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LUNCH
The Mark's Mizner Park menu changes daily based on
ingredients available in the local marketplace. Sample menu
items may include:
STARTERS AND SALADS
Roasted asparagus, corn and
seafood chowder
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Shrimp "Saganaki" with fresh tomato concassé,
capers, lemon, Kalamato olives and feta cheese
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Antipasto salad with salami, provolone, roasted red pepper,
olives, organic greens and balsamic vinaigrette
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Local organic greens with Crater Lake
Oregonzola,
toasted black walnut vinaigrette and Granny smith apples
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Pan roast of White Water clams with Tasso,
tomato concassé,
toasted garlic, white wine and
peruvian purple potatoes
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"Brown Derby" Cobb salad with grilled chicken, smoked bacon,
gorgonzola cheese, tomato, egg, avocado and ranch
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Baby greens with grilled Gulf shrimp, red onion,
carrots, cucumber, red pepper
and a sesame - orange - ginger dressing
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Hearts of romaine Caesar salad with eggless
lemon - anchovy dressing, garlic croutons,
Grana Padano cheese and white anchovies
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Arugula leaves with poached garlic - tomato vinaigrette,
roasted red peppers, sweet corn, Marcona almonds
and shaved Ricotta salada
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WOOD OVEN CREATIONS
Classic tomato with fresh mozzarella and
chiffonade basil
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Italian sausage calzone with peppers, onion,
broccolini, and provolone cheese
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Red Bliss potato with red onion condit,
Gorgonzola cheese, and fresh picked rosemary
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Grilled chicken pizza with mango-scotch
bonnet barbeque, roasted poblanos, sweet corn, black beans and
Monterey Jack cheese
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HAND CRAFTED PASTA
Bucatini alla Bolognese with herbed ricotta
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Torchio with pancetta, shallots, Kalamata olives,
tomato concassé, toasted garlic
and fresh basil
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Penne with stewed roma tomatoes, garlic, basil,
roasted eggplant, fresh mozzarella and a touch of cream
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Whole wheat spaghetti with roasted chicken, wild mushrooms,
toasted garlic, broccoli rabe, basil and parmesan
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Orecchiette with Italian sausage, toasted garlic,
shallots, broccoli rabe, sun dried tomatoes,
fresh herbs and a dark poultry stock
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SANDWICHES
Grilled vegetable panini with provolone cheese, arugula pesto and
balsamic dressed greens
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Grilled chicken salad with sun dried tomato pesto,
baby greens on ciabattine with pasta salad
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Sliced turkey on ciabattine with tomato, avocado,
greens, shaved red onion and shoestring patotoes
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Steak and Gorgonzola with sun dried tomato, sautéed spinach on
toasted chiabatta with herbed fries
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"Chicken Cordon Bleu" chicken cutlet sandwich with ham,
Swiss cheese, dijonaise on ciabatta bread
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Asian tuna burger on toasted chiabatta with jalapeno,
ginger, soy, crisp lettuce, and a ginger wasabi aioli
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Vine ripen tomato and buffalo mozzarella pannino
with shaved prosciutto, basil and extra virgin olive oil
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Grilled 1/2 pound burger stuffed with roasted poblano pesto,
Monterey jack cheese, apple wood
smoked bacon and French fries
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MAIN PLATES
Grilled chicken paillard with oak grilled asparagus, s
teak fries and natural jus
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Grilled beef medallions with shallot mash potatoes, asparagus, and
cabernet sauce
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Egg white open face omelet with artichoke hearts,
spinach, mushrooms and feta cheese
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Pan roasted Atlantic salmon with honey - balsamic - grainy mustard
glaze, and toasted cashew - currant cous - cous
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DESSERTS
Crème brulée with fresh berries and biscotti
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Chocolate Brownie with chocolate sauce and vanilla ice cream
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PLEASE NO SUBSTITUTIONS
**Denotes
Limited availability 18% gratuity added to parties of six or
more and
ALL DISCOUNTED checks
Executive Chef Tennine Hines
344 Plaza Real, Mizner Park, Boca Raton, FL 33432 (561) 395-0770
www.chefmark.com |
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Mark’s
Mizner Park
344 Plaza Real, Mizner Park
Boca Raton,
FL 33432
561-395-0770
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