Welcome to Marco’s Kitchen where we bring you the world of fine International cuisine and libations. With over 48 years of cooking and restaurant experience, we aim to satisfy and tantalize your mind and palate. From Venice to Sorrento, from Paris to Barcelona and from Napa Valley to Puerto Vallarta…we’ll bring it all to you! Our menu is ever-changing as we continue to taste, experience and learn about the many different cooking ingredients and styles of cuisine the world has to offer. All of our dishes are made in-house and most are prepared to order. If you have any special request, please let us know and we’ll try our best to accommodate your tastes. If you are celebrating a special birthday, anniversary or any other special occasion be sure to let your server know when you’re seated. We invite you to follow us on Instagram @marcoslagrange1. We thank you all for all of your support and for joining us for dinner at Marco’s Kitchen. Buon appetito and always the best!!! Joanna, Maria, Zach, Yael, Axel, Johan and Chef Marco.
Starters From the Sea
East Coast Rappahannock Oysters on the Half Shell
Served with Pico de Gallo Mignette, Horseradish, Hot Pepper Sauce and Lemon
- 1/2 Dozen19,00 $ US
- Dozen36,00 $ US
Baked Bevan’s Prime Oysters20,00 $ US
Extra Large Oysters Baked with Garlic, Panko Bread Crumbs, Lemon and Parsley
- 1/2 Dozen20,00 $ US
Bevan’s Prime Oysters Rockefeller22,00 $ US
Extra Large Oysters Baked with Fresh Spinach, Cream, Pernod Liquor and Gruyere Cheese
- 1/2 Dozen22,00 $ US
Extra Large Gulf Shrimp Cocktail18,00 $ US
Steamed and Chilled Shrimp with Horseradish Cocktail Sauce and Lemon
Marco’s Oyster Shooters25,00 $ US
Shucked Rappahannock Oysters served in a shot glass with light Horseradish Cocktail Sauce and Lemon Juice, Topped with Grey Goose Vodka or Milagro Silver Tequila
- 1/2 Dozen Shooters25,00 $ US
Grilled Spanish Octopus22,00 $ US
Served with Stewed Royal Corona Beans, drizzled with Extra Virgin Olive Oil, Roasted Garlic, Crushed Red Chili Pepper, Lemon and Parsley
Pan-Seared Cinnamon Chipotle Rubbed Diver Scallops18,00 $ US
Wrapped in Apple Wood Bacon with Maple Beurre Blanc
Maryland Lump Crab and Polenta Cakes18,00 $ US
Served with Roasted Corn Salsa and Chili Pepper Aioli
Starters From Land
Imported Escargot with Porcini Mushrooms15,00 $ US
Garlic and Dry Vermouth Reduction served in a Puff Pastry Cup with Shoestring Leeks
Chicken Liver, Porcini Mushroom and Cognac Mousse Pâté15,00 $ US
With French Cornichons & Pearl Onions, Whole Grain Dijon Mustard, Fig and Black Tea Preserves Grilled Baguette / Water Crackers
Whipped Ricotta with Fire-Roasted Roasted Peppers13,00 $ US
Served on Grilled Baguette Bread with Crushed Pistachios and Wild Flower Honey
Black Truffle Burrata Bruschetta16,00 $ US
With Roma Tomatoes, Fresh Basil, Extra Virgin Olive Oil, Capers and Grilled Bread
Spicy Chorizo Stuffed Dates14,00 $ US
Wrapped in Applewood Smoked Bacon and drizzled with Sweet and Spicy BBQ Sauce
Soups / Salads
Carrot Ginger Bisque8,00 $ US
Carrots scented with Fresh Ginger and Maple Syrup - Drizzle of Black Strap Molasses
Soubise9,00 $ US
Cream and Cognac Onion Soup with Gruyere Cheese and Garlic Crostini
Butternut Squash and Cous Cous Salad15,00 $ US
Field Greens with Toasted Israeli Cous Cous, Roasted Butternut Squash, Grape Tomatoes, Dried Apricots, Toasted Sunflower Seeds and White Balsamic Blood Orange Vinaigrette
Grilled Romaine Salad15,00 $ US
Lightly Grilled Romaine, Roasted Beets, Bi-Color Grape Tomatoes, English Cucumber, Red Onion, Roasted Pumpkin Seeds, Applewood Smoked Bacon, Feta Cheese and Lemon Vinaigrette
Marco’s House Salad12,00 $ US
Mixed Field Greens with Diced Tomatoes, Cucumber, Sun-Dried Cherries, House Glazed Walnuts, Gorgonzola Cheese and Balsamic Vinaigrette
