Chilled Seafood Platter Oysters, Clams, Shrimp, and Tuna Tartare ...
RAW
APPETIZERS
PIZZAS
Chilled Seafood Platter Oysters, Clams, Shrimp, and Tuna Tartare
Egg Caviar
Mozzarella, Tomato and Basil
39/77
Little Neck Clams 5.25 each
Oysters on the Half-Shell
46
19
Tomato Gazpacho Summer Flavors and Olive Oil
Avocado, Jalapeno, Cilantro, Lime and Onion
18
Wild Mushroom, Farm Egg
4.75 each
Chicken and Coconut Milk Soup, Galangal and Shiitake
Shrimp Cocktail
19
25
Chilled Artichoke Mustard Dipping Sauce
Chilled Maine Lobster 30
22
Osetra Caviar with Warm Blinis
Spiced Chicken Samosas Cilantro Yogurt
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
Boston Lettuce and Arugula Salad Avocado, Fine Herbs Mustard Vinaigrette 21
20
Crispy Calamari Lemon Dip
22
25
Black Truffle with Fontina Cheese 29
“Russ and Daughters’” Smoked Salmon 26
**All Pizzas are available Gluten Free
24
Burrata Heirloom Tomato and Basil 24
Peekytoe Crab Cake Pink Grapefruit Avocado and Ginger 25
PASTAS
Fresh Fettuccine Meyer Lemon Parmesan and Black Pepper 21/29
Crispy Octopus and Potatoes Fennel - Herb Salad Lemon Caper Emulsion 25
Rigatoni with Meatballs Spicy Tomato Sauce
“Russ and Daughters’” Norwegian Smoked Salmon Horseradish Condiment Grilled Country Bread 26
20/27
20/27
Fusilli with Tomato Mozzarella and Basil
*Gluten Free Fusilli Pasta available
Corn and Thai Basil Potstickers 2 0/27
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 6/202017
SUMMER 2017 EXECUTIVE CHEF PIERRE SCHUTZ CHEF JEAN–GEORGES VONGERICHTEN
FISH
MEAT
SIMPLY COOKED
Slowly Cooked Salmon Mashed Potatoes Bok Choy, Ginger-Chili Vinaigrette
Parmesan Crusted Organic Chicken Artichokes, Lemon-Basil Butter
Scottish Salmon
45
40
45
Grilled Black Sea Bass Braised Fennel and Carrots Cerignola Olives
Grilled Lamb Chops Smoked Chili Glaze Broccoli Rabe
Maine Halibut
46
52
Maine Lobster
Steamed Maine Halibut New Onion Vinaigrette Spring Vegetables, Morels and Pistachio
Beef Tenderloin Gingered Shiitakes, Asparagus Soy Caramel Infusion Sauce
47
THE MARK Cheeseburger Black Truffle Dressing, Brie
Roasted Maine Lobster Fresh Corn, New Garlic Fingerling Potatoes 59
51
32
North Atlantic Black Sea Bass
46
53
Niman Ranch Beef Tenderloin 46
Sonoma County Lamb Chops 51
“Plume De Veau” Veal Chop
Cheeseburger Pepper Jack Cheese Avocado, Crispy Onions Russian Dressing
SIDES 12
30
Sautéed Spinach
Veal Milanese Arugula and Tomato Salad Red Wine Vinaigrette
Roasted Jumbo Asparagus Olive Oil and Black Pepper
43
42
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
Sautéed Kale
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 6/20/2017
APPETIZERS
PIZZAS
Chilled Seafood Platter Oysters, Clams, Shrimp, and Tuna Tartare
Egg Caviar
Mozzarella, Tomato and Basil
39/77
Little Neck Clams 5.25 each
Oysters on the Half-Shell
46
19
Tomato Gazpacho Summer Flavors and Olive Oil
Avocado, Jalapeno, Cilantro, Lime and Onion
18
Wild Mushroom, Farm Egg
4.75 each
Chicken and Coconut Milk Soup, Galangal and Shiitake
Shrimp Cocktail
19
25
Chilled Artichoke Mustard Dipping Sauce
Chilled Maine Lobster 30
22
Osetra Caviar with Warm Blinis
Spiced Chicken Samosas Cilantro Yogurt
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
Boston Lettuce and Arugula Salad Avocado, Fine Herbs Mustard Vinaigrette 21
20
Crispy Calamari Lemon Dip
22
25
Black Truffle with Fontina Cheese 29
“Russ and Daughters’” Smoked Salmon 26
**All Pizzas are available Gluten Free
24
Burrata Heirloom Tomato and Basil 24
Peekytoe Crab Cake Pink Grapefruit Avocado and Ginger 25
PASTAS
Fresh Fettuccine Meyer Lemon Parmesan and Black Pepper 21/29
Crispy Octopus and Potatoes Fennel - Herb Salad Lemon Caper Emulsion 25
Rigatoni with Meatballs Spicy Tomato Sauce
“Russ and Daughters’” Norwegian Smoked Salmon Horseradish Condiment Grilled Country Bread 26
20/27
20/27
Fusilli with Tomato Mozzarella and Basil
*Gluten Free Fusilli Pasta available
Corn and Thai Basil Potstickers 2 0/27
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 6/202017
SUMMER 2017 EXECUTIVE CHEF PIERRE SCHUTZ CHEF JEAN–GEORGES VONGERICHTEN
FISH
MEAT
SIMPLY COOKED
Slowly Cooked Salmon Mashed Potatoes Bok Choy, Ginger-Chili Vinaigrette
Parmesan Crusted Organic Chicken Artichokes, Lemon-Basil Butter
Scottish Salmon
45
40
45
Grilled Black Sea Bass Braised Fennel and Carrots Cerignola Olives
Grilled Lamb Chops Smoked Chili Glaze Broccoli Rabe
Maine Halibut
46
52
Maine Lobster
Steamed Maine Halibut New Onion Vinaigrette Spring Vegetables, Morels and Pistachio
Beef Tenderloin Gingered Shiitakes, Asparagus Soy Caramel Infusion Sauce
47
THE MARK Cheeseburger Black Truffle Dressing, Brie
Roasted Maine Lobster Fresh Corn, New Garlic Fingerling Potatoes 59
51
32
North Atlantic Black Sea Bass
46
53
Niman Ranch Beef Tenderloin 46
Sonoma County Lamb Chops 51
“Plume De Veau” Veal Chop
Cheeseburger Pepper Jack Cheese Avocado, Crispy Onions Russian Dressing
SIDES 12
30
Sautéed Spinach
Veal Milanese Arugula and Tomato Salad Red Wine Vinaigrette
Roasted Jumbo Asparagus Olive Oil and Black Pepper
43
42
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
Sautéed Kale
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 6/20/2017
