Mark's Menu

Gorgonzola Polenta

Sauteed Spinach

Parmesan Mash

Broccolini

Tomato Artichoke Bisque

Garden Vegetable Gazpacho with Arugula Pesto

Chorizo, Manzanilla Olives and Golden Raisin Croquettes with Romesco Sauce

Herbed Crepes with Smoked Salmon and Dijon-Maple Sauce

Wild Mushroom and Brie Tart with Petite Herb Salad

Buttermilk Fried, Fresh, Calamari with creole remoulade

Shrimp Cocktail

with fresh melon, toasted pine nuts, prosciutto and traditional cocktail sacue

Coriander Rare Seared Tuna Sashimi

with daikon sprouts, jalapeno, yuzu and soy

Gulf Shrimp- Saganaki

with tomato, capers, lemon, kalamata olives and feta cheese

Medjool Dates Stuffed

with crater lake blue cheese and wrapped with prosciutto and phyllo dough

Pan Seared Quail

with arugula, fresh black mission figs and shaved parmesan cheese

Local Organic Greens

with spiced walnuts, granny smith apples and balsamic vinaigrette

Baby Iceberg-Wedge Salad

with crumbled maytag blue cheese dressing, apple wood bacon and roma tomatoes

Hearts of Romaine and Endive Caesar Salad

with roasted garlic-parmesan dressing and whole white anchovies

Roasted Golden Beets

with dried cranberries, asparagus, toasted hazelnuts, quails egg and goat cheese vinaigrette

Vine Ripe Tomato and Warm Mozzarella Salad

with basil and charred tomato vinaigrette

Classic Tomato with Fresh Mozzarella and Chiffonade Basil

Grilled Chicken with Pesto, Oven Dried Tomatoes and Jack Cheese

Mushroom with Spinach, Fontina Cheese and Pesto Drizzle

Eggplant with Kalamata Olives, Roasted Red Peppers and Goat Cheese

Carnaelized Onion with Brie, Seedless Red Grapes and Balsamic Dressed Organic Greens

Italian Sausage with Broccolini, Roasted Peppers and Provolone

Penne with Tomato Vodka Sauce, Crispy Pancetta Wheel and Shaved Parmesan

Pappardelle with Bolognese Sauce and Ricotta Cheese

Rigatoni with Stewed Tomatoes, Eggplant, Fresh Mozzarella, Arugula and A Touch of Cream

Whole Wheat Penne with Roasted Chicken, Wild Mushrooms, Toasted Garlic, Broccolini, Basil and Parmesan

Farfalle with Artichoke, English Peas, Shitakes, Cherry Tomatoes and Truffled pecorino Cream

Chicken Milanese

with arugula, panzanella, salad and fried polenta

Short Ribs with Creamy Buckwheat polenta, braised greens and natural jus

Mojito Marinated Mahi

with cilantro rice, sauteed spinach and pico de gallo

Pan Seared Duck Breast

with Himalayan red rice, grilled vegetables and mandarin citrus sauce

Oak Grilled Skirt Steak

with parmesan potato croquette and asparagus

Seared Filet of Salmon

with lentils marinara, fresh basil and lemon beurre blanc

Roasted Cornish Hen

with walnut-pomegranate glaze and Italian sausage and focaccia stuffing

Seared Yellow Fin Tuna

with hearts of palm, watercress, shaved onions, avocado and pineapple sauce

Grilled Pork Porterhouse

with garlic yucca, black beans, rice and sweet plantains

Key West Snapper Filet

with leeks, sliced fingerling potatoes, chorizo, red bell peppers, clams and saffron broth

Crab Crusted Grouper

with mushroom ragout, asparagus, roasted potatoes and horseradish butter

Miso and Ginger Glazed Sea Bass

with baby bok choy, organic soba noodles and tofu

Bourbon Brown Sugar Marinated 12 Oz New York Strip

with smoked cheddar mash and haystack onion rings

Filet Mignon

with gorgonzola polenta, caramelized onions, wild mushroom mix and cabernet sauce