THE MARK RESTAURANT
East 70s Dinner Menugoat cheese fondue walnuts, grapes and endive
mustard dipping sauce
lemon dip and basil
croutons and parmesan
fresh ricotta and chive flowers
pink grapefruit avocado and ginger
horseradish condiment and grilled country bread
caesar salad
mustard vinaigrette and sunny side up egg
avocado and enoki champagne dressing
feta and black olive
arugula, parmesan and mushroom
everything crust
raw tuna and wasabi
with fontina cheese
meyer lemon, parmesan black pepper
clams chili and parsley
with tomato mozzarella and basil
peas, morels and parmesan
asparagus, shiitake mushrooms and parmesan
oysters, clams, shrimp, lobster and tuna tartare
gaufrette potatoes, chive oil
soy-yuzu dressing
salmon, tuna, scallop hamachi and avocado
lemon oil and parmesan
bok choy and ginger-chili vinaigrette
braised fennel and carrots cerignola olives
spring onion vinaigrette morels and pistachio
puttanesca potato gnochettis
spinach and potatoes mustard sauce
organic chicken, artichoke, lemon-basil butter
spring peas and mint
mushroom bolognese broccoli rabe and pecorino
carrots and miso-mustard
pepper jack cheese, avocado, crispy onions, russian dressing
black truffle dressing, brie
sesame and lime
lemon zest, olive oil
olive oil and black pepper
with vanilla ice cream and chocolate sauce
caramel ice cream
with mandarin sorbet
creme fraiche, caramel and sea salt
hot fudge, whipped cream and walnuts
brie de meaux, comte, livarot, fourme dambert, sainte maure
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