Mark's Prime Steakhouse and Seafood

Pureed aromatic vegetables with lump crab meatin a delicately seasoned cream reduction.

A traditional classic topped with gruyere cheese.

Plump colossal ocean shrimp lightly breaded and rolled in freshly ground coconut, then lightly fried. Served with an orange ginger sauce.

Two jumbo lump crab cakes served with lemon beurre blanc and pink peppercorns.

Tender calamari lightly dusted with semolina flour and fried with fresh sliced fennel and red onion, served with our zesty remoulade sauce.

Oysters on the half shell topped with spinach, apple wood smoked bacon, shallots, asiago cheese and pernod.

Wood fired and topped with marinated tomatoes and buffalo mozzarella. Drizzled with aged balsamic and basil oil.

A steakhouse classic served with either our spicy cocktail sauce or our zesty remoulade sauce.

Lightly crusted giant sea scallops wrapped incrispy apple smoked bacon with fresh mango salsaand a hint of chipotle honey sauce.

Lightly crusted giant sea scallops wrapped incrispy apple smoked bacon with fresh mango salsaand a hint of chipotle honey sauce.

Six large chunks of lobster tail sauteed in aherbed garlic butter, topped with asiago cheese.

Seared with a mixed peppercorn crust, complemented with our soy dipping sauce and wasabi aioli.

A generous mix of romaine, spring greens, red pepper, tomatoes, granny smith apples, red onions, toasted almonds and dried cranberries. Served with our unique big bleu dressing.

A sliced beefsteak tomato topped with maytag bleu cheese crumbles and red onion served with herb vinaigrette on top of field greens.

Crisp romaine tossed with garlic croutons, our rich caesar dressing and reggiano parmesan. Topped with shaved parmesan cheese. Anchovies available.

Chopped iceberg and romaine tossed with red onion, egg, bacon, diced tomatoes, bleu cheese crumbles, hearts of palm and artichokes in our special chop house creamy vinaigrette.

Full wedge of chilled iceberg lettuce topped with fresh diced tomatoes and bacon crumbles. With choice of dressing.

A sliced beefsteak tomato topped with fresh mozzarella on a bed of mixed greens and herb vinaigrette.

Fresh airline cut chicken breasts pan seared, stuffed and baked with fresh spinach, asiago cheese and crimini mushrooms.

10oz. fresh ground USDA prime beef with caramelized onions, apple smoked bacon and choice of cheese, served with french fries.

Sauteed filet mignon tips in our brandy peppercorn sauce and served with mashed potatoes.

Market fresh fish specially prepared daily.

Fresh grouper lightly bronzed, served with fresh mango salsa and topped with jumbo lump crab meat sauteed in cilantro-lime butter.

North atlantic salmon served with a dill beurre blanc.

Two 8 oz. tails broiled, grilled or crispy fried.

Wood grilled jumbo shrimp, scallops, cold waterlobster tail and fresh fish served with our lemon buerre blanc.

Five seared diver scallops with a cilantro, lime, garlic Gremolata, served over lemon buerre blancwith a hint of lobster oil.

Lingiuni tossed with sauteed tender lobster, served in a lobster cream sauce.

7oz. portion of the leanest and most savory, tender cut of american beef.

Aa generous 11oz. full cut portion of this classic favorite.

20oz. U.S.D.A. Frenched bone-in prime cut for the ultimate steak experience.

14oz. U.S.D.A. prime beef

16oz. An exquisite U.S.D.A. prime ribeye.

8oz. U.S.D.A. Prime cut top sirloin topped with maytag bleu cheese.

16oz. Bone in pork chop bronzed in a light seasoning. A fabulous taste sensation with a side of chipotle honey sauce.

Petite filet served with acold water butter poached lobster tail.

Lumped crab, asparagus, beamaise sauce

Mashed and whipped idaho potatoes.

Pan roasted to a crispy finish in duck fat with caramelized onions.

Chef's Special of the day.

Baked, blended with boursin cheese and scallionstopped with cheddar cheese, bacon crumbles then baked again.

Serpentini pasta and lobster chunks in a three cheese sauce, topped with a parmesan panko bread crumb topping.

Fresh crimini, shitake mushrooms.

Grilled or steamed. Add hollandaise or bearnaise $2.95.