Appetizers & Salads   Entrees   Sides & Desserts   Wines & Cocktails   Download Menu



Crab Bisque
Pureed aromatic vegetables with lump crab meat in a delicately seasoned cream reduction.

French Onion Soup
A traditional classic topped with gruyere cheese.

Coconut Shrimp
Plump colossal ocean shrimp lightly breaded and rolled in freshly ground coconut, then lightly fried. Served with an orange ginger sauce.

Crab Cakes
Two jumbo lump crab cakes served with lemon beurre blanc and pink peppercorns.

Colossal Shrimp Cocktail
A steakhouse classic served with either our spicy cocktail sauce or our zesty remoulade sauce.

Seared Ahi Tuna
Seared with a mixed peppercorn crust, complemented with our soy dipping sauce and wasabi aioli.


Original Bleu
A generous mix of romaine, spring greens, red pepper, tomatoes, Granny Smith apples, red onions, toasted almonds and dried cranberries. Served with our unique Big Bleu dressing.

Sliced Tomato & Onion
A sliced Beefsteak tomato topped with Maytag Bleu Cheese crumbles and red onion served with herb vinaigrette on top of field greens. 

Crisp romaine tossed with garlic croutons, our rich Caesar dressing and reggiano parmesan. Topped with shaved parmesan cheese. Anchovies available. 

  • 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¢


Grilled Stuffed Portobello Mushrooms
Wood fired and topped with marinated tomatoes and buffalo mozzarella. Drizzled with aged balsamic and basil oil.

Tender calamari lightly dusted with semolina flour and fried with fresh sliced fennel and red onion, served with our zesty remoulade sauce.

Bacon Wrapped Scallops
Lightly crusted giant sea scallops wrapped in crispy apple smoked bacon with fresh mango salsa and a hint of chipotle honey sauce.

Traditional Escargot
Six large escargots sautéed in a herbed garlic butter, topped with asiago cheese.

Lobster Escargot
Six large chunks of lobster tail sautéed in a herbed garlic butter, topped with asiago cheese.

Chop Salad
Chopped iceberg and romaine tossed with red onion, egg, bacon, diced tomatoes, bleu cheese crumbles, hearts of palm and artichokes in our special chop house creamy vinaigrette.

Lettuce Wedge
Full wedge of chilled iceberg lettuce topped with fresh diced tomatoes and bacon crumbles. With choice of dressing.

Sliced Tomato & Fresh Mozzarella
A sliced Beefsteak tomato topped with fresh mozzarella on a bed of mixed greens and herb vinaigrette.