Mario's Restaurant Menu

Risotto arancini stuffed with bolognese sauce and mozzarella cheese.

Grilled sweet Italian sausage with cherry peppers.

Broccoli sautéed in olive and garlic.

Baked stuffed mushroom caps.

Grilled shrimp, asparagus and balsamic glaze.

Prosciutto, provolone cheese, roasted red peppers and olives.

Grilled sweet Italian sausage with cherry peppers.

Prosciutto, provolone cheese, roasted red peppers and olives.

2 meatballs with marinara sauce.

Potato dumpling pasta, plum tomato sauce and fresh melted mozzarella.

Lobster stuffed ravioli with vodka tomato sauce.

Shrimp, clams and mussels sautéed in a plum tomato sauce over linguine.

Ricotta cheese stuffed ravioli served with meatballs and marinara sauce.

Penne pasta in a vodka tomato sauce.

Veal parmigiana with a layer of eggplant.

Grilled chicken, artichoke hearts, broccoli, mushroom and zucchini.

Chicken cutlets served in a lemon and butter sauce with mushrooms.

Chicken cutlets served with lemon wedges.

Chicken outlets topped with peppers, broccoli, mushrooms, zucchini and onion.

Chicken parmigiana with a layer of eggplant.

Roasted bell peppers, fresh mozzarella in a marinade of olive oil, garlic, balsamic vinegar spices.

Marinated mushroom and beef, caponata, tomato Mario, on a bed of leaf lettuce.

Thin beef slices, marinated in onions and olive oil.

Marinated eggplant, onion, capers, olives, and olive oil.

Shrimp, olives, peppers, pepperoncini, radishes, salami, portobello and cocktail sauce.

Thin tomato slices, fresh mozzarella, fresh basil in a chilled caper sauce.

Deep fried breaded squid served with spicy marinara sauce.

Snails baked in the shell with a sherry garlic butter sauce.

Breaded tenderloin tips with zip sauce.

Jumbo shrimp sautéed in a garlic, parsley, butter sauce.

Chicken broth, spinach very light.

Italian vegetable.

Beef consomme, vidalia onions.

Chicken broth, Parmesan cheese, egg, fettuccine noodles.

Homemade fettuccine noodles with choice of marinara bolognese or tomato basil sauce.

Potato dumplings in choice of palomino or bolognese sauce.

Ground beef, veal, sherry wine and Mario sauce, rolled in pasta, served with marinara or bolognese sauce.

Sautéed and breaded with tomato sauce and parmesan cheese, baked to perfection.

Homemade fettuccine noodles with choice of marinara bolognese or tomato basil sauce.

Spaghetti tossed with sliced chicken breast, creamy Mario sauce and baked with parmesan cheese.

Spaghetti served with choice of marinara or bolognese sauce.

Half portion of each. Served with marinara or bolognese sauce.

Lightly floured chicken breast sautéed to a golden brown with parsley and lemon butter.

Lightly floured chicken breast sautéed with mushrooms, green onions and cognac.

Lightly floured chicken livers sautéed with scallions, mushrooms, sherry wine, served with light tomato sauce.

Chicken breast sautéed with sherry wine, served in a creamy rich Mario sauce.

Rolled breast of chicken filled with mozzarella cheese, tomato, and onions, then baked in Italian bread crumbs.

Sautéed chicken breast with onions, red and green peppers, tomato, herbs, and white wine.

Chicken breast sautéed with mushrooms and sherry wine, served on a bed of wild rice.

Oven roasted chicken prepared with lemon and rosemary, served with Mario's famous zip sauce.

Petite game hen broiled with rosemary and a light zip sauce.

Sautéed breaded chicken breast topped with tomato sauce and Parmesan cheese.

Jumbo shrimp, lightly floured, sautéed with garlic and lemon butter.

Baked to perfection.

Scallops, jumbo shrimp, crab meat, thyme, garlic in a deep bullion broth a hearty soup that makes a meal.

Lightly breaded and baked with a hint of garlic.

Broiled with garlic, lemon and butter on a bed wild rice.

Lightly breaded, sautéed golden brown.

Lightly breaded, lemon butter, garlic, sautéed golden brown.

12 to 14 ounce filet.

Seasoned with a spicy herb rub, served with spinach crab salad and bearnaise sauce.

Rolled scaloppini of veal filled with mozzarella cheese, tomato, and onions, then baked in Italian bread crumbs.

Sautéed breaded veal cutlet topped with marinara sauce, mozzarella and parmesan cheese.

Scaloppini of veal dipped in a batter of eggs, parsley, basil, parmesan cheese, and garlic, then sautéed and served with lemon.

Scaloppini of veal and mushrooms sautéed in marsala wine and tomato sauce.

Scaloppini of veal with shrimp, sautéed in vermouth and tomato sauce.

Scaloppini of veal sautéed with prosciutto, tomato, artichoke hearts, sage, rosemary and white wine.

Sautéed scaloppini of veal with bell pepper, mushrooms, tomato sauce and marsala wine.

Sautéed breaded veal cutlet topped with tomato sauce, mozzarella and parmesan cheese.

Scaloppini of veal, baked in Italian bread crumbs, topped with amogue sauce.

Scaloppini of veal, thin prosciutto slices, sautéed in sage and sherry wine sauce.

Sautéed breaded veal cutlet with tomato sauce.

Scaloppini of veal with lemon, white wine, butter, and parsley light and tart.

Scaloppini of veal, breaded and pan fried, baked in a rich palomino sauce, topped with parmesan cheese.

Scaloppini of veal sautéed with prosciutto, sage and sherry wine, topped with breaded eggplant and mozzarella cheese.

Scaloppini of veal sautéed with king crab legs, served over asparagus and topped with bearnaise sauce.

Beef tenderloin, mushrooms, red wine vinegar, scallions sautéed in white wine and tomato sauce.

Medallion of beef with stefanelli sauce, accompanied with 2 pieces of veal piccante.

Sliced tenderloin, bell peppers, mushrooms, sautéed in marsala wine and tomato sauce.

Medallions of beef tenderloin, mushrooms, garlic, parsley sautéed in burgundy wine and tomato sauce.

Beef tenderloin served with Marios famous zip sauce. Extra cut.

Thin sliced tenderloin, prosciutto, onion, eggs, rolled, and coated in Italian bread crumbs, topped with garlic tomato sauce.

Beef tenderloin, baked in Italian bread crumbs, heavy garlic, served with amogue sauce.

Sautéed sweet breads with mushrooms, scallions, sherry wine and tomato sauce.

Beef tenderloin served with marios famous zip sauce, petite.

9 ounce filet, in a mushroom burgundy sauce.

Broiled liver with sautéed onions or bacon.

Medallions of beef tenderloin, bell peppers, onions, sautéed in white wine and tomato sauce.

Medallions of beef simmered in a blend of lemon, onions and English mustard. Flamed with sherry and cognac.

Thin slices of veal laced with lemon butter and parsley light and tart.

Medallions of beef tenderloin sautéed with capers, anchovies, parsley, sherry wine, flamed with cognac, in a aromatic sauce.

Thin slices of veal sautéed in butter with sherry, cognac, green onions, mushrooms and cream.

Thinly sliced New York sirloin flamed in cognac, simmered in brown sauce with Dijon mustard and scallions.