Marmo

Chef's selection of artisanal salumi served with olive misti and housemade giardiniera.

Chef's selection of artisanal salumi served with olive misti and housemade giardiniera.

Chef's selection of artisanal salumi served with olive misti and housemade giardiniera.

Add chef's selection of cheeses to a piccolo, medio, or grande charcuterie board.

Exquisite slices of vibrant bluefin tuna crudo delicately arranged with orange, aji amarillo, cucumber, and pistachio.

Passion fruit ponzu, basil, avocado, and squid ink rice chip.

Hand-cut New York strip, egg yolk, Parmigiano-Reggiano, dijon, caper, fine herb, and fett'unta.

Cannellini bean hummus, celery, 'nduja, and lemon.

Fregola sarda, olives, capers, golden raisins, pine nuts, and Calabrian chili.

Ramps, prosciutto, stracciatella, and lemon.

Mascarpone, crème fraîche, dill, smoked salmon, pickled onion, crispy caper, and candied lemon.

Roasted corn, piquillo, green onion, and ricotta salata.

Prosecco tempura squash flower, ricotta, and Sungold tomato.

Meyer lemon breadcrumb and pancetta.

Yellow tomato gazpacho, pickled cherry tomato, taggiasca olive, and basil oil.

Chèvres, strawberry, zucchini, spinach, frisée, almond, and citrus vinaigrette.

Orange, gorgonzola, walnut, arugula, frisée, fennel, and citrus vinaigrette.

Truffle honey, smoked ricotta, and hazelnut vinaigrette.

Frisée, roasted peaches, and peach-champagne vinaigrette.

Frisée, pomelo, crispy bresaola, Marcona almond, cucumber, pickled red onion, goat cheese, mixed herb, and citrus vinaigrette.

Mozzarella, heirloom tomatoes, balsamic vinegar pearls, and basil.

Lobster, baby gem, arugula, fennel, orange, avocado, olive, red onion, cucumber, radish, and basil-avocado vinaigrette.

Tricolore green, salumi, aged provolone, peppadew, chickpea, cherry tomato, and red wine oregano vinaigrette.

Blueberry, pickled shallot, puffed farro, ricotta salata, and balsamic.

San Marzano tomato sauce and fresh basil.

Guanciale, peas, mint, and Gorgonzola.

Braised lamb and artichokes.

Acquerello, Parmigiano-Reggiano, and porcini.

Mafaldine, egg yolk, Pecorino Romano, morels, and asparagus.

Wild boar ragù, béchamel, and Parmigiano fonduta.

Ricotta gnocchi, quail ragù, chanterelle, and black truffle.

Golden cauliflower, panko, anchovy, caper, garlic, and smoked trout roe.

Pasta spiral, basil pesto & toma filling, tomato sauce, crispy potato, and balsamic vinegar pearls.

New Caledonia shrimp, lobster & tomato sauce, and lemon.

Goat cheese duck confit, béchamel, and balsamico.

Clam, mussel, calamari, tomato, oregano, and Calabrian chili.

Sundried tomato pesto, almonds, fava beans, and peas.

Sunchoke purée, maitake mushroom, and cherry lambrusco sauce.

Prosciutto, sage, porcini, and polenta.

Caponata, chives, mint, and parsley.

Fregola, squid ink, saffron beurre blanc, cherry tomato, fennel, orange, and dill.

Eggplant, cherry tomato, and rabbit demi-glace.

Fresh corn polenta, charred radicchio, apricot mostarda, and pecorino.

Tomato, caper, olive, and herb.

Eggplant, caponata sauce, and mint salsa verde.

Maryland sweet corn succotash and velouté.

Tender chicken cutlets sautéed in a rich, sweet Marsala wine and mushroom sauce.

Large golden breaded veal chop fried crisp, traditionally served with fresh arugula and lemon.

Layers of tender fried eggplant, rich tomato sauce, fresh basil, and melted mozzarella cheese.

Chimichurri and pine nuts.

Truffle and herbs.

Cipollini onion and thyme.

Balsamic, chili, and hazelnut.

Pecorino Romano and Parmigiano Reggiano.

Parmigiano-Reggiano.

Truffle miso aioli.

Heritage Black Angus.

Heritage prime | dry-aged 45 days.

Heritage prime | dry-aged 45 days.

Australian Wagyu.

American Wagyu.

Swiss chard and caramelized citrus peel.

Daily selection of premium Texas Wagyu.

Pennsylvania veal chop.

Creamy Pecorino black pepper hollandaise sauce.

Rich, glossy dark brown porcini bone marrow jus.

Rich and savory black garlic mostarda.

Vibrant green Italian salsa verde made with fresh herbs, capers, and olive oil.

Packed with finely minced fresh herbs, garlic, chili flakes, and rich olive oil.

Rosemary-infused aged beef fat butter.