Marsilos Menu
The Legendary Burg Restaurant at 541 Robling Avenue is
now a catering service. But here is a Menu from back
in the day from the place:)
Primi - Appetizers
Carpaccio
Classic Roman presentation - cold tenderloin garnished
with olive oil, mushrooms, capers and shaved parmesan
cheese
Vongole Casino
Clams baked with a medley of red and green peppers,
onion, bacon and a white wine butter sauce
Scampi Francaise
Jumbo shrimp sauteed in an eggbatter with lemon butter
sauce
Calamari Fritto
Lightly floured and fried, served with a spicy
marinara sauce
Rollatini
Thinly sliced eggplant filled with whipped ricotta
cheese
Crab Cake
Jumbo lump crab meat prepared with only evidence of
breadcrumbs and a side of Dijon cream sauce
Mussels Marinara
Farm raised mussels in either a spicy marinara sauce
or a butter garlic basil sauce with plum tomatoes
Insalate - Salads
Caesar Salad
Crisp romaine, caesar dressing, parmesan cheese with
croutons
Spinachi Insalata
Spinach salad prepared with onions, mushrooms, eggs
and served with warm bacon dressing
Arrugala
Crisp arugula tossed with shaved parmesan cheese,
cherry tomatoes, red onion, virgin olive oil and wine
vinegar
Insalate Marsilio
Mixed antipasto salad, roasted peppers, black olives,
provolone cheese, egg and fresh mozzarella. imported
italian tuna fish tossed with romaine lettuce
Crabmeat Salad
Chilled jumbo lump crabmeat served with cocktail
sauce (5 oz.)
PASTA
Vodka Rigatoni
Rigatoni pasta in light tomato cream sauce
Parpardelle alla Fungi
Wine pasta ribbons in a wild mushroom basil garlic
plum tomato cream sauce
Fettucine Alfredo alla Sausage
Spaghettini alla Scampi
Baby spaghetti served with five large prawns in lemon
butter garlic sauce
Orechiette Con Pancetta e Olio
"Little hats" sauteed with italian bacon, broccoli
rabe, onion, cherry tomatos and shaved parmesan
cheese
Penne Puttanesca
"Pencil points" in a spicy tomato sauce with capers
and black olives
pollo - CHICKEN
Chicken Marsala with Fontina Cheese
Chicken cutlet served with marsala sauce with
mushrooms over fresh spinach
Roasted Rosemary Chicken
Roasted chicken seasoned with rosemary
Chicken Cacciatore
A secret family recipe has made this our number
one since 1951
Chicken with Sweet Sausage
Served with hot finger peppers in butter garlic
white wine sauce
Chicken alla "Gracie"
Boneless breast of chicken with artichoke hearts,
red onions, cherry peppers, in a light tomato
cream sauce - very spicy!
bistecca - italian steak house
Large Dry Aged Sirloin 26-30 oz
Small Dry Aged Sirloin 18-20 oz.
Petite Filet 8 oz.
Filet Mignon 12 oz.
Filet Mignon Au Poivre
8 oz. Peppercorned filet of beef, served with
brandy cream sauce
Certified Angus NY Strip Formaggio
18 oz. cut grilled and finished with provolone
gorgonzola fontina cream sauce
Certified Angus NY Strip
18 oz. cut with frizzled onions and roasted
garlic
carne bianca - PORK
Pork Chop Giambotta
Two 12 oz. chops topped with potato, onion
peppers, mushrooms
Pork Milanese
Scallopini of pork bread crumb seasoned served
with lemon butter sauce with capers
VITELLO - VEAL
Costoletta alla Parmigiana
Pan fried veal chop baked with mozzarella cheese
served with light marinara sauce
Costoletta alla Giardiniera
Breaded, pan fried veal chop garnished with arrugula,
red onion and cherry tomatoes
Costoletta alla Valdostana
Veal chop stuffed with prosciutto and fontina cheese
Veal Saltimbocca
Scallopini of veal garnished with prosciutto and
mozarella cheese, served over fresh spinach in a
marsala sage sauce
Veal Parmigiana
Pan fried scallopini baked with mozzarella cheese,
served with fresh marinara sauce
Veal Alla Sorrentina
Scallopini of veal garnished with eggplant,
prosciutto and cheese in a white wine sauce
Veal Scallopini alla Julia
Francaise style scallopini served with baby
artichoke hearts, asparagus and cherry tomatoes
in a lemon butter sauce
come lavoro extra - side dishes
Broccoli Rabe,Spinach Sauteed,Escarole,String Beans
Sauteed Mushrooms,Fried Zucchini,Steak Fries
Hot Finger Peppers,Garlic Bread,Vegetable of the Day
3 years ago
5 comments:
OK Mack:
Ready to order dinner for tonight, send over the crab cakes, mussels marinara and the veal parm. Marsilios is one restaurant I never had the pleasure dining.
HI MAC...READING THAT MENU YOU CAN UNDERSTAND WHY IN ITALY THEY CLOSE EVERYTHING UP IN THE AFTERNOONS AND HAVE THEIR BIG MEAL THEN. ALL THE STORES REOPEN ABOUT 4 P.M. THAT,S THE WAY IT WAS WHEN I VISITED IN THE 80,S. THEY HAVE THE REST OF THE DAY TO DIGEST ALL THAT FOOD. MY MOTHER,S FAMILY MADE THEIR OWN PROCUSITTO AND YOU CAN SEE THEM HANGING IN THE CELLERS. IT REQUIRES A LOT OF TIME AND KNOW HOW TO DO THIS AND YOU UNDERSTAND WHEN THEY CHARGE SO MUCH FOR A LUNCH MEAT. THEIR BIG MEAL IS THE HIGH LIGHT OF THE DAY AND THEY REALLY ENJOY IT. REGARDS.
Hi JoeZ and Ralph:)
Italian cooking is just one of the wonders of the world. I could go for Veal Parm right now too:)
Marsillio's best kept secret was their take out staek sandwiches. Not thin slices. a real steak on about 6" of Italian Spoletta.
Growing up we often frequented Marsilios...food was excellent...the whole family ordered the same thing every time we went....Grilled Lamb chops with fresh lemon....Great memories....
Gino and Frances were the owners...nice people.
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