Mark's American Cuisine - Houston, TX

Chef's Garden Heirloom Tomatoes, Cucamelon, Strawberries, Beets with Buratta Cheese and Balsamic & Olive Oil

Sashimi Ahi Tuna tossed with Soba Noodles, Pickled Petite Tomatoes, Avocado Salsa, Opal Basil and Sesame Chile Vinaigrette

Spiced Torchon & Seared Hudson Valley Foie Gras with Honey Crisp, Apple Rose and Pear Butter, Pear and Squash Compote, and Sous Vide Pineapple

Hearth Roasted Powder Point Oysters Topped with a Ragout of Jumbo Crabmeat, Shrimp & Roasted Leeks in Truffle Aioli Vinaigrette

Grilled Bandera Quail, Duck and Apple Ravioli, and Slow Roasted Oxtail with Texas Peaches and Bitter sweet Strawberries in a Foie Gras and Truffle Butter

Seafood Lobster Bisque

Roasted Corn Chowder with Apple Wood Smoked Bacon, Potatoes and Thyme

Tossed with Shaved Parmesan and Crispy Speck in Preserved Lemon Vinaigrette

Arugula, Fennel, and Bibb lettuce Tossed in a Vinaigrette with Autumn Fruit, Citrus, Almonds and Goat Cheese

Petite Lettuce with Lemon Parmesan Dressing, Toasted Garlic Croutons, Apple Cider Pressed Bacon, and White Anchovy

Trio of Saffron, Caramelized and Scarlet Comice Pear with Arugula, Goat Cheese, Herb Mousse, & Spiced Pecans inMint, Cilantro and Basil Vinaigrette

Roasted Walu with Spinach Mascarpone Risotto, Crabmeat, Cauliflower and succotash with a Piquillo Pepper sauce

Sesame Crusted Tuna with Bamboo Plum Risotto, Orange Glazed Asparation and Garden Stir Fry Served With Sambal and Ponzu Sauce

Riojano Spiced Salmon with Soft Egg, Salmon cake, Melted Brie with Leeks, Merguez and Smoked Trout Caviar Vinaigrette

Hearth Roasted Springer Mountain Farms Chicken, Chicken Sausage, Antebellum Yellow Grits, Ratatouille, Grilled Portabella Mushroom and Baby Arugula with a Natural Sauce

Grilled Kurobuta Pork Tenderloin with Pork Shank Potatoes, Hen of the Woods Mushrooms and Autumn Fruit with a Tangerine Sauce

Spiced Duck Breast and Confit Duck Leg with Wild & Puffed Rice, Carrot Jam, Red Jacket Plums, Raspberries, Arugula, & Blackberries

Walnut Crusted Rack of Lamb and Tandoori Loin with Yellow Lentils, Red Pepper Timbale, Roasted Eggplant and a Port Peppercorn Sauce

Petite Filet of Beef with Bone Marrow Potatoes, Autumn Vegetables, Onion Soubise and Bordelaise Sauce

Grilled Veal Porterhouse with Porcini Mushroom Risotto, Trumpet Royal Mushroom Marmalade, and Spinach Flan in Morel Sauce

Sashimi Ahi tuna Tossed with Soba Noodles, Pickled Petite Tomatoes, Avocado Salsa, Opal Basil and Sesame Chile Vinaigrette

Hearth Roasted Powder Point Oyster stopped with a Ragout of Jumbo Crabmeat, Shrimp and Roasted Leeks in Truffle Aioli Vinaigrette

Turtle Soup

Pyramid of Corn Soufflé with Corn Chowder of Apple, Smoked Bacon, Potatoes & Thyme

Chicken Vegetable Soup with Tortellini

Petite Lettuce with Lemon Parmesan Dressing, Toasted Garlic Croutons, Apple Smoked Bacon and White Anchovy

Arugula, Fennel, and Bibb Lettuce Tossed in a Citrus Vinaigrette with Autumn Fruit, almonds, and Goat Cheese

Grilled and Crispy Pepper Shrimp and Jumbo Lump Crab Salad with Pineapple, Winter Citrus and Heirloom Lettuce in Ginger Lime Vinaigrette

Grilled Turbo with Lobster mashed Potatoes, Roasted carrots, Spiced Cauliflower and Grilled Shrimp with a Saffron Sauce

Pecan Crusted Chicken stuffed with Smoked Gouda, Sundried tomatoes, and Spinach with Calamarata Pasta and Morel Sauce

Grilled Paillard Beef Tenderloin with Crispy Fingerling Potatoes, Arugula, Tomato, Green & Yellow Beans, & Pickled Mushrooms Dressed in Sherry Vinaigrette

with strozzapreti cut pasta tossed with tomatillos sauce and summer tomato

with Italian truffle oil

with summer truffles, butterscotch mushrooms, and truffle balsamic vinaigrette

with arugula, tomato, green & yellow beans, & pickled mushrooms dressed in sherry vinaigrette

with pineapple, winter citrus and heirloom lettuce in ginger lime vinaigrette

stuffed with smoked gouda, sundried tomatoes, and spinach with calamarata pasta and morel sauce