Ca' Marco Ristorante Italiano

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tomato sauce, mozzarella, Italian sausage, and mixed mushrooms

Ricotta, mozzarella, sautéed garlic, spinach, artichokes

Tomato sauce, mozzarella, and fresh basil

Tomato sauce, fresh mozzarella, heirloom tomatoes and sliced eggplant

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

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

Tomato sauce, mozzarella, and salami

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)

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

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

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

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

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

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

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

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

• Vegetarian