Mark's Prime Steakhouse and Seafood menu

Fresh Catch

Market fresh fish specially prepared daily.

Wood Grilled Salmon

North atlantic salmon served with a dill beurre blanc.

Seared Diver Scallops

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

Grouper Santa Fe

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

Lobster Pasta

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

Mixed Seafood Grill

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

Twin 8 oz. Cold Water Lobster Tails

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

Bearnaise or Hollandaise Sauce

Brandy Peppercorn Sauce

Demi Glace

Maytag Bleu Cheese Crusted

Grilled Shrimp or Scallops

Oscar Style

Lumped crab, asparagus, beamaise sauce

Cold Water Lobster Tail

Original Bleu

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.

Sliced Tomato & Onion

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

Caesar

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

Chop Salad

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.

Lettuce Wedge

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

Sliced Tomato & Fresh Mozzarella

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

Mashed

Mashed and whipped idaho potatoes.

Twiced Baked Potato

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

Sauteed Spinach

Creamed Spinach

Lyonnaise Potatoes

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

Seasonal Rissoto

Chef’s Special of the day.

Fresh Seasonal Vegetables

Sauteed Mushrooms

Fresh crimini, shitake mushrooms.

Cauliflower Casserole

Fresh Asparagus

Grilled or steamed. Add hollandaise or bearnaise $2.95.

Lobster Macaroni

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

French Onion Soup

A traditional classic topped with gruyere cheese.

Crab Bbisque

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

Grilled Stuffed Portabello Mushroom

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

Calamari

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

Traditional Escargot

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

Oysters Rockefeller

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

Coconut Shrimp

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

Crab Cakes

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

Colossal Shrimp Cocktail

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

Bacon Wrapped Scallops

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

Lobster Escargot

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

Seared Ahi Tuna

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

Mark's Ultimate Burger

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

Tenderloin Tips

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

Spinach Asiago Chicken

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

Blue Cheese Crusted Top Sirloin

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

Bone in Prime Pork Chop

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

Petite Filet

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

New York Strip

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

Filet Mignon

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

Delmonico

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

Bone in Ribeye

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

Surf and Turf

Petite filet served with acold water butter poached lobster tail.