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Mark's City Place menu changes daily based on
ingredients available in the local marketplace. Sample menu
may include:
STARTERS
Cream of Mushroom Soup
Essence of Porcini and Scallions
~
Truffled Shrimp Bisque
Lobster Essence and Honey Barbeque Shrimp
~
Pan Seared Ingrid's Maine Diver Scallop
Prosciutto di Parma, Asian Pear Julienne Salad,
"Ceviche Cubes" and Truffled Citrus Foam
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Crisp Potato and Goat Cheese Tart
Pine Nuts, Sundried Tomatoes, Spiced Walnuts
and Tomato Confiture
~
Organic Mixed Greens Salad
Grape Tomatoes, Granny Smith Apples
and Balsamic Vinaigrette
~
Wild Caught Jumbo Lump Crabcake
Micro Herb Salad with Fennel Fronds, Parmesan Frico,
Yellow Curry Aioli and Green Curry Oil
~
Jumbo Gulf Shrimp "Saganaki"
Brioche, Tomato, Kalamata Olives, Garlic, Lemon,
Capers and Fresh Feta
~
Stuffed Calamari
Turmeric Spiced Rice, Mushroom, Crabmeat,
Micro Greens and Spicy Yuzu Cream
~
Baby Spinach Salad
Strawberries, Toasted Pecans, Gorgonzola Cheese and
Berry Bacon Vinaigrette
~
Watercress and Endive Salad
Riesling Poached Anjou Pear, Spiced Walnuts,
Gorgonzola and Toasted Walnut Vinaigrette
~
Lamb Rib Chops
Korean Barbeque with Spicy Napa Cabbage Kimchee,
Garlic Pepper Dipping Sauce and Scallions Pancake
~
Maine Lobster Salad
Frisee, Mizuna, Haricot Verts, American Lobster Caviar,
Mango Champagne Vinaigrette
~
Heirloom Tomato Salad
Marinated Cherry Mozzarella wth Basil Pesto,
Balsamic Reduction and Kilauea Black Sea Salt
~
Hudson Valley Foie Gras Roulade
Prosciutto di Parma with Truffled Dried Figs,
Pistachio, Orange Blossom Honey, Spiked Cantaloupe
Jelly and Spiced Banyuls Reduction
~
ENTREE
Black Canyon Angus N.Y. Strip
Truffled "Mac & Cheese", Grilled Asparagus and
Chives Sherry Buerre Blanc
~
Garlic Honey BBQ Shirt Steak
Wild Mushrooms Ragout, Crisp Fried Red Onions
and White Truffle Soy
~
Petit Veal Osso Bucco
Roasted Garlic Rubbed Baguette, Braised Leeks
and Gremolada Foam
~
Grilled Double Bone Pork Chop
Cauliflower Puree, Turnips, Sweet Potatoes,
Golden Beets, Purple Potatoes, Carrots,
Salsify Chips and Brown ButterSauce
~
Roasted 1/2 Bell & Evan's Chicken
Salmis Style with Pancetta Crisp, Smoked Bacon,
Granny Smith Apples, Shallots and Pappardelle
~
Maple Leaf Farms Duck Breast
Sweet Potato Puree, Hydroponic Arugula Salad
with Warm Apple Vinaigrette, Ginger Snap Stick
and Maple Demi Glaze
~
Tail-On Crispy Yellow Tail Snapper
Ginger Scented Black Thai Rice, Pomegranate
Sweet & Sour Sauce and Flowering Garlic Chives
~
Pan Seared Swordfish
Vietnamese Shrimp Wrap with Asparagus Salad,
Calamansi Soy Emulsion and Hawaiian Red Sea Salt
~
Ginger and Shoyu Marinated Chilean Sea Bass
Soba Noodles salad, Japanese Baby Eggplant,
Edamame and Miso Mustard Sauce
~
Honey Glazed Atlantic Salmon
Toasted Pumpkin Seeds, Dried and Tropical Fruit
Stew with Chopped Nuts, Butter Sauce
and Red Wine reduction
~
Perciatelli with Wild Mushrooms
Japanese and Western Mushrooms
with Saikyo Miso Cream
~
Linguini with Jumbo Gulf Shrimp
Oven Dried Tomatoes, Crisp Bacon, Spinach
and Sundried Tomato Pesto Cream Sauce
~
SUSHI MENU
Edamame
with Kosher Salt
~
Shiiro Miso Soup
with Scallions and Silken Tofu
~
Seaweed Salad
with Wonton Skin, Hijiki and Orange Segments
~
Hamachi Tartare
with Black Tobiko, scallions, Masago, Garlic chives and
Garlic Soy
~
Tuna Tataki
marinated seared Tuna, Cucumber salad,
Mango Ponzu, Tuffled Enoki Mushroom
~
Tuna Tartare
seasoned Tuna, Sesame Seeds, Black Tobiko,
Avocado Batter, Garlic Soy, and Togarashi Crackers
~
Crispy Somen Noodes
wrapped Salmon with Daikon Sprouts and Citrus Pear
Sauce
~
Baby Octopus
with Asian Sprouts, Wasabi Tobiko, Shiso and PiriPiri
Sauce
~
Sashimi Salad
with Fried Shallots, Diced Green Apples, Red Onion,
Lemon Grass Oil, and Emulsified Pineapple Ponzu
~
SUSHI SELECTIONS
Sushi / Sashimi |
| |
| Yellowfin Tuna
(Kiwada) |
Bluefin Tuna Belly
(Toro) |
|
Yellowtail (Hamachi) |
Capelin Roe (Masago) |
|
Atlantic Salmon (Sake) |
Freshwater Eel (Unagi) |
|
Escolar (Walu) |
Flying fish eggs (Tobiko) |
|
Pacific Mackerel (Shime Saba) |
Wasabi Tobiko |
|
Diver Scallop (Hotategai) |
Squid (Ika) |
|
Sea Urchin (Uni) |
Surf Clam (Hokkigai) |
|
Octopus (Tako) |
Add a Quail Egg
(Uzura) |
SPECIALTY ROLLS
Ise Ebi Maki
Maine Lobster with Shiso, Red & Black Tobiko,
Masago, Kimchee Sauce and Ginger Aioli
~
Unagi Maki
Freshwater Eel, Cucumber, Kampyo, Avocado and Eel Sauce
~
Bakudan Maki
Panko Fried Freshwater Shrimp, Pineapple, Baby Arugula,
avocado on top and Coconut Curry
~
Kumo Maki
Cripsy Softshell Crab, Oshinko, Daikon Sprouts,
Cucumber, Scallions and Eel Sauce
~
Tempura Maki
Panko Fried Roll with Atlantic Salmon, Asparagus,
Citrus Chive Cream and Garlic Soy
~
Fubuki Maki
Yellowfin Tuna, Tempura Asparagus, Masago,
Sesame Seeds, Seaweed Salad and Honey Soy
~
Ebi Tempura Maki
Panko Fried Shrimp, Avocado, Cucumber, Masago,
Sesame Seeds and Wasabi Chili Sauce
~
TRADITIONAL ROLLS
California Roll
Tuna Roll
J.B. Roll
Vegetable Roll
Spicy Tuna Roll
Salmon Roll
Cucumber Roll
Avocado Roll
With Seaweed Outside - Inside-out with
Sesame Seeds - Inside-out with Masago - Hand Rolls
Executive Chef Roy Villacrusis
Please Check With Your Server Prior To Ordering To Confirm
If Your Discount / Promotion Is Available This Evening.
Due to Processing – (Visa / Mastercard / Amex) GIFT CARDS are
unable to be accepted.
"Consumption of raw or undercooked beef, seafood
and/or eggs may increase your risk of food borne illness,
Especially if you have certain medical conditions."
Please be advised that most of our food preparations
include some form of alcohol, the content of
which is burned off during the cooking process.
700 S. Rosemary Avenue, West Palm Beach, FL. 33401
561-514-0770 -
www.chefmark.com
18% gratuity added to parties of six or more.
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Mark’s City Place
700 S. Rosemary Ave.
West Palm Beach,
FL 33401
561-514-0770
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