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Signature Drinks and Recipes

Cool off at Marco Polo’s bar with one of our signature drinks.

1 oz Gin 1oz Malibu Passion Rum, Ginger ale & a Splash of O.J.
Shaken and Served in a Martini glass
2 oz Jeremiah Sweet Tea Vodka 3 oz of Ice Tea 3 oz of Lemonade
Rolled and served in a high ball glass
frenchtini FRENCH TINI
3 oz Vanilla Vodka, 2 oz Chambord 1oz Pineapple Juice
Shaken and served in a Martini Glass
peachtini PEACH TEA-NI
2 oz Peach Tea Vodka, 2 oz Peach Schnapps, 1 oz O.J. 1 oz Unsweetened Iced Tea
Shaken and served in a Martini Glass
4 oz Grey Goose Le Poire 1 oz Grapefruit Juice 1 oz Apple Juice
Shaken and served in a Martini Glass
colorful martini cocktails POMEGRANATE MARTINI
4 oz Orange Vodka, 1 oz Pomegranate Liquor ½ oz O.J. ½ oz Cranberry Juice
Shaken and Garnished with an Orange
3 oz Ty-Ku Saki 3oz Gin Shaken and served with Olives
1oz Coconut Rum, 1oz Black Razz Rum, 1oz Arctic Grape Rum, 1oz Pineapple Juice,
1oz Cranberry Juice
Rolled and served in a High Ball Glass
Passiontini.w fruit PASSION-TINI
2 oz Malibu Rum, 2 oz Captain Morgan Spiced rum, 2 oz Pineapple Juice
Shaken and served in a Martini Glass
dirty banana DIRTY BANANA
3 oz Chocolate Vodka, 1oz Crème de Banana, 1 oz Crème de Coco, 1 oz cream
Shaken and served in a Martini Glass garnished with Chocolate Sauce.
 cucumber melontini.w melon CUCUMBER MELON TINI
3 oz Organic Cucumber Vodka, 1 oz Ty-Ku Melon Liquor, 1 oz Midori 1 oz sprite
Shaken and served in a Martini Glass
Learn how to make our signature Cucumber Melon Martini.
pumpkinpie tini PUMPKIN PIE TINI
4 oz Vanilla Vodka, 1 oz Pumpkin Liquor 1 oz of cream
Shaken and served in a Martini Glass and garnished with Cinnamon.

Learn how to make our signature Chicken Francaise Egg Roll

Spinach and Bacon Salad
1 Cup Fresh Spinach
1/2 Cup Bacon (Cooked & Chopped)
1/2 Cup Shredded Fresh Basil
1/4 Cup Cherry Tomato
1/4 Cup Avocado (Diced)
1 Tbsp Red Onion (Diced)
1 Tsp Truffle Oil
4oz Creamy Ranch Dressing

In a large bowl mix together all ingredients. Drizzle on creamy truffle dressing and serve.

Ahi Tuna Ceviche
8oz Ahi Tuna
Kosher Salt
2 Tbsp Chopped Fresh Cilantro
1 Tbsp Sliced Jalapeno Pepper
1 1/2 Tbsp Lime Juice
1 1/2 Tbsp Extra Virgin Olive Oil
Pinch of Cayenne Pepper
2oz Sweet Pepper
2oz Diced Avocado
2oz Diced Mango
1oz Diced Cucumber

Dice tuna into medium cubes. Mix all ingredients together in large bowl. Leave in refrigerator for an hour then transfer in martini glasses. Sprinkle black and white sesame seeds on top and serve with fried wontons.

Kung Poa Chicken
Red Roasted PeperKung Poa Chicken8oz Chicken thigh
1oz Carrots
1oz Zucchini
1oz Celery
Kung Poa Base
Red pepper flakes
1 cup of Rice
5 Cloves of garlic
Marin wine
Lemon juice
Salt and pepper
Light soy sauce
1 Tbsp Peanut oil
1 Tbsp rice wine
1Tbsp soy sauce

Marinate chicken thigh in Marin wine. Saute garlic in oil until golden, add chicken, cook lightly and remove. Add carrots, zucchini and celery. Cook until al dente. Add chicken and saute all items. Add Kung Poa base alon with pepper flakes. Serve with rice.

Viana LemonadeViana Lemonade
2oz Hendricks Gin
1oz St. GermainA splash of Roses Lime Juice
Squeeze in 2 wedges of lemon
3 oz Lemonade

Shake ingredients together and service in a martini glass with a sugar rim. Garnish with a wedge of lemon.



Thai Curry Lo Mein and Shrimp
5 ea. Shrimp
2 TBSP Garlic Oilthai curry lo mein
4 oz Curry Sauce
1/4 ea. Green Cabbage
1/4 ea. Green Peppers
1/4 ea. Red Peppers
1/4 ea. Onion
1 ea. Baby Bok Choy
1 TBSP Scallion
8 oz Lo Mein Noodles
As Needed Salt and Pepper

Season shrimp with 1 TBSP garlic oil and salt and pepper and grill; finish in oven. Saute 1TBSP garlic oil with cabbage, pepper, onions, bok choy and scallions. Cook lo mein noodles until tender. Saute noodles with vegetables and curry sauce. Garnish with scallions.