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MENU OFFERS DISHES We at Mario’S Believe That a Restaurant Has a Personality, CREATED in “OUR KITCHEN,” a Flavor All Its Own...A Character, Created by Its People

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MENU OFFERS DISHES We at Mario’S Believe That a Restaurant Has a Personality, CREATED in “OUR KITCHEN,” a Flavor All Its Own...A Character, Created by Its People A few observations and thoughts about the work we love; OUR MENU OFFERS DISHES We at Mario’s believe that a restaurant has a personality, CREATED IN “OUR KITCHEN,” a flavor all its own...a character, created by its people. CATERING We believe in the ritual of dining, be it noon or night. (DEFINITELY OUR OWN). We believe that, the enjoyment of food is one of life’s great ALSO SOME SPECIALITIES pleasures. We believe that the true measure of success of ARE BASED ON RECIPES OF MARIO’S PROVIDES COMPLETE CATERING SERVICES FOR ALL OCCASIONS. a restaurant is the degree of THE CONSIDERED GREAT esteem and pride RESTAURANTS OF THE gained in the WORLD–RECIPES THAT guests mind ARE AT TIMES CHANGED OR OUR FULL SERVICE CATERING, FEATURES SELECTIONS and heart. IMPROVED UPON.. FROM OUR EXTENSIVE MENU, OR A CUSTOMIZED MENU TO SUIT YOUR SPECIFIC REQUIREMENTS. DINNER OROFFICE LUNCHEON PARTIES BANQUET AVAILABLE FOR ALL SPECIAL OCCASIONS BAR MITZVAHS fromWEDDINGS 10-175 people PICNICS We offer Thanksgiving Dinners to go THEATER PACKAGES AVAILABLE (FEATURING OUR MOBILE CHARCOAL BARBECUE) Try our award winning wine list recommended by a Wine Spectator every year RECOMMENDED BY... Mario’sDining Out - In Oldest American Italian Cities... ...DuncanRestaurant Hines...Holiday in Detroit Travel DETROIT Gourmet...Guide to Distinctive Dining 4222 Second Avenue MARIO’S PROVIDES ALL THE AMENITIES TO ENTERTAIN YOUR GUESTS. ...and Most AirlinesSince in1948 Flight Magazine (313) 832-1616 AND WE HOPE...By You. (313) 832-1460 FAX PARTY AND BANQUET FACILITIES ARE AVAILABLE. Your Host Vince Passalacqua CHILLEDCHILLED APPETIZERS COGNACCOGNAC Shrimp ............................................................................................................................. 10 Shrimp ...................................................................................................... 8 Courvoisier v.s. .........................................................................................Courvoisier v.s 7.5 A half dozen chilled shrimp served over a tangy housemade cocktail sauce. A half dozen chilled shrimp served over a tangy housemade cocktail sauce. Hennessey v.s. Antipasto Mario ..................................................................................................Per Person 9 Hennessey v.s. ..........................................................................................9.5 Antipasto Mario ....................................................................................... 12 Martell Marinated mushrooms and beef with caponata on a bed of leaf lettuce.lettuce. Martell ..................................................................................................... 10 Remy Martin Caponata ............................................................................................................................................................................................................................... 88 Marinated eggplant, onion, capers, olives, and olive oil. Remy Martin ............................................................................................ 12 Marinated eggplant, onion, capers, olives, and olive oil. Courvoisier v.s.o.p Marinated Mushrooms .................................................................................................. 8 Courvoisier v.s.o.p. ...................................................................................Hennessey v.s.o.p. 17 MarinatedButton top mushroomsMushrooms marinated ................................................................................ in olive oil, red wine vinegar and garlic. 8 Button top mushrooms marinated in olive oil, red wine vinegar and garlic. Hennessey v.s.o.p. .................................................................................... 17 Marinade of Beef ............................................................................................................. 8 Martell Cordon Blue MarinadeThin beef slices, of Beef marinated ........................................................................................ in onions and olive oil. 8 Martell Cordon Blue .................................................................................Courvoisier (extra vielle 21 Thin beef slices, marinated in onions and olive oil. Prosciutto with Melon .................................................................................................... 8 Courvoisier (extra vielle) ...........................................................................Grand Marnier 30 Prosciutto with Melon ................................................................................. 8 Seasonal melon wrapped in thin slices of prosciutto. Hennessey x.o. SeasonalRoasted melon Peppers wrapped .............................................................................................................. in thin slices of prosciutto. 8 Grand Marnier ........................................................................................... 9 Remy Martin x.o. Roasted bell Peppers peppers, ......................................................................................... fresh mozzarella dressed with olive oil, garlic and balsamic vinegar. 8 Hennessey x.o. ......................................................................................... 50 Roasted bell peppers, fresh mozzarella dressed with Remy Martin KingLouis XIII Mario’s Relish Tray ................................................................................................ Tray 15 Remy Martin x.o. ..................................................................................... 50 olive4 Genoa oil, salami,garlic and 4 mortadella, balsamic vinegar. olives & olive tapenade, 4 shrimp and radish. Mario’s*Oysters Relish on the Tray half ......................................................................... shell ............................................................................................ per person 1511 Remy Martin KingLouis XIII ....................................................................250 ThinFresh beef chilled slices, Oysters marinated on the in half onions shell and served olive with oil. our tangy housemade cocktail sauce. *OystersMario’s Cheese on the &half Charcuterie shell ......................................................................... Board ........................................................................ 1512 FreshAssorted chilled cheeses, Oysters prosciutto, on the half genoa shell salami. served with our tangy housemade cocktail sauce. ESPRESSO Tuna Tartare ala Mario ................................................................................................. 15 Café Expresso ............................................................................................. 4 Ahi tuna over crispy pasta chips served with wasabi and banana peppers. Capuccino .................................................................................................. 6 HOTHOT APPETIZERSAPPETIZERS Capuccino (flavored) .................................................................................6.5 GarlicItalian ToastSausage ................................................................................................ ............................................................................................................... 105 Macadamia Nut • Chocolate • Chocolate Mint CheeseGarlic Toast Toast ...................................................................................................................... ..............................................................................................76 Creme De Menthe • Hazelnut CalamariCheese Toast .................................................................................................... .................................................................................................................... 89 Limoncello ................................................................................................. 5 DeepCalamari fried breaded .......................................................................................................................... squid tossed with amoque sauce over wilted greens. 10 SteakDeep fried Bites breaded ............................................................................................... squid tossed with amoque sauce over wilted greens. 10 BroiledSteak Bitestenderloin ...................................................................................................................... tips with zip sauce. 10 OystersBroiled tenderloin Rockefeller tips with .................................................................................. zip sauce. 14 BEVERAGES FreshOysters oysters Rockefeller on the half ......................................................................................................shell topped with spinach garlic butter. Baked and finished with 18 Tea............................................................................................................. 3 Fresh oysters on the half shell topped with spinach garlic butter. Baked and finished with parmesan cheese. parmesan cheese. Coffee ........................................................................................................ 3 Shrimp Scampi ....................................................................................................................................................................................................... 3830 Jumbo Shrimp sauteed in a garlic, parsley, butter sauce.sauce. Milk .........................................................................................................
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