Summer 2017 at Marcellino Ristorante
Date(s) – 06/05/2017 – 09/10/2017
5:00 pm – 9:00 pm
7114 E Stetson Drive
Summer is just around the corner, and that means seasonal menus and specials at Marcellino Ristorante! In addition to the restaurant’s normal menu options, guests can enjoy a special Father’s Day meal on June 18, as well as a unique summer cocktail and Summer Supper all season long!
This Father’s Day, Marcellino Ristorante is doing the grilling for dad. In addition to Chef Marcellino’s award winning, handcrafted pasta, he is featuring a 16 oz. boneless Rib Eye ($48.95), a Veal Chop ($54.95), Filet Mignon ($42.95) or Baby Lamb Chops ($38.95). Each dish is grilled to perfection and served with potatoes and seasonal vegetables. As a special treat, dad can enjoy the delectable, homemade tiramisu for dessert.
The Summer Supper is back! The restaurant will offer a special menu every day from June 5-September 10. For just $35, diners receive an appetizer, entrée and dessert:
imported, fresh mozzarella with tomato, garden basil and extra virgin olive oil
organic mixed greens with aged balsamic dressing
mussels sautéed with white wine, olive oil and garlic OR spicy marinara
one of Chef’s award-winning, handcrafted pastas: light and sumptuous potato/pasta orbs in fresh tomato sauce, dotted with melted mozzarella
tender pieces of white chicken sautéed with fresh mushrooms, sun-dried tomatoes and pine nuts in light tomato sauce
SALMONE AL COGNAC
Atlantic salmon sautéed with pink peppercorns, cognac and a touch of cream
chicken and salmon served with potatoes and Chef’s seasonal vegetables
On a Sweet Note
house made biscotti
All summer long, Marcellino Ristorante is featuring the Summertini, a cool, garden fresh drink, for just $12! This refreshing cocktail is created with Chef Marcellino’s homemade Limoncello and rosemary infused simple syrup, with lemons and rosemary from his own garden.
C.E Kelley, the magical mixologist, begins with a martini shaker and muddles 2 small sprigs of fresh rosemary with 1�2 oz fresh squeezed lemon juice and 3�4 oz rosemary infused simple syrup.
1 oz lemon vodka
1 oz Chef Marcellino’s homemade Limoncello
1/2 oz Cointreau
1 oz Prosecco (Italian bubbly)
Shake, strain and pour into chilled martini glass with half the rim coated with sugar crystals
Garnished with a fresh lemon slice and sprig of fresh rosemary
Marcellino Ristorante will be closed from July 16-August 3.