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Mark's American Cuisine
Sashimi, soba noodles, pickled tomatoes, sesame vinaigrette
Hearth - roasted oysters, trio of shellfish, leeks, truffle aioli
Torchon , foie gras, apple rose, pear butter, squash
Corn chowder, bacon, potatoes, thyme
Romaine, parmesan dressing, toast, sugar cured bacon, anchovy
Grilled quail, duck ravioli, oxtail, foie gras butter
Salmon, lobster potatoes, salmon & lobster sausage, caviar
Confit leg, breast, wild rice, carrot, raspberry, huckleberry, pear
Sesame tuna, bamboo rice, roasted peppers, ponzu sauce
Ash - crusted b eef tenderloin , ossobuco potatoes, onion soubise, turnips, bordelaise sauce
Walnut - crustedlamb rack, lamb belly, lamb loin ,vegetable ribbons,potato hash, port peppercorn sauce
Pork tenderloin, pork shank potatoes, citrus, glaze
Hearth - roasted chicken, heirloom beans, potatoes, demi sauce
Roasted bison, chantilly mashed potatoes, red cabbage, butternut squash and grape sauce
Roasted petite black bass , crab and pesto risotto, grilled shrimp, ragout of vegetable and spaghetti squash, saffron sauce
Hearth - roasted lobster, petite pumpkin, autumn vegetables and apple cider sauce
Crispy soft shell crab, crab & shrimp risotto, spinach, jumbo crab meat and chardonnay chive sauce
Bacon brussels sprouts - roasted mushrooms - 9 each lobster mashed potatoes - champagnetruffle risotto
White seafood lobster bisque
Sashimi, soba noodles, pickled tomatoes, sesame vinaigrette
Hearth roasted oysters, trio of shellfish, leeks, truffle aioli
Romaine, parmesan dressing, garlic toast, crispy bacon, anchovy
Our classic corn chowder
Beets, strawberries, balsamic, pistachios, goat cheese
Trio of saffron, scarlet and caramelized bosc pear, goat cheese, herb mousse, spicy pecans, herb vinaigrette
Asparagus, autumn vegetables, almonds, manchego cheese, egg, butterscotch mushrooms
Torchon, apple rose, pear butter, squash
Sesame crusted s almon, heirloom lettuce, honey dew, cantaloupe, salmon sausage, shrimp, ginger lime vinaigrette
Pecan crusted chicken, mozzarella, sundried tomatoes, spinach, calamarata pasta, morel sauce
Steak, romaine, arugula, peppers, blue cheese, vinaigrette
Quail, duck ravioli, oxtail, foie gras butter
Hearth roasted lobster, petite pumpkin, autumn vegetables and apple cider sauce
Pepper s hrimp, pineapple, tomatoes, avocado, heirloom lettuce, herb vinaigrette, remoulade sauce
Chef 's selected fish, cipollini onion risotto, crab gratin, roasted carrots, snap peas and lobster butter sauce
Veal loin, bone marrow potatoes, autumn vegetables and madeira sauce
Grapefuit infused vodka, lime, mint, club soda, lavender suger rim
Kaffir lime infused gin, strega, coconut extract, tonic
Reposado tequila, pomegranate liqueur, lime, jalapeno simple syrup, rhubarb bitters
Pisco, passionfruit, aperol, absinthe, allspice dram, ginger
Rye whiskey, grand marnier, lemon, turbinado sugar rim
With herb butter
With manchego
Served with capers and vinaigrette
Served with goat cheese
Served with quince preserves
Served with creamy chili aioli
Served with rasberry coulis
An assortment of housemade chocolates made from the finest belgian ingredients, produced by Mark's in-house chocolatier
White chocolate bread pudding, brown butter-glazed bananas, mango sorbet, rum sauce
Served with a german coconut pecan icing pecan brittle ice cream and chocolate fudge sauce
Blueberry & huckleberry compote, mascarpone cheesecake filling. Graham cracker shell, blueberry muffin ice cream
Tahitian vanilla bean creme brulee cranberry biscotti cookie assorted berries
Pecan brittle ice cream, caramel mousse, butterscotch cake, chocolate ice cream, chocolate fudge
Pumpkin flan, bread and spiced pumpkin milkshake with cranberry foam and pumpkin seed streusel.
Nutella-filled brioche doughnuts, dark chocolate bailey's mousse, hazelnut Streusel and dark chocolate ice cream
Mexican vanilla ice cream, 1985 pedro ximenjez, zaya 21 year rum, whipped cream, chocolate leaf
Chef's selection of assorted cheeses. Pierre ferrand pineau des charentes
White seafood lobster bisque
Summer stone fruit salad with toasted almonds. Goat cheese, chapagne and riseling vinaigrette
Asparagus, summer vegetables, almonds nachego cheese, egg, butterscotch mushrooms
Pecan crusted chicken. Mozzarella, sundried tomatoes, spinach, calamarata pasta. Morel sauce
Quail, duck ravioli, oxtail, fole gras butter, peaches
Pepper shrimp, pineapple, tomato, avocado, heirloom lettuce, herb vinaigrette, remoulade sauce
Chef's selected fish of the day and shrimprisotto. Grilled shrimp, summer vegetables, snap peas, merlot sauce
Menu for Mark's American Cuisine provided by Allmenus.com
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