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 7/22:
Spanish Marcona Almonds The ‘Queen of Almonds’, fried and salted, with sliced apple 5 

lobster mac & cheese cavatappi pasta baked with in a three cheese sauce and lobster  meat, crispy bread crumbs topping 9

chilled avocado soup with citrus and cumin, crab salad with roasted peppers  10

beef Wellington beef tenderloin medallion with mushroom duxelle, wrapped in puff pastry  10

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

tomato flatbread red and yellow grape tomatoes baked with EVOO, goat cheese, fresh basil and balsamic vinegar 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:
July Menu

First Course:

Pan Fried Gnocchi with prosciutto, artichokes pesto cream

(one order to share)

Second Course:
Marco Dinner Salad

Third Course:

Panko Crusted Salmon with herbed risotto and chef’s vegetable


Sweet Chili-Cured Pork Tenderloin with romesco sauce and roasted potatoes


Boar Ragu Pappardelle


Fourth Course:
Blueberry Crisp

Mocha Crème Brulee

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 July 31, 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.

quad_image_menu_beloJuly Menu
- Fennel Sausage Lasagna
- Chicken Pot Pie w/Parmesan Thyme Crust
-Cuban-style braised Pork
- Chicken, Mushroom and Pesto Gnocchi

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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