Mario's Ristorante
 Italiano

14995 Gulf Blvd # H,
Madeira Beach, FL 33708

(727) 397-4971   




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Entrées


Entrées
(Served with fresh Italian bread, choice of soup or salad dressed with our homemade balsamic vinaigrette, plus a choice of sautéed vegetables or pasta).

La Cotoletta alla Milanese: The simplest of Italian veal dishes. A large cutlet, breaded with homemade breadcrumbs,
Sautéed in olive oil and garnished with fresh parsley and a lemon wedge.

Vitello Parmigiana: Veal cutlet breaded and sautéed in olive oil, inished with garlic, white wine & marinara,
then topped with mozzarella and Parmesan cheeses, diced tomatoes and basil.

Vitello Piccata: Three pieces of veal sautéed with a touch of garlic, mushrooms & capers inished with
lemon juice, white wine, butter and veal stock.

Vitello Pizzaiola: Three pieces of veal sautéed with roasted peppers, mushrooms, onions, garlic and
crushed red pepper, finished with white wine, marinara sauce and veal stock.

VitelloSaltimbocca: Three pieces of veal topped with imported prosciutto ham and Monterey jack cheese,
sautéed with white wine and veal stock and finished with Parmesan cheese & parsley.

VitelloScaloppini: Three pieces of veal sautéed with garlic, mushrooms & onions, then finished with white
wine and marinara sauce.

Cotoletta di Pollo: A large chicken breast breaded with homemade breadcrumbs, sautéed in olive oil and
garnished with fresh parsley and a lemon wedge.

Chicken Parmigiana: Breaded chicken breast, sautéed in olive oil, topped with mozzarella and parmesan cheeses,
diced tomatoes and basil & finished with garlic, white wine & marinara sauce.

Chicken  Piccata: Two pieces of chicken, dusted in lour and sautéed in olive oil with a touch of garlic,
mushrooms, and capers and finished with lemon juice, white wine, butter and chicken stock.

Chicken Pizzaiola: Two pieces of chicken sautéed with roasted peppers, mushrooms, onions, garlic and
crushed red pepper, finished with white wine, marinara sauce and chicken stock.

Chicken Saltimbocca: Two pieces of chicken topped with imported prosciutto ham and Monterey jack cheese,
sautéed with white wine and chicken stock and finished with Parmesan cheese & parsley.

Calamari Toscana: Calamari sautéed with garlic, fresh parsley and white wine,
then simmered in fish stock  and finished with marinara sauce.

Eggplant Parmigiana: Three pieces of fresh eggplant, dipped in egg and sautéed in olive oil, topped with mozzarella
and Parmesan cheeses, diced tomatoes and basil & finished with garlic, white wine & marinara sauce.
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