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The recipes may be tried and true, but the dishes are distinguished
by the quality of the ingredients and their stylish presentation."
--Montgomery Town & Country Living by
Sue & Bob Gordon
Owners Leo and Josephine Leone are justifiably proud of their establishment,
which occupies an expanded nineteenth century schoolhouse on a small
hill where Bethlehem Pike intersects Dager Road. They purchased
the property in 1998. They named it after their baby son, Marc,
and set out to create the restaurant of their dreams.
San Marco's regular menu emphasizes traditional dishes from Southern
Italy and Sicily, the Leone's original home. For starters, there
is Calamari Friti ($7.95) and Prosciutto and Mellone ($8.25), Caesar
Salad prepared tableside ($7) and Crostini with fresh tomatoes and
basil ($4.95). The recipes may be tried and true, but the dishes
are distinguished by the quality of the ingredients and their stylish
presentation.
During a recent outing to San Marco, I enjoyed the grilled calamari
and radicchio ($9.50) with its crispy, fresh-off-the-grill taste.
My husband's Carpaccio di Salmone and Tonno ($9.95) was a contrast
in flavors - lush paper-thin slices of sushigrade and salmon sprinkled
with piquant capers and fruity extra virgin olive oil.
For our main courses fresh fish took center stage. The chef's additions
included Seared Tuna Puttanesca, Grouper with Curry and a behemoth
Lobster Tail, removed from the shell, flamed in brandy, and topped
with a mound of buttery crab meat Bob selected Blackened Salmon
with Shrimp in Honey Sauce, admittedly an unusual entree in any
Italian restaurant, but no so strange when you consider the diversity
in the kitchen. (San Marco's talented kitchen team currently contains
chefs from Spain, Vietnam and Kenya.) I chose a whole baked Dover
Sole, skillfully de-boned tableside and dressed Mediterranean-style
with lemon juice, capers and virgin olive oil. Perfect!
Meat eaters take note: San Marco has not forgotten you. From veal
medallions deglazed with Barolo wine ($18.95) to chicken with olives
and rosemary ($16.95) to aged filet mignon with wild mushrooms in
a red wine reduction ($24.95), the menu offers dishes to please
even the most unrepentant carnivore.
There is a full slate of fresh pasta dishes available in both appetizer
and entree portions. Highlights include Mezzaluna, half moon shaped
ravioli with a herb scented vegetable filling ($10.50/$15.50); Capellini
al Granchio, angel hair pasta with lump crab meat and sundried tomatoes
($14.95/$19.95) and a fabulous Linguini ai Fruti DI Mare, tender
strands of pasta piled high with shrimp, mussels, tiny clams and
scallops ($12.95/$17.95).
Homemade desserts are appropriately decadent: Tiramisu, Creme Brulee,
a flaky Apple Tarte, tiny cream puffs and a melt-in-your mouth dark
chocolate soufflé dusted with powdered sugar and served with
a melange of seasonal fresh fruit.
--Montgomery Town & Country Living by Sue & Bob Gordon
If fine dining is as much theater as it is memorable food
served in splendid surroundings, then the Ristorante San Marco is
the Forest Theater, or even the Academy of Music." -- Ticket
to Dining, Frank D. Quattrone, Ticket Editor
"For me, San Marco is a very special
place."
"Team service was impeccable."
--Philadelphia Inquirer, John V.R. Bull |
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