The Prime Room · THE V ESPER Absolut vodka infused with cucumber, Tanqueray gin, and St. Germaine....
7
A generous mix of romaine, spring greens, red Shaved romaine, cucumbers, heirloom tomatoes, kalamata olives and sliced Feta tossed with a Mediterranean dressing. peppers, tomatoes, Granny Smith apples, red onions, toasted almonds and dried cranberries. Served with our unique Big Bleu dressing. Crisp romaine tossed with garlic croutons, our rich Caesar dressing and reggiano parmesan. Topped with shaved parmesan cheese. Anchovies available. Chopped iceberg and romaine tossed with red onion, egg, bacon, diced tomatoes, bleu cheese crumbles, hearts of palm and artichokes in our special chop house creamy vinaigrette. Full wedge of chilled iceberg lettuce topped with fresh diced tomatoes and bacon crumbles. With your choice of dressing. A sliced beefsteak tomato topped with fresh mozzarella on a bed of mixed greens and our herb vinaigrette. All dressings are made in house following our exclusive recipes: Classic Herb Vinaigrette, Mark’s unique Bleu Cheese, Balsamic Vinaigrette, Ranch, Creamy Italian Vinaigrette. Add apple smoked bacon crumbles to any salad...95¢ 8.95 7.95 CRAB BISQUE Puréed aromatic vegetables with lump crab meat in a delicately seasoned cream reduction. FRENCH ONION SOUP BACON WRAPPED SCALLOPS A traditional classic topped with gruyére cheese. 15.95 Jumbo garlic shrimp with citrus and ciabatta croutons. 14.95 12.95 Three jumbo lump crab cakes served with lemon beurre blanc. Tender calamari lightly dusted with semolina flour and fried with fresh sliced fennel and red onion, served with our zesty remoulade sauce. 14.95 TRADITIONAL ESCARGOT 12.95 LOBSTER ESCARGOT 14.95 AHI TUNA* 15.95 COLOSSAL SHRIMP COCKTAIL 13.95 A steakhouse classic served with our spicy cocktail sauce or zesty remoulade sauce. Lightly crusted giant sea scallops wrapped in crispy apple smoked bacon with fresh mango salsa and a hint of chipotle honey sauce. Six large escargots sautéed in a herbed garlic butter, topped with asiago cheese. Six large chunks of lobster tail sautéed in a Spiced rubbed seared tuna, wakame and black seaweed salad with white balsamic, mango, cucumber and soy caviar. herbed garlic butter topped with asiago cheese. APPETIZERS Thank you for choosing Mark’s Prime Steakhouse. It truly is our pleasure to have you as our guest. Our goal is to create a unique dining experience that will please the palate and soothe the soul. We will be serving you the finest beef, the freshest seafood, premium wines, and naturally fresh vegetables. We hope you enjoy Mark’s Prime Steakhouse and we look forward to seeing you again soon. The Management & Staff Mark’s Prime Steakhouse “The Prime Room” We are pleased to feature our full service, private dining facilities available for your next reception, banquet, business meeting, or social gathering. It would be our pleasure to help plan your next dining event and customize your menu. The Prime Room is equipped to handle your audio/ visual needs as well. For whatever reason, business or pleasure, you can savor Mark’s taste sensations along with our award winning wines in privacy and comfort. We hope to leave a memorable impression on your friends and colleagues when you host an event at Mark’s Prime Steakhouse. Dinner Hours of Operation Monday .............................. 5 PM - 9 PM Tuesday ............................... 5 PM - 10 PM Wednesday ......................... 5 PM - 10 PM Thursday ............................. 5 PM - 10 PM Friday ................................. 5 PM - 10 PM Saturday ............................. 5 PM - 10 PM Sunday ........... Available for Private Parties For reservations please call: Gainesville 352-336-0077 • Ocala 352-402-0097 Also available for on-site catering. www.marksprimesteakhouse.com SAUCY SHRIMP CRAB CAKES CALAMARI 14.95 COCONUT SHRIMP ORIGINAL BLEU CAESAR CHOP SALAD LETTUCE WEDGE SLICED TOMATO & FRESH MOZZARELLA *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. SALADS FARMHOUSE SALAD Plump colossal ocean shrimp lightly breaded and rolled in freshly ground coconut, then lightly fried. Served with an orange ginger sauce.
Transcript of The Prime Room · THE V ESPER Absolut vodka infused with cucumber, Tanqueray gin, and St. Germaine....
8.95
7.95
CRAB BISQUEPuréed aromatic vegetables with lump crab meatin a delicately seasoned cream reduction.
FRENCH O NION S OUPA traditional classic topped with gruy re cheese.
COCONUT SHRIMP 14.95Plump colossal ocean shrimp lightly breaded and rolled in freshly ground coconut, then lightly fried. Served with a orange ginger sauce.
CRAB C AKES 13.95Two jumbo lump crab cakes served with lemon beurre blanc.
1 .95
1 .95
CALAMARITender calamari lightly dusted with semolina flour and fried with fresh sliced fennel and red onion, served with our zesty remoulade sauce.
1 .95
13.95
1 .95
14.95
COLOSSAL S HRIMP C OCKTAILA steakhouse classic served with our spicy cocktail sauce or zesty remoulade sauce.
BACON W RAPPED S CALLOPS
Lightly crusted giant sea scallops wrapped incrispy apple smoked bacon with fresh mango salsa and a hint of chipotle honey sauce.
TRADITIONAL E SCARGOTSix large escargots sautéed in a herbed garlicbutter, topped with asiago cheese.
LOBSTER E SCARGOT
Six large chunks of lobster tail sautéed in aherbed garlic butter topped with asiago cheese.
TUNA *
A PPETIZERS
A generous mix of romaine, spring greens, red
Shaved romaine, cucumbers, heirloom tomatoes, kalamata olives and sliced Feta tossed with a Mediterranean dressing.
peppers, tomatoes, Granny Smith apples, red onions, toasted almonds and dried cranberries. Served with our unique Big Bleu dressing.
Crisp romaine tossed with garlic croutons, our rich Caesar dressing and reggiano parmesan. Topped with shaved parmesan cheese. Anchovies available.
Chopped iceberg and romaine tossed with red onion, egg, bacon, diced tomatoes, bleu cheese crumbles, hearts of palm and artichokes in our special chop house creamy vinaigrette.
Full wedge of chilled iceberg lettuce topped with fresh diced tomatoes and bacon crumbles. With your choice of dressing.
A sliced beefsteak tomato topped with fresh mozzarella on a bed of mixed greens and ourherb vinaigrette.
All dressings are made in house following our exclusive recipes: Classic Herb Vinaigrette, Mark’s unique Bleu Cheese, Balsamic Vinaigrette, Ranch, Creamy Italian Vinaigrette. Add apple smoked bacon crumbles to any salad...95¢
W INES BY THE GLASS
RED W INESCABERNET SAUVIGNONBeringer, ‘Knights Valley’, Napa............................ 11.95Black Stallion, Napa............................................. 10.95Uppercut, Napa..................................................... 9.95Sebastiani, Sonoma................................................ 8.95Chateau Ste. Michelle, Washington ......................... 8.95
MERLOTNorthstar, Washington State ................................. 15.95Markham, Napa.................................................... 9.95Francis Ford Coppola, Napa................................... 8.95
PINOT N OIRAdelsheim, Willamette Valley, Oregon................... 12.95Artesa, Carneros, Napa ....................................... 11.95Brancott, New Zealand........................................... 8.95
CLASSIC REDSRuffino Reserva Ducale Chianti Classico, Italy...................10.95Joel Gott, Zinfandel, California................................ 9.95Catena Vista Flores Malbec, Uco Valley, Mendoza.... 9.95Casa Lapostolle, Carmenere, Chile .......................... 8.95
W HITE W INESCHAMPAGNENicolas Feuillatte, Brut, Rose, France, NV... 187ml: 22.00Moet & Chandon Imperial......................... 187ml: 22.00Roederer Estate, Brut, Anderson Valley, NV............9.95
CHARDONNAYFerrarri Carano, Reserve, Alexander Valley .........12.95Rodney Strong, ‘Chalk Hill’, Sonoma .....................8.95
CLASSIC W HITESCloudy Bay, Sauvignon Blanc, Marlborough,
New Zealand..................................................11.95Conundrum, California.......................................10.95Ca’Montini, Pinot Grigio, Italy...............................8.95
, Moscato 8.95Beringer, White Zinfandel, California.....................7.95Matua, Sauvignon Blanc, Marlborough,
New Zealand....................................................7.95
9.95
11.95
11.95
O LD FASHIONEDMakers Mark bourbon, angostura bitters, muddled with orange and Luxardo cherries.
MOSCOW M ULETito’s Vodka, lime juice and Gosseling Beer
THE V ESPERAbsolut vodka infused with cucumber, Tanqueray gin, and St. Germaine.
10.95
THE DIVA 10.95Ketel One vodka, Chambord and pineapple juicetopped with champagne. Garnished with fresh raspberries.
PRETTY IN PINKStoli Raspberry, Moscato, Chambord, and lemonade. Garnished with fresh raspberrys.
10.95MARKS PRIME FUSION M ARTINISeasona sh fruit Infusion.
N UTTY TINI 10.95Rum Chatta, Van Gough Expresso Vodka, and Frangelico served with a graham cracker crust
SOUTHERN PEACH 10.95Jeremiahs Sweet Tea Vodka, lemon juice, Peach Schnapps and fresh brewed tea.
10.95POMEGRANATE M ARTINIAbsolut vodka, Pama Liquor, Pomegranate juice and fresh blueberries.
PINEAPPLE TINI 10.95Stoli Vanilla, White Cream De Cocoa, and pineapple juice
MARTINI & C OCKTAILS
....................... .95
8.95
7.95
CRAB BISQUEPuréed aromatic vegetables with lump crab meatin a delicately seasoned cream reduction.
FRENCH ONION SOUP BACON WRAPPED SCALLOPSA traditional classic topped with gruyére cheese.
15.95Jumbo garlic shrimp with citrus and ciabatta croutons.
14.95
12.95
Three jumbo lump crab cakes served with lemon beurre blanc.
Tender calamari lightly dusted with semolina flourand fried with fresh sliced fennel and red onion, served with our zesty remoulade sauce.
14.95
TRADITIONAL ESCARGOT 12.95
LOBSTER ESCARGOT 14.95
AHI TUNA* 15.95
COLOSSAL SHRIMP COCKTAIL 13.95A steakhouse classic served with our spicy cocktail sauce or zesty remoulade sauce.
Lightly crusted giant sea scallops wrapped incrispy apple smoked bacon with fresh mango salsa and a hint of chipotle honey sauce.
Six large escargots sautéed in a herbed garlicbutter, topped with asiago cheese.
Six large chunks of lobster tail sautéed in a
Spiced rubbed seared tuna, wakame and black seaweed salad with white balsamic, mango, cucumber and soy caviar.
herbed garlic butter topped with asiago cheese.
APPETIZERS
O RIGINAL BLEUA generous mix of romaine, spring greens, red pepper, tomatoes, Granny Smith apples, red onions, toasted almonds and dried cranberries. Served with our unique Big Bleu dressing.
SLICED TOMATO & O NION
CAESARCrisp romaine tossed with garlic croutons, our rich Caesar dressing and reggiano parmesan. Topped with shaved parmesan cheese. Anchovies available.
CHOP S ALADChopped iceberg and romaine tossed with red onion, egg, bacon, diced tomatoes, bleu cheese crumbles, hearts of palm and artichokes in our special chop house creamy vinaigrette.
LETTUCE W EDGEFull wedge of chilled iceberg lettuce topped with fresh diced tomatoes and bacon crumbles. With choice of dressing.
SLICED TOMATO & F RESH MOZZARELLAA sliced beefsteak tomato topped with fresh mozzarella on a bed of mixed greens and herbvinaigrette.
All Dressings are made in house following our exclusive recipes: Classic Herb Vinaigrette, Mark’s Unique Bleu Cheese, Balsamic Vinaigrette, Peppercorn Ranch, Creamy Italian Vinaigrette. Add pple moked acon rumbles to any salad...95¢
W INES BY THE GLASS
RED W INESCABERNET SAUVIGNONBeringer, ‘Knights Valley’, Napa............................ 11.95Black Stallion, Napa............................................. 10.95Uppercut, Napa..................................................... 9.95Sebastiani, Sonoma................................................ 8.95Chateau Ste. Michelle, Washington ......................... 8.95
MERLOTNorthstar, Washington State ................................. 15.95Markham, Napa.................................................... 9.95Francis Ford Coppola, Napa................................... 8.95
PINOT N OIRAdelsheim, Willamette Valley, Oregon................... 12.95Artesa, Carneros, Napa ....................................... 11.95Brancott, New Zealand........................................... 8.95
CLASSIC REDSRuffino Reserva Ducale Chianti Classico, Italy...................10.95Joel Gott, Zinfandel, California................................ 9.95Catena Vista Flores Malbec, Uco Valley, Mendoza.... 9.95Casa Lapostolle, Carmenere, Chile .......................... 8.95
W HITE W INESCHAMPAGNENicolas Feuillatte, Brut, Rose, France, NV... 187ml: 22.00Moet & Chandon Imperial......................... 187ml: 22.00Roederer Estate, Brut, Anderson Valley, NV............9.95
CHARDONNAYFerrarri Carano, Reserve, Alexander Valley .........12.95Rodney Strong, ‘Chalk Hill’, Sonoma .....................8.95
CLASSIC W HITESCloudy Bay, Sauvignon Blanc, Marlborough,
New Zealand..................................................11.95Conundrum, California.......................................10.95Ca’Montini, Pinot Grigio, Italy...............................8.95
, Moscato 8.95Beringer, White Zinfandel, California.....................7.95Matua, Sauvignon Blanc, Marlborough,
New Zealand....................................................7.95
9.95
11.95
11.95
O LD FASHIONEDMakers Mark bourbon, angostura bitters, muddled with orange and Luxardo cherries.
MOSCOW M ULETito’s Vodka, lime juice and Gosseling Beer
THE V ESPERAbsolut vodka infused with cucumber, Tanqueray gin, and St. Germaine.
10.95
THE DIVA 10.95Ketel One vodka, Chambord and pineapple juicetopped with champagne. Garnished with fresh raspberries.
PRETTY IN PINKStoli Raspberry, Moscato, Chambord, and lemonade. Garnished with fresh raspberrys.
10.95MARKS PRIME FUSION M ARTINISeasona sh fruit Infusion.
N UTTY TINI 10.95Rum Chatta, Van Gough Expresso Vodka, and Frangelico served with a graham cracker crust
SOUTHERN PEACH 10.95Jeremiahs Sweet Tea Vodka, lemon juice, Peach Schnapps and fresh brewed tea.
10.95POMEGRANATE M ARTINIAbsolut vodka, Pama Liquor, Pomegranate juice and fresh blueberries.
PINEAPPLE TINI 10.95Stoli Vanilla, White Cream De Cocoa, and pineapple juice
....................... .95
Thank you for choosing Mark’s Prime Steakhouse. It truly is our pleasure to have you as our guest. Our goal is to create a unique dining experience that will please the palate and soothe the soul. We will be serving you the finest beef, the freshest seafood, premium wines, and naturally fresh vegetables. We hope you enjoy Mark’s Prime Steakhouse and we look forward to seeing you again soon. The Management & Staff Mark’s Prime Steakhouse
“The Prime Room”We are pleased to feature our full service, private dining facilities
available for your next reception, banquet, business meeting, or social gathering. It would be our pleasure to help plan your next dining event and customize your menu. The Prime Room is equipped to handle your audio/visual needs as well. For whatever reason, business or pleasure, you can savor Mark’s taste sensations along with our award winning wines in privacy and comfort. We hope to leave a memorable impression on your friends and colleagues when you host an event at Mark’s Prime Steakhouse.
Dinner Hours of Operation Monday .............................. 5 PM - 9 PM Tuesday ............................... 5 PM - 10 PM Wednesday ......................... 5 PM - 10 PM Thursday ............................. 5 PM - 10 PM
Friday ................................. 5 PM - 10 PM Saturday ............................. 5 PM - 10 PM Sunday ........... Available for Private Parties
For reservations please call:Gainesville 352-336-0077 • Ocala 352-402-0097
Also available for on-site catering.www.marksprimesteakhouse.com
7.
.
.95
MASHEDMashed and whipped Idaho potatoes.
LYONNAISE POTATOESPan roasted to a crispy finish in duck fat with caramelized onions.
TWICED BAKED POTATO 7.95Baked, blended with boursin cheese and scallionstopped with cheddar cheese bacon crumbles then baked again.
LOBSTER M ACARONI 1 .95Serpentini Pasta and lobster chunks in a three cheese sauce, with a parmesan panko bread crumb topping.
SIDES
‘S TEAKS W ITH PASSION ’®
Mark’s Prime Steakhouse is passionate in serving you the finest U.S.D.A. inspected beef. We cook our steaks over a wood fired grill with a touch of salt and the world’s finest pepper
serve them on a hot plate sizzling in butter. Let us know if you prefer extra butter or none.RARE
Very red, cool centerMED.RARE
Red, warm centerMEDIUMPink center
MED. WELLSlightly pink center
WELLNo pink
46.9 5
PETITE FILET 33.957oz. ortion of the leanest most savory tender cut of American beef.
40.95
41.95
39.95
27.95
DELMONICO16oz. An exquisite U.S.D.A. rime Ribeye.A well-marbled taste celebration.
N EW Y ORK S TRIP14oz. U.S.D.A. rime beef that has it all...firmer texture yet tender and full flavored.
BONE IN PRIME PORK C HOP16oz. Bone in Pork Chop bronzed in a light seasoning. A fabulous taste sensation with a side of chipotle honey sauce.
COLD W ATER LOBSTER TAIL...2 .95G RILLED S HRIMP OR S CALLOPS ...1 3.95
O SCAR S TYLE...11.95Lumped crab, asparagus, hollandaise sauce
MAYTAG BLEU C HEESE C RUSTED...3.95BEARNAISE OR HOLLANDAISE SAUCE ...2.95
BRANDY PEPPERCORN SAUCE ...2.95DEMI G LACE...2.95
SURF AND TURF... 59.95Petite Filet served with a
cold water butter poached Lobster Tail.
STEAK COMPL EMENTS
HERB BUTTER...2.95
56.9 5
FILET M IGNON11oz. ull cut portion of this classic favorite.
BONE IN RIBEYE
20oz. U.S.D.A. Frenched bone in rime cut for the ultimate steak experience.
BONE IN
.95
spicy berry gastrique
SAUCY SHRIMP
CRAB CAKES
CALAMARI
14.95 COCONUT SHRIMP
ORIGINAL BLEU
CAESAR
CHOP SALAD
LETTUCE WEDGE
SLICED TOMATO & FRESH MOZZARELLA
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.
SALADS
FARMHOUSE SALAD
Plump colossal ocean shrimp lightly breaded and rolled in freshly ground coconut, then lightly fried.Served with an orange ginger sauce.
Market Fresh Fish specially prepared daily.
Fresh grouper lightly bronzed, served with fresh mango salsa and topped with jumbo lump crab meat sautéed in cilantro-lime butter.
North Atlantic salmon served with a dill beurre blanc.
tossed with sautéed tender lobster, served in a lobster cream sauce.
Mashed and whipped Idaho potatoes.
Pan roasted to a crispy finish in duck fat with caramelized onions.
Baked, blended with boursin cheese and scallions topped with cheddar cheese and bacon crumbles then baked again.
Mark’s Prime Steakhouse is passionate in serving you the finest U.S.D.A. inspected beef. We cook our steaks over a wood fired grill with a touch of salt and the world’s finest pepper, then
RAREVery red, cool center
MED.RARERed, warm center
MEDIUMPink center
MED. WELLSlightly pink center
WELLNo pink
35.95 7oz. cut portion of the leanest, most savory andtender cut of American beef.
16oz. exquisite U.S.D.A. Prime Ribeye.A well-marbled taste celebration.
14oz. U.S.D.A. Prime beef that has it all... firmer texture yet tender and full flavored.
Porterhouse Pork Chop bronzed in a light seasoning. A fabulous taste sensation with a side of chipotle honey sauce.
Sautéed with garlic and topped with parmesan cheese.
Grilled or Steamed.
Fresh Crimini Shitake Mushrooms.
11oz. cut portion of this classic favorite.
20oz. U.S.D.A. Frenched Bone-In prime cut for the ultimate steak experience.
‘STEAKS WITH PASSION’® FRESH SEAFOOD
OTHER ENTRÉES
STEAK COMPLIMENTS
we serve them on a hot plate sizzling in butter. Let us know if you prefer extra butter or none.
PETITE FILET
43.95FILET MIGNON
51.95BONE-IN RIBEYE
61.95
45.95DELMONICO
37.95GROUPER SANTA FE
41.95
28.95WOOD GRILLED SALMON
54.95TWIN 8OZ. COLD WATER LOBSTER TAILS
MARKET PRICE
42.95NEW YORK STRIP
29.95PORTERHOUSE PORK CHOP
Petite Filet served with a cold water butter poached Lobster Tail.
SURF AND TURF
COLD WATER LOBSTER TAIL...27.95GRILLED SHRIMP OR SCALLOPS...14.95
OSCAR STYLE...14.95Lumped crab, asparagus, hollandaise sauce
BEARNAISE OR HOLLANDAISE SAUCE...2.95HERB BUTTER...2.95
MAYTAG BLEU CHEESE CRUSTED...3.95BRANDY PEPPERCORN SAUCE...2.95
DEMI GLAZE...2.95HORSERADISH SAUCE...2.95
TRUFFLED FOIE GRAS BUTTER...4.95
SIDES SIDES
8.95MASHED 8.95TWICE BAKED POTATO
8.95FINGERLING POTATOES
17.95LOBSTER MACARONI
8.95LYONNAISE POTATOES
9.95JALAPEÑO AU GRATIN POTATOESSliced potatoes, creamy cheddar cheeseand a hint of jalapeños.
Crispy pan fried with rosemary and garlic butter.
Serpentini Pasta and lobster chunks in a three cheesesauce, finished with a parmesan panko bread crumb topping.
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.
FRESH CATCH MIXED SEAFOOD GRILL
30.95JUMBO SEA SCALLOPS
31.95
Grilled jumbo shrimp, scallops, halflobster tail and our fresh catch of the day.Served with our lemon buerre blanc.
LOBSTER FETTUCINE
SPINACH ASIAGO CHICKEN...28.95An airline cut chicken breast pan seared,
served over sautéed spinach and Crimini mushrooms with asiago cheese.
MARK’S ULTIMATE BURGER...16.9510oz. Fresh ground U.S.D.A. Prime Beef withcaramelized onions, apple smoked bacon and
choice of cheese. Served with french fries.Bacon Jam...3.95 Sautéed Mushrooms...2.95
CAULIFLOWER STEAK...19.95Marinated and grilled on
sautéed spinach topped with fresh tomato Basil parmesean.
TENDERLOIN TIPS...24.95Grilled filet mignon tips served over
fingerling potatoes with a sideof our brandy peppercorn sauce.
8.95SAUTÉED SPINACH 8.95SAUTÉED MUSHROOMS
8.95CREAMED SPINACH
8.95FRESH SEASONAL VEGETABLES
8.95BACON ROASTED BRUSSEL SPROUTS
8.95SEASONAL RISSOTO
9.95FRESH ASPARAGUS
ADD HOLLANDAISE OR BEARNAISE 2.95
Wines by the Glass
Martinis & CoCktails
White Wines
ChampagneNicolas Feuillatte, Brut, Rosé, France, NV 187ml: 22 Moet & Chandon, Imperial Brut, France 187ml: 22 Roederer Estate, Brut, Anderson Valley, NV 10
ChardonnayFerrari-Carano, Reserve, Alexander Valley 13 Meiomi, Sonoma 11 Rodney Strong, ‘Chalk Hill’, Sonoma 9
ClassiC WhitesCloudy Bay, Sauvignon Blanc, New Zealand 13 Santa Margherita, Pinot Grigio, Italy 12 Dr. Loosen Estate, Riesling, Germany 9 Umberto, Moscato, Italy 9 Matua, Sauvignon Blanc, New Zealand 9 Meiomi, Rosé, Sonoma 9
“signature” old Fashioned 15Basil Hayden’s Bourbon | Coffee and Orange Infused Cognac | Served over Ice Ball | Orange Peel and Cherry
marks prime inFusion 13Seasonal fresh fruit infusion.
paloma hibisCus 12 Patrón Reposado Tequila | Grapefruit Juice | Lime Juice Hibiscus Syrup | Topped with FeverTree Club Soda
straWberry thyme 12 Tito’s Handmade Vodka | Lemon Sour Fresh Strawberries | Thyme Sprigs Garnish
ClassiC old Fashioned 12 Maker’s Marl Bourbon | Angostura Bitters Muddled with Orange and Luxardo Cherries
red Wines
Cabernet sauvignonFeatured Glass Special See ServerPenfolds Max’s Shiraz Cabernet, Australia 15 Beringer, ‘Knights Valley’, Napa 13 Uppercut, Napa 10 Chateau Ste. Michelle, Washington State 10 Sebastiani, Sonoma 9
merlotNorthstar, Washington State 18 Markham, Napa 11 Francis Ford, Coppola, Napa 10
pinot noirLa Crema, Sonoma Coast 13 Meiomi, Sonoma 11
ClassiC redsCatena Vista Flores, Malbec, Argentina 13 Ruffino Reserva Ducale, Chianti Classico, Italy 12 Joel Gott, Zinfandel, California 11
hibiki highball 16 Hibiki Japanese Whiskey | FeverTree Soda Water Lemon Peel Garnish
Jam session 12Maker’s Mark | Lemon Sour | Blackberry Jam Angostura Bitters | Lemon Peel Garnish
blaCkberry sideCar 13Courvoisier | Cointreau | Blackberry Jam | Lemon Sour Garnished with Lemon Peel
pink tie margarita 13 Patrón Silver Tequila | Cointreau | Fresh Lemon and Lime Juice | Garnished with a Pink Himalayan Salted Rim
dean martin martini 12 Siku Vodka | Dry Vermouth | Stirred not Shaken Served with Blue Cheese Stuffed Olives
Vintages subject to aVailability
Please Drink resPonsibly
Wine Selection champagne & Sparkling WineS
Louis Roederer, ‘Cristal’, Brut, France 375 Dom Perignon, France 315Nicolas Feuillatte, Palmes d’Or Brut, France 295 Perrier Jouet, Belle Epoque, Brut, France 265Veuve Clicquot, ‘Yellow Label’, Brut, France 135Moet & Chandon, ‘Ice Imperial’ 110 Moet & Chandon, Imperial, France 110 Nicolas Feuillatte, Brut, France 95Roederer Estate, Brut, Anderson Valley 44Moet & Chandon, Imperial, France 187ml: 22Nicolas Feuillatte, Rosé, France 187ml: 20
White WineS chardonnay
Pahlmeyer, Napa 149Kistler, Sonoma Mountain 125Far Niente, Napa, 120Cakebread, Napa 85Jordan, Sonoma 65Ferrari Carano, Alexander Valley 50Meiomi, Sonoma 40Rodney Strong, ‘Chalk Hill’, Sonoma 36
claSSic WhiteS
Duckhorn, Sauvignon Blanc, Napa Valley 65 Cloudy Bay, Sauvignon Blanc, New Zealand 58 Santa Margherita, Pinot Grigio, Italy 48Conundrum, White Blend, Napa 46Ca’Montini, Pinot Grigio, Italy 40Meiomi, Rosé, Sonoma 39Dr. Loosen, Riesling, Germany 38Umberto, Moscato, Italy 36Matua, Sauvignon Blanc, New Zealand 32
half BottleS
Patz & Hall, ‘Dutton Ranch’, Chardonnay, RRV 56 Cakebread Chardonnay, Napa 45 Duckhorn, Sauvignon Blanc, Napa 34 Landmark, ‘Overlook’, Chardonnay, Sonoma 32 Santa Margherita, Pinot Grigio, Italy 26
Bottle
Vintages subject to aVailability
Please Drink resPonsibly
red WineS caBernet Sauvignon
Paul Hobbs, Beckstoffer To Kalon, Oakville 550 Paul Hobbs, Beckstoffer Dr. Crane, St. Helena 350Caymus ‘Special Selection’, Napa 320Abreu, ‘Rothwell Hyde’, Napa 295Far Niente, Napa 275Silver Oak, Napa 225 Hewitt, Napa 195Darioush, Napa 175Etude, Napa 175Nickel & Nickel, ‘C C Ranch’, Napa 175Chimney Rock, Napa 170Pahlmeyer Jayson, Napa Valley 165Caymus, Napa 155Cakebread, Napa 125Silver Oak, Alexander Valley 120Joseph Phelps, Napa 120Duckhorn, Napa 120Jordan, Sonoma 105Heitz Cellar, Napa 95Darioush Caravan, Napa 95Faust, Napa 95Provenance, Napa 85Mt. Veeder, Napa 75Ferrari Carano, Alexander Valley 55Robert Mondavi, Napa 54Beringer, ‘Knights Valley’, Napa 50Simi, Alexander Valley 45Uppercut, Napa 40Sebastiani, Sonoma 34Chateau Ste. Michelle, Washington State 34
merlot
Twomey, Silver Oak, Napa 105Duckhorn, Napa Valley 105Stags’ Leap Winery, Napa 75Northstar, Washington State 65 Chateau Ste. Michelle, ‘Canoe Ridge’, Washington State 50Markham, Napa 46Francis Ford Coppola, Napa 40
pinot noir
Aston Estate, Sonoma Coast 110 Flowers, Sonoma Coast 105Etude, Napa 75David Bruce, ‘Russian River Valley’ 75Chalone Estate, Monterey 60La Crema, Sonoma Coast 52Resonance, Oregon 52 Francis Ford Coppola, ‘Director’s Cut’, Sonoma Coast 48Rodney Strong, ‘Russian River’, Sonoma 42Meiomi, Sonoma 38
Bottle
Vintages subject to aVailability
Please Drink resPonsibly
claSSic redS
Ruffino Riserva Ducale, ‘Gold Label’, Italy 75Stags’ Leap Winery, Petite Syrah, Napa 72Ruffino, Riserva Ducale, Chianti Classico, Italy 55Villa Antinori, ‘Toscana Red’, Tuscany, Italy 44Joel Gott, Zinfandel, California 39Catena Vista Flores, Malbec, Argentina 36
Blend and reServe SelectionS
Penfold’s Grange, Australia 1020Hundred Acre, Napa 650Dominus, Napa 395Sassicaia, Italy 390Joseph Phelps ‘Insignia’, Napa 380 M. Étain, Scarecrow, Napa 375Opus One, Napa 340Continuum, Napa 285Quintessa, Napa 285Ghost Block, Single Vineyard, Napa 225Robert Mondavi ‘Reserve’, Cabernet Sauvignon, Napa 225Banfi, Brunello Di Montalcino, Italy 220BV George De Latour, Private Reserve, Napa 210Ghost Block, Oakville, Napa 125Flora Springs ‘Trilogy’, Napa 110Sterling Platinum, Napa 95Newton ‘Claret’, Napa 45
half BottleS
Dominus, Napa 210Quintessa, Napa 140Continuum, Napa 130Chimney Rock, Napa 85Faust, Napa 48Kenwood ‘Jack London’, Sonoma 29
Bottle
Vintages subject to aVailability
Please Drink resPonsibly
Ports & sherriesTaylor Fladgate 20 Year Tawny 13Taylor Fladgate 10 Year Tawny 10Taylor Fladgate LBV 10Sandeman Character Sherry 9
CognaCs & CordialsRemy Martin Louis XIII (2oz) 375Remy Martin Louis XIII (1½oz) 265Remy Martin Louis XIII (1oz) 185Remy Martin Louis XIII (½oz) 95Hennessy Paradis 150Grand Marnier 1880 50Remy Martin 1783 16Remy Martin VSOP 12Courvoisier VSOP 11
Macallan 15yrMacallan 18yrMacallan 21yr
43.00
Jack Daniel’s GentlemanJack Daniel’s Single Barrel
Jack Daniel’s Sinatra29.00
Flight Menus (2¼oz)
BourBons/Whiskeys Crown XR 30Jack Daniel’s “Sinatra Select” 28Jefferson’s Ocean 16Widow Jane 15Crown XO 15Hibiki Harmony 15Crown Reserve 13Hirsch “Small Batch” 13Woodford Reserve 13Woodford Reserve Rye 13Gentleman Jack 13Blanton’s 12Booker’s Noe 12Eagle Rare 12Wild Turkey Rare 12Jack Daniel’s Single Barrel 11Jack Daniel’s Black 11Basil Hayden’s 9Whistle Pig Boss Hog 65Whistle Pig 15yr 28Whistle Pig Farmstock 13Whistle Pig, Straight Rye 10yr 13
sCotChGlenlivet 25yr 72Glenlivet 18yr 23Glenlivet 12yr 11Bowmore 25yr 52Johnnie Walker Blue 45Lagavulin 16yr 22Dalwhinnie 13Oban 15yr 13Talisker 10yr 13Macallan 30yr 250Macallan 21yr 110Macallan 18yr 48Macallan 15yr 20Macallan 12yr 14Macallan Rare Cask 50
