Marek's Collier House

Name: Marek's Collier House
Address: 1121 Bald Eagle Dr., 34145, FL, 34145
Telephone: 239-642-9948

1121 Bald Eagle Dr., Marco Island, FL 34145, US

• Monday: 5:30PM-11:00PM •Tuesday: 5:30PM-11:00PM •Wednesday: 5:30PM-11:00PM •Thursday: 5:30PM-11:00PM •Friday: 5:30PM-11:00PM •Saturday: 5:30PM-11:00PM •

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Details

Cuisine: Continental, Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE MENU

Examples of our nightly specialties

Chef's Tower

A selection of hot and cold appetizers, served ona three tier tower - different selections every night.

Fresh fillet of Chilean Sea Bass

brushed with a Teryaki marinade, baked in the oven and served over sauteed bok choy drapedwith a sweet and sour Teryaki Sauce and Sushi Rice.

Fresh fillet of Gulf Grouper

topped with a banana and rum compote coated with crushed Macadami nuts and baked in the oven, served with a light lemon butter sauce.

Gulf Snapper

stuffed with a Shrimp and Crab Mousse, smoked salmon and a touch of spinach, wrapped in Filo and baked in the oven served with a creamy Shellfish Sauce.

Fresh Swordfish

served draped with a Whole Green PeppercornSauce flavoured with Brandy and finished with a dash of cream.

Sushi Grade fresh Tuna

brushed with a light Terryaki marinade, pan-seared and served on a pillow of Sushi Rice with a Sweet and Sour Terryaki Sauce.

One and a half pound Maine Lobster

cut into bite size pieces, presented back in the Shell in a light cream of coconut and curry sauce.

Jumbo Sea Scallops

pan-seared with garlic and lemon butter, served on a bed of mixed greens.

Veal Escalope pan-fried

and served in a Porcini Mushroom and White Wine Sauce.

Veal Escalope

topped with freshly picked Blue Crab Meat, coatedwith our homemade Bearnaise Sauce

APPETIZERS

Chef's Chicken Liver Pate

flavoured with a hint of Port and served garnished with a peppered Pineapple relish and a garlic infused crouton

Succulent Gulf Shrimp

served on a bed of mixed greens with traditional Cocktail Sauce

Slices of Vine-Ripe Tomato

and Buffalo Mozarella drizzled with an Extra Virgin Olive Oil and Balsamic Dressing

Delicate Crepe

stuffed with a selection of mixed seafood and shellfish in a white wine and mushroom cream sauce, topped with grated cheese and gratinated

Succulent Escargots

served in a Garlic Cream Sauce flavoured with Fresh Herbs

SOUPS & SALADS

Spring Pea Soup

flavoured with a hint of Ginger, garnished with fresh Jumbo Lump Crabmeat

Homemade Shellfish Bisque

flavoured with Sherry

Warm almond crusted Goats Cheese

served on a bed of caramelized grilled red onion confit garnished with mixed garden greens tossed with a fig balsamic vinaigrette

Freshly picked Spinach Salad

sprinkled with Gorgonzola Cheese and sundried Cranberries drizzled with a Honey Dijon balsamic vinaigrette

House Salad

sprinkled with crispy Croutons

CHEF´S SPECIALTY CORNER

Crab Crowned Filet Mignon

Filet Mignon crowned with freshly picked Blue Crab, served on a pillow of garlic flavoured creamed potatoes, draped with our delicious homemade Bearnaise Sauce

Chef's Fruits de Mer Platter (for two persons)

Fresh Maine Lobster, Gulf Jumbo Shrimp, Medley of Local Fish and Shellfish smothered in Garlic Butter and Baked to perfection (definitely a must for seafood lovers offering a wonderful selection of the freshest seafood)

Lobster Curry

Fresh Maine Lobster served in the shell in an Oriental Curry Sauce flavoured with a hint of Cream of Coconut

Fresh Lobster Thermidore

Fresh Maine Lobster flamed with Cognac served in the shell draped with a white wine sauce, flavoured with mustard and gratinated

Lobster Coquille

Whole Maine Lobster, removed from the shell, served presented in a ceramic coquille shell in a White Wine and Mushroom Sauce sprinkled with Parmesan Cheese and gratinated

PASTA, ENTREES & DESSERTS

Fresh Gulf Grouper

sauteed in a lemon butter sauce with capers and Gulf Shrimp

Jumbo Shrimp

sauteed in a garlic cream and Parmesan Sauce, served with ribbons of Pasta

Fresh Fillet of Salmon

pan-seared and served crowned with our delicious homemade Bearnaise Sauce

Tenderloin tips of Filet Mignon

served in a Port Wine and Wild Mushroom Sauce

Medallions of Filet Mignon

flamed in Brandy and served draped with a Whole Green Peppercorn Sauce finished with a dash of cream

Tender Chicken Curry

in a light spicy sauce served with Basmati Rice and Mango Chutney

Half a Roast Duck

glazed with a Citrus reduction, with a Florida Orange and Grand Marner infused Sauce

Roast Rack of Fresh Colorado Lamb

flavoured with Garlic and Rosemary, served with a light Lamb jus flavoured with herbs from the Provence

DESSERTS