House made Beverages APPETIZERS S OUPS & SALADS

Green Juice House Made Granola Parfait Tomato Gazpacho Spinach, Cucumber, Kale, Apple Yogurt (Greek or Non-Fat) Summer Flavors, Olive Oil Lemon, Ginger Seasonal Compote 19 18 20 Ruby Red Juice Chicken-Coconut Milk Soup Carrot, Beet, Lemon, Orange Chilled Artichoke Galangal, Shiitakes 18 Mustard Dipping Sauce 24 24 Milkshake Heart of Romaine Vanilla, Chocolate or Mixed Berry Burrata Caesar Salad 18 Heirloom Tomatoes 25 Basil with Grilled Chicken Paillard Banana-Berry Smoothie 26 Greek Yogurt, Maple Syrup 36 with Grilled Shrimp 19 Watermelon, Goat Cheese 37 Iced Matcha & Coconut Water White Pepper, Olive Oil with Grilled Salmon 13 26 41

COCKTAILS Crispy Octopus Steamed Shrimp Salad Fennel Herb Salad Avocado, Enoki Mushrooms Ginger Margarita 23 Potatoes Champagne Dressing Arette Reposado Tequila Ginger, Lime, Lemon Caper Emulsion 29 Ginger Salt 27 Kale Salad The MARK Cocktail 22 Peekytoe Crab Cake Croutons, Serrano Chili Bisol ‘Jeio’ Prosecco Market Cherry Tomato Lychee-Rasberry Lemon Parmesan Vinaigrette Raspberry Vinaigrette 24 Vodka Thyme Lemonade 29 26 Stoli Elit Vodka, Lemon, Thyme Boston Lettuce and Arugula P I Z Z A S Avocado, Fine Herbs RAW Mustard Vinaigrette Mozzarella, Tomato, Basil Chilled Seafood Platter 24 22 Oysters, Shrimp Nicoise Salad Little Neck Clams Pepperoni, Tomato Sicilian Tuna Lobster, Tuna Tartare Mozzarella Lemon Confit Vinaigrette 39/77 24 27

Oysters on the Half-Shell Avocado, Jalapeno 5.25 each Cilantro, Lime, Onion 26 Little Neck Clams 4.75 each “Russ and Daughters”

Smoked Salmon Shrimp Cocktail 27 Dill Mascarpone

32

Chilled Maine Lobster 36 Black Truffle Fontina Cheese Osetra Caviar 37 Warm Blinis

91 per ounce PASTAS

Tuna Tartare

Avocado, Spicy Radish Fusilli Mozzarella, Tomato, Basil Ginger Marinade 22/32 29

Sushi Grade Hamachi Sashimi Fresh Fettuccine Avocado, Soy-Yuzu Dressing Meyer Lemon Parmesan, Black Pepper 29 24/34 Crispy Sushi Salmon, Tuna, Scallop Hamachi, Avocado *Pizzas and Fusilli Pasta 29 available as Gluten Free

SUMMER 2019 E X E C U T I V E C H E F P I E R R E S C H U T Z C H E F J E A N – G E O R G E S V O N G E R I C H T E N

EGGS BRUNCH ENTREES ( Local & Organic ) Freshly Baked Pastry Basket Chopped Lettuce Salad Egg Caviar 21 Avocado, Apple 46 Pecans, Blue Cheese Avocado Toast 25 Toasted Egg Yolk Caviar (Seven Grain, Gluten Free) with Grilled Chicken Paillard 46 18 36 with Two Poached Eggs with Grilled Shrimp Egg White Omelette 23 37 Herbs, Roasted Potatoes with Smoked Salmon with Grilled Salmon 27 26 with Eggs and Salmon 41 Eggs Benedict 30 Grilled Black Sea Bass Roasted Potatoes Smoked Salmon or Chicken Club Sandwich Braised Fennel, Carrots Flying Pig Farms Ham Hard Boiled Egg, Bacon Cerignola Olives 29 Mayonnaise 49

28 THE MARK Cheeseburger Wild Mushroom Kale Frittata, Parmesan “Russ and Daughters” Black Truffle Dressing, Brie 29 Norwegian Smoked Salmon 38

(Choice of Bagel) JG Cheeseburger Omelette 29 Gruyere Cheese, Spinach Pepper Jack Cheese Roasted Potatoes “Russ and Daughters” Avocado, Crispy Onions 26 Norwegian Smoked Salmon Russian Dressing Club Sandwich 38 Egg Sandwich Tofu Cream Cheese, Dill Organic Turkey Burger Cheddar Cheese Seven Grain Bread Balsamic Roasted Onions, English Muffin or Bagel 29 22 Roasted Peppers, with Bacon or Ham Buttermilk Pancakes Smoky Aioli 25 Sliced Banana, Mixed Berries 36 24 Grilled Tuna Burger

Shiso, Yuzu Pickles Gluten Free Almond Pancakes Sliced Banana 33

29 “Croque M” French Toast Flying Pigs Farm Ham Sauteed Stone Fruit Comte, Gruyere Cheese 25 26

A gratuity of 20% for parties of 8 or larger is suggested We are committed to serve our guests local, organic and GMO-free products. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.