Chilled Seafood Platter Oysters, Clams, Shrimp Lobster and Tuna ...
RAW
APPETIZERS
PIZZAS
Chilled Seafood Platter Oysters, Clams, Shrimp Lobster and Tuna Tartare 39/77
Egg Caviar 46
Mozzarella, Tomato and Basil 19
Butternut Squash Soup Wild Mushroom 18
Avocado, Jalapeno, Cilantro, Lime and Onion 22
Chicken and Coconut Milk Soup, Galangal and Shiitake 19
Wild Mushroom, Farm Egg 25
Chilled Artichoke Mustard Dipping Sauce 22
Black Truffle with Fontina Cheese 29
Spiced Chicken Samosas Cilantro Yogurt 20
“Russ and Daughters’” Smoked Salmon 26
Crispy Calamari Lemon Dip 24
**All Pizzas are available as Gluten Free
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
Heart of Romaine Caesar Salad 23 Steamed Shrimp Salad Avocado and Enoki Champagne Dressing 29 Boston Lettuce and Arugula Salad Avocado, Fine Herbs Mustard Vinaigrette 21 Kale Salad Lemon and Parmesan Vinaigrette Croutons and Serrano 22 Endive, Pear and Apple Salad Pecans, Blue Cheese Dressing 24 Niçoise Salad Sicilian Tuna Lemon Confit Vinaigrette 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
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 Linguine alle Vongole Clams, Chili and Parsley 30/38 *Gluten Free Pasta available
WINTER 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 Salsify, Lemon-Basil Butter 40
Scottish Salmon 43
Grilled Black Sea Bass Braised Fennel and Carrots Cerignola Olives 46
Grilled Lamb Chops Mushroom Bolognese Broccoli Rabe and Pecorino 52
Casco Bay Cod Lemon Crumbs, Spinach and Sweet Garlic Sauce 47
Beef Tenderloin Smooth Parsnips Roasted Brussels Sprouts Miso Mustard 47
Roasted Maine Lobster Meyer Lemon Risotto Caramelized Fennel, Basil 59
THE MARK Cheeseburger Black Truffle Dressing, Brie 32
SIDES 12
Cheeseburger Pepper Jack Cheese Avocado, Crispy Onions Russian Dressing 30
Sautéed Spinach Sautéed Kale Sautéed Broccoli Rabe Lemon Zest, Olive Oil
Veal Milanese Parmesan, Escarole, Pecans and Lemon Vinaigrette 42
Maine Diver Scallops 44 North Atlantic Black Sea Bass 45 Casco Bay Cod 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
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 feed our guests local, organic and GMO-free products
,
APPETIZERS
PIZZAS
Chilled Seafood Platter Oysters, Clams, Shrimp Lobster and Tuna Tartare 39/77
Egg Caviar 46
Mozzarella, Tomato and Basil 19
Butternut Squash Soup Wild Mushroom 18
Avocado, Jalapeno, Cilantro, Lime and Onion 22
Chicken and Coconut Milk Soup, Galangal and Shiitake 19
Wild Mushroom, Farm Egg 25
Chilled Artichoke Mustard Dipping Sauce 22
Black Truffle with Fontina Cheese 29
Spiced Chicken Samosas Cilantro Yogurt 20
“Russ and Daughters’” Smoked Salmon 26
Crispy Calamari Lemon Dip 24
**All Pizzas are available as Gluten Free
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
Heart of Romaine Caesar Salad 23 Steamed Shrimp Salad Avocado and Enoki Champagne Dressing 29 Boston Lettuce and Arugula Salad Avocado, Fine Herbs Mustard Vinaigrette 21 Kale Salad Lemon and Parmesan Vinaigrette Croutons and Serrano 22 Endive, Pear and Apple Salad Pecans, Blue Cheese Dressing 24 Niçoise Salad Sicilian Tuna Lemon Confit Vinaigrette 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
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 Linguine alle Vongole Clams, Chili and Parsley 30/38 *Gluten Free Pasta available
WINTER 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 Salsify, Lemon-Basil Butter 40
Scottish Salmon 43
Grilled Black Sea Bass Braised Fennel and Carrots Cerignola Olives 46
Grilled Lamb Chops Mushroom Bolognese Broccoli Rabe and Pecorino 52
Casco Bay Cod Lemon Crumbs, Spinach and Sweet Garlic Sauce 47
Beef Tenderloin Smooth Parsnips Roasted Brussels Sprouts Miso Mustard 47
Roasted Maine Lobster Meyer Lemon Risotto Caramelized Fennel, Basil 59
THE MARK Cheeseburger Black Truffle Dressing, Brie 32
SIDES 12
Cheeseburger Pepper Jack Cheese Avocado, Crispy Onions Russian Dressing 30
Sautéed Spinach Sautéed Kale Sautéed Broccoli Rabe Lemon Zest, Olive Oil
Veal Milanese Parmesan, Escarole, Pecans and Lemon Vinaigrette 42
Maine Diver Scallops 44 North Atlantic Black Sea Bass 45 Casco Bay Cod 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
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 feed our guests local, organic and GMO-free products
,
