San Marco Menu
Welcome to San Marco, a hidden gem nestled at 2082 Kensington Ave, Buffalo, NY. This Northern Italian restaurant offers an exquisite culinary journey, renowned for its consistency and exceptional service. Patrons rave about dishes like the mouthwatering “RAVIOLI ALL’ARAGOSTA” and the tender “VITELLO BOSCAIOLA,” which leave guests craving more.
The atmosphere at San Marco is equally captivating. With a charming layout featuring floor-to-ceiling wine shelves and inviting stone walls, it creates a cozy yet elegant setting. Guests appreciate the relaxed pace of service that allows for a delightful dining experience.
- First-class staff who cater to every need.
- A carefully curated wine selection to complement meals.
- Perfect venue for special moments or impressing guests.
Join the ranks of satisfied diners and discover why San Marco is a cherished staple in Buffalo’s dining scene.
Antipasti
Antipasto Misto
parma prosciutto, cured salami from calabria, cheese, olives, roasted peppers
Bresaola
cured, aged, air dryed beef with shavings of provolone cheese on arugula in olive oil
Ravioli Della Nonna
spinach and cheese ravioli in a light creamy sauce of white truffles
Polenta San Marco
grilled polenta with wild mushrooms on greens
Mozzarella Caprese
fresh bel paese mozzarella with roasted peppers (tomatoes when in season), olives and artichoke hearts in extra virgin olive oil
Gnocchi Del Barone
potato dumplings in a delicate cream sauce of italian gorgonzola
Capesante Al Vesuvio
grilled sea scallops in a lemon sage butter sauce
Risotto Del Giorno
ask server for risotto of the day
Ravioli All'aragosta
lobster filled ravioli in a pink cream sauce with baby shrimp cooked in brandy
Pasta E Fagioli
tubetti pasta and cannellini beans in a brothish tomato sauce
Stracciatella Alla Romana
egg drops with san marzano tomatoes and basil in a consomme
Minestre (soups)
Salads
Insalata Mista
mixed baby greens in extra virgin olive oil, aged balsamic vinegar and olives
Insalata Arugula
fresh arugula salad in extra virgin olive oil, aged balsamic vinegar with roasted pine nuts and chunks of gorgonzola
Insalata Cesare
fresh romaine in classic caesar dressing
Rigatoni Alla Bolognese
rigatoni pasta in a rich bolognese sauce of san marzano tomatoes, veal and lamb
Linguine Allo Scoglio
linguine in a white wine lemon sauce with grilled shrimp, scallops, squid and mussels
Penne All'arrabiata
penne pasta in a spicy tomato sauce of crumbled sausage and flakes of hot peppers
Taglionlini Al Tartufo
taglionlini pasta with black truffle oil and wild mushrooms
Spaghetti Alla Marsigliese
spaghetti in a delicate pink cream sauce with baby shrimp cooked in cognac
Spaghettini Al Pomodoro
spaghettini in a fresh tomato sauce with basil and parmigiano cheese
Pasta
Carne (meats)
Vitello Della Nonna
veal scaloppini in white wine and herbs, with a thin veil of asiago cheese and grilled eggplant in a fresh tomato sauce and basil
Saltimbocca Alla Romana
scaloppini of veal in white wine and sage with veil of mozzarella and parma prosciutto
Vitello Boscaiola
veal scaloppini with black truffle oil in a marsala wine sauce with porcini mushrooms
Filetto Al Carbone
grilled filet of beef tenderloin in a creamy porcini mushroom sauce with cracked black pepper and brandy
Cinghiale Alle Brace
fresh tenderloin of wild boar marinated in extra virgin olive oil, aged balsamic vinegar and juniper berries. finished on the grill with a barolo wine sauce
Pollo Milanese
spring chicken medallions lightly breaded sauteed in olive oil in a lemon caper sauce
Pollo Trastevere
tender chicken breasts in a light marsala cream sauce with cremini and baby brown mushrooms
Quaglie Del Contadino
fresh quails pan sauteed in cognac and shallots finished on the grill with a porcini mushroom sauce, roasted peppers and risotto
Controfiletto Alla Savoia
tender strip steak brushed in olive oil and rosemary then grilled and finished in a cracked black pepper and italian gorgonzola sauce
Lombata Di Vitello
grilled center cut veal chop in truffle oil with a sangiovese wine and fresh herb sauce
Capriolo Alle Brache
tenderloin of red venison marinated in oil, herbs and berries, finished on the grill in a cognac sauce and dried cherries
Coniglio Farcito
boneless loin of farm raised rabbit laced with truffles and brandy in a procini mushroom sauce and cabernet wine
Branzino Al Ferri
fresh filet of chilean sea bass pan seared in white wine and herbs, finished on the grill in a creamy pesto sauce with roasted pine nuts
Salmone Alla Griglia
fresh salmon filet seared in white wine and herbs, then grilled and finished in a light creamy saffron sauce
Gamberi E Ravioli Alla Panna
a combination of spinach and cheese filled ravioli and tiger shrimp sauteed in cognac and fresh herbs, then grilled. both are then topped with a creamy sun dried tomato sauce
Gamberi E Capesante Livornese
fresh sea scallops and tiger shrimp in a delicious brown sauce of cognac and shallots surrounding a nest of angel hair pasta
Trota Alla Griglia
fresh whole trout deboned and filleted laced with olive oil and rosemary. finished on the grill with sea salt in a lemon and caper sauce