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On the breakfast side of things....

 

ASPARAGUS 18.

Grilled Sacramento Delta colossal asparagus, poached egg, parmigiano reggiano

 

POLENTA PANCAKE 17.

Lily's Farm eggs sunny side up, bacon,  roasted fingerling potatoes

 

FARMER’S OMELETTE 16.

Mozzarella and pancetta omelette, spinach, roasted fingerling potatoes

 

SMOKED COPPER RIVER SALMON PLATE   24.

Made in house, cream cheese, capers, grated eggs, toast points....the works!

 

Appetizers

 

BURRATA HEIRLOOM TOMATO BASIL CAPRESE 15.

 

STUFFED ZUCCHINI BLOSSOMS ricotta and marjoram 14.

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AVOCADO TOAST 9.

Gjelina’s sourdogh toast, avocado, cilantro, olive oil.        

Add lobster  10.    Add dungeness crab   10.     Add smoked salmon  8.

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MAY SALAD 16.

Mix greens, arugula, avocado, snap peas, english peas, asparagus

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MAINE LOBSTER  SALAD 22.

Lobster, sungold tomatoes, basil, asparagus

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CEVICHE 19.

Alaskan halibut ceviche, avocado, home made chips

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Entrees

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GRILLED SHRIMP SCAMPI 25.

Grilled wild USA shrimp, butter-garlic-parsley sauce, vegetable medley

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SPAGHETTI  AI GAMBERI e CAPPESANTE 28.

Spaghetti, shrimps, day boat scallops, cherry heirloom tomatoes  

                       

RAVIOLI 19.

Ricotta & spinach home made ravioli, tomato-basil sauce

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SALMONE 28.      

Grilled Wild Alaskan King Salmon, squash-basil sauce, spinach

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POLLO SALTIMBOCCA 22.

Free range chicken breast, mozzarella, sage, spinach

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Kids Corner

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2 EGGS ANYWAY & TOAST 10.

BOWL OF FRESH FRUIT 10.

NUTELLA PANCAKES 10.

PASTA BUTTER 10.

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Pick Up May 10th from 10am to 4pm

Call 323 466 8812 or Email info@marinorestaurant.com