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Marco Ristorante Italiano

Italian Restaurant, Amusement Park, and Bakery$$$$

Macon

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8.4^/10

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Tapas Menu 1Lunch Menu 5Dinner Menu 6

Lunch Menu

Antipasti Insalate Zuppe

$8.50

Pappa Al Pomodoro Garlic

Chili spiced with mini grilled cheese sandwich

Chef Salad

Romaine, arugula, tomatoes, smoked cheese and cream of balsamic

Caprese

With burrata, cherry tomatoes and extra virgin olive oil

Cold Pasta Salad

Rigatoni, tuna, olives, capers, onions and tomatoes

Ribollita

White beans, celery, carrots, onions, tomatoes, cabbage and thyme

Caesar Salad

Croutons, anchovies and pecorino cheese

Eggs Benedict Marco Style

Rolled omelette filled with cooked ham, cream cheese and spinach, with toasted bread

Italian Homemade Pasta

$10.50

Tortelloni

With butter, sage and amaretti, filled with pumpkin

Potato Gnocchi

In a light tomato sauce

Risotto of the Day

30 minutes time; ask the server

Marco Beef Lasagna

Ragu' bolognese and bechamel

Arancini Al Ragu'

Fried rice balls with saffron, filled with ragu' bolognese

Light Entrees

$16

Chicken Breast

With mozzarella cheese, tomato, oregano and a touch of white wine

Pork Filet

With lemon, rosemary and a touch of white wine

Filet of Pangasio

Pan seared with aromatic herbs and garlic

Chicken Alla Diavola

Rosemary, garlic and olive oil

Salmon Filet

With olive oil and an orange sauce

Specialties

$13.50

Fritto Misto

Calamari, shrimps and oysters lightly fried

Marco Antipasto

Assorted cold cuts, selected cheeses and mixed vegetables

Desserts

Daily Chef Selections

Ask the server

Dinner Menu

Insalate - Salads

Marco Caesar Salad

9.00

Home-made dressing, croutons & Parmigiano

Caprese

11.00

With burrata, romaine, cherry tomatoes, extra virgin olive oil

Cannellini Beans

9.00

With crispy Pancetta

Marco Lobster Salad

11.00

Lettuce, Cucumber, Chili paste, Yuzu citrus dressing

Chef Salad

11.00

Romaine, arugula, mixed tomatoes, smoked cheese, cream of balsamic

Octopus Salad

11.00

Arugula, romaine, garlic, chili caramelized balsamic

Antipasti - Appetizers

Eggplant Parmigiana

14.00

A Marco Specialty with pomodoro and onion sauce

Lump Crab Cake

15.00

Pan seared atop a Prosecco sauce

Marco Antipasto Super Platter

26.00

Selected assortment of meats, cheeses and other special delicacies

Cream Puffs with Poppy Seeds

9.00

Potatoes, eggs, gorgonzola cheese and whipped cream

Fritto Misto

19.00

Delicately fried shrimp, calamari and oysters with Marco's tartar and pomodoro sauces

Specialty Pasta Dishes

Homemade Gnocchi

22.00

With gorgonzola and broccoli

Homemade Fettuccine

18.00

With porcini mushrooms in a white sauce

Lobster Raviolo

26.00

Asparagus, mushrooms and saffron sauce

Risotto Mojito

18.00

With spinach and peppermint

Homemade Tortelloni

18.00

Filled with Pumpkin a touch of cognac, butter sage, amaretti crumbs

Linguine with Lobster (2Ppl)

Mediterranean style

Marco Beef Lasagna

24.00

Ragu' bolognese and bechamel

Risotto of the Day

Pesce - Fish

Oven Baked Salmon Filet,

27.00

On a bed of greens and roasted potatoes

Pan-Seared Sea Scallops

34.00

On a saffron sauce

Filetto Di Pangasio

29.00

Pan seared with cherry tomatoes, capers and white wine sauce

Carne - Meat

Rabbit

22.00

With white wine, aromatic herbs and home made gnocchetti

Trio of Angus Medallions

33.00

Arugula, porcini mushrooms, black truffles

Angus

37.00

Filet with porcini mushrooms, sautéed spinach, roasted potatoes

Angus

29.00

Filet with Balsamic pepper and spinach

Pork Loin

29.00

With aromatic herbs, roasted potatoes, white wine

Chicken Breasts

19.00

With sage in a vernaccia wine sauce

Marco Specialty Signatures Dishes

Homemade Black Gnocchi

29.00

With seafood, shrimps, calamari, clams. Suggested Wine Pairing: "Pinot Grigio" Santa Margherita - Italy

Baked Mediterranean Branzino (Striped Bass)

41.00

Baked in rock salt, filleted tableside in a sauce of white wine, capers and shrimp. Suggested Wine Pairing: "Chardonnay" Cakebread - Napa Valley - CA, USA

Filet Diane

39.00

Certified Angus Beej®, finished tableside. Suggested Wine Pairing: "Cabernet" Raymond Reserve - Napa, CA, USA

Ossobuco

Tender veal shank braised to perfection, on a bed of saffron risotto. Suggested Wine Pairing: "Amarone Classico" Capitel de Roari - Italy

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