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Dining Out: Marco Polo

Marco Polo Restaurant is celebrating its 25th year offering fine dining, contemporary, continental cuisine. The restaurant also has live entertainment each night.

Photo by KELLI STANKO

Marco Polo Restaurant is celebrating its 25th year offering fine dining, contemporary, continental cuisine. The restaurant also has live entertainment each night.

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  • Marco Polo’s grilled Filet Mingon in a red wine sauce, horse radish served on mashed potato and asparagus.
  • Server Jennifer Ortega serves Dover Sole table side at Marco Polo.
  • Marco Polo Restaurant is celebrating its 25th year offering fine dining, contemporary, continental cuisine. The restaurant also has live entertainment each night.
  • Marco Polo Restaurant is celebrating its 25th year offering fine dining, contemporary, continental cuisine. The restaurant also has live entertainment each night and offers complimentary limo service to Marco Island residents.
  • Marco Polo Restaurant is celebrating its 25th year offering fine dining, contemporary, continental cuisine. The restaurant also has live entertainment each night and offers complimentary limo service to Marco Island residents.
  • Marco Polo Restaurant is celebrating its 25th year offering fine dining, contemporary, continental cuisine. The restaurant also has live entertainment each night and offers complimentary limo service to Marco Island residents.
  • Pictured are Marco Polo restaurant owners Karen and Tom Naifeh with Chef Joe Volpe, left. Tom Naifeh has been with Marco Polo since the doors opened 25 years ago as a server. In 1998 he took over as owner and has kept the same ambiance.
  • Pictured are Marco Polo restaurant owners Karen and Tom Naifeh with Chef Joe Volpe, left. Tom Naifeh has been with Marco Polo since the doors opened 25 years ago as a server. In 1998 he took over as owner and has kept the same ambiance.
  • Seared foie gras with a classic raspberry sauce.
  • Caramelized onion tart, grayer cheese, bacon, cream baked in a sweet pastry shell.
  • Seared diver boat scallops in an orange ginger beurre blanc sauce, petite crab cake, sweet potato puree, andoulli sausage and corn maque choux.
  • Rainbow trout in a citrus butter sauce, sesame spinach, sweet potato puree, tomato concasse and pecan praline.
  • Pan seared Chilean sea bass. Kalamata olives, citrus beurre blanc, steamed lentils, Haricot Vert and tomato concasse.
  • Marco Polo’s Chocolate Mousse Dome.

Marco Polo Restaurant is located at 30 Marco Lake Drive on Marco Island.

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