Cream of asparagus.
Sautéed stuffed portabella mushroom with pork loin, served with sherry cream sauce.
Sautéed rainbow trout served with caper butter sauce.
Sautéed white fish filet, served with almondine sauce.
Slow cooked chicken thigh in a red wine sauce.
Griddled salmon filet served with white butter sauce.
Sautéed walleye with garlic, shallots, parsley, clams and white wine.
Spring mix with avocado, bacon, goat cheese with our signature house vinaigrette and balsamic glaze.
Rolled sponge cake with chocolate espresso and Kahlua.
Coconut and goat cheese cheesecake.
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