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

American (New)

South Beach

• Full Bar
• Outdoor Seating
• Sunday Brunch


Valet Available

Payment Methods

All Major Credit Card

Private Rooms

Yes, Please Call

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:


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


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


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


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


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