MarksMenus

Cookies and Cream

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ChefÂ's selection of cookies with Vanilla Ice Cream

Trio of Ice Creams or Sorbets

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Dessert Sampler

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Meyer Lemon Meringue Tart

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With Blood Orange slices

Vanilla Crème Brule

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Seasonal Fruit Crisp

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Served Warm with Ice Cream

Black Forest Parfait

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Chocolate Mousse with Amarena Cherries and Whipped Creame

Dark Chocolate Cake

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Warm Toffee Sauce and Coffee Chocolate Chip Ice Cream

Passion Fruit Swirl Cheese cake

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With Fresh Kiwi and Mango

Roasted Tasmanian Salmon

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with Golden Beet Orzo ‘RisottoÂ', Pickled Fennel and Artichoke Salad

Colorado Lamb Chops

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with Pumpkin Mint Gnocchi, ‘MojoÂ' Sauce and Baby Broccoli Sprouts

Veal Scaloppini

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with Angel Hair ‘CapreseÂ', Asparagus, Lemon Beurre Fondue and Veal Reduction

NY Steak and Pommes Frites

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Patuxent Farms Truffled Chicken

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with Apple-Parsnip Puree and Brussels Sprouts

Grilled Day Boat Scallops

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with Pancetta-Sweet Potato Mashies, Wilted Spinach and Caviar Beurre

Balsamic Rubbed Grilled Prime Ribeye

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with Grilled Sweet Potato and Broccolini

Pomegranate BBQ Duck Two Ways

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with Beluga Lentils, Blood Orange and Jicama Salad

Chilean Sea Bass

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with Whipped Chick Pea Puree, Asparagus and Tomato-Cucumber Salsa

Sesame Crusted Yellowfin Tuna

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with Shrimp Egg Roll, Bok Choy and Cranberry-Hoisin Sauce

Tandoori Spiced Braised Veal Osso Buco

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with Swiss Chard, Roasted Garlic Potatoes & Panko Gremolata

Filet Mignon

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with Truffled Twice Baked Yukon Gold Potato, Porcini Mushrooms and Haricot Verts

Braised Short Rib

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with Creamy Maytag Blue Cheese Polenta and ‘OrganicÂ' Baby Arugula

Yellowfin Tuna and Beef Tenderloin Tartare

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with ‘JuniÂ' Style Guacamole and Gyoza-Saratoga Chips

Prosciutto, Poached Pear and Caramelized Onion Pizza

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with Maytag Blue Cheese & Balsamic Reduction

Duck Confit and Fig Jam Pizza

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with Goat Cheese, Pomegranate and Arugula

Caesar Salad

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with Grana Padano, Fried Capers and Sun Dried Tomato Croutons Add Grilled Chicken, Add Grilled Shrimp, Add Grilled NY Strip

Warm Beet Duo and Red Cabbage Salad

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with Blood Orange, Cranberry and Sake-Duck Vinaigrette

Hydroponic Bibb Salad

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with Lavender-Mustard Seed Vinaigrette, Avocado and Shaved Manchego

Lobster and Dungeness Crab Raviolis

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with Mixed Baby Greens, Mango and Truffle Honey Butter

Seared Hudson Valley Foie Gras

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with Pumpkin Bread Pudding, Plumped Fig and Pomegranate Seeds

Roasted Butternut Squash Soup

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with Cranberry Granola Crumble and Spiced Crème Fraîche