Chilled Seafood Platter Oysters, Clams, Shrimp, and Tuna Tartare 39 ...
RAW
APPETIZERS
PIZZAS
Chilled Seafood Platter Oysters, Clams, Shrimp, and Tuna Tartare 39/77
Egg Caviar 46
Mozzarella, Tomato and Basil 19
Little Neck Clams 4.75 each Oysters on the Half-Shell 5.25 each Shrimp Cocktail 25 Chilled Maine Lobster 30 Osetra Caviar with Warm Blinis 91 per ounce
Tuna Tartare Avocado, Spicy Radish and Ginger Marinade 27 Sushi Grade Hamachi Sashimi Avocado, Soy-Yuzu Dressing 27 Crispy Sushi Salmon, Tuna, Scallop Hamachi and Avocado 27
SALADS
Hearts of Romaine Caesar Salad 23 Steamed Shrimp Salad Avocado and Enoki Champagne Dressing 29
Tomato Gazpacho Summer Flavors and Olive Oil 18 Chicken and Coconut Milk Soup, Galangal and Shiitake 19 Chilled Artichoke Mustard Dipping Sauce 22 Spiced Chicken Samosas Cilantro Yogurt 20 Crispy Calamari Lemon Dip 24 Burrata Heirloom Tomato and Basil 24 Peekytoe Crab Cake Pink Grapefruit Avocado and Ginger 25 Crispy Octopus and Potatoes Fennel - Herb Salad Lemon Caper Emulsion 25 “Russ and Daughters’” Norwegian Smoked Salmon Horseradish Condiment Grilled Country Bread 26
Avocado, Jalapeno, Cilantro, Lime and Onion 22 Wild Mushroom, Farm Egg 25 Black Truffle with Fontina Cheese 29 “Russ and Daughters’” Smoked Salmon 26 **All Pizzas are available Gluten Free
PASTAS
Fresh Fettuccine Meyer Lemon Parmesan and Black Pepper 21/29 Rigatoni with Meatballs Spicy Tomato Sauce 20/27 Fusilli with Tomato Mozzarella and Basil 20/27 Corn and Thai Basil Potstickers 20/27 *Gluten Free Fusilli Pasta available
Boston Lettuce and Arugula Salad Avocado, Fine Herbs Mustard Vinaigrette 21 Kale Salad Lemon and Parmesan Vinaigrette Croutons and Serrano 22 Organic Market Vegetable Salad Feta and Black Olive 23 Niçoise Salad Sicilian Tuna Lemon Confit Vinaigrette 24
i
Dinner 6/192017
SUMMER 2017 EXECUTIVE CHEF PIERRE SCHUTZ CHEF JEAN–GEORGES VONGERICHTEN
FISH
MEAT
SIMPLY COOKED
Slowly Cooked Salmon Mashed Potatoes Bok Choy, Ginger-Chili Vinaigrette 45
Parmesan Crusted Organic Chicken Artichokes, Lemon-Basil Butter 40
Scottish Salmon 43
Grilled Black Sea Bass Braised Fennel and Carrots Cerignola Olives 46
Grilled Lamb Chops Smoked Chili Glaze Broccoli Rabe 52
Maine Halibut 46
Steamed Maine Halibut New Onion Vinaigrette Spring Vegetables, Morels and Pistachio 47
Beef Tenderloin Gingered Shiitakes, Asparagus Soy Caramel Infusion Sauce 51
Roasted Maine Lobster Fresh Corn, New Garlic Fingerling Potatoes 59
SIDES 12
Sautéed Spinach Roasted Jumbo Asparagus Olive Oil and Black Pepper
THE MARK Cheeseburger Black Truffle Dressing, Brie 32 Cheeseburger Pepper Jack Cheese Avocado, Crispy Onions Russian Dressing 30 Veal Milanese Arugula and Tomato Salad Red Wine Vinaigrette 42
Sautéed Kale
North Atlantic Black Sea Bass 45
Maine Lobster 53 Niman Ranch Beef Tenderloin 46 Sonoma County Lamb Chops 51 “Plume De Veau” Veal Chop 52 Organic Free Range Roasted Half or Whole Chicken 39/75 Niman Ranch Dry Aged NY Strip 16oz
75 28 Day Aged Ribeye for Two Bearnaise Sauce and Fries 140
Sautéed Broccoli Rabe Lemon Zest, Olive Oil Mashed Potatoes Chickpea Fries Hand Cut French Fries Maitake Mushrooms Sesame and Lime
A gratuity of 20% for parties of 8 or larger is suggested We are committed to serve our guests local, organic and GMO-free products
,
Dinner 6/19/2017
APPETIZERS
PIZZAS
Chilled Seafood Platter Oysters, Clams, Shrimp, and Tuna Tartare 39/77
Egg Caviar 46
Mozzarella, Tomato and Basil 19
Little Neck Clams 4.75 each Oysters on the Half-Shell 5.25 each Shrimp Cocktail 25 Chilled Maine Lobster 30 Osetra Caviar with Warm Blinis 91 per ounce
Tuna Tartare Avocado, Spicy Radish and Ginger Marinade 27 Sushi Grade Hamachi Sashimi Avocado, Soy-Yuzu Dressing 27 Crispy Sushi Salmon, Tuna, Scallop Hamachi and Avocado 27
SALADS
Hearts of Romaine Caesar Salad 23 Steamed Shrimp Salad Avocado and Enoki Champagne Dressing 29
Tomato Gazpacho Summer Flavors and Olive Oil 18 Chicken and Coconut Milk Soup, Galangal and Shiitake 19 Chilled Artichoke Mustard Dipping Sauce 22 Spiced Chicken Samosas Cilantro Yogurt 20 Crispy Calamari Lemon Dip 24 Burrata Heirloom Tomato and Basil 24 Peekytoe Crab Cake Pink Grapefruit Avocado and Ginger 25 Crispy Octopus and Potatoes Fennel - Herb Salad Lemon Caper Emulsion 25 “Russ and Daughters’” Norwegian Smoked Salmon Horseradish Condiment Grilled Country Bread 26
Avocado, Jalapeno, Cilantro, Lime and Onion 22 Wild Mushroom, Farm Egg 25 Black Truffle with Fontina Cheese 29 “Russ and Daughters’” Smoked Salmon 26 **All Pizzas are available Gluten Free
PASTAS
Fresh Fettuccine Meyer Lemon Parmesan and Black Pepper 21/29 Rigatoni with Meatballs Spicy Tomato Sauce 20/27 Fusilli with Tomato Mozzarella and Basil 20/27 Corn and Thai Basil Potstickers 20/27 *Gluten Free Fusilli Pasta available
Boston Lettuce and Arugula Salad Avocado, Fine Herbs Mustard Vinaigrette 21 Kale Salad Lemon and Parmesan Vinaigrette Croutons and Serrano 22 Organic Market Vegetable Salad Feta and Black Olive 23 Niçoise Salad Sicilian Tuna Lemon Confit Vinaigrette 24
i
Dinner 6/192017
SUMMER 2017 EXECUTIVE CHEF PIERRE SCHUTZ CHEF JEAN–GEORGES VONGERICHTEN
FISH
MEAT
SIMPLY COOKED
Slowly Cooked Salmon Mashed Potatoes Bok Choy, Ginger-Chili Vinaigrette 45
Parmesan Crusted Organic Chicken Artichokes, Lemon-Basil Butter 40
Scottish Salmon 43
Grilled Black Sea Bass Braised Fennel and Carrots Cerignola Olives 46
Grilled Lamb Chops Smoked Chili Glaze Broccoli Rabe 52
Maine Halibut 46
Steamed Maine Halibut New Onion Vinaigrette Spring Vegetables, Morels and Pistachio 47
Beef Tenderloin Gingered Shiitakes, Asparagus Soy Caramel Infusion Sauce 51
Roasted Maine Lobster Fresh Corn, New Garlic Fingerling Potatoes 59
SIDES 12
Sautéed Spinach Roasted Jumbo Asparagus Olive Oil and Black Pepper
THE MARK Cheeseburger Black Truffle Dressing, Brie 32 Cheeseburger Pepper Jack Cheese Avocado, Crispy Onions Russian Dressing 30 Veal Milanese Arugula and Tomato Salad Red Wine Vinaigrette 42
Sautéed Kale
North Atlantic Black Sea Bass 45
Maine Lobster 53 Niman Ranch Beef Tenderloin 46 Sonoma County Lamb Chops 51 “Plume De Veau” Veal Chop 52 Organic Free Range Roasted Half or Whole Chicken 39/75 Niman Ranch Dry Aged NY Strip 16oz
75 28 Day Aged Ribeye for Two Bearnaise Sauce and Fries 140
Sautéed Broccoli Rabe Lemon Zest, Olive Oil Mashed Potatoes Chickpea Fries Hand Cut French Fries Maitake Mushrooms Sesame and Lime
A gratuity of 20% for parties of 8 or larger is suggested We are committed to serve our guests local, organic and GMO-free products
,
Dinner 6/19/2017
