Cafe de Marco

An appetizer assortment of clams casino, oysters oscar and rockefeller, shrimp cocktail and stuffed mushrooms

Fresh clams, opened to order and served with our special homemade cocktail sauce

Baked with our combination of chopped bacon, onions, red and green peppers, herbs and bread crumbs

Fresh oregano, bread crumbs, lemon juice and butter, then baked until golden brown

Our award winning recipe of fresh oysters topped with bacon, spinach, a blend of cheese and anisette

Fresh oysters, baked with crabmeat, our gratinee sauce, topped with seasoned bread crumbs and browned to perfection

A vegetarian's favorite! sauteed artichoke hearts, mushrooms and leeks mixed in a cheese sherry wine sauce, then baked with a bread crumb and parmesan cover

Fresh jumbo gulf shrimp steamed to perfection, chilled and served with our special recipe cocktail sauce

Mushroom caps filled with our seafood mixture of shrimp, scallops and crabmeat along with onions, red and green peppers, celery, spinach, bread crumbs, a blend of spices, baked with garlic butter

seasoned and baked with a garlic butter parsley paste, topped wth parmesan and shallots accompanied by garlic toast

Three large gulf shrimp, stuffed with surimi crab, wrapped with bacon and topped with hollandaise sauce

Two Maryland blue lump crabcakes served with our special house mustard sauce

An appetizer assortment of clams casino, oysters oscar and rockefeller, shrimp cocktail and stuffed mushrooms

The cafe's traditional favorite since 19831 now packaged to take home (when available)

Rare slices of tuna served on a bed of mixed greens accompanied by pineapple, oranges, walnuts, and a teriyaki apple cider vinaigrette dressing

Your choice of one of the above fish baked with mushrooms, seasoned with shallots and garlic butter, lightly topped with bread crumbs

A complete combination of lobster, shrimp, scallops, fish, oyster rockefeller, and baked clam, broiled to perfection and served with butter no substitutions please

An 11oz. lobster tall stuffed with our special seafood mixture, baked to perfection and served with butter

One pound of huge shrimp, butterflied in their shell, broiled with garlic butter and served on a bed of seasoned rice

Sauteed in our seasoned garlic butter sauce, and served on a bed of seasoned rice

Your choice of one of the above fish prepared in the New Orleans cajun traditional with our special coating of ten spices, seared in a hot pan, accompanied by our chef's mango chutney

Large scallops and jumbo prawns broiled, and served on a bed of saffron sauce, with seasoned rice and vegetables

Jumbo shrimp sauteed and simmered in a garlic, tomato, eggplant, mushroom sauce, served over pasta

Jumbo shrimp sauteed with red and green peppers, garlic butter, white wine and seasoning, served over pasta

Fresh grouper sauteed with nantucket bay scallops, spinach, shallots, parmesan cheese and light cream, finished in the oven with a special cheese blend cover

Seasoned and baked 8 oz talapia topped with a fresh grape tomatoe, basil, caper, garlic and olive oil salsa

Fresh dolphin lightly dusted with shallots and parsley, topped with banana slices, cherries and pineapple chunks, then baked golden brown in an orange, pineapple mango sauce

Fresh snapper sauteed in a coconut milk sauce with whole seedles white grapes, bananas, mangos, shallots, and bell peppers

Scallops and shrimp stir-fried with a medly of fresh seasonal vegetables, finished with a sherry wine, teriyaki sauce and served with seasoned rice

Crabmeat baked in our au gratin style cheese sauce and topped with bread crumbs]

Pan seared sesame encrusted tuna, to your desired temperature, served with a teriyaki ginger sauce and garnished with wasabi peas

A classic-the best of land and sea

Three large cakes made with Maryland blue lump crab meat, lightly pan fried, and served with our special house mustard sauce

Sauteed in a brown marsala wine sauce and served with fresh mushrooms

A 10oz choice grilled filet mignon served on a filo pulf pastry, garnished with a grilled marinated portabello mushroom and served with garlic port wine sauce

Oven roasted rare to medium and served with a rosemary mint demi glaze

A 12oz angus steak grilled as you like it, topped with sauteed mushroom or lightly blackened

Fresh vegetables sauteed with portabello and white button mushrooms and simmered in a white wine teriyaki sauce, served over seasoned rice or pasta

Not too tart or too sweet our homemade recipe is sure to delight your senses

To die fort a triple layer or chocolate cake with a vairhona bitter sweet chocolate sour cream frosting, a chocoholics dream

Our mixture of creamy peanut butter whipped up tail with whipped cream, speckeled with chocolate chips on a graham cracker crust, a definite must for peanut lovers

Almond praline ice cream rolled in chocolate cookie crumbs inside a pastry puff shell and topped with whipped cream, balley's chocolate sauce and graham cracker crumbs sould like a lot? it is