Marco's Kitchen - Menu complet

Oysters Baked with Fresh Spinach, Cream, Pernod Liquor and Gruyere Cheese

Wrapped in Apple Wood Bacon with Maple Beurre Blanc

With Corona Beans, Olive Oil, Roasted Garlic, Crushed Chili Pepper, Lemon and Parsley

Served with Pico de Gallo Mignette, Horseradish, Pepper Sauce and Lemon

Oysters Baked with Garlic, Panko Bread Crumbs, Garlic, Lemon and Parsley

Pan-Sauteed with New Orleans Spicy Remoulade Sauce

Shucked Rappahannock Oysters served in a shot glass with light Horseradish Cocktail Sauce and Lemon Juice, Topped with Grey Goose Vodka or Milagro Silver Tequila

Steamed and Chilled Shrimp with Fresh Tomatoes, Avocado, Cilantro and Lime

Served with Roasted Corn Salsa and Chili Pepper Aioli

Extra-Large Gulf Shrimp sautéed with Artichoke Hearts, Butter, Garlic, White Wine and Lemon served with Blanched Asparagus

Garlic and Dry Vermouth Reduction served in a Puff Pastry Cup with Shoestring Leeks

With French Cornichons Pearl Onions, Whole Grain Dijon Mustard, Fig and Black Tea Preserves Grilled Baguette Water Crackers

With Roma Tomatoes, Fresh Basil, Extra Virgin Olive Oil, Capers and Grilled Bread

Wrapped in Applewood Smoked Bacon and drizzled with Sweet and Spicy BBQ Sauce

Served on Grilled Baguette Bread with Crushed Pistachios and Wild Flower Honey

Cream and Cognac Onion Soup with Gruyere Cheese and Crushed Garlic Crostini

Mixed Field Greens with Diced Tomatoes, Cucumber, Sun-Dried Cherries, House Glazed Pecans, Gorgonzola Cheese and Balsamic Vinaigrette

Lightly Grilled Romaine, Roasted Beets, Bi-Color Grape Tomatoes, English Cucumber, Red Onion, Roasted Pumpkin Seeds, Applewood Smoked Bacon, Feta Cheese and Lemon Vinaigrette

Drizzled with Black Strap Molasses

Field Greens with Toasted Israeli Cous Cous, Roasted Butternut Squash, Bi-Color Grape Tomatoes, Dried Apricots, Toasted Sunflower Seeds and White Balsamic Blood Orange Vinaigrette

Cold Tomato Cucumber Soup served with Creme Fraiche and a Grilled Prawn

8-Ounce Lobster Tail with Garlic, Lemon and White Wine served with Lobster Lemon Beurre Blanc Roasted Potatoes and Blanched Asparagus

Wide Fresh Pasta with Baby Clams, Gulf Shrimp, Olive Oil, Garlic, White Wine, Lemon, Crushed Red Pepper and Parsley

Norwegian Salmon with our House Spicy Pear Glaze Roasted Potatoes and Fresh Vegetable Medley

Boneless Breast of Chicken Sautéed with Michigan Sun-Dried Cherries and Frangelico Liquor Roasted Potatoes and Herbed Fresh Vegetable Medley

Shoestring Leeks, Brown Butter Paparadelle, Maple Glazed Carrots and Blackberry Sage Coulis

14-Ounce Cut Apple Cider Brined served with Roasted Potatoes and Herbed Fresh Vegetable Medley

Two Grilled Beef Tenderloin Medallions covered with Gorgonzola Cheese Port Wine Reduction Sauce, Roasted Potatoes and Herbed Fresh Vegetable Medley

16-Ounce Hand-Cut Boneless Sirloin served with Brandied Shiitake Mushrooms Herbed Fresh Vegetable Medley and Roasted Potatoes

Oven-Roasted Lamb Rack, Black Garlic Molasses, Blanched Asparagus and Roasted Potatoes

With Basmati Rice Coconut, Lime and Basil Broth Crushed Macadamias Blanched Asparagus

Toasted Almonds, Roasted Potatoes and Herbed Fresh Vegetable Medley

Dark Chocolate Flourless Torte with Raspberry Coulis and Dark Chocolate Ganache Served with Fresh Assorted Berries

Three layer Carrot Cake with Pineapple, Walnuts and Cream Cheese Frosting Served with Caramel Sauce and Fresh Assorted Berries

Served with Cinnamon Dulce de Leche, Fresh Assorted Berries and Fresh Whipped Cream

Light and Airy Egg Custard infused with Orange Cognac served over Fresh Assorted Berries

Banana's Foster Creme Brûlée, White Chocolate Raspberry Creme Brûlée and Passion Fruit Coconut Rum Creme Brûlée served with Fresh Assorted Berries Designed for two

Vanilla Pastry Shell filled with Rich Cannoli Cream and Fresh-Cut Seasonal Fruit and Berries

Rum, Kaluha and Espresso soaked Lady Fingers layered with Sweetened Mascarpone Cheese and Dark Chocolate Ganache with Caramel Scented Whipped Cream and Fresh Assorted Berries

Warm Dark Chocolate Custard infused with Espresso Coffee served with Fresh Whipped Cream, Toasted Hazelnuts and Fresh Assorted Berries