LUNC

ALA CARTE PROVIMI Appetizers - COLD - SPECIAL ANTIPASTO MARIOS (per person) SCALOPPINE MARSALA ...... 17 Sliced Prosciutto, Coponata, Marinaded , Mushrooms Vinaigrette SCALOPPINE TOSCA...... 17 & Tomatoes with Capers...... 9 SCALOPPINE SICILIANA...... 17 (GF) PROSCIUTTO with MELON ...... 9 SCALOPPINE PICCANTE...... 17 CAPONATA (Eggplant)...... 8 SCALOPPINE CACCIATORE...... 17 MARINADE of BEEF...... 8 CUTLET PARMESAN...... 17 (GF) MUSHROOMS VINAIGRETTE...... 8 SCALOPPINE TRIESTINA...... 18 (GF) TOMATO SLICES...... 8 SPIEDINI...... 18 (GF) AVOCADO & CRAB...... 17 SCALOPPINE SALTINBOCCA ALLA ROMANA...... 16 SHRIMPS REMOULADE...... 10 SCALOPPINE OSCAR...... 18 SHRIMP COCKTAIL...... 10 SCALOPPINE MARENGO...... 20 CRABMEAT COCKTAIL...... 12 - HOT - CALAMARI...... 12 GARLIC TOAST...... 7 CHEESE TOAST...... 7 ESCARGOTS BOURGUIGNON (5) ...... 12 Chicken (GF) OYSTERS ROCKEFELLER (6)...... 18 (GF) ITALIAN SAUSAGE with PEPPERS...... 12 (GF) BROILED HALF SPRING CHICKEN...... 14 SHRIMP SCAMPI (6)...... 32 CHICKEN CACCIATORE...... 15 BITES ...... 13 CHICKEN PARMESAN...... 15 MARIOS MEATBALLS ...... 9 CHICKEN PICCANTE...... 15 CHICKEN LIVERS with MUSHROOMS...... 15 ALA CARTE CHICKEN SPIEDINI...... 15 Salads Bowls CHICKEN FRANCAISE COGNAC...... 15

(GF) ITALIAN SALAD...... 8 MARIO’S SALAD...... 10 Sandwiches CAESAR SALAD...... 12 Served with Cole Slaw With Salmon Add $5.00 ...... Add Fries $3 CRABMEAT SALAD...... 16 MONTE CRISTO TRIPLE DECKER...... 12 (GF) SHRIMP SALAD...... 13 Bread Dipped in Egg Batter, Sauteed in . A Combination of Ham, Cheese and Breast of Turkey ...... (GF) MARINER’S SALAD...... 15 BREAST of TURKEY...... 11 (GF) CAPRESE SALAD (Choice of Dressing)...... 11 ...... 10 With Chicken Add $3.00 or Shrimp Add $5.00 ...... HAM and SWISS CHEESE CLASSIC CLUB...... 11 MARIO BURGER ...... 12 PERCH SANDWICH ...... 12 OPEN FACED CHICKEN PARMESAN...... 12 Seafood ALA CARTE

BROILED WHITEFISH ...... 15 BUTTERFLIED SHRIMP...... 16 Soups (GF) ...... 17 SALMON with RICE ...... 7 (GF) ...... 18 SHRIMP BORDELAISE (GF) ONION...... 7 ...... 18 FROG LEGS SPINACH IN CHICKEN BROTH...... 7 ...... 18 DEEP SEA SCALLOPS CAPPELLETTI in BRODO...... 7 SEA BASS (On a Bed of Crab and Spinach)...... 30 SALMON MARGUERITE...... 20 ENGLISH DOVER SOLE ...... 32 (GF) ITEMS ARE GLUTEN FREE LOBSTER TAIL (1)...... 35 *NOTICE: Items are cooked to order. Consuming raw or SHRIMP SCAMPI (6)...... 35 undercooked meat, poultry, eggs or seafood ay cause food borne SEAFOOD RISOTTO ...... 18 illness. MICHIGAN LAKE PERCH...... 17 HEON A LUNCH INCLUDES SOUP OR SALAD AND PASTA

Steaks and Varieties and

*CALVES LIVER with BACON...... 15 Homemade Pasta Includes Soup or Salad (GF) *LUNCHEON STRIP SIRLOIN...... 22 (GF) *EXTRA CUT STRIP SIRLOIN...... 25 SPAGHETTI BOLOGNESE ...... 13 (GF) *SINGLE RIB LAMB CHOPS (3)...... 30 SPAGHETTI MARINARA...... 13 (GF) *LUNCHEON (7 oz)...... 26 SPAGHETTI with MUSHROOMS...... 14 (GF) *EXTRA CUT FILET MIGNON (9 oz)...... 29 SPAGHETTI with MEATBALLS...... 15 (GF) *DOUBLE CUT FILET MIGNON (11 oz)...... 32 SPAGHETTI with CHICKEN LIVERS...... 15 (GF) *PORTERHOUSE (per person)...... 25 SPAGHETTI ...... 15 (GF) * (For 2 or More/per person) ...... 48 ...... 16 T-BONE STEAK...... 18 LINGUINE with RED CLAM ...... 16 LINGUINE with WHITE CLAM SAUCE ...... 16 CHICKEN TETRAZZINI...... 16 MANICOTTI...... 15 Beef CANNELLONI...... 15 LASAGNA...... 16 RAVIOLI...... 16 ...... 18 SLICED BEEF PICCANTE GLUTEN FREE PASTA Marinara OR Tomato Basil...... 16 SLICED BEEF with MUSHROOMS...... 18 SLICED BEEF MARSALA...... 18 SLICED BEEF SICILIANO...... 19 MEDALLIONS BOURGUIGNON...... 35 Beverages MEDALLIONS PEPERONATA...... 35 MEDALLIONS STAFANELLI...... 35 COFFEE SOFT DRINKS MILK TEA Table-Side Specialties CAFE ESPRESSO Includes Soup or Salad CAPPUCCINO Prepared at your Table, No Single Orders IRISH COFFEE CAFE DIABLO VEAL OLYMPIC Thin slices of veal simmered in butter - flamed with cognac, sherry, mushrooms, green onions, and cream...... 40 VEAL PICCANTE Desserts Thin slices of veal with the piquancy of lemon, deliciously laced with butter and parsley. Light and Tart...... 40 SPUMONI TOURNEDOS EN ANGLAIS CANNOLI Medallions of prime tenderloin of beef simmered in a delicately pungent TIRAMISU sauce, a blend of onions, English , lemon, sauce Robert and demiglace - flamed with cognac...... 45 VANILLA ICECREAM STEAK DIANE SHERBERT ICECREAM SUNDAES Thinly cut prime sirloin sauteed with shallots and a little mustard - flamed with cognac and simmered in Demi Glaze and a touch of FRESH FRUITS sauce Robert...... 45 KEYLIME PIE TOURNEDOS MAISON CHEESECAKE Medallions of prime tenderloin of beef, flamed with cognac and simmered in a delicate sauce, a blend of cream, madeira, tomato - FOR TWO OR MORE - and onions...... 45 TOURNEDOS ROYAL FLAMING CHERRIES JUBILEE (per person)...... 12.00 Medallions of prie tenderloin or beef, sauteed with capers, anchovies, FLAMING CHERRIES ROMANOFF (per person)...... 12.00 parsely, sherry, flamed with cognac. An unusual aromatic sauce...... 45 FLAMING PEACH FLAMBE (per person)...... 12.00 BANANAS FOSTER (per person)...... 9.00 VEAL OLYMPIC (serves 2)

INGREDIENTS:

10 oz Veal 1 oz Butter 2 oz Mushrooms, minced 2 oz Green Onions, minced 2 oz Sherry Wine ½ oz Cognac 6 oz Light Cream Sauce Salt and Pepper, to taste RECIPES PROCEDURE: Cut Veal very thinly, pound slightly into approximately 5” squares. Season with salt and pepper, flour lightly. Place butter in large pan, add veal and brown well. Add mushrooms and onions, simmer for 3 minutes. (SCAMPI) Add *cognac and flame. SPANISH SHRIMP OR WHITE GULF SHRIMP (1 portion) Add Sherry wine, simmer about 2 minutes. Add cream sauce and blend well. Serve. INGREDIENTS: *CAUTION - Add cognac holding pan well away from fire or heat. 8 Spanish Shrimp or White Gulf Shrimp 16 oz Corn Oil or Shortening ½ Clove Garlic, minced 1 tsp Parsley, minced 4 oz Flour ½ Lemon ½ oz Cognac CHICKEN CACCIATORA (serves 6) 2 oz Butter Salt and Pepper, to taste CACCIATORA SAUCE

PROCEDURE: INGREDIENTS: Peal, de-vein, and butterfly Shrimp leaving the tail attached. 3 2 lbs Broilers, sectioned Salt and pepper to taste then dredge in flour. 1 cup Corn Oil Heat Corn Oil or Shortening in a 10” frying pan. 2 lbs Onions Drop Shrimp in pan and cook for abut 8 minutes, turning shrimp over. 6 Cloves of Garlic ½ oz Parsley, chopped Discard oil or shortening from pan. Add *Cognac, flame out. ½ lbs Mushrooms, sliced Add Butter, parsley, garlic, and the juice of the lemon. 2 Green Peppers, sliced Simmer for 2 minutes. 2 lbs Tomatoes, peeled Serve on HOT PLATTER. 1 cup Wine (Dry Sauterne) ½ oz Salt *CAUTION - Add cognac holding pan well away from fire or heat. Pepper, to taste

PROCEDURE:

Place oil in heavy casserole. Add onions. Saute until golden. Add cut mushrooms. Simmer 5 minutes. SCALOPPINE OF VEAL (serves 4) Add parsley, garlic, green peppers. Simmer 5 minutes. Add wine. Simmer 5 minutes. Add tomatoes, a cup of water, salt and pepper. Simmer 2½ hours, stirring frequently. INGREDIENTS: NOTE - Fry chicken in separate pan until golden brown. Add chicken to finished sauce. 2 lbs Veal, thinly sliced Simmer 15 minutes. 2 tbs Water 3 oz Mushrooms, sliced 2 tbs Flour 2 tbs Corn or Peanut Oil 2 tbs Tomato Sauce VEAL PICCANTE (2 portions) 1 med Green Pepper, previously cooked and peeled ½ cup Sherry Wine Salt and Pepper, to taste INGREDIENTS:

VARIATION: 8 Slices of very thin Veal 11 Pads of Butter Veal may be substituted with thinly sliced Beef or a grenadine of Beef. 8 Lemon slices, thin 1 tsp Heaping teaspoon Parsley, fine 4 oz Flour PROCEDURE: 1 Lemon Salt and Pepper, to taste Cut Veal into very thin 5” squares. Season with Salt and Pepper. Flour slightly and place into large frying pan coated in Corn or Peanut Oil. PROCEDURE: Brown Veal will on both sides. Add sliced mushrooms and a thinly sliced green pepper. Place 4 pads of Butter in pan. Drain oil - add ½ cup of sherry or Marsala wine. Season Veal, flour lightly. Simmer for 3 minutes longer. Place Veal in pan. Ass 2 oz of water and 2 oz of tomato sauce. Cook till top side of Veal whitens. Turn, cook 2 minutes. Simmer for 5 minutes. Add remaining 7 pads Butter and Parsley and juice of one lemon. Serve. Stir mixture, spoon over Veal. Add 8 slices of lemon. Simmer at half fire. Serve on HOT PLATTER, alternating each slice of Veal with a slice of lemon.