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 4/7:

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

pork schnitzel pork cutlets coated in bread crumbs and sautéed, lemon caper sauce and mustard spaetzel  8

duck ragu braised with tomato, red wine, herbs and parmesan, gemelli pasta 8

polenta grilled three cheese polenta topped with wild mushroom ragout  6

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

Alsatian pizza flatbread baked with crème fraiche, caramelized onion, bacon and asiago cheese  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:

April Menu

First Course:
Artichoke and roasted pepper spread

(one order to share)

Second Course:
Marco Dinner Salad

Third Course:
dijon-crusted pork tenderloin sweet potato hash and vegetable

saffron risotto with shrimp tomatoes and parmesan cheese

duck ragu braised with red wine, tomato and herbs, gemelli pasta with parmesan

Fourth Course:
caramel-bacon brownie sundae

panna cotta with berry coulis

Includes one selected bottle of Merlot or Chardonnay

Price includes your choice of one item per third and fourth course and a bottle of wine
Only $65 / Couple
plus tax and gratuity

Sorry no substitutions.
MENU VALID THRU April 30, 2014
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.

March Menu
- Fennel Sausage Lasagna
- Chicken Pot Pie w/Parmesan Thyme Crust
- Angus Meatloaf with demi glaze

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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