West Palm Beach

Mark’s Restaurant
CityPlace
 700 South Rosemary Avenue
West Palm Beach, Fl 33401
Reservations: 561-514-0770
Sun-Thurs: 6pm until 11pm / Fri & Sat: 6pm until Midnight

Chef Mark Militello put South Florida on America's culinary map and has garnered a steady stream of top awards including a James Beard Award for "Best Regional Chef," Food & Wine magazine’s "Ten Best Chefs in America" and a Distinguished Restaurant Award from Conde Nast Traveler.

Building upon the success of his wildly popular Mark's Las Olas, he opened Mark's CityPlace, a sleek eatery located inside the upscale shopping, dining, entertainment destination in West Palm Beach. The 240 seat multi-level restaurant features a warm, rich ambiance, created by Karen Hanlon Design of Hollywood, Florida. In addition to dining rooms on two levels, a cozy lounge/bar area with comfortable chairs and sofa seating offer a relaxed setting for libations as well as dining.

Mark's CityPlace restaurant caps a line-up of award-winning dining establishments that showcase Chef Mark Militello's Innovative Contemporary American cuisine!
STARTERS

 Cream of wild mushroom soup 8
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Buttermilk fried crispy calamari with Cajun rémoulade 8
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Pan-seared Ingrid sea scallops with Jamaican spiced oxtail, boniato mash, wild mushrooms and red wine sauce 15
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Ahi tuna tartare with lemongrass oil, ginger and lotus rootlets and Osetra caviar 18
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Crispy potato and goat cheese tart with mixed greens, spiced walnuts, tomato confiture and aged balsamic vinaigrette 11
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Pan roast of white water clams with toasted garlic, chorizo, fresh tomatoes, fingerling potatoes and cilantro in a white wine
saffron broth 14
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Fresh gulf shrimp 'Saganaki' with tomato, kalamata olives, garlic, lemon, capers and fresh feta 17

SALADS

Organic mixed greens with grape tomatoes, green apples and
herb vinaigrette 9
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Wood oven roasted red and yellow beet salad with feta cheese, pistachios, quail eggs and golden raisin-cumin vinaigrette 12
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Grilled portobello mushroom on a bed of baby mixed greens with roasted peppers, Bermuda onions, balsamic syrup and lemongrass oil 12
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Wood oven roasted fresh mozzarella wrapped in prosciutto di parma and radicchio with pickled eggplant, heirloom tomatoes and
herb grissino 12
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Arugula and spinach salad with roasted peppers, grilled white corn, marinated tomatoes, shaved reggiano and poached garlic
tomato vinaigrette 12
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Leaves of romaine Caesar salad with eggless lemon anchovy dressing, parmesan and focaccia croutons 9
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Watercress and endive salad with late-harvest Riesling poached pear, gorgonzola and walnut vinaigrette 11
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WOOD OVEN PIZZAS

Margherita classica with basil, tomato, garlic and fresh mozzarella 13
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Grilled chicken with mango Scotch bonnet barbecue sauce, Monterey jack cheese, corn, black beans and roasted chilies 14
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Grilled eggplant, red peppers, Spanish onions, Monterey jack and aged parmesan with roasted garlic cream 13
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PASTAS

Pulled duck and wild mushroom risotto with asparagus and
fresh herbs 19
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Angel hair with wild mushrooms, asparagus, oven-dried tomatoes, pancetta, spinach, herbs and a touch of cream 19

Mezze rigatoni with stewed tomatoes, garlic, eggplant, arugula and
fresh mozzarella 18
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Spinach fettuccine with grilled chicken, prosciutto, white beans, escarole, garlic, tomato, fresh herbs and reggiano cheese 18
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Penne with fresh tomatoes, spinach, olives, capers, extra virgin olive oil and parmesan cheese 19
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MAIN PLATES

Herb roasted Atlantic salmon, organic baby tomatoes, roasted fennel mash, grilled portobello mushroom and asparagus butter 27
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1¼ lb. Grilled whole Florida Keys yellowtail snapper, served with Asian slaw, bok choy, green rice and fried rice noodles 28
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Jumbo lump crab-crusted grouper with wild mushroom-salsify ragôut, roasted fingerling potatoes and horseradish butter 29
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Ginger and shoyu marinated sea bass with soba noodles,
aubergines, edamame and Japanese mustard sauce 29
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Peppercorn crusted 'seared rare' yellowfin tuna with haricots verts, celeriac purée and foie gras demi-glace 28
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Marinated pork tenderloin with parmesan potatoes, artichokes, braised Swiss chard, green apple fruit compote and Southern Comfort jus 26
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Dry-aged New York strip with truffled macaroni and cheese, braised broccoli rabe, port wine sauce and shallot butter 38
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Herb crusted rack of Colorado lamb with sweet potato gratin, confit of tomato, roasted red onion and minted garlic jam 38
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Prime rib-eye steak with twice baked truffled potato, grilled asparagus and crispy onion rings 35
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Roasted garlic stuffed tenderloin of beef with baked gorgonzola polenta, sweet onion confit and port wine porcini veal glace 30
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Grilled breast of chicken with slow cooked 'clay pot' cannellini beans, Swiss chard, herbed mascarpone and roasted garlic parmesan broth 20

 *Please - no substitutions*

Executive chef - James Norton

 18% gratuity added to parties of six or more


MARK'S SUSHI BAR

Zensai
(Appetizers and Specials)

Adamame 6
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Wakame and hijiki seaweed salad with ponzu 7
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Seafood terrine with rainbow micro greens and lobster froth 15
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Togarashi spiced shiiro miso soup with tofu and wild mushrooms 8
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Uzusukuri of fluke with water spinach and pomegranate vinaigrette 13
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Half dozen Fanny Bay oysters on the half shell with
yuzu shiso mignonette 14
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Monkfish liver paté with yamamomo, champagne jelly and sake
miso sauce 18
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Marinated baby octopus with Asian sprouts salad, wasabi tobiko and piri-piri sauce 9
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Tuna poke and salmon uzusukuri with black tobiko, yucca, garlic soy
and miso-tofu emulsion 13
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Sweet shrimp yuzu ceviche with satsuma oranges, flowering chives and
labuyo on a lumpia shell 14
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Ingrid's peeky toe crab salad with jicama, Asian pear, fuji apples and sweet and sour curry vinaigrette 16
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Lobster consommé and tempura fried squash blossoms stuffed with poached lobster 14
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Tataki of tuna with cucumber, mizuna, red onion, enoki mushrooms and mango ponzu 14
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Hamachi tartare with scallions, masago, Osetra caviar and garlic
infused soy 18
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Tian of jumbo lump crab with melon gazpacho and Osetra caviar 12



DESSERTS

A study of chocolate
Gianduja pinnacle with fleur de sel, bittersweet flourless chocolate truffle cake with malted chantilly, café con leche, crème brulette with white chocolate cinnamon froth 10
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Strawberry shortcake with chèvre sorbet, rhubarb gelée and crisp
vanilla wafer 7
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Crispy vanilla cheesecake with dulce de leche, warm strawberry jus and whipped chantilly 8
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Vanilla bean crème brulée with chocolate chunk biscotti and balsamic macerated berries 8
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Almond-crusted, frangipan-stuffed apple tartlet with apple cider liqueur and caramel sorbet 8
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Fudged-out chocolate chip mochaccino brownie a la mode with cool butterscotch ice cream and malted chantilly 8
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Bittersweet chocolate & hazelnut kit-kat bar with valrhona chocolate sorbet and liquid chocolate 9
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House made ice creams 6
mango orange
creamsicle
after eight
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House made sorbets 6
lychee
wild banana
passion colada

Executive pastry chef - Jason Laukhof

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