Marco Polo’s West Dinner Menu
Inn at Great Neck
| Monday – Friday: | 4:00 PM – 11:00 PM |
| Saturday & Sunday: | 7:00 AM – 11:00 PM Dinner menu is available for Lunch |
| Check for Special Events & Holidays | |
STARTERS ENTREES
MARCO POLO’S SIGNATURE EGG ROLLS (CHOOSE ONE): PHILLY CHEESESTEAK, CHICKEN PARMIGIANA, CHICKEN FRANCESE, BOLOGNESE OR MONGOLIAN-STYLE SERVED WITH TWO DIPPING SAUCES. UPGRADE TO A SAMPLER AND SELECT TWO EGG ROLLS.
ASIAN VEGETABLE POT STICKER, SERVED STEAMED OR FRIED, OVER A BED OF CABBAGE. ACCOMPANIED WITH A PESTO SAUCE AND TOPPED WITH PARMESAN CHEESE.
CLASSIC NEW YORK CRISPY AND JUICY WINGS COATED IN YOUR FAVORITE SAUCE. CHOICE OF: BUFFALO- HOT, MEDIUM OR MILD SERVED WITH BLUE CHEESE DIPPING SAUCE OR ASIAN TERIYAKI SAUCE SERVED WITH OUR INFUSED WASABI RANCH
FRESH MARKET PRIME AHI TUNA COOKED TO ORDER WITH A CRISPY ASIAN SPICED ROASTED SESAME SEED CRUST. SERVED ON A BED OF FRESHLY PICKED ORGANIC BABY FIELD GREENS, FRESH AVOCADO, MANDARIN ORANGES, AND FRIED WONTONS IN CHEF’S HOUSE SESAME GINGER DRESSING.
SOUPS & SALADS
TRADITIONAL BEEF STOCK, SLOW COOKED WITH A SELECTION OF SIX DIFFERENT VARIETIES OF ONIONS, A KISS OF MIRIN WINE, SEMOLINA BREAD AND SCALLION PANCAKE TOPPED WITH GRUYERE, SWISS AND PARMESAN CHEESE, GARNISHED WITH ONION TEMPURA YOUR CHOICE OF CUP OR BOWL.
CRISP ORGANIC ROMAINE LETTUCE TOSSED WITH ORIENTAL FRIED WONTONS RICH ROASTED CASHEW NUTS TOSSED IN OUR CHEF’S TANGY HOUSE SESAME GINGER CAESAR DRESSING.
ORGANIC ROMAINE LETTUCE TOPPED WITH SWEET MANDARIN ORANGES, CRISPY WONTONS, FRESH SAUTÉED JAPANESE EGGPLANT, EDAMAME AND FINELY SHREDDED CABBAGE. SERVED WITH CHEF’S TANGY SESAME GINGER DRESSING.
PASTA
PENNE PASTA, SMOTHERED IN A RICH TANGY AND CREAMY TOMATO-BASED SAKE SAUCE. TOPPED WITH PARMESAN CHEESE.
VINE-RIPENED TOMATOES ARE GENTLY SIMMERED WITH FRESH ORGANIC BASIL. THIS DELICATE SAUCE IS TOSSED WITH THE PENNE. WE ADD FRESH MOZZARELLA AND IMPORTED SHAVED PARMESAN CHEESE.
MEATBALLS SIMMERED IN MARCO POLO’S AUTHENTIC PESTO TOMATO AND TERIYAKI SAUCE SERVED OVER LO MEIN NOODLES TOSSED WITH GARLIC, BASIL, AND PARMESAN CHEESE.
POULTRY & SEAFOOD
SALMON GRILLED WITH SESAME OIL, THEN DRESSED WITH PROSECCO, LEMON ZEST, A TOUCH OF GARLIC AND GINGER. SERVED OVER JASMINE RICE AND SAUTÉED VEGETABLES.
CHICKEN BREAST IN OUR RICH TERIYAKI SAUCE GRILLED TO ORDER. TOPPED WITH OUR ORIGINAL SWEET AND SAVORY PINEAPPLE MANGO CHUTNEY, OVER JASMINE RICE AND SAUTÉED VEGETABLES.
PRIME CUTS
SLICED SKIRT STEAK MIXED WITH FRESH BROCCOLI, CARAMELIZED ONIONS, ROASTED RED PEPPERS AND SAUTÉED IN A TRADITIONAL CHINESE BROWN SAUCE, SERVED OVER JASMINE RICE.
FILET MIGNON BRIEFLY SAUTÉED IN A RICH BUTTER AND MUSHROOM SAUCE, THE PAN IS DEGLAZED WITH A BLEND OF CREAM, FRESH SHALLOTS, WORCESTERSHIRE SAUCE, AND DIJON MUSTARD FINISHED WITH A FLAMBÉ OF BRANDY. OVER WASABI MASHED POTATOES AND STEAMED VEGETABLES.
OUR CHEF’S ORIGINAL TERIYAKI SAUCE GLAZE OVER A COOKED TO ORDER AMERICAN STYLE BURGER SMOTHERED WITH CARAMELIZED ONIONS, SAUTÉED MUSHROOMS, AND YOUR CHOICE OF SWISS, AGED CHEDDAR OR CLASSIC AMERICAN CHEESE.
-Add Bacon Option
PERSONAL PIZZAS
MARINARA SAUCE, FRESH BASIL AND FRESH MOZZARELLA CHEESE ON A CRISPY FLAT BREAD.
MOZZARELLA CHEESE TOPPED WITH A TOMATO AND RED ONION BRUSCHETTA OVER MARINARA SAUCE MARGARITA.
INFUSED WITH GORGONZOLA AND MELTED MOZZARELLA CHEESE MELTED ATOP OUR HOMEMADE TOMATO SAUCE.
SIDE DISHES
FRESH IDAHO GOLDEN MASHED POTATOES LIGHTLY INFUSED WITH A GENTLE TOUCH OF JAPANESE MUSTARD, WASABI.
PASTA PENNE TOSSED IN A LIGHT SAUCE OF IMPORTED EXTRA VIRGIN OLIVE OIL WITH FRESH GARLIC.
FRESH MARKET BROCCOLI LIGHTLY SAUTÉED IN FRESH GARLIC AND A TOUCH OF EXTRA VIRGIN OLIVE OIL.
FRESH IDAHO GOLDEN POTATO HAND-CUT FRENCH FRIES.
