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Mark's Las Olas menu changes daily based
on ingredients available in the local marketplace. Sample menu
may include:
BEGINNINGS
Vegetable, beef and barley soup
~
Quail and sausage braised with muscat
grapes
~
Vegetarian white bean and cipollini
onion minestrone
~
Crispy buttermilk fried squid with Cajun rémoulade
~
Heirloom tomato salad with balsamic syrup and herb oil
~
Black bean soup with lime marinated onions
and sour cream
~
Georges Blanc's potato fritters with Osetra caviar
and créme fraiche
~
Crispy duck confit with French lentils, Tiawana
and Dijon vinaigrette
~
Caicos cracked conch with black bean-mango salsa
and vanilla
rum butter
~
Chilled Washington State Kumomoto oysters
with a green apple mignonette
~
Pancetta-wrapped rabbit loin with soft polenta
and tomato-olive-basil sauce
~
Mustard and herb crusted sweetbreads
with Tuscan
white beans and a thyme jus
~
Pan-seared Hudson Valley foie gras
with wilted spinach
and poached seckel pears
~
Maine lobster brulée with morel mushrooms,
asparagus
and crispy truffled potatoes
~
Chopped Italian salad of Casalingo salami,
Provolone cheese, olives and roasted peppers
~
Crispy potato, goat cheese and portobello terrine
with organic greens and tinto vinaigrette
~
Hearts of romaine Caesar salad with Parmesan cheese
and eggless lemon-anchovy dressing
~
Tempura of black bass with pea shoot and
tofu dumplings
and
pickled plum-soy dipping sauce
~
Wood oven roasted beet salad with feta cheese,
quail's egg and
golden raisin-cumin
vinaigrette
~
Rare-seared tuna stuffed with terrine of foie gras
wrapped in crisp potato with homemade gnocchi
~
Ingrid's Blue Hill bouchet mussels with tomatoes, garlic,
shallots, lemon zest and a touch of cream
~
Endive, bibb lettuce
and muscat grape salad
with Italian truffle cheese
and
toasted hazelnut vinaigrette
~
Organic baby greens salad with apples, candied walnuts,
Roquefort
blue cheese and balsamic vinaigrette
~
Bresaola-air dried Italian beef with fresh mozzarella,
vine ripe tomatoes, arugula and extra virgin olive oil
~
Pan-seared Ingrid's sea scallops with
Jamaican spiced oxtail, boniato mash,
wild mushrooms and red wine
sauce
~
Braised artichokes with wild mushrooms, fava beans,
English peas, baby carrots, ciabatta croutons,
shaved Reggiano and essence of
white truffles
~
Arugula salad with roasted peppers and corn,
carpaccio of zucchini, shaved Reggiano
and poached garlic vinaigrette
~
Pan roast of white water clams and Maine
steamers
with tomatoes, chorizo, smoked pimento, garlic,
potatoes, white wine and cilantro
PIZZAS
Homemade ricotta pizza with heirloom tomatoes
and parmesan
~
Sweet and hot pepper pizza with Spanish chorizo
and Aurrichio
Provolone cheese
~
Confit of sweet onion pizza with crispy pancetta wheels,
rosemary,
walnuts and blue cheese
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Grilled chicken pizza with mango Scotch bonnet
barbeque sauce,
jack cheese, corn,
black beans, and
roasted chilies
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Tomato pizza with grilled onions, olives,
oven-dried tomatoes,
parmesan,
mozzarella, and arugula leaves
DRIED & HAND CRAFTED PASTA
Hand rolled strozzapreti with Maine lobster and pesto
~
Spring vegetables and wild mushroom
risotto
with crispy pancetta
~
Homemade pumpkin and ricotta ravioli
with sage
brown butter sauce
~
Herb fettuccine with grilled chicken, white beans,
prosciutto, escarole, garlic, tomato,
fresh herbs and Reggiano cheese
~
Perciatelli with fresh Maine lobster, scallops, clams
and mussels,
tomatoes, zucchini and picked herbs
in
a
light tomato-chili-garlic broth
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Spaghetti with Italian bacon, onion, English peas, cream
and
Pecorino Romano cheese with black truffle
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Porcini linguine with wild mushrooms,
oven-dried tomatoes, pancetta,
spinach, herbs and a touch of cream
~
Mezzi rigatoni with stewed tomatoes, garlic,
eggplant, arugula, extra virgin oil, mozzarella,
picked herbs and a touch of cream
OAK ROTISSERIE
White duck with mango honey glaze,
charcoaled vegetables
and sweet
potato vanilla bean purée
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Natural chicken stuffed with rosemary,
lemon, Picholine olives, arugula,
light vinaigrette and shoestring potatoes
SPECIALTIES
Roasted garlic-stuffed grilled tenderloin of beef
with caramelized sweet onion, Swiss chard,
marrow toast and red wine
short rib
sauce
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Togarash- crusted rare-seared yellowfin tuna
with buckwheat noodles,
Japanese mustard sauce and mango ponzu
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Oak-grilled Mountain Meadow rack of lamb, crusted
with goat cheese
and pistachios, served
with gratin of potato and Pinot Noir
sauce
~
Crispy skin yellowtail snapper with clams, mussels,
chorizo,
fennel, potatoes, tomatoes,
garlic and saffron broth
~
Grilled pork tenderloin with braised cabbage, chestnuts,
twice baked potato and Southern Comfort apple jus
~
Prosciutto-wrapped tenderloin of milk-fed veal
over wild mushroom
polenta, roasted shallots and Porcini
~
Sautéed fresh Dover sole with rose fingerling potatoes, baby
carrots, confit of tomato and lemon confiture
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Fresh Gulfstream swordfish wrapped in Serrano ham,
eggplant &
zucchini with fresh & crisp chickpeas
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Crab-crusted black grouper
with wild mushroom-salsify ragôut,
roasted potatoes and horseradish butter
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Prime dry-aged NY strip steak
with fire roasted wild mushrooms,
roasted garlic mash,
Chianti sauce and gorgonzola butter
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Grilled prime rib eye with truffled twice baked potato,
confit of tomato and crispy onion rings
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Crispy whole 2lb. yellowtail snapper
with Oriental black
bean-ginger sauce and jasmine rice
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DESSERTS
Rustic wild berry crostada
with French vanilla ice cream
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Warm milk chocolate lava torte
with chocolate fudge ice cream
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Warm apple crumble tart
with cinnamon ice cream and toffee sauce
~
Three layer chocolate hazelnut 'Kit-Kat'
with vanilla fudge ice
cream
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Belgian chocolate butterscotch marquise
with mango sauce
and
strawberries
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Tahitian vanilla créme brulée
with a palmier cookie, mocha Vienna
and fresh berries
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Dutch Forreli pear and blueberry caramel tart
with white chocolate
almond crush ice cream
HOMEMADE ICE CREAM
Pistachio
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Peach Vanilla Swirl
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Coconut
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HOMEMADE SORBETS
Kiwi
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Blueberry Marsala
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Banana
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Mark's
Las Olas
1032 East Las Olas Boulevard
Fort Lauderdale,
FL 33301
954-463-1000
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