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Chef's Table
We are proud to introduce the Chef Table at Marcello's.
This meal consists of 4or 5 courses with pairing wines or without
with Marcello as a private chef in our Studio Kitchen.This is a very special dinner for occasions such as birthdays, anniversaries, meetings, and parties.The Chef Table dinner can accommodate from 10-12 people, and we have several menus to choose from.
Prices range 10 to12 people Monday to Thursday $120 per person with wine $100 without wine tax and tip not included
Friday night $130per person with wine $110 without wine tax and tip not included
Saturday & Sunday in the afternoon up to 3pm same price Monday to Thursday
at night $150 per person with wine no tax or tip $120 without wine
Here are some sample menus: with or without pairing wines
menu 1
Asparagi con prosciutto
Asparagus wrapped in parma prosciutto ligtly breaded served with a basil garlic aioli
Wine to be decide
Risotto Allo Zafferano con Gamberi & Vegetali
Saffron risotto with shrimp and vegetable
Wine to be decide
Sorbetto
Lemon Sorbet
Filetto di Bve con cipolline glassate e vino rosso
Roasted filet of beef with italian cipolline and Red Wine sauce
Wine to be decide
Torta di cioccolato
Flowerless choccolate cake
Wine-Moscato d'asti
Espresso-Coffee-Tea
menu 2
Cappesante con Pomodoretti e Olio Extra Virgine
Seared Sea Scallops with fresh tomato basil and e.v.o
Wine to be decide
Paccheri con Granchio
Large hand made rigatoni with leeks and crabmeat
Wine Wine to be decide
Intermezzo lemon sorbet
Medaione di Maiale in Salsa di Fichi
Pork filet with fig chutney sauce
Wine- Wine to be decide
Dessert - Panna cotta in salsa di lamponi
Vanilla custurd with rasberry sauce
Vino-Moscato D'Asti
Cafe-Espresso
Menu 3
First Course:
Cappesante All'aceto balsamico
Sea Scallops glazed with balsamic vinegar
Wine to be decide
second Course:
Risotto Ai Funghi Nel Cestino di Parmigiano
Mushroom risotto served in a parmigiano nest
Wine to be decide
Third Course:
Sorbetto di Limone
Lemon Sorbet
Fourth Course:
Medaglioni di Vitello al Prosciutto, Fontina, Salsa Tartufata
Boneless Veal Chop filled with prosciutto, fontina, truffle wine sauce
Wine to be decide
Dessert:
millefoglie (open face napoleol)
Wine-Moscato D'asti
Espresso-Coffee-Tea
Menu: 4
First course
Gamberi al ragu invernale
Sauteed shrimp with chickpeas ,leeks, mushrooms and tomato
Wine-Pinot bianco Volpe pasini
second Course:
Cannelloni con ripieno di zucchine e mozzarella
home made cannelloni filled with zucchini and mozzarella baked in a light tomato sauce
WIine Pinot Grigio
Third Course:
Lemon Sorbet
Fourth Course:
Pan Roasted Filet of veal with garlic mashed potatoes and truffle wine sauce
Wine Montepulciano D'Abruzzo
Dessert:
Pere al vino rosso e gelato alla vaniglia
Poached pear in red wine with vanilla ice cream
Espresso-Coffee-Tea
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