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 9/23:
Spanish Marcona Almonds The ‘Queen of Almonds’, fried and salted, with sliced apple 5 

beef daube ravioli filled with red wine braised beef, smoked onion and chanterelle mushrooms  8

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

rainbow trout sautéed, truffled potato puree, asparagus and warm bacon vinaigrette  9

beef rouladen filled with bacon, onion, mustard and pickles, with brown butter spaetzle and braised red cabbage  8

lamb ragout braised lamb with porcini, tomatoes, red wine with curried couscous  8

peach and prosciutto flatbread baked with ricotta cheese, fresh basil, balsamic reduction 10


   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:

September Menu

First Course:

Mushroom Gratin asiago cheese and truffle oil

(one order to share)

Second Course:
Marco Dinner Salad

Third Course:

sautéed rainbow trout warm bacon vinaigrette and asparagus, potato puree

beef-in-Guinness braised with bacon andvegetables, mustard mash

shrimp and lemon risotto

Fourth Course:
Irish coffee bread pudding

chocolate mousse with raspberries

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.
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_beloSeptember Menu
- Fennel Sausage Lasagna
- Chicken Pot Pie w/Parmesan Thyme Crust
-Chicken, Mushroom and Pesto Gnocchi
- Marco Angus Meatloaf

RavioliFirst Course:
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





Catering and To Go

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