Ca' Marco Ristorante Italiano

Roasted chicken, sautéed onions, lettuce, heirloom tomatoes, fresh mozzarella, arugula, and pesto drizzled with a balsamic reduction served on ciabatta

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Tomato sauce, mozzarella, Italian sausage, and mixed mushrooms

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Ricotta, mozzarella, sautéed garlic, spinach, artichokes

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Grilled 16 oz bone-in prime ribeye steak cooked with garlic, butter, and fresh herbs Secondi courses served with two sides: sautéed vegetables, sautéed spinach, roasted potatoes, or spaghetti (olive oil or same sauce)

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Toasted bread topped with diced cherry tomatoes, garlic, basil, extra virgin olive oil, and balsamic reduction

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Arugula salad with radicchio and beets topped with gorgonzola crumbles and a balsamic reduction

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Romaine tossed in a homemade Caesar dressing topped with croutons and Parmesan cheese

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Calamari sautéed with garlic, olives, and capers in a spicy tomato cream sauce served over soft polenta

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Angel hair pasta with roasted garlic, fresh tomatoes, fresh basil, olive oil, and a splash of Marinara

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Slices of heirloom tomato, fresh mozzarella, and basil served on a bed of arugula drizzled with olive oil and a balsamic reduction

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Slices of heirloom tomato, fresh mozzarella, and basil served on a bed of arugula drizzled with olive oil and a balsamic reduction

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Parmesan-crusted chicken breast, heirloom tomatoes, fresh mozzarella, arugula, and pesto drizzled with a balsamic reduction served on ciabatta

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Sauteed clams, mussels, shrimp, and fresh fish in a spicy tomato broth with toasted ciabatta slices

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Romaine topped with cherry tomatoes, avocado, pancetta, hardboiled egg, roasted chicken, and gorgonzola with a side of ranch dressing

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New Zealand lamb chops seared with garlic, butter, and fresh herbs drizzled with a balsamic reduction

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Mussels, clams, garlic, chili flakes, and parsley sautéed in a light spicy tomato broth

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Toasted bread topped with sautéed mushrooms, and shaved Parmesan drizzled with truffle oil and balsamic reduction

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Bow tie pasta with chicken, mixed mushrooms, sage, and garlic in a light tomato cream sauce

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Breaded chicken breast topped with arugula tossed in a red wine vinaigrette, farro, cherry tomatoes, pickled red onions, olives, and cucumbers

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Artichoke bottoms with shrimp and green onions in a spicy tomato cream sauce served over soft polenta

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Fusilli with mixed mushrooms, artichokes, and tomatoes topped with feta and white truffle oil

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Linguini with clams, roasted garlic, anchovies, green onions, and chili flakes in a white wine sauce

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Linguini with fresh fish, garlic, anchovies, green onions, clams, mussels, calamari, and shrimp in a saffron and cream sauce

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Tomato sauce, mozzarella, and fresh basil

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Tomato sauce, fresh mozzarella, heirloom tomatoes and sliced eggplant

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Iceberg wedge salad topped with pancetta, blue cheese crumbles, cherry tomatoes, pickled red onions, and avocado drizzled with a blue cheese dressing

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Penne pasta baked with Italian sausage, red onions, parmesan, and mozzarella in a spicy cherry tomato sauce

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Penne pasta with roasted chicken in a Parmesan cream sauce

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Mozzarella, ricotta, pesto, red onions, cherry tomatoes, and roasted chicken

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Chicken breast sautéed with garlic, capers, and lemon in a butter and white wine sauce

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Breaded chicken breast oven roasted with tomato sauce, mozzarella, and Parmesan cheese

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Homemade meatballs, Marinara sauce, and melted mozzarella served on ciabatta

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Spring mix topped with roasted pistachios, beets, thinly sliced prosciutto, fresh burrata, and a balsamic reduction

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Tomato sauce, mozzarella, fresh burrata, cherry tomatoes, arugula, and thinly sliced prosciutto

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Homemade ravioli filled with spinach and ricotta topped with parmesan, crispy sage, and a browned butter sauce finished with a splash of Marinara sauce

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Tomato sauce, mozzarella, and salami

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Atlantic salmon fillet sautéed in a cream sauce with cherry tomatoes and spinach

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Spaghetti in a traditional beef and vegetable Ragu sauce topped with Parmesan

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Spaghetti pasta with shrimp, garlic, anchovies, green onions, olives, and capers in a spicy tomato sauce

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Spaghetti with homemade meatballs sautéed with garlic and green onions in a light spicy tomato sauce

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Spinach salad topped with avocado, pickled red onions, mushrooms, parmesan, pancetta, and a hardboiled egg drizzled with a balsamic reduction

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Grilled eggplant, zucchini, roasted cherry tomatoes, arugula, burrata, and pesto drizzled with a balsamic reduction served on ciabatta

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