A traditional classic topped with gruyere cheese.
Plump colossal ocean shrimp lightly breaded and rolled in freshly ground coconut, then lightly fried. Served with an orange ginger sauce. (Gainesville Location Only)
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.
A steakhouse classic served with either our spicy cocktail sauce or our 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 herbed garlic butter, topped with asiago cheese.
Fresh tuna crusted in sesame seeds. Thinly sliced and served with wasabi cream and soy saki mustard vinaigrette.
A 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.
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 choice of dressing.
Crisp romaine tossed with garlic croutons, our rich Caesar dressing and reggiano parmesan. Topped with shaved parmesan cheese. Anchovies available.
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 Apple Smoked Bacon Crumbles to any salad...95¢
Mark's Prime Steakhouse is passionate in serving you the finest USDA inspected beef. We cook our steaks over a wood fired grill with a touch of salt and the world's finest pepper, then we serve them on a hot plate sizzling in butter. Let us know if you prefer extra butter or none.
7oz. portion of the leanest and most savory, tender cut of American beef.
16oz. An exquisite U.S.D.A. Prime Ribeye. A well-marbled taste celebration.
A generous 11oz. full cut portion of this classic favorite.
16oz. pork chop Bronzed in a light seasoning. Served with a side of Chipotle Honey sauce.
20oz. U.S.D.A. Frenched bone-in Prime cut for the ultimate steak experience.
14oz. U.S.D.A. Prime beef that has it all... firmer texture yet tender and full flavored.
Petite Filet served with a cold water butter poached Lobster Tail.
Cold Water Lobster Tail
Grilled shrimp Or Scallops
Maytag Bleu Cheese Crusted
Bearnaise or Hollandaise sauce
Brandy Peppercorn 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.
Two 8 oz. tails broiled, grilled or house favoritelightly breaded and fried.
Grilled with fresh herbs.
Pan seared sea scallops in a creamy asiago basil sauce, served with fettucine. (Ocala Location Only)
10oz. Fresh ground U.S.D.A. Prime Beef with choice of cheese. Served With french fries.
Mashed and whipped Idaho potatoes.
Pan roasted to a crispy finish in duck fat with caramelized onions.
Grilled or Steamed
Baked, blended with boursin cheese and scallions topped with cheddar cheese, bacon crumbles then baked again.
Serpentini Pasta and lobster chunks in a three cheese sauce, topped with a parmesan panko bread crumb topping.
Crispy pan fried with rosemary and garlic butter.
Fresh Crimini and Shitake Mushrooms.
Rich chocolate mousse with Oreo Kahlua crust finished with Hazelnut cream, raspberry puree and toasted almonds.
With fresh whipped cream
Classic Creole egg custard with fresh berries and mint.
Chef's cheesecake of the day.
Access Our Full Wine List Here
Beringer, 'Knights Valley', Napa
Souverain, Alexander Valley
Chateau Ste. Michelle, Washington
Northstar, Washington State
Niebaum Coppola, Napa
Adelsheim, Willamette Valley, Oregon
Brancott, New Zealand
Newton, Claret, Napa Valley
Ruffino Reserva Ducale Chianti Classico, Italy
Joel Gott, Zinfandel, California
Casa Lapostolle, Carmenere, Chile
Terrazas, Malbec Reserva, Argentina
Nicolas Feuillatte, Brut, Rose, France, NV 187ml
Perrier Jouet Grand Brut, France, NV 187ml
Roederer Estate, Brut, Anderson Valley, NV
Ferrari Carano, Reserve, Alexander Valley
Rodney Strong, ‘Chalk Hill’, Sonoma
A by Acacia, California
Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand
Schloss Vollrads, Riesling, Germany
Ca'Montini, Pinot Grigio, Italy
Matua, Sauvignon Blanc, Marlborough, New Zealand
Cht. Ste Michelle, Riesling, Washington State
Beringer, White Zinfandel, California
Access Our Scotch/Bourbon List Here
Fresh fruit infusion.
Absolut Vodka infused with cucumber, watermelon vodka, and fresh basil.
Chopin vodka, chilled, stirred not shaken served with gourmet olives.
Knob Creek Bourbon, splash of sweet vermouth, garnished with luxardo cherries.
Grey Goose Vodka, olive brine and a mist of dry vermouth.
Crown Royal, sweet vermouth, muddled orange and luxardo cherries.
Absolut Mandarin Vodka, champane, peach schanpps, orange juice and peach puree.
Courvoisier VS Cognac, Cointreau liquor, fresh lime juice.
Absolut Vodka infused with cucumber, Tanqueray Gin, and St. Germain.
White Cream de Cacao, Creme Noyeaux served chilled and frothy.
Belvedere Vodka, Grand Mariner, fresh lime juice, and a splash of cranberry juice.
Espresso, Skyy Vodka, and Tia Maria.