Wines by the Glass Appetizers

White Wines Red Wines Crab Bisque 8.95 Grilled Stuffed 10.95 Puréed aromatic vegetables with lump crab meat Champagne Cabernet Sauvignon Portobello Mushrooms in a delicately seasoned cream reduction. Nicolas Feuillatte, Brut Rose, France, NV...... 187ml: 18.95 Simi, Alexander Valley...... 14.95 Wood fired and topped with marinated tomatoes and Perrier Jouet, Grand Brut, France, NV...... 187ml: 17.95 Horse Heaven Hill “H3”, buffalo mozzarella. Drizzled with aged balsamic Roederer Estate, Brut, Anderson Valley, NV...... 12.95 Horse Heaven Hills, Washington...... 13.95 French Onion Soup 7.95 and basil oil. Souverain, Alexander Valley...... 12.95 A traditional classic topped with gruyere cheese. Chardonnay Sebastiani, Sonoma...... 11.95 Colossal Cocktail 13.95 Cuvaison, Carneros...... 13.95 Chateau Ste. Michelle, Washington...... 9.95 Cht St. Michelle, “Indian Wells”, Washington...... 10.95 Coconut Shrimp 13.95 A classic served with either our spicy Rodney Strong, ‘Chalk Hill’, Sonoma...... 9.95 Merlot Plump colossal ocean shrimp lightly breaded and cocktail sauce or our zesty remoulade sauce. Charles King, Napa...... 11.95 rolled in freshly ground coconut, then lightly fried. Classic Whites Franciscan, Napa...... 10.95 Served with an orange ginger sauce. Bacon Wrapped Scallops 13.95 Conundrum, California...... 11.95 Lightly crusted giant sea scallops wrapped in Charles King, Sauvignon Blanc, Napa...... 10.95 Pinot Noir Belle Glass, Meiomi, Carneros...... 13.95 rab akes 13.95 crispy apple smoked bacon with fresh mango salsa Kim Crawford, Sauvignon Blanc, C C Artesa, Carneros, Napa...... 12.95 Two jumbo lump crab cakes served with lemon and a hint of chipotle honey sauce. Marlborough, New Zealand...... 9.95 Erath, Oregon...... 10.95 beurre blanc and pink peppercorns. Alta Luna, Pinot Grigio, Italy...... 8.95 raditional scargot 11.95 Umberto, Fiore Moscato, Piedmont, Italy...... 8.95 Classic Reds T E Jim Barry, Shiraz, Australia...... 11.95 Calamari 11.95 Six large escargots sautéed in a herbed garlic Joel Gott, Zinfandel, California...... 10.95 Tender calamari lightly dusted with semolina flour butter, topped with asiago cheese. Antigal, “UNO” Mendozn...... 9.95 and fried with fresh sliced fennel and red onion, served with our zesty remoulade sauce. Escargot 14.95 Six large chunks of lobster tail sautéed in a Oysters Rockefeller 12.95 herbed garlic butter, topped with asiago cheese. Martini & Cocktails Oysters on the half shell topped with spinach, apple wood smoked bacon, shallots, Seared Ahi Tuna 14.95 Old Fashioned 9.95 Prime Fusion Martini 10.95 Asiago cheese and pernod. Seared with a mixed peppercorn crust, complemented Makers Mark bourbon, angostura bitters, Seasonal Fresh fruit Infusion. with our soy dipping sauce and wasabi aioli. muddled with orange and Luxardo cherries.

Pear Blossom 12.95 French 75 11.95 Absolut Pear vodka, St. Germaine, lime and bitters. alads 8.50 / 5.50 Nolets gin, lemon juice, and Domaine de Canton S shaken topped off with champagne. All Dressings are made in house following our exclusive recipes: Classic Herb Vinaigrette, Mark’s Unique Bleu Cheese, Balsamic Vinaigrette, Peppercorn Ranch, Creamy Italian Vinaigrette. Add Apple Smoked Bacon Crumbles to any salad...95¢ Classic Sidecar 12.95 Courvoisier VS Cognac, Cointreau, and fresh lemon juice. Original Bleu Chop Salad Kentucky Mule 9.95 A generous mix of romaine, spring greens, red Chopped iceberg and romaine tossed with red onion, Bullet rye with Gosslings ginger beer and lime. egg, bacon, diced tomatoes, bleu cheese crumbles, Served in a copper mug. pepper, tomatoes, Granny Smith apples, red The Citadelle 12.95 onions, toasted almonds and dried cranberries. hearts of palm and artichokes in our special chop Citadelle gin, Apricot brandy, lemon juice, St. Germain Served with our unique Big Bleu dressing. house creamy vinaigrette. with an orange twist. Triple Crown 10.95 Crown Royal, Cointreau, lime juice, mint, Sliced Tomato & Onion Lettuce Wedge sugar and shaken with egg white for a frothy top. A sliced tomato topped with Maytag Full wedge of chilled iceberg lettuce topped with Upper Manhattan 10.95 Bleu Cheese crumbles and red onion served with fresh diced tomatoes and bacon crumbles. With Knob Creek bourbon, slpash of sweet vermouth and bitters herb vinaigrette on top of field greens. garnished with Bordeaux cherries. choice of dressing. The Diva 10.95 Ketel One vodka, Chambord and pineapple juice, Caesar Sliced Tomato & Fresh Mozzarella topped with champagne. Garnished with fresh raspberries. Crisp romaine tossed with garlic croutons, our rich A sliced Beefsteak tomato topped with fresh Caesar dressing and reggiano parmesan. Topped mozzarella on a bed of mixed greens and herb with shaved parmesan cheese. Anchovies available. vinaigrette. ‘ With Passion’® Fresh

Mark’s Prime Steakhouse is passionate in serving you the finest U.S.D.A. inspected beef. Fresh Catch Market Price Mixed Seafood Grill 37.95 We cook our steaks over a wood fired grill and serve them on a hot plate sizzling in butter. Market Fresh Fish specially prepared daily. Wood grilled jumbo shrimp, scallops, cold water Let us know if you prefer extra butter or none. lobster tail and fresh fish served with our lemon MED.RARE MEDIUM MED. WELL WELL RARE buerre blanc. Very red, cool center Red, warm center Pink center Slightly pink center No pink Grouper Santa Fe 29.95 Fresh grouper lightly bronzed, served with fresh mango eared iver callops 27.95 salsa and topped with jumbo lump crab meat sautéed S D S Five Seared Diver Scallops with a cilantro, lime, Petite Filet 32.95 Delmonico 39.95 in cilantro-lime butter. garlic Gremolata, served over lemon buerre blanc 7oz. portion of the leanest and most savory, tender cut of 16oz. An exquisite U.S.D.A. Prime Ribeye. with a hint of lobster oil. American beef. A well-marbled taste celebration. Wood Grilled Salmon 24.95 North Atlantic salmon served with a dill Lobster Pasta 29.95 39.95 beurre blanc. Lingiuni tossed with sautéed tender lobster, A generous 11oz. full cut portion of this classic favorite. Bleu Cheese Crusted 26.95 served in a lobster cream sauce. 8oz. U.S.D.A. Prime cut top Sirloin topped Twin 8 oz. Cold Water Lobster Tails 45.95 with Maytag bleu cheese. Bone in Ribeye 46.95 Two 8 oz. tails broiled, grilled or crispy fried. 20oz. U.S.D.A. Frenched bone-in Prime cut for the ultimate experience. Bone in Prime Pork Chop 27.95 16oz. Bone in Pork Chop bronzed in a light New York Strip 38.95 seasoning. A fabulous taste sensation with a 14oz. U.S.D.A. Prime beef that has it all... side of chipotle honey sauce. firmer texture yet tender and full flavored. Other Entrées

Spinach Asiago Chicken...25.95 Surf and Turf...54.95 Fresh airline cut chicken breasts pan seared, stuffed Petite Filet served with a and baked with fresh spinach, asiago cheese and crimini mushrooms. cold water butter poached Lobster Tail.

Mark’s Ultimate Burger...16.95 Tenderloin Tips...23.95 10oz. fresh ground USDA Prime Beef with Sautéed filet mignon tips inour brandy STEAK COMPLEMENTS caramelized onions, apple smoked bacon peppercorn sauce and served with and choice of cheese, served with french fries. mashed potatoes. Cold Water Lobster Tail...22.95 Maytag Bleu Cheese Crusted...3.95 Grilled Shrimp or Scallops...10.95 Bearnaise or Hollandaise Sauce...2.95 Oscar Style...11.95 Brandy Peppercorn Sauce...2.95 Lumped crab, asparagus, bearnaise sauce Demi Glace...2.95

Sides Sides

ashed 7.50 M Twiced Baked Potato 7.50 Sautéed Spinach 7.50 Mashed and whipped Idaho potatoes. Baked, blended with boursin cheese and scallions Sautéed Mushrooms 7.95 Fresh Crimini, Shitake Mushrooms. topped with cheddar cheese, bacon crumbles then Creamed Spinach 7.50 baked again. Lyonnaise Potatoes 7.95 Fresh Asparagus 8.95 Pan roasted to a crispy finish in duck fat with Cauliflower Casserole 8.95 Grilled or Steamed. caramelized onions. Lobster Macaroni 14.95 resh easonal egetables 7.95 Add Hollandaise or Bearnaise 2.95 Serpentini Pasta and lobster chunks in a three cheese F S V Seasonal Rissoto 7.95 sauce, topped with a parmesan panko bread crumb Chef’s Special of the day. topping.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.