Mark's Las Olas
1032 East Las Olas Boulevard
Fort Lauderdale, FL 33301
954-463-1000

Beginnings

Vegetable, beef and barley soup

Quail and sausage braised with muscat grapes

Vegetarian white bean and cipollini onion minestrone

Crispy buttermilk fried squid with Cajun rémoulade

Heirloom tomato salad with balsamic syrup and herb oil

Black bean soup with lime marinated onions and sour cream

George Blanc's potato fritters with Osetra caviar and créme fraiche

Crispy duck confer with French lentils, Tiawana and Dijon vinaigrette

Caicos cracked conch with black bean-mango salsa and vanilla
rum butter

Chilled Washington State Kumomoto oysters with a green
apple mignonette

Pancetta-wrapped rabbit loin with soft polenta and
tomato-olive-basil sauce

Mustard and herb crusted sweetbreads with Tuscan white beans and a thyme jus

Pan-seared Hudson valley foie gras with wilted spinach and poached seckel pears

Maine lobster brulée with morel mushrooms, asparagus and crispy truffled potatoes

Chopped Italian salad of Casalingo salami, Provolone cheese, olives and roasted peppers

Crispy potato, goat cheese and portobello terrine with organic greens and tinto vinaigrette

Hearts of romaine Caesar salad with parmesan cheese and eggless lemon-anchovy dressing

Tempura of black bass with pea shoot and tofu dumplings and pickled plum-soy dipping sauce

Wood oven roasted beet salad with feta cheese, quail's egg and golden raisin-cumin vinaigrette

Rare-seared tuna stuffed with terrine of foie gras wrapped in crisp potato with homemade gnocchi

Ingrid's Blue Hill bouchet mussels with tomatoes, garlic, shallots, lemon zest and a touch of cream

Endive, Bibb lettuce and muscat grape salad with Italian truffle cheese and toasted hazelnut vinaigrette

Organic baby greens salad with apples, candied walnuts, Roquefort blue cheese and balsamic vinaigrette

Bresaola-air dried Italian beef with fresh mozzarella, vine ripe tomatoes, arugula and extra virgin olive oil

Pan-seared Ingrid's sea scallops with Jamaican spiced oxtail, bonito mash, wild mushrooms and red wine sauce

Braised artichokes with wild mushrooms, fava beans, English peas, baby carrots, ciabatta croutons, shaved Reggiano and essence of
white truffles

Arugula salad with roasted peppers and corn, carpaccio of zucchini, shaved Reggiano and poached garlic vinaigrette

Pan roast of white water clams and Maine steamers with tomatoes, chorizo, smoked pimento, garlic, potatoes, white wine and cilantro