A few observations and thoughts about the work we love; OUR MENU OFFERS DISHES

We at Mario’s believe that a restaurant has a personality,

CREATED IN “OUR KITCHEN,”
CATERING a flavor all its own...a character, created by its people.
We believe in the ritual of dining, be it noon or night. (DEFINITELY OUR OWN).
We believe that, the enjoyment of food is one of life’s great ALSO SOME SPECIALITIES
pleasures. We believe that the true measure of success of ARE BASED ON RECIPES OF
MARIO’S PROVIDES COMPLETE CATERING SERVICES FOR ALL OCCASIONS. a restaurant is the degree of THE CONSIDERED GREAT
esteem and pride RESTAURANTS OF THE
gained in the WORLD–RECIPES THAT
guests mind
ARE AT TIMES CHANGED OR
OUR FULL SERVICE CATERING, FEATURES SELECTIONS and heart.
IMPROVED UPON..

FROM OUR EXTENSIVE MENU, OR A CUSTOMIZED MENU TO

SUIT YOUR SPECIFIC REQUIREMENTS.

D I N N E R O ROFFICE
L U N CPARTIES
HEON BANQUET
AVA I L A B L E F O R A L L S P E C I A L O C C A S I O N S
BAR MITZVAHS

fromWEDDINGS
10-175 people

PICNICS

We offer Thanksgiving Dinners to go

THEATER
PACKAGES
AVAILABLE

(FEATURING OUR MOBILE CHARCOAL BARBECUE)

Try our award winning wine list recommended by a
Wine Spectator every year RECOMMENDED BY...
Mario’s - Oldest Italian
Dining Out In American Cities...
Restaurant in Detroit
...Duncan Hines...Holiday Travel
Gourmet...Guide to Distinctive Dining
DETROIT
MARIO’S PROVIDES ALL THE AMENITIES TO ENTERTAIN YOUR GUESTS. Since 1948
...and Most Airlines in Flight Magazine
4222 Second Avenue
(313) 832-1616
AND WE HOPE...By You. (313) 832-1460 FAX
PARTY AND BANQUET FACILITIES ARE AVAILABLE.
Your Host Vince Passalacqua
 CHILLED APPETIZERS
CHILLED APPETIZERS COGNAC
COGNAC
Shrimp........................................................................................................
Shrimp ............................................................................................................................ 108 Courvoisier v.s
Courvoisier v.s. .........................................................................................7.5
A half
A half dozen
dozen chilled
chilled shrimp
shrimp served
served over
over aa tangy
tangy housemade
housemade cocktail
cocktail sauce.
sauce.
Hennessey v.s.
Hennessey v.s. ..........................................................................................9.5
Antipasto Mario
Antipasto Mario...................................................................................................
....................................................................................... 9
Per Person12
Marinated mushrooms
mushrooms and and beef
beef with
with caponata
caponata on on aa bed
bed ofof leaf
leaf lettuce.
lettuce. Martell
Marinated Martell..................................................................................................... 10
Caponata............................................................................................................................
Caponata .................................................................................................... 88 Remy Martin
Marinated eggplant,
eggplant, onion,
onion, capers,
capers, olives,
olives, and
Remy Martin ............................................................................................ 12
Marinated and olive
olive oil.
oil. Courvoisier v.s.o.p
Marinated Mushrooms................................................................................ 88
Marinated Mushrooms................................................................................................... Courvoisier v.s.o.p. ...................................................................................
Hennessey v.s.o.p.
17
Button top mushrooms marinated in olive oil, red wine vinegar and garlic.
Button top mushrooms marinated in olive oil, red wine vinegar and garlic. Hennessey v.s.o.p. ....................................................................................
Martell Cordon Blue 17
Marinade of Beef.............................................................................................................. 8
Marinade of Beef ........................................................................................ 8
Thin beef slices, marinated in onions and olive oil. Martell Cordon Blue .................................................................................
Courvoisier (extra vielle 21
Thin beef slices, marinated in onions and olive oil.
Prosciutto with Melon..................................................................................................... 8 Courvoisier (extra vielle) ...........................................................................
Grand Marnier 30
Prosciutto
Seasonal melonwith Melonin
wrapped .................................................................................
thin slices of prosciutto. 8
Seasonal melon wrapped in thin slices of prosciutto. Hennessey x.o.
Grand Marnier ........................................................................................... 9
Roasted Peppers............................................................................................................... 8
Roasted Peppers
Roasted bell peppers,.........................................................................................
fresh mozzarella dressed with olive oil, garlic and balsamic vinegar. 8 Remy Martin x.o.
Hennessey x.o. ......................................................................................... 50
Roasted bell peppers, fresh mozzarella dressed with Remy Martin KingLouis XIII
Mario’s Relish Tray................................................................................................. Tray 15 Remy Martin x.o. ..................................................................................... 50
olive oil, garlic and balsamic vinegar.
4 Genoa salami, 4 mortadella, olives & olive tapenade, 4 shrimp and radish.
Mario’s Relish Tray ......................................................................... per person 11
*Oysters on the half shell............................................................................................. 15 Remy Martin KingLouis XIII .................................................................... 250
Thin
Freshbeef slices,
chilled marinated
Oysters on theinhalf
onions
shelland olivewith
served oil. our tangy housemade cocktail sauce.
*Oysters on the &
Mario’s Cheese half shell .........................................................................
Charcuterie 12
Board......................................................................... 15
Fresh chilled
Assorted Oysters
cheeses, on the half
prosciutto, shell
genoa served with our tangy housemade cocktail sauce.
salami.
ESPRESSO
Tuna Tartare ala Mario.................................................................................................. 15 Café Expresso ............................................................................................. 4
Ahi tuna over crispy pasta chips served with wasabi and banana peppers. Capuccino .................................................................................................. 6
HOT
HOT APPETIZERS
APPETIZERS Capuccino (flavored) .................................................................................6.5
Garlic
Italian Toast ................................................................................................
Sausage. ............................................................................................................... 105 Macadamia Nut • Chocolate • Chocolate Mint
Cheese Toast .............................................................................................. 76
Garlic Toast....................................................................................................................... Creme De Menthe • Hazelnut
Calamari .................................................................................................... 89
Cheese Toast.....................................................................................................................
Deep fried breaded squid tossed with amoque sauce over wilted greens. Limoncello ................................................................................................. 5
Calamari. .......................................................................................................................... 10
Steak Bites
Deep fried ...............................................................................................
breaded squid tossed with amoque sauce over wilted greens. 10
Broiled tenderloin tips with zip sauce.
Steak Bites....................................................................................................................... 10
Oysters Rockefeller
Broiled tenderloin ..................................................................................
tips with zip sauce. 14 BEVERAGES
Fresh
Oystersoysters on the half shell topped with spinach garlic butter. Baked and finished with
Rockefeller....................................................................................................... 18 Tea............................................................................................................. 3
parmesan cheese.
Fresh oysters on the half shell topped with spinach garlic butter. Baked and finished with parmesan cheese. Coffee ........................................................................................................ 3
Shrimp Scampi ......................................................................................... 38
Scampi............................................................................................................... 30
Jumbo Shrimp
Jumbo Shrimp sauteed
sauteed inin aa garlic,
garlic, parsley,
parsley, butter
butter sauce.
sauce. Milk .......................................................................................................... 3
Snails “Bourguignonne”
Snails Bourguignonne...................................................................................................
.............................................................................149 Soft Drinks ................................................................................................ 3
Snails baked
Snails baked inin aa cherry
sherry garlic
garlic butter
butter sauce.
sauce. Ice Tea ....................................................................................................... 3
Mushroom Cap “Thermidor”...................................................... Market Price
Mushroom Cap Thermidor.......................................................................Market Price
A Portabella mushroom cap stuffed with lobster, baked
A Portabella mushroom cap stuffed with lobster, baked in a in a light cream sherry sauce and parmesan cheese. Irish Coffee ................................................................................................ 8
Mario’s
light cream Italian
sherry Meatballs.............................................................................................
sauce and parmesan cheese. 13 Café Diablo ................................................................................................ 9
Baked to perfection in a tomato basil sauce topped with parmesan cheese.
*Consuming raw or undercooked meats, poultry, shell fish or eggs may increase your risk of food-borne illness.
Chicken Livers ............................................................................................................... 14 Spanish Coffee ........................................................................................... 8

*Consuming raw or undercooked meats, poultry, shell fish or eggs may increase your risk of food-borne illness.
 DESSERTS SALADS
*Prepared Tableside $3.00 credit with dinner off any salad
Priced per person – No single orders MixedMario..............................................................................................
Salad Greens House Salad . . ................................................................... 10 13
Mixed Greens
Julienne with
cuts of beef, Shrimp
ham, turkey, ..cheese,
...................................................................
egg slices, 15
garbanzo beans ..........................................................................................
Salad Mario with Mario house dressing. 13
Italian
Julienne Salad
cuts of .............................................................................................
beef, ham, turkey, cheese, egg slices and garbanzo beans 12
per person 10
*Cherries Jubilee ........................................................................................ 8 with Mario’s
Julienne house
salami, dressing.
black olives, radishes and Mario house dressing.
Caesar
Italian Salad .............................................................................................
.. ........................................................................................ 1212
per person 10
*Fresh Strawberries Romanoff ..................................................................... 8 Romaine lettuce, black
Julienne Salami, anchovies,
olives,parmesan cheese,
radishes and Mario house dressing.
worcestershire
Caesar Saladsauce, croutons with Mario’s Caesar dressing.
......................................................................................... 12
per person 10
*Banana Tropicale ....................................................................................... 8 Chicken or Beef
Romaine lettuce, Caesarparmesan
anchovies, .............................................................................
cheese and croutons 17
with Mario’s
Caesar Caesarwith
salad topped dressing.
choiceAdd chicken, salmon
of marinated slices oforbeef
beeforforchicken.
$6
per person 10
*Peach Flambeau ........................................................................................ 8 Mixed
CapreseGreens
Salad House Salad .........................................................................129
.......................................................................................
Sliced Beefsteak
Caprese Saladtomatoes layered with Mozzarella Cheese and Basil drizzled with Olive Oil 12
...........................................................................................
per person 12
*Macedonia .............................................................................................. and Balsamic
Sliced Vinegar.
Beefsteak tomatoes layered with Mozzarella Cheese and Basil drizzled with Olive Oil
Mariner
and Salad
Balsamic ....................................................................................... 18
Vinegar.
per person 6.5
Fresh Fruit ................................................................................................. 5 Mixed greens,
Mixed Greenstuna, crabShrimp
with meat and.......................................................................
shrimp with Mario’s house dressing. 15
AvocadoSalad
Mariner and Crab Salad . . ....................................................................... 22
.......................................................................................... 20
Cheese Cake............................................................................................... 6 Sliced avocado
Mixed layered
greens, tuna, with
crab King
meat andCrab meatwith
shrimp withMario’s
choice of dressing.
house dressing.
Cheese Cake Avocado and Crab Salad .......................................................................... 18
Parfait ........................................................................................................ 4 Sliced avocado layered with King Crab meat with choice of dressing.
Alinosi Spumoni
Parfait with Liquor ..................................................................................... 6
Alinosi Sherbert
SOUP
Minestrone ................................................................................................ 7
Spumoni .................................................................................................... 4 Italian vegetable.
Alinosi Ice Cream
Maritata
Mariata ...................................................................................................... 7
Sherbert ...................................................................................................3.5 Chicken broth, parmesan cheese, egg, fettuccine noodles.
Cannoli Onion ........................................................................................................ 7
Ice Cream ................................................................................................... 3 Beef consomme, vidalia onions.
Assorted Pastries Spinach...................................................................................................... 7
Cannoli ...................................................................................................... 4 Chicken broth, spinach (very light).
Tortellini Al Brodo...................................................................................... 7
Chicken broth with meat filled tortellini.
Frutti
Fruittidi
deMare 20
Mare (Fruits of the Sea Soup) ...................................................... 19
PLEASE: NO SUBSTITUTIONS -- SHARED ORDERS ADD $5 Lobster, clams, scallops, jumbo shrimp, in a spicy deep beef boullion broth,
a hearty soup that makes a meal.
 PASTA
PASTA ENTREES
ENTREES MARIO’S
MARIO’S HOUSE
HOUSE SPECIALITIES
SPECIALITIES
PASTA
All Entrees Include Bread ENTREES
Basket, Mario’s
All Entrees Include Bread Basket, Mario’s
Antipasto, House Salad and Soup.
Antipasto, House Salad and Soup. MARIO’S
Prepared HOUSE
Tableside/Priced per SPECIALITIES
person - no single orders
Prepared Tableside/Priced per person - no single orders
PASTA ENTREES
All Entrees Include Bread Basket, Mario’s Antipasto, House Salad and Soup. MARIO’S
In order that we may HOUSE
properly prepare
In order that Prepared Tableside/Priced
we may properly per SPECIALITIES
your selection, please allow extra time for dinner service.
person
prepare your selection, - no single
please allow orders
extra time for dinner service.
Egg Plant AllParmesan ..................................................................................
Entrees Include Bread Basket, Mario’s Antipasto, House Salad and Soup. 28
23 Prepared Tableside/Priced per person - no single orders
Egg In order that we may properly prepare your selection, please allow extra time for dinner service.
Sliced egg plant, lightly breaded and sauteed, then layered with Ricotta cheese, spinach and 23
Plant Parmesan ..................................................................................
Veal Olympic
In order ...........................................................................................
that we may properly prepare your selection, please allow extra time for dinner service. 45
Egg Plant
Sliced Parmesan
egg plant, ..................................................................................
lightly breaded and sauteed, then layered with Ricotta cheese, spinach and 23 Not before theatre.
Veal Olympic ........................................................................................... 45
Parmesan,
Egg Planttopped
Parmesanwith tomato basil sauce and mozzarella cheese.
.................................................................................. 23 Thin slices of veal sauteed in butter with sherry, cognac, green onions, mushrooms and cream.
Sliced egg
Parmesan, plant,
toppedlightly breadedbasil
with tomato andsauce
sauteed,
andthen layered cheese.
mozzarella with Ricotta cheese, spinach and Veal Olympic
Thin slices sauteed in butter with sherry, cognac, green onions, mushrooms and cream.55
of veal........................................................................................... 45
Sliced
Ravioliegg.....................................................................................................
plant, lightly breaded and sauteed, then layered with Ricotta cheese, spinach and 25
21 Veal Piccante
Olympic............................................................................................
........................................................................................... 45
Parmesan,
Ravioli topped with
with tomato basil sauce
sauce and mozzarella cheese.
..................................................................................................... 21 Veal
Thin Piccante
slices of ............................................................................................
veal sauteed in butter with 45
Parmesan,
Meat raviolitopped
with choice tomato basil
of sauce, marinara, and mozzarella
bolognese cheese.basil sauce.
or tomato Scallopini
Thin slicesofofveal
veallaced with
sauteed inlemon with sherry,
butterbutter, cognac,
white wine
sherry, andgreen
cognac, onions,
parsley
green (lightmushrooms
onions, and tart) and
mushrooms and cream.
cream.
Meat ravioli with choice of sauce, marinara, bolognese or tomato basil sauce. Scallopini of veal............................................................................................
............................................................................................ 55
Veal laced with lemon butter, white wine and parsley (light and tart)
Ravioli .....................................................................................................
Porcini
Ravioli
Spaghetti Mushroom
(choice ofRavioli . . ....................................................................
or bolognese) ............................................... 26
.....................................................................................................
marinara 21
21 Veal Piccante
Tournedos
PiccanteRoyal....................................................................................... 45
45
Spaghetti
Meat ravioli
ravioli (choice
with choiceof marinara
of or bolognese) ............................................... 21 Tournedos Royal....................................................................................... 45
Sauteed
Meat
Spaghetti inwith
a Mario’s
with
meatballssauce,
choice orsauce,
of finished
sauce,
mushrooms. marinara, bolognese or
or tomato
tomato basilbasil sauce.
with...............................................................................Add
marinara, parmesan
bolognese cheese. sauce. 5 Scallopini of
Medallions
Scallopini
Medallions
ofofveal
beeflaced
veal laced
of aromatic
with
with lemon
tenderloin
beef tenderloin
sauteed
lemon butter,
with white
butter, capers,wine
white wine and
and parsley
anchovies,parsley (light
parsley,
(light and
sherry tart)
and wine,
tart) flamed with
Spaghetti with meatballs or mushrooms. ...............................................................................Add
Add Chicken Livers25 5
5 cognac. In an
Tournedos sauce.sauteed with capers, anchovies, parsley, sherry wine, flamed with55
Royal....................................................................................... 45
Spaghetti (choice of marinara or bolognese) . ...............................................
. ............................................
Add Chicken Livers 5
21 cognac. In an aromatic sauce.
Add meatballs
Spaghetti with or mushrooms................................................................................................
meatballs or mushrooms. 55
Add25 TournedosofEnglais
Medallions ....................................................................................
beef tenderloin sauteed with capers, anchovies, parsley, sherry wine, flamed with45
Linguine with Clam Sauce – Red ...............................................................................Add
or White .................................................. Tournedos Englais .................................................................................... 45
Linguine with Clam Sauce – Red or White .................................................. 25 Medallions
cognac. In anof aromatic
beef simmered
sauce.in a blend of lemon, onions and english mustard. Flamed with
Add chicken
Scallions, livers.and
parsley Add
Add Chicken
Chicken Livers
.................................................................................................................
garlic, sauteed in olive oil with sea clams. Add 55
Livers 5 Medallions of beef simmered in a blend of lemon, onions and english mustard. Flamed with
Scallions, parsley and garlic, sauteed in olive oil with sea clams. sherry and cognac.
Alfredo .......................... 27
Tournedos
Tournedos
Tournedos Englais
Englais .................................................................................... 55
Anglais.................................................................................... 45
45
Linguine with
Linguine with Clam
Lobster
Clam Sauce
Marinara
Sauce –
– Red or
or White
RedSauce White ..................................................
or Creamy
.................................................. 25
35
25 sherry and cognac.
Tournedos Maison ....................................................................................
Linguine with Lobster Marinara Sauce or Creamy Alfredo .......................... 35 Medallions
Medallions
Tournedos
of beef
ofMaisonsimmered
beef simmered in a blend of lemon, onions and english mustard. Flamed with 45
in a blend of lemon, onions and english mustard. Flamed with
Scallions,
Large
Scallions, parsley
dicedparsley and
lobsterand meat,garlic,
garlic, sauteed
sauteed
sauteed in
in olive
in olive oil
oil and
olive oil with
garlic.
with sea
sea clams.
Served
Large diced lobster meat, sauteed in olive oil and garlic. Served on a bed of linguine
clams. on a bed of linguine Medallions
sherry and of beef flamed with cognac, simmered in a blend of cream and tomato sauce with 45
cognac.
....................................................................................
sherry and
Medallions cognac.
Linguini
with marinara
Linguine with
with Lobster
sauce or creamy
Lobster ............................................................................
Sauce or Creamy Alfredo .......................... 40
alfredo. (Tableside)
Marinara
Sauce or Creamy Alfredo .......................... 40 35 sherry wine.ofMaison
Tournedos
beef flamed with cognac, simmered in a blend of cream and tomato sauce with
Linguine
with marinara
Large
with
diced lobster
Lobster
sauce or creamy
meat served
meat,
Marinara
alfredo. (Tableside)
sauteedonina olive bed ofoillinguini,
and garlic. Served on a bed of linguine
35 Tournedos
sherry
Steak
wine. Maison .................................................................................... 45
.................................................................................... 55
45
Manicotti
Large .................................................................................................
diced lobster meat, sauteed in olive oil and garlic. Served on a bed of linguine 23 Medallions of beef flamed with cognac, simmered in a blend of cream and tomato sauce with 45
Diane..............................................................................................
Manicotti
sauteed
with marinara
Ricotta cheese .................................................................................................
in marinarasauce
and or
or creamy
spinach,creamy alfredo.
rolledalfredo. (Tableside)
(Tableside)
in pasta, served with marinara or bolognese sauce. 23 Steak
Thinly Diane..............................................................................................
Medallions
slicedofNew
beef flamed with cognac,
York sirloin flamed insimmered in a blend in
cognac, simmered of brown
cream andsaucetomato sauce with 45
with dijon
sherry wine.
with marinara
Ricotta cheese and sauce or creamy
spinach, rolledalfredo. (Tableside)
in pasta, served with marinara or bolognese sauce. Thinly
sherry
mustardsliced
wine. New York sirloin flamed in cognac, simmered in brown sauce with dijon
and scallions.
Canelloni ................................................................................................. 27
Manicotti 23 Steak Diane..............................................................................................
mustard and scallions. 45
Manicotti
Canelloni
Ricotta
Groundcheese .................................................................................................
and sherry
beef, veal, spinach, winerolled
andinMariopasta,sauce,
servedrolled
with marinara or bolognese sauce. 23 Steak Diane..............................................................................................
Thinly sliced New York sirloin flamed in cognac, simmered in brown sauce with dijon 55
45
Ground
Ricotta beef, veal, sherry wine andinMariopasta,sauce, rolled Thinly
mustardsliced New York sirloin flamed in cognac, simmered in brown sauce with dijon
in pasta,cheese
served and
withspinach,
marinara rolled
or bolognese served
sauce. with marinara or bolognese sauce. 27 and scallions.
Canelloni .................................................................................................
in pasta, served with marinara or bolognese sauce.
Canelloni .................................................................................................
23
23 mustard and scallions. DINNER
DINNER for
for TWO
TWO
Ground beef, veal, sherry Combination
Manicotti/Canelloni wine and Mario .............................................................
sauce, rolled 23
Manicotti/Canelloni Combination ............................................................. 23 22 oz. U.S.D.A. Choice Tenderloin of beef cooked to your perfection
Ground
in pasta, beef,
served veal,
withsherry wine
marinara and Mario sauce,
or marinara
bolognese sauce. rolled sauce. 22 oz. U.S.D.A. Choice Tenderloin of beef cooked to your perfection
Half
Half
portion
portion
of each.
of each.
Served with or bolognese DINNER for TWO
in pasta, served with Served
marinara withor marinara
bolognese or bolognese sauce.
sauce.
Manicotti/Canelloni
Spaghetti
Spaghetti
Tetrazzini
Tetrazzini
Combination .............................................................
..................................................................................
..................................................................................
27
23
23
22 oz. U.S.D.A.
Chateaubriand Choice DINNER
Tenderloin for of beefTWO cooked to your perfection 70
.........................................................................................
Chateaubriand ......................................................................................... 70
Half portion of each.
withServed with marinara breast, or bolognese sauce.
Manicotti/Canelloni Combination ............................................................. 23
Spaghetti tossed sliced chicken creamy Broiled Porterhouse
Spaghetti tossed with sliced chicken breast, creamy 22 oz. U.S.D.A. ..................................................................................
Choice Tenderloin of beef cooked to your perfection 75
Mario
Half sauce Tetrazzini
portion
Spaghetti and baked
of each. with
Served parmesan
with cheese.
marinara or bolognese sauce.
.................................................................................. 27
23 Broiled Porterhouse .................................................................................. 75
Mario sauce and baked with parmesan cheese. Broiled N.Y. Strip
Chateaubriand ..................................................................................... 66
......................................................................................... 70
Spaghetti tossed with sliced chicken breast, creamy Broiled N.Y. Strip ..................................................................................... 66
Ricotta
Spaghetti Lasagna ........................................................................................
Tetrazzini .................................................................................. 23 23 Chateaubriand
Broiled Beef
Porterhouse
Chateaubriand Flambeau ...................................................................
per person 75
..................................................................................
......................................................................................... 52
70
Ricotta
Mario
Four Lasagna
sauce
layers and
of pasta ........................................................................................
baked with
filled withparmesan
ricotta, cheese.
parmesan and 23 Chateaubriand Beef Flambeau ................................................................... 75
Spaghetti tossed with sliced chicken breast, creamy Broiled N.Y. Strip .....................................................................................
per person 75
Broiled Porterhouse .................................................................................. 66
52
Four layers of pasta filled with ricotta, parmesan and
mozzarella
Ricotta
Mario cheese.
Lasagna
sauce Choice of marinara
parmesanor bolognese sauce.
........................................................................................
and baked with cheese. 27
23 Chateaubriand Beef Flambeau ................................................................... 75
mozzarella cheese. Choice of marinara or bolognese sauce. Dinner
Broiled N.Y. Strip for Two Additional Sides per person 66
..................................................................................... 45
Chateaubriand Dinner for...................................................................
Two Additional Sides per person 75
Four layers Alfredo
Fettucine of pasta filled with ricotta, parmesan and
...................................................................................... 25
Ricotta
Fettucine
mozzarellaLasagna
Alfredo
cheese. ........................................................................................
......................................................................................
Choice of marinara or bolognese sauce. 23
25 Flambee
Beef .........................................................
Flambeau 55
Homemade tagliatelle noodles with creamy rich alfredo sauce. (Tableside)
Four
Add
layers tagliatelle
Homemade of pasta filled
chicken,Alfredo
Fettucine
withwith
noodles ricotta, parmesan
creamy and sauce. (Tableside)
rich alfredo
sundried tomatoes or mushrooms. ......................................................Add29
shrimp, ...................................................................................... 257 Dinner for Two Additional Sides
Spinach Saute ............................................................................................
Spinach Saute ............................................................................................ 6
6
mozzarella
Add chicken,cheese. Choice
shrimp, of marinara
sundried tomatoes or or
bolognese sauce.
mushrooms. ......................................................Add 7 Asparagus .................................................................................................. 6
HomemadePiemontese
Gnocchi
Gnocchi
Fettucine
tagliatelle noodles
Piemontese
with creamy rich alfredo sauce. (Tableside)
.................................................................................
.................................................................................
23
......................................................Add23
Dinner for Two Additional Sides
Asparagus ..................................................................................................
Broccoli......................................................................................................
Spinach Saute ............................................................................................
6
6
Pasta potatoAlfredo
Add chicken, shrimp, ......................................................................................
dumplings, sundried
servedtomatoes
with yourorchoice
mushrooms.
of sauce. 257 Broccoli...................................................................................................... 6
Pasta potato dumplings, served with your choice of sauce.
Homemade tagliatelle noodles with creamy rich alfredo sauce. (Tableside) Mixed Vegetables
Asparagus ....................................................................................... 6
..................................................................................................
Gnocchi Piemontese ................................................................................. 27 23 Mixed Vegetables ....................................................................................... 6
Add chicken, PLEASE:
shrimp, NO SUBSTITUTIONS
sundried tomatoes -- SHARED ORDERS ADD $5.00 7 Spinach Saute ............................................................................................
Broccoli...................................................................................................... 68
Pasta potato dumplings,
PLEASE:served with yourorchoice
NO SUBSTITUTIONS
mushrooms. ......................................................Add
--ofSHARED
sauce. ORDERS ADD $5.00 All dinners include antipasto, salad, soup, pasta. Inquire about our lighter fare entree’s menu.
18% will be added to parties of six or more
18% will be added to parties of six or more
Asparagus
MixedAll ..................................................................................................
Vegetables
dinners .......................................................................................
include antipasto, salad,
18% will soup, pasta.
be added Inquire
to parties ofabout
six orour lighter fare entree’s menu.
more
68
Gnocchi Piemontese
Seafood Alfredo .................................................................................
.................................................................................... 23
42
PLEASE: NO SUBSTITUTIONS -- SHARED ORDERS ADD $5.00 Broccoli......................................................................................................
18% will be added to parties of six or more 68
Pasta potato
Shrimp, dumplings,
lobster served
and scallop’s in with
18% awill your
creamy
be choice
alfredo
added of sauce.
sauce.
to parties of six or more All dinners include antipasto, salad, soup, pasta. Inquire about our lighter fare entree’s menu.
Mixed Vegetables .......................................................................................
18% will be added to parties of six or more 68
Gluten Free Pasta . . ................................................................................. 25
PLEASE: NO SUBSTITUTIONS -- SHARED ORDERS ADD $5.00
A la carte served with tomato basil, marinara or alfredo sauce.
18% will be added to parties of six or more All dinners include antipasto, salad, soup, pasta. Inquire about our lighter fare entree’s menu.
18% will be added to parties of six or more
PLEASE: NO SUBSTITUTIONS -- SHARED ORDERS ADD $5.00
18% will be added to parties of six or more
 VEAL ENTREES BEEF and LAMB ENTREES
All Entrees Include Mario’s Antipasto, House Salad, Soup and Pasta. All Entrees Include Mario’s Antipasto, House Salad, Soup and Pasta.
Veal
Veal Scallopini
Scallopini Marsala.............................................................................
Marsala............................................................................................... 40 30 *Broiled Filet
*Scallopini Mignon
of Beef Tenderloin Marsala ...................................................... 28
Sauteed Scallopiniofofveal
vealwith
with bell
bell pepper,
pepper,mushrooms,
mushrooms,tomato sauce andand
Marsala wine. Beef tenderloin
Sauteed Scallopini tomato sauce Marsala wine. Sliced tenderloin,served with Mario’s
bell peppers famous Zipsauteed
and mushrooms, Sauce.in
Veal
Veal Scallopini .........................................................................................
Mario....................................................................................................................... 40 30 Petite 6wine
marsala oz.. .with
............................................................................................
tomato sauce. 45
Scallopiniofofveal
Scallopini vealwith
and green
mushroomsonions, sauteed
sauteed in marsala
mushrooms wine andand tomato
Mario sauce.
sauce. Regular 8 oz. of
*Pepperonata .........................................................................................
Beef Tenderloin ............................................................... 40 48
Veal
Veal Cutlet
Cutlet Milanese .................................................................................
Parmesan................................................................................................... 40 30 Extra cut of
Medallions 10beef
oz.tenderloin,
.. .....................................................................................
bell peppers, onions, 51
Sauteed
Sauteed breadedveal
breaded vealcutlet
cutlet topped
served on withtoptomato
of tomato sauce.
sauce, mozzarella and parmesan cheese. *Newin
sauteed York
white Strip
wineSteak and tomato sauce.
Veal
VealSiciliana.................................................................................................................
Cutlet Parmesan ................................................................................ 40 30 ChoiceStefanelli
*Beef cut of Beef ........................................................................................
broiled to perfection topped with our infamous Zip Sauce. 40
Sauteed breaded
Scallopini of veal, veal
baked cutlet topped bread
in Italian with tomato
crumbs, sauce, mozzarella
topped and parmesan
with Amogue sauce. cheese. Regular cut
Medallions 14 tenderloin,
of beef oz.......................
mushrooms,42 red wineExtra
vinegar,cutscallions
16 oz............................. 45
Veal
VealPiccante..................................................................................................................
Cutlet Mozzarella Marinara ............................................................... 40 30 sauteed in white Steak
Porterhouse wine and tomato sauce.
. . ................................................................................ 52
Scallopini of veal with
Sauteed breaded lemon,
veal cutlet whitewith
topped wine, butter sauce,
marinara and parsley (lightand
mozzarella and tart). Add
parmesan cheese.
Artichokes $2.00 *Beef Burgundy
Our juicy king size........................................................................................
1-1/2 pound broiled to perfection. 40
Veal
VealTosca.
Cutlet ......................................................................................................................
Poulette .................................................................................. 40 30 Medallions
16 oz. Ribeye of beefBone-in....................................................................................................
tenderloin, mushrooms, garlic and parsley, 55
Scallopini of veal
Breaded veal dipped
cutlet sauteedin ainbatter of eggs,
a creamy Mario parsley, basil, with
sauce, baked parmesan
parmesancheese and garlic, then sau-
cheese. sauteed in burgundy wine and tomato sauce.
Choice cut of Beef broiled to perfection topped with our infamous Zip Sauce.
teed andMarengo
Veal served with...........................................................................................
lemon. 32 *Beef
*BroiledSiciliana
French ..........................................................................................
Lamb Chops................................................................... 29 50
Spiedini
Scallopiniof
of Veal. ............................................................................................................
veal with shrimp, sauteed in vermouth and tomato sauce. 40 Beef tenderloin, baked in Italian bread crumbs, heavy garlic,
French style domestic lamb chops broiled to your liking. Served with zip sauce. served with amogue sauce.
Rolled scallopiniProsciutto
Scallopini of veal filledCasalinga
with mozzarella cheese, tomato and onions, then baked in Italian 30
................................................................. *Filet
*Calves Mignon
Liver Bourguignonne ................................................................... 40
. . ....................................................................................... 30
bread crumbs.
Scallopini of veal sauteed with prosciutto, tomato, artichoke hearts, sage, rosemary and white wine. 9Broiled
oz filet liver
served with Champignon
with sauteed onions or bacon. mushroom sauce with a hint of burgundy wine and a touch
of tomatoe sauce.
Saltinbocca Romana.....................................................................................................
Veal Siciliana ........................................................................................... 42 30 *Italian Dinner ...................................................................................... 48
Scallopini
Scallopiniofofveal,
veal,thin prosciutto
baked in Italianslices, sauteed topped
bread crumbs, in sagewith
andAmogue
sherry wine
sauce.sauce. *Broiled
MedallionFiletof beefMignon
with Stefanelli sauce accompanied wiht two pieces of veal piccante.
Veal Oscar. ...................................................................................................................... 42 30 Beef tenderloin served with Mario’s famous Zip Sauce.
Veal Piccante ............................................................................................ *Scallopini of Beef Tenderloin Marsala .................................................... 35
Scallopini
Petite 7 oz. ............................................................................................... 35
Scallopiniofofveal
vealsauteed with white
with lemon, king crab
wine,legs, served
butter over asparagus
and parsley (light andand
tart).topped with bearnaise Sliced tenderloin, bell peppers and mushrooms, sauteed in marsala wine with tomato sauce.
Regular 9 oz. ............................................................................................ 38
sauce.
Veal Tosca ................................................................................................ 30 *Pepperonata of Beef Tenderloin ............................................................. 50
Extra cut 11 oz. ......................................................................................... 41
Veal Columbo................................................................................................................
Scallopini of veal dipped in a batter of eggs, parsley, basil, parmesan cheese and garlic, 42 Medallions of beef tenderloin, bell peppers, onion, sauteed in white wine and tomato sauce.
Scallopini of veal,
and breaded andlemon.
pan fried, baked in a rich palomino sauce, topped with parmesan Sweet Bread Sautee .................................................................................. 30
then sauteed served with *Beef Stefanelli ..................................................................................... 50
Sauteed sweet breads with mushrooms, garlic, scallions, sherry wine and tomato sauce.
cheese.
Spiedini of Veal ........................................................................................ 30 Medallions of beef tenderloin, mushrooms, red wine vinegar, scallions
*Veal
RolledAlitalia
scallopiniBenissimo.
of veal filled .with
............................................................................................
mozzarella cheese, tomato and onions, 42 *Calves
sauteed in Liver ............................................................................................
burgundy wine and tomato sauce. 26
Scallopini of in
veal sauteed with prosciutto, sage and sherry wine, topped with breaded eggplant Broiled liver with sauteed onions or bacon.
then baked Italian bread crumbs. *Beef Burgundy . . ................................................................................... 50
and mozzarella cheese.
Saltinbocca Romana.................................................................................. 31 *New YorkofStrip
Medallions Steak mushrooms, garlic and parsley, sauteed in burgundy wine and
beef tenderloin,
Choice
tomatocut of Beef broiled to perfection topped with our infamous Zip Sauce.
sauce.
Scallopini of veal, thin prosciutto slices, sauteed in sage and sherry wine sauce.
All dinners include antipasto, salad, soup, pasta. Inquire about our lighter fare entree’s menu. Regular cut 14 oz. ........................... 30 Extra cut 16 oz. ........................... 33
Veal Oscar ................................................................................................ 32 *Beef Siciliana . . ..................................................................................... 35
18% will be added to parties of six or more.
Scallopini of veal sauteed with king crab legs, served over asparagus and topped with bearnaise sauce. *Broiled French
Beef tenderloin, baked Lamb in Italian Chops bread crumbs, heavy garlic, served with amogueMarket
...................................................... sauce. Price
French style domestic lamb chops broiled to your liking. Served with zip sauce.
Veal Columbo .......................................................................................... 32 *Filet Mignon Bourguignonne .. ............................................................... 52
*Possibly
Scallopini of veal, breaded and pan fried, the Bestin
baked Veal Dishpalomino
a rich on the Menu!
sauce, topped with parmesan cheese. *Italian
9 oz. filetDinner
served with .........................................................................................
Champignon mushroom sauce with a hint of burgundy wine and a touch 35
Medallion
of tomato of beef with Stefanelli sauce accompanied with two pieces of veal piccante.
sauce.
*Veal Alitalia Benissimo............................................................................ 32
Scallopini of veal sauteed with prosciutto, sage and sherry wine, topped with breaded eggplant and *Porterhouse
Sweet Bread Steak Sautee...................................................................................
. . .............................................................................. 38 40
mozzarella cheese. Our juicysweet
Sauteed king size
breads 1-1/2
with pound broiled garlic,
mushroom, to perfection.
scallion,s serry wine and tomato sauce.
All dinners include antipasto, salad, soup, pasta. Inquire about our lighter fare entree’s menu. All above dinners are cooked to order.
18% will be added to parties of six or more. All above
*Notice: Consuming raw or undercooked dinners
meats, are cooked
poultry, eggs or to order. may cause food borne illness.
seafood
*Possibly the Best Veal Dish on the Menu! *Notice: Consuming raw or undercooked meats, poultry, eggs or seafood may cause food borne illness.
 SEAFOOD ENTREES
SEAFOOD ENTREES POULTRY ENTREES
All Entrees Include Mario’s Antipasto, House Salad, Soup and Pasta. All Entrees Include Mario’s Antipasto, House Salad, Soup and Pasta.

Frog Legs Breaded.

Breaded .....................................................................................
........................................................................................................ 37
26 Spiedini of Chicken .................................................................................. 36
25
Lightly breaded
breaded,and sauteed
sauteed to abrown.
golden golden brown. Rolled breast of chicken filled with mozzarella cheese, tomato and onions, then baked in
Italian bread crumbs.
Frog Legs Roadhouse....................................................................................................
Frog Legs Roadhouse ................................................................................ 38 27
Lightly
Lightly breaded, sauteed golden
breaded, sauteed golden brown
brown in
in aa lemon
lemon butter
butter garlic
garlic sauce.
sauce. Chicken Francaise..................................................................................... 36
23
Lightly floured chicken breast sauteed with mushrooms, green onions and cognac.
Broiled
Broiled Whitefish...........................................................................................................
Whitefish ..................................................................................... 36 23
12
12 to
to 14
14 ounce
ounce filet,
filet, served
served tender
tender and
and moist
moist with
with aa brush
brush of
of butter
butter and
and lemon.
lemon. Chicken Mario ......................................................................................... 36
23
Broiled Chicken breast sauteed with sherry wine, served in a creamy rich Mario sauce.
Broiled Lobster
Lobster Tails..................................................................................Market
Tails .................................................................. Market Price Price
Twin South African
African cold
cold water
water tails
tails broiled
broiled to
to perfection
perfection and
and served
served with
with fresh
fresh drawn
drawn butter.
Twin South butter. Breast
Breast of
of Chicken
Chicken with
with Risotto.
Wild Rice...................................................................................
.............................................................. 36 25
Dover Sole Almondine................................................................................................. 46 Chicken
Chicken breast sauteed with
breast sauteed with mushrooms
mushrooms ad
andsherry
sherrywine,
wine,served
servedonona abed
bedofofwild
risotto.
rice.
Dover Sole Almondine ............................................................................. 37
Baked to perfection, fileted table side with almond butter.
Baked to perfection, fileted table side with almond butter. Broiled Spring Chicken............................................................................. 36
22
Shrimp Bordelaise......................................................................................................... 36 Oven roasted chicken prepared with lemon and rosemary,
Shrimp Bordelaise
Gulf shrimp, ....................................................................................
green onion, mushrooms, sherry wine and 26
served with Mario’s famous Zip sauce.
Gulf shrimp,
tomato sauce,green
servedonion, mushrooms, sherry wine and
over risotto.
tomato sauce, served over wild rice. Chicken Piccante ...................................................................................... 36
23
Lobster Thermidor......................................................................................................... 65 Lightly floured chicken breast sauteed to a golden brown with parsley, lemon butter,
Lobstermeat
Lobster Thermidor .....................................................................
sauteed with onions, mushrooms, sherry wine and finished with cream Marketand Price white wine and chicken stock.
Lobster
parmesanmeat sauteed with onions, mushrooms, sherry wine and finished with cream and
cheese.
parmesan cheese. Chicken Cacciatora ................................................................................... 36
23
Shrimp Scampi............................................................................................................... 45 Sauteed chicken breast with onions, mushrooms, red and green peppers, tomato,
Jumbo
Shrimpshrimp, lightly
Scampi floured, sauteed with garlic and lemon butter
......................................................................................... 37 herbs and white wine.
Jumbo shrimp, lightly floured, sauteed with garlic and lemon butter
Baked Scallops Au Beurre............................................................................................ 42 Cornish Hen ............................................................................................. 37
24
Lightly
Baked breaded andAubeurre
Scallops baked with..........................................................................
a hint of garlic. 32 Petite game hen broiled with rosemary and a light zip sauce.
Lightly breaded and baked with a hint of garlic.
Broiled Sea Bass............................................................................................................. 48
Seasoned with Bass
a spicy.......................................................................................
herb rub, served with spinach crab salad and bearnaise sauce. Chicken Parmesan .................................................................................... 36
23
Broiled Sea 34 Sauteed breaded chicken breast topped with tomato sauce and parmesan cheese.
Seasoned with a spicy herb rub, served with spinach crab salad and bearnaise sauce.
Salmon............................................................................................................................. 37
Broiled with garlic, lemon and butter on a bed of asparagus wild rice. Chicken Livers with Mushrooms ............................................................... 30
19
Salmon .................................................................................................... 26 Lightly floured chicken livers sauteed with scallions,
Perch.................................................................................................................................
Broiled with garlic, lemon and butter on a bed of wild rice. 36 mushrooms, sherry wine, served with light tomato sauce.
Sauteed with a white de blanc and caper sauce. Chicken Marsala............................................................................................................. 37
Perch ....................................................................................................... 24
Crab Legs......................................................................................................Market Price Sauteed Scallopini of chicken with bell pepper, mushrooms,
Sauteed with a white de blanc and caper sauce.
tomato sauce and Marsala wine.
Catch of Day.................................................................................................Market Price
All dinners include
All dinners antipasto,
include antipasto,salad,
salad,soup,
soup, pasta. Inquireabout
pasta. Inquire aboutour
our lighter
lighter fare
fare entree’s
entree’s menu.
menu. All dinners include antipasto, salad, soup, pasta. Inquire about our lighter fare entree’s menu.
18% will be added to parties of six or more. 18% will be added to parties of six or more.
18% will be added to parties of six or more.