Marvino’s Italian Steakhouse

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

Lobster Bisque

Creamy lobster bisque with a touch of cream sherry

Crab Cake

Served over corn relish and topped with a tomato beurre blanc sauce

Shrimp Cocktail

Jumbo shrimp served with cocktail sauce

Wedge Salad

Iceberg lettuce topped with crispy bacon, green onions, blue cheese dressing and garlic croutons

Tuna Saku

5oz, Pan seared tuna served over quinoa mango relish, topped with bourbon whiskey sauce, accompanied with avocado aioli and calabrese aioli

Second Course

Marvino’s Filet Mignon

8oz, topped with lump crabmeat and bourbon demi-glaze, served with lyonnaise potatoes and asparagus

Prime Rib

14oz, Served with a loaded baked potato

Norwegian Salmon

9oz, served with bianco sauce, brussels sprouts, and garlic whipped potatoes

Linguini Pescatore

Sauteed shrimp, Chilean blue mussels, calamari, and crabmeat, served with white wine tomato sauce

Chef David’s Chicken

9oz, Pan seared, topped with shrimp, crabmeat, tomatoes, lemon chardonnay sauce, served with linguini pomodoro and sauteed brussels sprouts

Third Course

Tuxedo Chocolate Cake

Layers of dark and white chocolate cake

Tiramisu

Layers of cake with espresso, lady fingers, and mascarpone

Strawberry Cheesecake

Cheesecake with fresh strawberries and topping

Three Flavor Sorbet

Three flavors of our delicious sorbet

Ricotta Strawberry Cake

Moist and creamy strawberry cake baked with ricotta

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

Soup Of The Day

A serving of our delicious soup of the day

Fried Calamari

Served with homemade marinara sauce

Caesar Salad

Crispy hearts of romaine lettuce with homemade Caesar dressing, topped with parmesan cheese and garlic croutons

St. Louis BBQ Pork Ribs

Served with fries

Spinach Ravioli

Filled with fontina, aged cheddar, and parmesan reggiano, tossed with marinara sauce

Second Course

Chicago Berkshire Porkchop

8oz, Served with an apple & cabernet sauvignon reduction wine sauce, sauteed broccolini and whipped potatoes

Beef Tenderloin Tips

Served with a peppercorn sauce, asparagus, and whipped potatoes

Las Bahamas Mahi Mahi

8oz, Pan seared, topped with artichokes, tomatoes, capers, served with whipped potatoes and sauteed green beans

NY Strip

8oz, Served with bearnaise sauce, lyonnaise potatoes, and sauteed green beans

Salmon Salad

7oz, served over romaine & iceberg lettuce, cucumbers, feta cheese, red onions, tomatoes, pepperoncini and balsamic vinaigrette

Third Course

Crème Brulee

Vanilla custard with caramelized sugar topping

Key Lime Pie

Tangy lime filling in a graham cracker crust

Two Flavor Sorbet

A serving of our delicious mango and strawberry sorbet

Chocolate Cake

Flourless chocolate cake with hazelnut topping

Strawberry Cheesecake

Cheesecake with fresh strawberries and topping

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.