Cavatappi | Cashew Cream | Shaved Walnuts

VEGAN MAC & CHEESE

Tender charred broccolini, perfectly seasoned to enhance its natural flavor.

CHARRED BROCCOLINI

CRAB & SWEET CORN CROQUETTES

Cavatappi | Four Cheese Blend (contains Blue Cheese) | Toasted Breadcrumbs

MARKS SIGNATURE MAC & CHEESE

Fontina | Italian Sausage | Fingerling Potato Banana Pepper | Roasted Tomato | Baguette

DUNDEE DIP

Indulge in a creamy, cheesy delight with our Cup of Mac & Cheese, featuring perfectly cooked pasta enveloped in rich, velvety cheese sauce.

Cup of Mac & Cheese

Local Mushroom Leak Risotto | Red Wine Jus | Braised Cabbage

SHORT RIB

Hand-cut Fries | Braised Shortrib | Ooh de Lager Beer Cheese | Smoked Paprika Mayo

SHORTRIB FRIES

Brown Butter | Lobster Sauce | Toasted Roll

LOBSTER ROLL

Crimini Mushroom | Cream | Chicken Stock | Roux

TARRAGON MUSHROOM SOUP

Kaffir Lime | Chard | Freekeh | Spiced Coconut Cream

CITRUS GLAZED SALMON

OOH DE LALLY GREENS

Bacon & White Cheddar Grits | Guajillo Honey Glazed Carrots | Crispy Sage

DRY AGED DUROC PORK CHOP

Vanilla Bean Cheesecake | Granny Smith Apple | Salted Caramel Drizzle

SALT CARAME APPLE CHEESECAKE

DARK CHOCOLATE CRÈME BRÛLÉE

Key Lime Custard | Butter Crust | Torched Meringue

KEY LIME TART

A refreshing side salad featuring crisp mixed greens, vibrant cherry tomatoes, crunchy cucumbers, and a light vinaigrette dressing.

SIDE SALAD

SEASONAL SORBET

Smashed Herbed Potatoes | Black Garlic Butter | Lemon Pecorino | Roasted Broccolini

BISTRO STEAK

Choose: Fried Thigh or Pan Seared Breast | White BBQ Sauce | Butter Lettuce | Onion Slaw

CHICKEN SANDO

Mulled Spices | Warm Butter Sauce | a la Mode (+4)

WHISKEY BREAD PUDDING

PAN SEARED SCALLOPS

Enjoy our crispy hand-cut fries, perfectly seasoned and fried to golden perfection for a delightful crunch in every bite.

HAND CUT FRIES

BRUSSELS SPROUTS

Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

While the pasta is cooking, soak the raw cashews in hot water for about 20 minutes, then drain. In a blender, combine the soaked cashews, nutritional yeast, garlic powder, onion powder, lemon juice, salt, black pepper, and water. Blend until smooth and creamy.

Prepare Cashew Cream

In a large mixing bowl, combine the cooked cavatappi pasta with the cashew cream. Mix well until the pasta is thoroughly coated.

Combine Pasta and Sauce

Transfer the vegan mac & cheese to serving bowls and top with shaved walnuts. Enjoy your delicious vegan meal!

Serve

Cavatappi pasta

Raw cashews

Nutritional yeast

Garlic powder

Onion powder

Lemon juice

Salt

Black pepper

Water

Shaved walnuts

Rinse the broccolini under cold water and pat dry. Trim any tough ends.

Prepare the Broccolini

Preheat your grill or grill pan over medium-high heat.

Preheat the Grill

In a large bowl, combine the broccolini, olive oil, minced garlic, salt, black pepper, lemon juice, and red pepper flakes. Toss until evenly coated.

Season the Broccolini

Place the broccolini on the grill and cook for about 5-7 minutes, turning occasionally, until charred and tender.

Grill the Broccolini

Remove from the grill and serve immediately as a side dish.

Broccolini

Olive oil

Garlic

Red pepper flakes

In a large mixing bowl, combine the lump blue crab meat, sweet corn kernels, panko breadcrumbs, mayonnaise, Dijon mustard, chopped parsley, diced red bell pepper, beaten egg, salt, and black pepper. Mix gently until just combined.

Prepare the Mixture

Using your hands, form the mixture into small patties or croquettes, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.

Shape the Croquettes

Cover the baking sheet with plastic wrap and refrigerate the croquettes for at least 30 minutes to help them firm up.

Chill the Croquettes

In a large frying pan, heat the vegetable oil over medium heat until hot but not smoking.

Heat the Oil

Carefully add the chilled croquettes to the hot oil, cooking in batches if necessary. Fry for 3-4 minutes on each side, or until golden brown and crispy.

Fry the Croquettes

Remove the croquettes from the oil and place them on paper towels to drain excess oil. Serve warm with remoulade sauce on the side.

Drain and Serve

Lump blue crab meat

Sweet corn kernels

Panko breadcrumbs

Mayonnaise

Dijon mustard

Fresh parsley, chopped

Red bell pepper, finely diced

Egg, beaten

Vegetable oil

In a large pot of salted boiling water, cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.

In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 2 minutes until it forms a roux. Gradually whisk in the milk and continue to cook until the sauce thickens, about 5-7 minutes.

Make the Cheese Sauce

Remove the saucepan from heat and stir in the Cheddar, Mozzarella, Blue cheese, and Parmesan cheeses until melted and smooth. Season with salt and black pepper.

Add Cheeses

Add the cooked cavatappi pasta to the cheese sauce and stir until well coated.

Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish. Top with toasted breadcrumbs and bake for 20-25 minutes, or until golden brown and bubbling.

Bake

Let it cool slightly before serving. Enjoy your Marks Signature Mac & Cheese!

Shredded Cheddar cheese

Shredded Mozzarella cheese

Crumbled Blue cheese

Grated Parmesan cheese

Milk

Butter

All-purpose flour

Toasted breadcrumbs

Preheat your oven to 400°F (200°C). Wash the fingerling potatoes and cut them in half lengthwise. Toss the potatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven for about 25-30 minutes or until golden brown and tender.

Prepare the Potatoes

While the potatoes are roasting, heat a skillet over medium heat. Remove the casing from the Italian sausage and crumble it into the skillet. Cook until browned and fully cooked, about 7-10 minutes. Drain any excess fat.

Cook the Sausage

In a large mixing bowl, combine the cooked sausage, roasted potatoes, banana peppers, Fontina cheese (shredded), and roasted tomatoes. Mix well to combine all ingredients.

Combine Ingredients

Transfer the mixture to an oven-safe baking dish. Bake in the oven for about 20 minutes, or until the cheese is melted and bubbly.

Bake the Dip

While the dip is baking, slice the baguette into 1-inch pieces. Optionally, you can brush the slices with olive oil and toast them in the oven for the last 5 minutes of the dip baking time.

Prepare the Baguette

Once the dip is ready, remove it from the oven and let it cool for a few minutes. Serve it hot with the toasted baguette slices on the side.

Fontina cheese

Italian sausage

Fingerling potatoes

Banana peppers

Roasted tomatoes (canned or fresh)

Baguette

In a pot, bring water to a boil. Add a pinch of salt and the elbow macaroni. Cook according to package instructions until al dente, then drain and set aside.

Cook the Macaroni

In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until golden.

Slowly whisk in the milk, stirring constantly until the mixture thickens. Reduce heat to low and add the shredded cheddar cheese, stirring until melted and smooth.

Add Milk and Cheese

Add the cooked macaroni back into the pot with the cheese sauce. Stir until well combined. Season with salt, black pepper, garlic powder, and paprika to taste.

Combine and Season

Spoon the mac and cheese into a cup and enjoy while warm.

Elbow macaroni

Cheddar cheese, shredded

Paprika

Preheat the oven to 300°F (150°C). Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Prepare the Short Ribs

In the same pot, add onions, carrots, celery, and garlic. Sauté for 5-7 minutes until softened. Return the short ribs to the pot.

Cook the Aromatics

Pour in the beef stock and red wine. Bring to a simmer, then cover and transfer to the oven. Braise for 3 hours until tender.

Add Liquids and Braise

In a separate pot, sauté leeks in butter until soft. Add mushrooms and cook for another 5 minutes. Stir in Arborio rice and cook for 2 minutes. Gradually add stock, stirring frequently, until the rice is creamy and tender. Stir in Parmesan cheese.

Make the Risotto

In a pan, combine shredded cabbage, apple cider vinegar, sugar, and a pinch of salt. Cook over medium heat until the cabbage is tender, about 10 minutes.

Prepare the Braised Cabbage

Plate the risotto, top with the tender short ribs, and serve alongside the braised cabbage. Drizzle with any remaining red wine jus.

Beef short ribs

Onion, chopped

Carrots, chopped

Celery, chopped

Garlic cloves, minced

Beef stock

Red wine

Local mushrooms, chopped

Leeks, sliced

Arborio rice

Parmesan cheese, grated

Cabbage, shredded

Apple cider vinegar

Sugar

1. Preheat your oven to 300°F (150°C).
2. Season the beef short ribs with salt, black pepper, garlic powder, and onion powder.
3. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned.
4. Remove the short ribs and set them aside. In the same pot, add the beer and scrape the bottom to deglaze.
5. Return the short ribs to the pot, cover, and place in the oven. Braise for 3 hours or until tender.

Braised Short Ribs

1. While the ribs are braising, wash and peel the russet potatoes. Cut them into fries.
2. Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
3. Drain and pat the fries dry.
4. Heat oil in a deep fryer or a large pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt immediately.

Hand-Cut Fries

1. In a saucepan over medium heat, combine the beer and cheddar cheese.
2. Stir until the cheese is melted and smooth. If the cheese is too thick, add a little more beer to reach your desired consistency.

Ooh de Lager Beer Cheese

1. In a small bowl, mix mayonnaise with smoked paprika. Adjust seasoning to taste.

Smoked Paprika Mayo

1. Once the short ribs are done, shred the meat and set aside. 
2. To serve, place a generous portion of fries on a plate, top with shredded short ribs, drizzle with beer cheese, and serve with smoked paprika mayo on the side.

Assembly

Russet potatoes

Ooh de Lager beer

Sharp cheddar cheese

Smoked paprika

In a saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns a golden brown color and has a nutty aroma. Remove from heat and set aside.

Prepare the Brown Butter

In a mixing bowl, combine the cooked lobster meat, mayonnaise, lemon juice, chives, celery, salt, and black pepper. Stir until well combined.

Make the Lobster Sauce

Slice the hot dog or brioche rolls down the center without cutting all the way through. Heat a skillet over medium heat and add a little of the browned butter. Place the rolls cut side down in the skillet and toast until golden brown.

Toast the Rolls

Spoon the lobster sauce generously into each toasted roll. Drizzle some of the remaining brown butter over the top before serving.

Assemble the Lobster Rolls

lobster meat, cooked and chopped

unsalted butter

mayonnaise

lemon juice

fresh chives, chopped

celery, finely diced

salt

black pepper

hot dog rolls or brioche rolls

Clean and slice the crimini mushrooms, chop the onion and garlic, and finely chop the fresh tarragon.

Prepare the Ingredients

In a large pot, melt the butter over medium heat. Once melted, add the flour and stir continuously for about 2-3 minutes until it forms a light golden roux.

Vegan Mac & Cheese

Charred Broccolini

Crab & Sweet Corn Croquettes

Marks Signature Mac & Cheese

Dundee Dip

Cup Of Mac & Cheese

Short Rib

Shortrib Fries

Lobster Roll

Tarragon Mushroom Soup

Citrus Glazed Salmon

Ooh De Lally Greens

Dry Aged Duroc Pork Chop

Salt Carame Apple Cheesecake

Dark Chocolate Crème Brûlée

Key Lime Tart

Side Salad

Seasonal Sorbet

Bistro Steak

Chicken Sando

Whiskey Bread Pudding

Pan Seared Scallops

Hand Cut Fries

Brussels Sprouts