CRAB & SWEET CORN CROQUETTES

Local Mushroom Leak Risotto | Red Wine Jus | Braised Cabbage

SHORT RIB

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

DRY AGED DUROC PORK CHOP

Ricotta | Crimini Mushroom Spinach | Oregano Cream | Four Cheese Blend (contains Blue Cheese)

SMOKED CHICKEN LASAGNA

Kaffir Lime | Chard | Freekeh | Spiced Coconut Cream

CITRUS GLAZED SALMON

DARK CHOCOLATE CRÈME BRÛLÉE

Key Lime Custard | Butter Crust | Torched Meringue

KEY LIME TART

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

SHORTRIB FRIES

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

HAND CUT FRIES

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

CHICKEN SANDO

CHOPPED SALAD

Dry Sherry Cream | Speck | Leeks | Herb Toast

WHITEWATER MUSSELS

PAN SEARED SCALLOPS

Crimini Mushroom | Cream | Chicken Stock | Roux

TARRAGON MUSHROOM SOUP

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

WHISKEY BREAD PUDDING

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

BISTRO STEAK

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

MARKS SIGNATURE MAC & CHEESE

Cavatappi | Cashew Cream | Shaved Walnuts

VEGAN MAC & CHEESE

Buttermilk Blue | Caramelized Bacon Grilled Onion | English Mustard

ODL BURGER

Vanilla Bean Cheesecake | Granny Smith Apple | Salted Caramel Drizzle

SALT CARAME APPLE CHEESECAKE

BRUSSELS SPROUTS

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

SIDE SALAD

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

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

Salt

Black pepper

Vegetable oil

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.

Serve

Beef short ribs

Olive oil

Onion, chopped

Carrots, chopped

Celery, chopped

Garlic cloves, minced

Beef stock

Red wine

Local mushrooms, chopped

Leeks, sliced

Arborio rice

Parmesan cheese, grated

Butter

Cabbage, shredded

Apple cider vinegar

Sugar

Season the Duroc pork chops with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the pork chops for about 4-5 minutes on each side until they are nicely browned and cooked to your desired doneness. Remove from skillet and let rest.

Prepare the Pork Chop

In a pot, cook the bacon until crispy. Remove and crumble the bacon. In the same pot, add chicken broth and bring to a boil. Stir in grits and cook according to package instructions. Once cooked, stir in white cheddar, butter, crumbled bacon, salt, and pepper.

Cook the Bacon & Grits

In another skillet, heat olive oil and add sliced carrots. Cook for about 5 minutes until tender. Add guajillo chili powder, honey, and salt. Stir to coat the carrots and cook for an additional 2-3 minutes until glazed.

Glaze the Carrots

In the same skillet used for the pork, add fresh sage leaves and fry for 1-2 minutes until crispy. Remove and drain on paper towels.

Fry the Sage

Plate the pork chop with a generous serving of bacon & white cheddar grits and glazed guajillo carrots. Top with crispy sage leaves.

Duroc Pork Chop

Black Pepper

Olive Oil

Fresh Sage Leaves

In a large skillet, heat olive oil over medium heat. Add sliced crimini mushrooms and sauté until they are golden brown, about 5-7 minutes. Add chopped spinach and cook until wilted. Season with salt, pepper, and dried oregano. Remove from heat and set aside.

Prepare the Mushroom and Spinach Mixture

In a bowl, combine the ricotta cheese, crumbled blue cheese, half of the mozzarella, and grated parmesan. Mix well and season with salt and pepper to taste.

Mix the Cheese Filling

Preheat Oven

Spread a thin layer of the mushroom and spinach mixture on the bottom of a 9x13 inch baking dish. Layer 4 lasagna noodles on top, followed by half of the cheese filling, half of the smoked chicken, and half of the remaining mushroom and spinach mixture. Repeat the layers, finishing with the remaining noodles on top.

Assemble the Lasagna

Spread the remaining cheese filling on top of the last layer of noodles. Sprinkle the remaining mozzarella and parmesan cheese evenly over the top.

Top with Cheese

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Bake

Let the lasagna cool for about 10 minutes before slicing and serving.

Cool and Serve

smoked chicken, shredded

crimini mushrooms, sliced

fresh spinach, chopped

ricotta cheese

blue cheese, crumbled

mozzarella cheese, shredded

parmesan cheese, grated

oregano, dried

lasagna noodles

olive oil

salt

black pepper

In a small saucepan, combine orange juice, honey, soy sauce, and Kaffir lime leaves. Simmer over medium heat for about 10 minutes until slightly thickened. Remove from heat and strain to discard the leaves.

Prepare the Glaze

In a pot, bring 2 cups of water to a boil. Add the freekeh and a pinch of salt. Reduce heat to low, cover, and simmer for about 20-25 minutes until tender. Fluff with a fork before serving.

Cook the Freekeh

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chard, season with salt and pepper, and sauté for about 5 minutes until wilted. Set aside.

Sauté the Chard

Preheat the grill or oven to 400°F (200°C). Season the salmon fillets with salt and pepper. Brush with olive oil and place on the grill or a baking sheet.

Prepare the Salmon

Brush the prepared citrus glaze over the salmon fillets. Grill or bake for about 12-15 minutes, or until the salmon flakes easily with a fork.

Glaze and Cook the Salmon

In a small saucepan, combine coconut milk and curry powder. Simmer for 5-7 minutes until heated through and slightly thickened.

Prepare the Coconut Cream

On a plate, place a serving of freekeh, top with sautéed chard, and then place the glazed salmon on top. Drizzle with spiced coconut cream and serve.

salmon fillets

Kaffir lime leaves

orange juice

honey

soy sauce

chard (Swiss or rainbow)

freekeh

coconut milk

curry powder

pepper

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the dark chocolate, stirring until completely melted and smooth.

Prepare the Chocolate Mixture

In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of sea salt until well combined.

Mix Egg Yolks

Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to avoid cooking the yolks.

Combine Mixtures

Strain the combined mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Strain the Mixture

Preheat your oven to 325°F (160°C). Pour the chocolate mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

Bake the Crème Brûlée

Remove the ramekins from the water bath and let them cool at room temperature. Then, refrigerate for at least 2 hours or until fully chilled.

Chill

Before serving, sprinkle an even layer of brown sugar over the top of each chilled crème brûlée. Use a kitchen torch to caramelize the sugar until golden and crispy. Let it cool for a minute before serving.

Caramelize the Topping

heavy cream

granulated sugar

dark chocolate (Grands Cru Madagascar)

egg yolks

vanilla extract

sea salt

brown sugar

In a medium bowl, mix together the flour, 1/4 cup granulated sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake at 350°F (175°C) for 10-12 minutes until lightly golden.

Prepare the crust

In a mixing bowl, whisk together the egg yolks, key lime juice, and sweetened condensed milk until smooth. Pour the filling into the pre-baked crust and bake for an additional 15-20 minutes, until the filling is set but still slightly jiggly.

Make the custard

In a clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the 1/2 cup granulated sugar while continuing to beat until stiff peaks form. Add the vanilla extract and mix until combined.

Prepare the meringue

Spread the meringue over the baked custard filling, making sure to seal the edges to prevent shrinkage. Use a spatula to create peaks and swirls.

Top with meringue

Using a kitchen torch, carefully toast the meringue until golden brown. If you don’t have a torch, you can broil the tart in the oven for 1-2 minutes; watch closely to avoid burning.

Torch the meringue

Allow the tart to cool completely at room temperature before slicing. Serve chilled or at room temperature.

Cool and serve

All-purpose flour

Unsalted butter

Granulated sugar

Egg yolks

Key lime juice

Sweetened condensed milk

Egg whites

Granulated sugar (for meringue)

Vanilla extract

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.

Crab & Sweet Corn Croquettes

Short Rib

Dry Aged Duroc Pork Chop

Smoked Chicken Lasagna

Citrus Glazed Salmon

Dark Chocolate Crème Brûlée

Key Lime Tart

Shortrib Fries

Hand Cut Fries

Chicken Sando

Chopped Salad

Whitewater Mussels

Pan Seared Scallops

Tarragon Mushroom Soup

Whiskey Bread Pudding

Bistro Steak

Marks Signature Mac & Cheese

Vegan Mac & Cheese

Odl Burger

Salt Carame Apple Cheesecake

Brussels Sprouts

Side Salad

Dundee Dip

Cup Of Mac & Cheese