Marco Bistro Features

Tuesday Tapas
Every Tuesday we feature a new menu (in addition to our regular menu) of appetizer-sized items for you to try. These unique small plate selections are great to share and a fun way
to try new things.
Menu for 10/21:
Spanish Marcona Almonds The ‘Queen of Almonds’, fried and salted, with sliced apple 5 

Brussels sprouts shaved Brussels sprouts salad with arugula, roasted marcona almonds, avocado vinaigrette 8

spaghetti carbonara rich sauce made with bacon, cream, eggs, parmesan and black pepper 8

ravioli handmade with butternut squash and goat cheese, brown butter and sage sauce 8

crostini gratin sautéed shrimp and wild mushrooms on grilled bread toasted with asiago cheese 7

empanadas filled with pork, onion, potato and raisins, served over roasted pepper sauce 7

 

 

   Our 'Dinner for Two' feature is a great four-course meal that inlcudes a bottle of wine and is possibly the best dining value in Grand Rapids. Every month we create a new menu using the best seasonal ingredients:

October Menu

First Course:

gnocchi sautéed with butternut squash, prosciutto, walnuts and sage

(one order to share)

Second Course:
Marco Dinner Salad

Third Course:

pot roast braised beef and vegetables in a rich jus with roasted potatoes 

barramundi pan seared with orange-jicama slaw and herbed risotto

Duck ragu braised with red wine, tomato and herbs, gemelli pasta

 

Fourth Course:
chocolate pot-de-creme

pumpkin bread pudding

Includes one selected bottle of Merlot or Chardonnay
Only $65 / Couple plus tax and gratuity
Price includes your choice of one item per third and fourth course and a bottle of wine
Sorry no substitutions.
MENU VALID THRU October 31, 2014
READY-TO-HEAT DINNER ENTREES
Our Ready-To-Heat entrees are made from the highest quality ingredients and are approx. 2-3 servings. They are prepared and ready for you to pick up in the Marco ToGo entrance. A great option for a busy family night or a quiet dinner at home. Just heat and eat.


quad_image_menu_beloOctober Menu
- Fennel Sausage Lasagna
- Chicken Pot Pie w/Parmesan Thyme Crust
-Chicken Tetrazin
- Braised Beef Pot Roast
- Dijon Crusted Pork Tenderloin

RavioliFirst Course:
gnocchi
Sautéed with prosciutto, artichokes and walnuts in a pesto cream
(one order to share)
Second Course:
Marco Dinner Salad
Third Course:
beef-in-Guinness braised with bacon, onions, mushrooms, potato puree
pan seared salmon sun dried tomato butter, herbed risotto
jambalaya chicken and andouille sausage with vegetables, rice and Cajun seasonings
Fourth Course:
chocolate Guinness cake
Bailey's crème anglaise
 
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Catering and To Go

Weekly Features

Join us every Tuesday evening when we'll feature a NEW small plate menu. >>learn more