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Home > FINE DINING > South Florida Fine Dining > Mark's Las Olas (CLOSED) > Meal
Meal
    
    Tempura of Blue Point Oyster & Caviar with Sea Urchin Butter

No matter where he goes, Mark Militello's reputation precedes him. One of several chefs credited with putting the South Florida dining scene on the map, he's credited with creating "Floribbean" cuisine, along with other notable South Florida chefs, including Allen Susser and Norman Van Aken. Militello has restaurants across South Florida, in Boca Raton, South Beach, West Palm Beach and, of course, the flagship Mark's Las Olas in Fort Lauderdale. The extensive menu changes daily, but consists of the same crisp clean cuisine that made Militello famous. An 18 percent gratiuity is added to parties of six or more, and to any discounted checks. Below is a sampling of the menu. To read about additional Mark Militello restaurants, click here and check out the full listing for Mark's South Beach.

   
     
    
Wood Oven Roasted Salmon

Beginnings: Mark's Pasta Fagioli ($8); Creole Braised Frog Legs with Coconut Rice ($15); Bahamian Conch Chowder with Aged Sherry ($10); Tempura of Blue Point Oyster and Caviar with Sea Urchin Butter ($18); Georges' Blanc Potato Fritters with Osetra Caviar, Creme Fraiche ($16); Maine Lobster Brulee, Mushrooms and Asparagus Over Truffled Mash ($20); Caesar Salad with Parmesan Cheese and Eggless Lemon-Anchovy Dressing ($8); Sauteed Sweetbreads with Wilted Spinach and Brown Butter Lemon Sauce ($14); House Smoked Fish Nachos with Queso Fresco, Avocado and Chipotle Salsa ($16); Chopped Italian Salad with Casalingo Salami, Provolone Cheese and 0Iives ($12); Caicos Cracked Conch with Mango Black Bean Salsa and Vanilla Rum Butter ($14); Roasted Pancetta Wrapped Rabbit Loin, Buckwheat Polenta and Rabbit Rillettes ($20); Shrimp Saganaki with Tomatoes, Olives, Garlic, Capers, White Wine and Feta ($16); First of the Season Jumbo Stone Crab Claws with Sherry Mustard Sauce ($4 per oz.); Vine Ripe Tomato, Fresh Buffalo Mozzarella, Puff Pastry and Balsamic Vinaigrette ($16); Turnip, Maine Lobster and Peekytoe Crab Ravioli with Fennel and Honey Vinaigrette ($18); Maine Bouchet Mussels, Tomatoes, Garlic, Shallots, Lemon Zest and a Touch of Cream ($16); Asparagus Salad with Beets, Feta Cheese, Hazelnuts, Oranges, Baby Greens and Quail's Egg ($14); Paper Thin Sashimi of Tuna with Japanese Lime, Toasted Sesame, Micro Cilantro and Daikon ($18); Fresh Dates Stuffed with Crater Lake Oregonzola Cheese, Wrapped in Prosciutto and Phyllo ($14); Roasted Veal Carpaccio with Fresh Grilled Porcini Mushrooms, Arugula and Truffle Vinaigrette ($20); White Water Clam Pan Roast, Tomatoes, Chorizo, Smoked Pimiento, Garlic, White Wine and Cilantro ($15); Crispy Potato, Goat Cheese, Portobello and Pine Nut Tart with Organic Greens and Tinto Grenache Vinaigrette ($13); Leaves of Arugula, Roasted Sweet Pepper, Poached Garlic-Tomato Vinaigrette, Almonds and Shaved Parmesan ($12); Seared Hudson Valley Foie Gras with Fresh Huckleberries and Caramelized Sweet Onion and Wild Mushroom ($20); Homegrown Baby Lettuce, Granny Smith Apples, Marcona Almonds, Manchego Cheese and Balsamic Vinaigrette ($10).

   
Meal Price Ranges: Glass of Wine $7.50 - $30
Appetizer $8 - $20
Entree $20 - $50
Dessert $6 - $10
     
      
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