8/12/2019 Dinner Menu Mario's Place 071914

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PRIMI / FIRST COURSECalamaretti Frittiwith tomato-basil vinaigrette 14.00

Carpaccio of Beef 15.00thinly sliced raw prime beef hammered flat with arrugula, slivers of Grana cheese

drizzled with extra virgin olive oil

Corn Soup with wild prawns, pancetta & cilantro 16.00

Crispy Squash Blossomsfilled with goat cheese, tomato-basil sauce 13.00

Sauted Maine Scallopswith caramelized fennel & tarragon-grapefruit vinaigrette 18.00

Spicy Ahi Tartarewith cucumber coulis, wasabi Tobiko caviar, Hijiki seaweed 16.00

Dungeness Crabwith avocado, micro greens, orange-ginger citronette 17.00

SALADSArrigo Saladwith wild arrugula, shaved fennel, orange sections & balsamic-extra virgin olive oil 10.50

Purple Haze Salad 12.00with field greens, goat cheese infused with fennel pollen and lavender, pistachio,

Asian pear & balsamic vinaigrette

Classic Caesar Saladwith garlic croutons & fresh Parmigiano cheese 9.50

Leone Salad 11.50with field greens, roasted red bell peppers, goat cheese, pinenuts & balsamic-extra virgin olive oil

Smoked Salmon & Mascarpone Terrine 13.50with field greens, herb sauce & toasted Ciabatta crostini

FROM OUR WOOD BURNING OVENBasil Pesto Pizzawith sundried tomatoes & mozzarella 13.00Checca Pizzawith Tomato, Mozzarella, Basil & Goat Cheese 13.00

Pancetta Pizzawith Italian Bacon, Shallots, Shiitake Mushrooms, tomatoes & mozzarella 15.00

Pear & Gorgonzola Pizza 13.00

Prosciutto, Arrugula & Mozzarella 15.00

OUR CIABATTA BREAD IS BAKED FRESH DAILY BY SIMPLE SIMON'S BAKERY AND SERVED AT ROOM TEMPERATUREBREAD SERVICE WILL BEGIN AFTER ORDER IS TAKEN, UNLESS OTHERWISE REQUESTED

07.19.14

8/12/2019 Dinner Menu Mario's Place 071914

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PASTA & RISOTTOBucatini Amatricianahose shaped long pasta with sauce of tomato, red onion, 21.00

garlic, red chili& La Quercia guanciale, pecorino Romano

Linguini Checcawith fresh tomatoes, basil, garlic & goat cheese 18.50

Penne Rigate with oxtail-Chianti ragu (rich, earthy, rustic) 20.50

Risotto di Agrumi (Citrus)(recommended split) 17.50

Risotto of Porcini Mushroomswith fresh thyme 19.50

Spaghetti Bolognese classic meat sauce 19.00

Sweet Pea and Ricotta Tortelliniwith truffle butter, asparagus tips & slivers of Parmigiano 24.00

Wild Mushroom Ravioliwith Cream Sauce of local organic Shiitakes 19.50

MAIN COURSESeared Rare Ahi 36.00

with citrus ponzu, ginger, snow peas, garnished with wasabi infused tobiko caviar

Loch Duart Salmon al Cartoccio 30.00cooked in parchment envelope with citrus sections (orange & grapefruit),ginger,extra virgin olive oil & coriander

Grilled Swordfish 32.00with peperonata (compote of sweet onions, bell peppers & thyme),

Cerignola black olives & orange zest-black pepper jus

Pan Roasted Shelton Farm's Free Range Breast of Chicken 24.00with soft polenta, portabello mushrooms & sage-mustard sauce

Grilled Natural Angus New York 37.00with roasted fingerling potatoes & cipollini onions & haricots verts, 15 year old Balsamic

& horseradish infused oil

Pan-Roasted Australian Lamb Chops 37.00with zucchini & eggplant, tomato confit, oil cured black olives & basil pan juices

Pan-Roasted Veal Chop 36.00marinated with basil olive oil. with baby artichokes, sweet garlic, lemon zest & pan juices

SIDE ORDERSRoasted Garlic Potato Puree 5.50

Cipollini Onion Agrodolce 5.50

Sauted Spinachwith butter & garlic 5.00

CHEF PRIX FIXE MENUMENUS STARTING FROM $85 P.P. - WINE PAIRING IS AVAILABLE $45 PER PERSON (ASK FOR MORE DETAILS)

LIVE JAZZ-R&B ENTERTAINMENT - EVERY FRIDAY & SATURDAY: 10:00PM TO 1:00AMNO COVER CHARGETWO DRINK or $10 PER PERSON MINIMUM

ADDITIONAL FEES$ 2.00 WILL BE ADDED FOR ANY SPLIT DISHES OR HALF ORDERS

CORKAGE (PER BOTTLE): $20 (STANDARD) - $40 (MAGNUM)- $3 PER PERSON CAKE FEE

GIVE THE GIFT OF GOOD TASTE - GIFT CERTIFICATES SOLD IN $25, $50 & $100 INCREMENTS07.19.14