Marvino's Italian Steakhouse

Marinara sauce with basil.

Pan seared chicken breast topped with gulf coast shrimp, artichoke hearts and field mushrooms in a bianco sauce served with Italian green beans.

Topped with crispy bacon, green onions and blue cheese dressing and crumbles.

Ham, pepperoni, pineapple, red onions, jalapeños, and mozzarella cheese.

Fresh roma tomatoes, mozzarella cheese and basil.

Pepperoni, Italian sausage and mozzarella cheese.

Italian sausage, ground beef, pepperoni, crispy pancetta, red onions and mozzarella cheese.

Spinach, red onions, black olives, sliced tomatoes, grilled zucchini, squash, Feta cheese, fresh basil.

Served with fresh homemade marinara sauce.

Gulf oysters topped with crispy pancetta, spinach, Parmesan cheese and a pernod cream sauce.

Hand breaded mozzarella fried and served with homemade marinara sauce.

Sautéed spinach, garlic and artichoke hearts with Parmesan reggiano and mozzarella cheese served with crispy pita chips.

Served with fresh homemade marinara sauce.

Mushroom Stuffed with Italian sausage, Mozzarella and a touch of Bianco sauce.

House-made dip made with smoked salmon, capers, red onions, cream cheese, and a fresh lime.

Two jumbo lump crab cakes topped with lump crab meat, capers and tomatoes in a basil lemon butter sauce garnished with crispy potatoes.

Toasted fresh baked Italian bread topped with cherry tomatoes, garlic, fresh basil olive oil, and melted Mozzarella.

Thinly sliced filet mignon served over garlic crostini, Bleu cheese, and baby greens.

Calamari, crab cake, formaggio raviolo, and sausage stuffed mushroom.

Topped with crispy bacon, green onions and blue cheese dressing and crumbles.

Spring mix greens tossed with oranges, strawberries, fuji apples and Feta cheese in a homemade mango vinaigrette.

Chopped iceberg, Provolone, and Bleu Cheese, applewood smoked bacon, tomatoes and chopped egg with roasted chicken in honey mustard vinaigrette.

Pan seared chicken breast topped with gulf coast shrimp, artichoke hearts and field mushrooms in a bianco sauce served with Italian green beans.

Served with fettucini alfredo.

Served with spaghetti Pomodoro.

Served with sautéed spinach.

Romano crusted veal scaloppini topped with capers, artichokes, and mushrooms in a Bianco sauce served with sautéed broccolini.

Veal sautéed with shrimp, crabmeat, mushrooms, sundried tomatoes, fresh roasted garlic in a light cream sauce, served with sautéed broccolini.

Braised veal shank slow cooked to perfection in a white wine tomato sauce served with saffron risotto and Italian green beans topped with natural essence.

Braised boneless short ribs, topped with mushrooms and natural essence, served with saffron risotto and Italian green beans.

Chicken parmesan, parmesan crusted sirloin and shrimp fettucini alfredo.

Marinara sauce with basil.

Homemade ravioli stuffed with short ribs, Parmesan cheese, and basil and tossed with mushrooms and green peas in a creamy marsala sauce.

Maine lobster tail in a bed linguini pasta tossed with tomatoes, herbs and red peppers.

Sautéed fresh clams, garlic, Italian parsley in a white wine and extra virgin oil sauce.

David's recipe with bolognese sauce.

Tossed with diced zucchini, tomatoes, and mushrooms in a pepper cognac sauce.

Tossed in a vodka cream sauce.

Sautéed wild mushrooms, Roma tomato strips, calamari, fresh mussels and lump crabmeat in thyme cream sauce.

Two sautéed jumbo shrimp served with homemade lobster ravioli tossed in a cajun roasted corn cream sauce on a bed of sautéed spinach and sundried tomato strips.

In homemade marinara sauce.

With alfredo or marinara sauce.

Pan seared red snapper topped with jumbo shrimp, lump crab meat, field mushrooms, capers, and Bianco sauce, served with green beans.

Grilled red snapper topped with sautéed portobello mushrooms, cherry tomatoes, sautéed shrimp in a white wine sauce, served with sautéed Italian green beans.

Grilled Atlantic salmon topped with shrimp and grape tomatoes in a Genovese sauce, served with sautéed Italian green beans.

Pan seared, topped with crabmeat and apricot butter, served with Italian green beans.

Pan seared rainbow trout topped with shrimp, cherry tomatoes and basil in a Bianco sauce, served with sautéed Italian green beans.

Almond coated ahi tuna, topped with sautéed shrimp crabmeat, capers in a teriyaki glaze, served over julienned veggies and sautéed spinach.

14 oz.

10 oz.

10 oz.

Romano crusted scaloppini bone-in veal chop topped with goat cheese, arugula, sundried tomatoes, and aged balsamic glaze.

6 oz. filet mignon, 6 oz, lobster tail in a gorgonzola cream sauce accompanied with a lobster shell stuffed with shrimp and scallops, served with asparagus and mashed potatoes.

Marinate in amber beer, topped with fresh Mozzarella crabmeat and pepper cream sauce.

Crabmeat, bearnaise sauce.

Barolo wine, sautéed wild mushroom.

Peppercorn cream sauce.

Rosemary herb crusted.