Locanda Mariella

Brie cheese, kale and red wine vinaigrette.

Steamed mussels white wine, tomato and garlic.

Grilled asparagus and melted fontina cheese.

Avocado, baby mix greens and lemon vinaigrette.

Eggplant sauteed with garlic, cherry tomato, soft mozzarella and basil.

Homemade meatballs in a tomato ragu.

Portuguese octopus with zucchini in a fresh mint vinaigrette and arugula.

Brown rice souffles with peas, ground beef, fresh mozzarella and mushrooms.

Fennel, radish, Pecorino and anchovy dressing.

Cilantro, red onion and extra virgin olive oil in a lemonette dressing.

Mix shaved cabbage, apple and chickpea salad in a lemon and garlic vinaigrette.

Cherry tomato, feta goat cheese, lentils and extra virgin olive oil red wine vinaigrette.

With rabbit ragu and green and black olives. Made fresh daily on the premises.

With beef short ribs and red wine reduction. Made fresh daily on the premises.

With eggplant, cherry tomato, garlic and burrata. Made fresh daily on the premises.

With mix wild mushrooms, walnuts and light cream sauce. Made fresh daily on the premises.

Salmon, olives, capers, garlic and tomato. Made fresh daily on the premises.

With scallions and white wine. Made fresh daily on the premises.

Pan seared with braised leeks, asparagus and peas and ww.

Figs, kale and purple cabbage and red wine reduction.

Grilled with peppercorn sauce and rosemary potatoes.

With caramelized red onions and mascarpone polenta.

Fettucine in a slow cooked beef ragu topped with Pecorino cheese.

Rigatoni in a pink sauce with peas, mushrooms and sausage.

Mixed pasta with cauliflower, fresh herbs and Pecorino sardo.

Large rube shaped pasta in kale pesto with parmiggiano and walnuts.

Please call restaurant for more details.

Pork medallions with prosciutto, fontina and seasonal vegetables.

Organic chicken breast with wild mixed mushrooms and creamy polenta.

Boneless braised short ribs in a red wine sage reduction with garlic potato puree and vegetables.

North Atlantic salmon caper berry white wine reduction with sauteed kale and purple cabbage.