Appetizers

CARPACCIO 12
Thinly sliced raw filet served Venetian style with olive oil, shaved parmesan and capers

SHRIMP COCKTAIL 12
Mark’s special cocktail sauce

TOMATO AND MOZZARELLA 10
Creamy burrata (butter) mozzarella and ripe tomatoes with balsamic glaze

BLACKENED AHI TUNA 14
Wasabi aioli and ginger soy glaze

BACON AND EGGS 12
Seared pork belly with truffle deviled eggs.

CRISPY CALMARI 11
Tender, hand-battered and tossed in a chili glaze

ONION BRICK 9.5
A brick of hand-battered, crispy fried onions served with spicy remoulade

LOBSTER BISQUE 10
Finished with lump claw meat

“PUB STYLE” ONION SOUP 7
Made with Guiness and caramelized onions topped with aged horseradish cheese