MarksMenus

Sides

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chipotle mashed potatoes, calabaza, sauteed kale, platanos fritos, tropical fruit relish, curtido, white rice, traditional mashed, plantain cheese flan, roasted potatoes, cornmeal cake

Seared Tuna

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in trinidadian tamarind sauce, plantain cheese flan and jicama salad

Sauteed Shrimp

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in garlic-lime sauce served with coconut rice and kale

Grilled Boneless Troup

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topped with hearts of palm salad served with traditional mashed potatoes

Seared Scallops

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in Mexican almond and ancho mole served with commeal cake and calabaza

Roasted Chicken Breast

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in Brazilian sauce of cashews, peanuts, ginger and coconut milk. With rice

Free Range Beef Tenderloin

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with Argentine chimichurri, roasted potatoes and chilean tomato salad

Grilled Pork Medallions

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with tropical fruit relish and chipotle mashed potatoes

Entree Portion of Mussels

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Vegetable Plate

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your choice of any three sides

Any Four Sides

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Crab Tostada

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with spicy red sauce

Peruvian Ceviche

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with traditional garnishes

Pionono-Platanos

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filled with beef picadillo

Mussels in Pasilla Pepper Broth

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with corn, jicama and cilantro. Our mussel recipe as featured in bon appetit magazine

Salvadoran Cheese Pupusa with Curtido

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Black Bean Soup

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with apple cured bacon, platanos fritos and creme fraiche

Chilled Cucumber Soup

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Caesar Salad

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with shaved queso manchego

House Salad of Mixed Lettuce

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with cucumbers, tomatoes and pistachios in sherry vinaigrette

Roasted Sweet Onions

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with mixed lettuce and toasted walnuts in a citrus vinaigrette