Chilled Seafood Platter Oysters, Clams, Shrimp Lobster and Tuna ...
RAW
APPETIZERS
Chilled Seafood Platter Oysters, Clams, Shrimp Lobster and Tuna Tartare 39/77
Egg Caviar 46
Mozzarella, Tomato and Basil 19
Sweet Pea Soup Croutons and Parmesan 18
Lobster, Three Cheeses 28
Oysters on the Half-Shell 5.25 each Little Neck Clams 4.75 each Shrimp Cocktail 25 Chilled Maine Lobster 30 Osetra Caviar with Warm Blinis 91 per ounce Tuna Tartare Gaufrette Potatoes, Chive Oil 27 Sushi Grade Hamachi Sashimi Avocado, Soy-Yuzu Dressing 27 Beef Tartare Crispy Potatoes 28 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
Chicken and Coconut Milk Soup, Galangal and Shiitakes 20 Chilled Artichoke Mustard Dipping Sauce 22 Char Grilled Octopus Crispy Potato Smoked Paprika and Herbs 25
Boston Lettuce and Arugula Salad Avocado, Fine Herbs Mustard Vinaigrette 22 Endive and Sugar Snap Pea Salad Parmesan Dressing and Herbs 22
Russ and Daughters’ Smoked Salmon “Everything Crust” 26 Barry Wine’s Raw Tuna and Wasabi 25 Black Truffle with Fontina Cheese 29 **All Pizzas are available as Gluten Free
Tuna Spring Roll Soy Bean Emulsion 23
PASTAS
Spiced Chicken Samosas Cilantro Yogurt 20
Fresh Fettuccine Meyer Lemon Parmesan and Black Pepper 21/29
Crispy Calamari Lemon Dip 24 Peekytoe Crab Cake Pink Grapefruit Avocado and Ginger 25 Russ and Daughters’ Norwegian Smoked Salmon Horseradish Condiment Grilled Country Bread 26 Maine Mussels Marinière Fennel, Basil and French Fries 27
Kale Salad Watermelon and Goat Cheese Lemon and Parmesan Vinaigrette Cracked White Pepper, Olive Crouton and Serrano Oil 22 22 Organic Market Vegetable Salad Feta and Black Olive 26
PIZZAS
Fresh Angel Hair Basil–Pistachio Pesto Wax Beans and Cherry Tomato 23/33 Rigatoni with Meatballs Spicy Tomato Sauce 20/27 Fusilli with Tomato Mozzarella and Basil 20/27 **All Pastas are available as Gluten Free
SUMMER 2016 EXECUTIVE CHEF PIERRE SCHUTZ CHEF JEAN–GEORGES VONGERICHTEN
FISH
MEAT
SIMPLY COOKED
Slowly Cooked Salmon Bok Choy, Ginger-Chili Vinaigrette 45
Parmesan Crusted Organic Chicken Artichokes Lemon-Basil Butter 40
Scottish Salmon 43
Grilled Lamb Chops Smoked Chili Glaze Broccoli Rabe 52
Red Snapper 45
Grilled Red Snapper Braised Fennel and Carrots Cerignola Olives 46 Steamed Maine Halibut Basil, Crushed Tomatoes, Crouton and Olive Oil 47 Roasted Maine Lobster Meyer Lemon Risotto Caramelized Fennel, Basil 59 SIDES 12
Sautéed Spinach Maitake Mushrooms Sesame and Lime Sautéed Broccoli Rabe Lemon Zest, Olive Oil
Beef Tenderloin Gingered Shiitakes, Asparagus Soy Caramel Infusion Sauce 47 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
Mashed Potatoes Chickpea Fries Hand Cut French Fries A gratuity of 20% for parties of 8 or larger is suggested
Maine Diver Scallops 44
Maine Halibut 46 Maine Lobster 53 Organic Free Range Roasted Half or Whole Chicken 39/75 Niman Ranch Beef Tenderloin 46 Niman Ranch Lamb Chops 51 “Plume De Veau” Veal Chop 52
APPETIZERS
Chilled Seafood Platter Oysters, Clams, Shrimp Lobster and Tuna Tartare 39/77
Egg Caviar 46
Mozzarella, Tomato and Basil 19
Sweet Pea Soup Croutons and Parmesan 18
Lobster, Three Cheeses 28
Oysters on the Half-Shell 5.25 each Little Neck Clams 4.75 each Shrimp Cocktail 25 Chilled Maine Lobster 30 Osetra Caviar with Warm Blinis 91 per ounce Tuna Tartare Gaufrette Potatoes, Chive Oil 27 Sushi Grade Hamachi Sashimi Avocado, Soy-Yuzu Dressing 27 Beef Tartare Crispy Potatoes 28 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
Chicken and Coconut Milk Soup, Galangal and Shiitakes 20 Chilled Artichoke Mustard Dipping Sauce 22 Char Grilled Octopus Crispy Potato Smoked Paprika and Herbs 25
Boston Lettuce and Arugula Salad Avocado, Fine Herbs Mustard Vinaigrette 22 Endive and Sugar Snap Pea Salad Parmesan Dressing and Herbs 22
Russ and Daughters’ Smoked Salmon “Everything Crust” 26 Barry Wine’s Raw Tuna and Wasabi 25 Black Truffle with Fontina Cheese 29 **All Pizzas are available as Gluten Free
Tuna Spring Roll Soy Bean Emulsion 23
PASTAS
Spiced Chicken Samosas Cilantro Yogurt 20
Fresh Fettuccine Meyer Lemon Parmesan and Black Pepper 21/29
Crispy Calamari Lemon Dip 24 Peekytoe Crab Cake Pink Grapefruit Avocado and Ginger 25 Russ and Daughters’ Norwegian Smoked Salmon Horseradish Condiment Grilled Country Bread 26 Maine Mussels Marinière Fennel, Basil and French Fries 27
Kale Salad Watermelon and Goat Cheese Lemon and Parmesan Vinaigrette Cracked White Pepper, Olive Crouton and Serrano Oil 22 22 Organic Market Vegetable Salad Feta and Black Olive 26
PIZZAS
Fresh Angel Hair Basil–Pistachio Pesto Wax Beans and Cherry Tomato 23/33 Rigatoni with Meatballs Spicy Tomato Sauce 20/27 Fusilli with Tomato Mozzarella and Basil 20/27 **All Pastas are available as Gluten Free
SUMMER 2016 EXECUTIVE CHEF PIERRE SCHUTZ CHEF JEAN–GEORGES VONGERICHTEN
FISH
MEAT
SIMPLY COOKED
Slowly Cooked Salmon Bok Choy, Ginger-Chili Vinaigrette 45
Parmesan Crusted Organic Chicken Artichokes Lemon-Basil Butter 40
Scottish Salmon 43
Grilled Lamb Chops Smoked Chili Glaze Broccoli Rabe 52
Red Snapper 45
Grilled Red Snapper Braised Fennel and Carrots Cerignola Olives 46 Steamed Maine Halibut Basil, Crushed Tomatoes, Crouton and Olive Oil 47 Roasted Maine Lobster Meyer Lemon Risotto Caramelized Fennel, Basil 59 SIDES 12
Sautéed Spinach Maitake Mushrooms Sesame and Lime Sautéed Broccoli Rabe Lemon Zest, Olive Oil
Beef Tenderloin Gingered Shiitakes, Asparagus Soy Caramel Infusion Sauce 47 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
Mashed Potatoes Chickpea Fries Hand Cut French Fries A gratuity of 20% for parties of 8 or larger is suggested
Maine Diver Scallops 44
Maine Halibut 46 Maine Lobster 53 Organic Free Range Roasted Half or Whole Chicken 39/75 Niman Ranch Beef Tenderloin 46 Niman Ranch Lamb Chops 51 “Plume De Veau” Veal Chop 52
