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Mark's South Beach menu changes daily based on ingredients
available in the local marketplace. Sample menu items include:
BEGINNINGS
Pan seared foie gras with polenta - pignoli cake
and baked stuffed apricot
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Jumbo scallops, purée of calabaza,
guava butter and plaintain crisps
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Warm mozzarella wrapped in prosciutto
with grilled eggplant and tomato
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Tartare of yellowfin tuna, avocado,
cucumber noodles and lemon grass oil
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Dijon crusted veal sweetbreads, stuffed baby artichoke
and marsala
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Southern Comfort smoked baby back ribs,
apple, raisin celery root slaw, crispy onion rings
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A pan roast of littleneck clams with tomatoes,
chorizo, pimiento, garlic, white wine and cilantro
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Cheese composition: Reggiano parmesan with Paradise Farms honey;
truffle goat cheese tartlet with apricot preserve;
baked brie in puff pastry with huckleberry compote
SOUP
Lobster bisque, wild mushrooms
and truffle parsnip
Cream of wild mushrooms with duxelle
stuffed profiterol
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Coulis of tomatoes and basil with brie
and brioche crouton
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Baby conch chowder "Caribbean style",
sweet plantain beignets and coconut milk
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Puree of English pea, with apple-wood smoked bacon,
minted tomatoes and crème fraîche
SALAD
Grilled shrimp heirloom tomato "Panzanella", cucumber, celery,
red onions, chiffonade of basil, ciabatta croutons,
Chianti vinaigrette
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Arugula with roasted peppers, parmesan,
caperberries, and balsamic vinaigrette
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Baby lettuce and pear salad with spiced pecans,
pancetta, and gorgonzola dressing
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Boston salad with toffee pistachios, goat cheese,
and red currants with ice wine vinaigrette
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Red and gold beet salad with feta,
cucumber and cumin-raisin vinaigrette
PASTA
Key West pink shrimp over lemon
cracked pepper fettuccine
with saffron cream and fried baby zucchini
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Sweet potato gnocchi in sage brown butter
with Reggiano parmesan, crisp pancetta and hazelnuts
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Fresh ricotta stuffed porcini raviolo with wild mushrooms,
spinach, oven-dried tomatoes and touch of cream
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Fine herb angel hair tossed with clay baked tomatoes,
roasted eggplant and buffalo mozzarella
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Truffle risotto, baby vegetables, black trumpet,
China princess and mountain hedge
mushrooms with pecorino Romano
LARGE PLATES
Rare seared sushi grade yellowfin tuna, truffle mashed potatoes,
baby vegetables and port drizzle
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Wild cobia with langoustine over sautéed spinach, potato fritters and lobster
tarragon velouté
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Line caught Gulf pompano, Rock shrimp, garlic, tomatoes,
basil chiffonade and pine nuts with vegetable agnolotti
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Black grouper with artichoke potato hash,
blue crab remoulade and sweet herb broth
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Pan seared arctic char over English pea
and farro risotto, pea shoots and beurre rouge
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Mango honey glazed seared duck breast and confit of duck,
vanilla scented sweet potato purée
and grilled vegetable bundle
Mojo grilled pork tenderloin, sweet plantain mash,
braised callaloo and sweet corn sauce
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Sautéed Bell and Evans chicken breast baked
with spinach and gorgonzola, poached tomatoes
and cannellini bean cakes
Grilled boneless domestic lamb loin, potato and onion gratin,
roasted cauliflower and asparagus, lemon-oregano brown butter
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Veal tenderloin "Saltimbocca" with parmesan risotto,
roasted shallots and haricot verts
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Australian Kobe boneless rib-eye, rosti potatoes,
port braised and crispy shallots and truffle hollandaise
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Executive Chef Larry LaValley
DESSERTS
Warm peach cobbler with vanilla ice cream
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Ganache glazed ice cream puffs with caramel sauce
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Baba rum cake with caramelized banana and roasted pineapple
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Butterscotch, amaretto-chocolate, and huckleberry pots de crème
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Passion fruit meringue tart with toasted coconut garnished with
red currant and star-fruit coulis
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Chocolate molten cake with citrus marinated berries, cinnamon
tuile cookie and Baileys ice cream
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Tasting of exotic sorbets with caramel glass
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Pastry Chef is Juan Villaparedes
DESSERT WINES
Bonny Doon Muscat Vin de Glacier, CA
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Dolce, Late Harvest, CA 03
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de Trafford Straw wine, Chenin Blanc, Stellenbosch, SA 04
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Inniskillin Vidal Pearl Ice Wine, Niagara Peninsula, Canada 05
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Robert Mondavi Winery, Moscato d'Oro, Napa Valley 05
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Chateau Rieussec-Grand Cru Classé Sauternes
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Inniskillin Cabernet Franc Ice Wine, Niagara Peninsula, Canada
06
PORT WINES
Bonny Doon Muscat Vin de Glacier, CA
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Graham's Six Grapes
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Sandeman's Founders Reserve Ruby
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Warre's Otima 10 Year Old Tawny
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Chateau Reynella Old Cave 12 Year Old Tawny, McLaren Vale, AU
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Dow's Vintage Porto 1991
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Quinto do Noval, Fine Ruby Porto
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Osborne 20 year old
Our menus contain many items cooked
with wine and spirits to enhance the food flavor
"Consuming raw or undercooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of food borne illness,
especially if you have certain medical conditions"
PLEASE… No substitutions.
Side items may be available at additional cost.
Menu is subject to change without notice
***denotes limited availability
Art work by Janet Paparelli courtesy of the Barbara Gillman
Gallery
Executive Chef Larry LaValley
General Manager Scott Klein
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