Pellicano's Marketplace

Let’s Go Buffalo!! Come see us for all of your game day essentials.

Buon Natale! We are closed today and will reopen tomorrow at 9 am. We hope everyone has a wonderful Christmas. by Jessica Popovich Photography

*** UPDATE*** Today is the last day to place your order. Must be placed by 10am today Fresh Boneless Skinless Chicken Breast on sale $1.25 lb- $150 per pound $50 for 40 lbs. of Boneless Skinless Chicken Breast. $1.25 lb... $60 for 40 lbs. of Fully Trimmed (ready to cook) Boneless Skinless Chicken Breast (very little to no fat) $1.50 lb Pick up dates are Thursday 1/14, & Friday 1/15 preorder only Click this link to place your order https://forms.gle/DhMNNBL6NpNzCF8d6

Merry Christmas Eve. We are open 9am- 2pm todayMerry Christmas Eve. We are open 9am- 2pm today

Today is the last day to preorder for Christmas. Place your orders todayToday is the last day to preorder for Christmas. Place your orders today

Happy New Year!!! We are closed today & will reopen tomorrow at 9 amHappy New Year!!! We are closed today & will reopen tomorrow at 9 am

Don’t forget to place your order

Here is what Chris Pellicano cooked. Share a picture of your New Year’s Eve dinner in the comments below.

2 free cannoli when you preorder It’s back!! Our New Year’s Eve special 2- 8 oz filet mignon ... 2- 7 oz lobster tails 2- 6 oz twice baked potatoes When you preorder you will receive two free cannoli To place your order click the link or call https://forms.gle/o5DraUi8urBqp4Rg8 Pickup dates are December 27th-31st. Limited quantities available

Surf and Turf Cooking Instructions Lobster Tail- Thaw the lobster tail prior to preparing. you can thaw overnight in the refrigerator, or by placing the lobster tails in a zip lock bag and submerging it in cool water for 30-60 minutes. Butterfly the lobster tail by using kitchen shears cutting the shell lengthwise, end to end. ... Lightly lay the meat on top of the shell. This creates a nice presentation and a natural rack. Place the tails on a baking sheet. Brush melted butter on the meat of the lobster tail, and season if desired. We use a light amount of both Himalayan pink sea salt and paprika. Set the oven to broil on high and cook 1-minute per ounce (7-ounce tail = 7 minutes) Garnish with fresh lemon wedges. Filet Mignon- Remove the Filets from refrigeration about 30-60 min prior to cooking. This will allow the meat to cook more evenly throughout. Drizzle extra virgin Olive oil on both sides of the steak, then season using our own Pellicanos Paul's Seasoning blend. Cook on the grill med-high heat for 4-5 minutes per side, the internal temp should be 125-130F (medium rare) when you remove the steaks from the grill. Twice Baked potato- Remove the plastic wrap, then place the potatoes on a baking sheet. Preheat oven to 400F and cook 15- 20 mins. If the Potatoes are frozen, cook for 40 mins