiano.

Barbabietole Lunch

Roasted red and yellow beets, hearts of palm, watercress and cherry tomatoes.

Tre Colore Lunch

Arugula, endive, tomatoes, olives and Italian dressing.

Polipo alla Griglia Lunch

Grilled octopus over a cucumber salad.

Pollo alla Griglia Lunch

Grilled chicken caesar salad.

Caesar Salad Lunch

Original 1983 recipe.

Bocconcini Caprese Lunch

Chef's handmade mozzarella with tomatoes and roasted peppers.

Seafood Salad Lunch

Octopus, shrimp, calamari, celery, lemon, and olive oil.

1 Clam Lunch

1 Oyster Lunch

1 Shrimp Lunch

Tortellini Carbonara Lunch

Italian guanciale, black pepper, onions and cream.

Capellini con Gamberi Lunch

Angel hair pasta with shrimp and arugula in a pink sauce.

Maltagliati all Amatriciana Lunch

Pasta in traditional tomato and basil sauce with guanciale, onions and white wine.

Orecchiette Broccoli Rabe Lunch

Ear shaped pasta and broccoli rabe with garlic and evoo.

Ravioli Lunch

Cheese raviolis in a tomato and basil sauce.

Linguine Fine alle Vongole Lunch

Fine linguine, manila clams, garlic and parsley.

Spaghetti Calabrese Lunch

Roasted garlic and spicy Calabrese oil with toasted breadcrumbs.

Penne Amatriciana Lunch

Guanciale, Pecorino cheese, and tomato sauce.

Pesto Foglie di Olivo Lunch

Olive leaf shaped past with pesto sauce.

Linguine Fine alle Vongole Lunch

Fine linguine, Manila clams, garlic, and parsley.

Maltagliati al Ragu di Vitello Lunch

Homemade pasta, Tuscan veal ragu, mushrooms, and organic sweet green peas.

Pollo Paillard Lunch

Seared chicken topped with marinated peppers, mushrooms, and endives.

Vitello Milanese Lunch

Breaded and fried veal with fresh chopped salad.

Bistecca alla Griglia Lunch

Grilled hanger steak over spinach, potatoes, and brandy mushroom sauce.

Salmone Scottato Lunch

Seared filet of salmon with lemon and capers.

Shrimp Parmigiano Lunch

Shrimp Parmigiano with linguini.

Pollo Scarpariello Lunch

Sauteed chicken on the bone and sausage in a brown rosemary sauce.

Torta di Ricotta

Italian ricotta cheesecake over a berry sauce.

Tiramisu

Layered lady fingers, mascarpone and espresso.

Mousse al Cioccolato

White and dark chocolate.

Creme Brulee

Vanilla custard topped with caramelized sugar.

Cannoli Gelato

Cannoli gelato topped with crushed cannoli shells and homemade whipped cream.

Spumoni Semifreddo

Layered sponge cake and gelato in a hard chocolate shell.