Mark's South Beach 1120 Collins Ave. Miami Beach, FL 33139 (305) 604-9050

Cuisine
American (New)

Neighborhood:
South Beach

Features
• Full Bar
• Outdoor Seating
• Sunday Brunch

Reservations
Suggested

Parking
Valet Available

Payment Methods

All Major Credit Card

Private Rooms

Yes, Please Call

Hours
Lunch served daily from noon to 3:00pm, dinner daily from 7:00pm to 11:00pm. Sunday brunch is served noon to 3:00 p.m.


Mark's South Beach Dinner Menu

Mark's South Beach menu changes daily based on ingredients available in the local marketplace. Sample menu items include:

FIRST COURSE

Grilled quail, petite salad, gorgonzola, Florida mulberries,
crispy onions, applewood smoked bacon vinaigrette
~
Pan seared Hudson Valley foie gras,
strawberry rhubarb cobbler
~
Tartare of yellowfin tuna, avocado, cucumber noodles, lemongrass oil
~
Warm mozzarella wrapped in prosciutto with
grilled eggplant and tomato
~
Jumbo diver scallops, purée of calabaza, guava butter
and plantain chip
~
Turks and Caicos cracked conch served ceviche style
and scorched with vanilla rum
~
Mediterranean mussels in roasted garlic
and tomato broth and herb grissini
~
Colossal Fiji shrimp in a spicy "Creole" sauce
with roasted corn and calabaza
~
Crispy Dijon herb rabbit loin, braised cabbage,
granny smith apple, chive crème fraîche spätzel
~
A pan roast of littleneck clams with tomatoes, chorizo,
pimiento, garlic, white wine and cilantro

SALAD

Roasted candy stripe, red and golden beets, feta
and a cumin-raisin vinaigrette
~
Baby lettuce and mulberry salad, spiced pecans, pancetta,
quail egg and gorgonzola dressing
~
Arugula with roasted peppers, aged Reggiano parmesan,
caperberries and balsamic vinaigrette
~
Boston lettuce and frisee salad, toffee pistachios,
goat cheese, Muscat grapes, ice-wine vinaigrette

PASTA

Maine lobster tossed with saffron linguine,
roma tomatoes, basil, white beans,
English peas and prosciutto,
served with roasted garlic crostini
~
Porcini fettuccine tossed with wild mushrooms,
spinach and oven-dried tomatoes
~
Arugula and ricotta stuffed tortelloni,
truffled artichoke purée and truffled pecorino
~
Sweet potato gnocchi in sage brown butter,
Reggiano parmesan, crisp pancetta and hazelnuts

MAIN COURSE

Black grouper, baby artichoke potato hash,
blue crab remoulade. sweet herb broth
~
Line caught Gulf pompano with Rock shrimp, basil,
pine nuts and vegetable agnolotti
~
Seared rare, sweet soy glazed yellowfin tuna,
soba noodle-cashew summer roll, tropical fruits
~
Wahoo and Maine lobster with spinach,
George Blanc potatoes and lobster tarragon velouté
~
Crispy skin yellowtail snapper, Blue Point oysters,
English pea and asparagus farro risotto
~
Beef tenderloin, wild mushrooms, green
and white asparagus, roasted garlic
mashed potatoes, truffle jus
~
Veal rib-eye chop, potato pie, braised escarole,
porcini butter
~
Lemon pepper lamb loin in oregano and garlic brown butter,
haricot vert,feta crusted mashed purple Peruvian potatoes
~
Mango honey glazed seared duck breast
and confit of duck, vanillascented sweet potato purée
and grilled vegetable bundle
~
Pork porterhouse, roasted shallot bread pudding,
apple brandy jus, cherry-apple compote

Executive Chef Larry LaValley

DESSERTS

Sabotage of chocolate
~
Espresso chocolate volcano cake
~
Gianduja chocolate terrine and double chocolate sorbet
~
Bittersweet Venezuelan chocolate soufflé
with wild cherries and vanilla crème Anglais
Please allow 15 minutes
~
Spiced lemongrass crème brulée
with citrus pistachio biscottis
~
Orange scented cheesecake
over caramelized puffed rice meringue
and port poached pear
~
Tasting of exotic sorbets with watermelon carpaccio
and mojito nage
papaya/ginger … strawberry/cranberry
sapote /margarita … mango/star anise
prickly pear/pineapple … pear/prune
~
Selection of ice cream
Chocolate puffed rice and almond praline ... Irish cream with macaroons … vanilla ... dulce de leche ... chocolate chip ... coffee ... pignoli ... toffee
~
Assortment of cookies and petit fours
~
Pastry Chef is Juan Villaparedes