Sandwiches and More...
As a graduate of “The Culinary Institute of America” in Hyde Park, NY, the youngest to graduate in my class. I was ambitious and have always set my sights high in my career as a chef. “No task too small or challenge too big”. I’ve been ready from the start for whatever came next to get me here.
Now, the proprietor of my own business, Mario’s Sandwich Company LLC, I look back on my career as the Executive Chef of Heritage Food & Drink, Chef De Cuisine at Millhouse Brewing Company, Sous Chef at Brasserie 292, and beyond to see the culmination of my hard work and I am, simply put, proud.
The beginning of my career in food came at the early age of 14 working hard, learning all I could. Upon graduating CIA, my career led me to Finz Restaurant, in the Gulf Coast of Florida as a Beverage Manager, and then to Les Artistes Steakhouse at the popular Paris Hotel located on the infamous Las Vegas Strip as the Assistant General Manager. Learning both the “back and front of the house” in this industry has been paramount.
Mario’s Sandwich Company was named for my grandfather who I am so proud to honor. He was the hard-working reached for the stars influencer who I had from the beginning of my life until two years ago. His pride in me and my family is our compass to be the BEST!
As a chef, I’ve had many jobs, accomplished many goals, one most recently, “Best Chef of the Hudson Valley”. But, my focus never waivers from my love of food, service, family, and the art of it all.
Born and raised in the Hudson Valley I relate to the community I am from. My plan for Mario’s Sandwich Company is to bring you the best food and experience I have to offer.
Mixed Green with Veggies (House) 40/75
Antipasti Platter 55/105
Import Meat & Cheese Platter 70/135
Domestic Meat & Cheese Platter 65/125
Potato Salad 45/85
Macaroni Salad 45/85
Fruit Salad 45/85
Grain Salad 45/85
Shrimp Salad 70/135
Any Lunch Sandwiches 60/115
Hero by the Foot (3ft Minimum) Domestic $25/ft
Import (Santoro) #35/ft
Pasta Bolognese 75/145
Sausage & Peppers 65/120
Meatballs Marinara 65/120
Chicken Cutlet Parm 75/145
Eggplant Parm 70/135
Braised Beef Brisket Au Jus 90/175
Roast Pork Loin 80/155 (Stuffed with Spinach & Ricotta 85/165)
Baked Ziti 70/145
Lemon & Herb Roasted Whole Chicken 75/145
Linguine & Littleneck Clams 85/165
Chicken Milanese 70/135
Garlic Mashed Potoatoes 45/85
White Rice Pilaf 45/85
Brown Rice Pilaf 50/95
Horseradish Crusted Scottish Salmon 90/175
Garlic & Butter Atlantic Cod 90/175
Sliced Pastrami with Onions, Mustard, and Beer 90/175
Corned Beef & Cabbage with Root Veggies 90/175
Bread Pudding 55/105
Cookie Platter 35/65
Muffins (Mixed) 35/65
Mini Cannoli 50/95