MarksMenus

First Course Choices

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cup of butternut squash bisque, mixed green salad with orange champagne vinaigrette, toasted almonds, feta and cucumber strands (Per Person)

Entree Choices

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pecan smoked pork tenderloin with grilled apples and whipped potatoes, almond crusted rainbow trout with wilted greens and rosemary fontina grits, herb grilled chicken medallions, tossed with orcchiette pasta, asparagus, peas, pancetta and tomato, butter (Per Person)

Dessert

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petite pumpkin cheesecake

Grilled 6-Oz. Beef Tenderloin Filet

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with horseradish mashed potatoes and spinach

Pecan Smoked Pork Tenderloin

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with browned apples and sweet vermouth

Southwest Grilled Pork Chop

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with chipotle pan gravy and roasted potatoes

Wild Game Mixed Grill

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venison medallion, grilled duck breast and wild boar chop

Buffalo Ribeye

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with Cascabel whiskey sauce and chili fried onions

Grilled Venison Tenderloin

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with wild mushroom risotto, sauteed spinach and port wine demi

Sauteed Breast Of Chicken

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mushrooms, artichokes, capers and lemon butter

Chicken Marsala

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crimini mushrooms, marsala cream, pasta alfredo and asparagus

Grilled Chicken Breast

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with prosciutto, sage and chanterelles on spinach risotto

Almond Crusted Rainbow Trout

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with wilted greens and rosemary fontina grits

Pan Seared Salmon

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lump crab, capers, pepper basil butter, mashed potatoes, spinach

Peppered Bacon Wrapped Shrimp

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almond risotto cake, snow peas, chive butter

Daily Gulf Fish

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with pecan lemon parsley butter, rice pilaf, french beans

Pan Seared Halibut Filet

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on spicy corn risotto

Grilled Chicken And Orcchiette Pasta

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with asparagus, peas, pancetta and tomato butter

Seared Shrimp And Scallop On Pasta Sheets

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with criminis, arugula, tomato pesto

Rigatoni Arribiatta

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rigatoni, Italian sausage, capers, olives with roasted tomato sauce

Spinach And Reggiano Risotto

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Daily Harvest Of Vegetables

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Signature Duck Gumbo

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slow smoked duck and andouille sausage and wild rice pilaf

Butternut Squash Bisque

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Daily Soup

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Locally Grown Baby Arugula Salad

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tossed with olive oil, lemon, shaved Parmigiano reggiano

Caesar Salad

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a classic

Mixed Greens

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with toasted almonds, feta, cucumber strands and champagne vinaigrette

Baby Red Oak And Red Romaine

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with shaved pear, gorgonzola cheese and walnuts

Seared Ahi Tuna

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lump crab salad on avocado with ciabatta crackers

Seared Ahi Tuna

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on salad of peppers, capers, olives, heart of palm with Balsamic

Grilled Duck Breast

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on arugula with mango, avocado, ginger vinaigrette

Black Pepper Fried Chicken Salad

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on butter lettuce with buttermilk cucumber dressing

Lobster, Shrimp And Calamari

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on mixed lettuces with citrus vinaigrette

Taste Of The Wild

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a wild game sampler

Pesto Grilled Shrimp

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on grilled polenta with oven-dried tomatoes and caper butter

Peppered Fried Calamari

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with roasted tomato sauce and lemon basil aioli

Pan Fried Crab Cake

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on roasted corn and jicama slaw, smoked tomato remoulade

Assorted Wild Game Sausages

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with peppercorn demi and creole mustard