Mario's Place

with burrata mozzarella centers

with tomato-basil vinaigrette and lemon butter sauce

Angus beef hammered flat with wild arugula, shivers of Giana cheese drizzle of extra virgin olive oil

with espellette pepper, citronette of pepperoncino oil, pear tomatoes, lemon, chives, and microgreens

wild arugula, truffled Pecorino Toscano cheese, roasted locally grown beets, Marcona almonds and balsamic vinaigrette

romaine hearts, garlic croutons and Parmigiano

field greens, roasted red bell peppers, Drake's Farmstead goat cheese, pine nuts, balsamic vinegar and extra virgin olive oil dressing

with field greens salad, herb sauce & toasted Ciabatta crostini

Potato bun, lettuce, tomato, wild onions, and pepper jack cheese. Served with a side salad or fried potatoes

Slow-smoked beef brisket cut into thin slices, pickled okra, wild onions, tomatoes, and black bread. Served with a side salad or fried potatoes

Free-range chicken, carrots, celery, peas, and potatoes baked with rosemary and thyme. Bay leaf infused crust

Texas quahog clams in a clear broth with parsnips, salsify, carrots, celery, and potatoes. Served in a sourdough bread bowl

Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes

Sour cream based. Served with eight pieces of toasted sourdough bread

10 oz. prime rib with red wine reduction. Served with asparagus, heirloom tomatoes, and roasted potatoes

8 oz. filet rubbed with lemon and cracked pepper and pan fried in black butter. Served with cornmeal-battered eggplant and okra

Whole lake trout grilled with capers and artichoke. Served with a cold salad of cucumber, tomatoes, and lima beans

2 lb. Corpus Christi lobster boiled in seawater and sage. Served with clarified butter, spinach, and a baked potato

Pasta with sauce of tomato, red onion, garlic, dried red chili and LA Quercia guanciale, Pecorino Romano

fresh tomatoes, basil, garlic and Drake's Farmstead goat cheese

Slow braised Ragu of Oxtail and Chianti (rich, earthy, rustic)

with fresh thyme

classic meat sauce, Parmigiano

with cream sauce of simmered local organic Shitake mushrooms

San Marzano tomatoes, fresh mozzarella, dried oregano and fresh basil

San Marzano tomatoes, basil, drizzle of extra virgin olive oil (no cheese)

pork-fennel sausage, sautéed broccolini with garlic & red pepper, San Marzano tomatoes and fresh mozzarella

skin-on with whole grain farro, cucumber, red onions, tomato and parsley, smoked paprika, lemon jus

with garlic, red chili and extra virgin olive oil

whole grain heirloom wheatberry with cucumber, red onion, parsley, extra virgin olive oil, lemon

with garlic and rosemary and extra virgin olive oil

Three strips of thick-cut, house-smoked bacon and two cage-free eggs. Served with two pieces of cowboy fry bread

Cage-free eggs, house-smoked bacon, and spinach baked in an iron skillet and topped with aged cheddar. Served with two pieces of cowboy fry bread

Corned beef, red and orange beets, wild onions, and potatoes. Served with two cage-free eggs and two pieces of cowboy fry bread

Two thick buckwheat cakes served with honey and our signature sassafras-infused whipped cream

Two flapjacks served with molasses and our signature sassafras-infused whipped cream

creamy, tangy, soft blend of goat, cow & sheep milk from Piemonte

cow's milk, toffee-like color & flavor, very firm complex texture & flavor

with crème fraiche & fleur de sel

Nonna's recipe with blueberry & basil compote

crunchy hazelnut milk chocolate topped with chocolate mousse and dark chocolate powder, vanilla bean sauce (3 pieces)

Plymouth Gin, lemon, Luxardo Maraschino Cherry Liqueur, Crème de Violette, Marasca cherry garnish, simple syrup

Tito's Vodka, muddled fresh basil, fresh lime juice, simple syrup, on the rocks

Belle de Brillet pear-cognac liqueur, Bisol Prosecco (sparkling wine), dash of Angostura Bitters

Highland Park 12-Year Scotch, cherry brandy, sweet vermouth, fresh orange juice, shaken

Appleton Estate 8-Year Rum Reserve, Fever Tree Ginger Beer, lime wedge

Bitters muddled with a sugar cube and mixed with rye whiskey. Served with a lemon twist in an absinthe-washed lowball glass

Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish

Gin and absinthe muddled with mint and sugar. Served in a highball glass with a spritz of lime juice