. . . . . . . . . . . . . . . . . . . Lunch Menu . . . . . . . . . . . . . . . . . . . Dinner Menu . . . . . . . . . . . . . . . . . . . Clam Bar Menu . . . . . . . . . . . . . . . . . . . Wine List . . . . . . . . . . . . . . . . . . . Bar Menu / Lite Fare . . . . . . . . . . . . . . . . . . . Dessert Menu
Marotto’s Lunch Menu
This menu may or may not be accurate on the day of your visit. Please call for availability if you have something in mind.
STARTERS & NOTABLE APPETIZERS
BAKED CLAMS CASINO (12) 21.
STEAMED TOP NECK CLAMS (12) 15.
CLAMS ON THE HALF SHELL (12) 15.
RAW OYSTERS --Priced to market and variety. Half dozens available for all shellfish.
TRIPE APPETIZER BOWL 14.
BAKED GOAT CHEESE 14.
MEATBALL SALAD 8.50 Baby salad tossed with balsamic vinaigrette; next to a hot meatball with sauce.
SAUSAGE SALAD 8.50 Baby salad tossed with balsamic vinaigrette; next to a hot Mineo and Sapio Italian Link with sauce.
SCALLOPS ROMANO 14. Fresh sea scallops baked in mornay sauce with garlicy cheese topping.
TEQUILA SHRIMP SAUTÉ 15. Cilantro cream sauce, mini penne.
JUMBO COCKTAIL OF SHRIMP 8.
BAKED SPINACH BREAD 14. Feeds 2-4 people.
STUFFED HOT PEPPERS 12. Seasoned bread crumbs, lite anchovy, and cheese blend stuffing.
MEATBALL DELUXE 6. Piping hot house made meatball with sauce and scoop of fresh Ricotta.
SIGNIFICANT SALADS
TURKEY CHEF SALAD 8.50
TUNA SALAD PLATE 8.50 Light chunk tuna, served with fresh seasonal fruit.
SOUP DU JOUR & CHEF BOWL 8.50 (seafood soups add 1.00)
JUMBO CAESAR SALAD 8.
GRILLED CHICKEN CAESAR SALAD 14. Breast of chicken grilled and julienned sprinkled with cheese.
CAESAR SALAD W/ GRILLED SHRIMP 15.
CHEF’S GARDEN BOWL 7.
LUNCHEON ENTREESServed with tossed salad, bread and butter.
OPEN FACED STEAK SANDWICH 21. 10 oz NY Strip Steak served on garlic toast with spinach and provolone add 1.
CHICKEN PARMESAN, WITH SPAGHETTI 15.
CHICKEN PICATTA 15. Dipped in egg and Romano cheese, served with spaghetti.
VEAL PARMIGIANA 17. Baked with 3 cheeses Served with spaghetti.
SHRIMP PARMIGIANA 17. Baked with 3 cheeses, with spaghetti.
PASTA WITH GOAT CHEESE 15. Crisp sautéed field greens with fresh tomato blended with creamy Montrachet.
SPAGHETTI & HOUSEMADE MEATBALLS 15.
SPAGHETTI WITH GRILLED EGGPLANT 15.Complimented by housemade tomato sauce, Mozzarella and freshly shaved Parmesan cheese.
CALVES LIVER & ONIONS WITH BACON 19.
LUNCH FARE
FRENCH ONION SOUP CUP 6.50 BOWL 8. Baked with 3 cheeses.
SOUP DU JOUR CUP 5. BOWL 6.50 All our soups are homemade, seasoned with fresh herbs from our garden. (Seafood soups add 1.)
TURKEY REUBEN 9. Sliced turkey with Havarti cheese and apple cole slaw.
OPEN MEATBALL SANDWICH 8.50 With melted provolone.
GRILLED CAPICOLLA W/ PROVOLONE 8.50
TURKEY CLUB SANDWICH 9.
MONTE CRISTO CLASSIC 9.50 Roast turkey, sliced ham, Swiss Cheese and Russian dressing dipped in egg and then grilled.
GRILLED CHEESE & TOMATO WITH BACON 8.50Served with fresh fruit.
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