Sgrizzi by Chef Marc

Sicilian calamari steamed with cold celery, red onion, olives, hot cherry peppers, olive oil, lemon juice, parsley.

Italian bean soup in chicken broth, parmesan, romano cheese & ditalini pasta.

Genoa salami, gorgonzola, roasted peppers, red onions, red wine dressing.

Imported 22-month prosciutto and sweet grapes together are a one-bite sensation.

With fire roasted bell peppers, basil, EVOO & balsamic.

Fire roasted red peppers, tomatoes with fresh mozzarella. Balsamic reduction, extra virgin olive oil.

Made in a cherry wood bowl.

Oishii shrimp, calamari, eggplant, mussels, clams, mushrooms, peppers, artichoke hearts in a special seafood sherry wine sauce.

Chargrilled with olives, potatoes, capers, tomato balsamic.

Fresh garlic & stretchy mozzarella, sliced.

Mediterranean mussels, white wine, butter.

Pancetta, garlic, hot cherry peppers, breadcrumbs, grated cheese, baked. If you know you know! Spice 2-4 (has pork).

An old family recipe.

Baked with deliciously seasoned breadcrumbs.

Toast & parsley salad, green dipping sauce.

Small size baked yams with butter and coarse sea salt. Naturally sweet and so delicious.

Sorrento style, baked in marinara & mozzarella. Sauce substitution affects price

Fresh clams in white wine, olive oil, touch of garlic, chopped parsley. No salt added.

Mozzarella Jidori chicken, hot cherry peppers, mushrooms, pancetta, pink tomato sauce. Spice 2-5 Utica (has pork).

Linguini with shrimp in spicy marinara basil sauce

Rigatoni pasta, beef and pork with love. Memory of Tuscany. Florence - 8 hours cooking time.

Tender duck meat sauce inspired by Chef Marc's time in Venice, Italy. Fazzoletti pasta.

Linguini, Oishii shrimp and calamari simmered in spicy marinara basil sauce.

Pici al ragu di cinghiale, house made rustic pasta. Tuscany.

Butterfly shrimp baked in casserole with garlic herb butter, with side of linguini garlic aioli. The way my father made it.

Herb butter crusted exterior. Dry aged grass fed Ocean New Zealand.

Chargrilled over open flame, incredibly marbled. Dry aged Ocean New Zealand.

American Wagyu Beef, Top Cattle Ranch, exceptional Marbling 50oz… sliced at the table, includes mashed yellow, and Sweet Potato, Red cabbage…

This beef rivals them all. Chargrilled over an open flame. Complimentary Yukon mashed potatoes & Austrian cabbage sliced table-side. Creekstone Ranch. Price depends on aging. Starts at $180 and up.

Thin Jidori chicken parmesan baked with marinara & mozzarella. With side of pasta marinara.

Tomahawk chop, herb and pepper crusted, with hot & sweet peppers, mushrooms, deglazed with garlic white wine. Spice 2-5 Duroc.

Chicken breast, fire roasted pepper, sun-dried tomatoes, mushrooms, provolone in sherry wine sauce. With mashed potato.

Australian lamb chargrilled to medium pink.

Jidori breast, Marsala wine, butter, mushrooms. With side of pasta marinara.

Breaded veal with Sunday sauce & mozzarella; served with pasta

Thick charbroiled then topped with imported prosciutto, spinach & fontina cheese. Comes with spaghetti cacio e pepe.

Veal breaded with Sunday sauce, mozzarella. With side of pasta Sunday sauce.

Herb crusted poached. Cold water New Zealand with mashed potato & Austrian cabbage.

Piccata, European bass filet, charred skin, lemon butter & capers sauce. Served with side pasta marinara.

Buttery mashed potatoes

Sauteed with garlic, olive oil, pepperoncini, touch of lemon.

Spicy long hots, garlic & EVOO. Very hot & spicy. Add imported provolone +$6.

Soft & creamy with parmesan cheese & butter.

Sunday sauce or marinara. You know, for dipping bread!

Green apple, red onion, apple smoked bacon, apple cider vinegar & brown sugar.

Steamed with extra virgin olive oil, sea salt, lemon.

Extra virgin olive oil & sea salt.

With light garlic, chopped fine.