Appetizers & Salads
Puréed aromatic vegetables with lump crab meatin a delicately seasoned cream reduction.
Grilled Stuffed Portobello Mushrooms
Wood fired and topped with marinated tomatoes and buffalo mozzarella. Drizzled with aged balsamic and basil oil. (Gainesville Only)
French Onion Soup
A traditional classic topped with gruyere cheese.
Tender calamari lightly dusted with semolina flour and fried with fresh sliced fennel and red onion, served with our zesty remoulade sauce.
Plump colossal ocean shrimp lightly breaded and rolled in freshly ground coconut, then lightly fried. Served with an orange ginger sauce.
Bacon Wrapped Scallops
Lightly crusted giant sea scallops wrapped in crispy apple smoked bacon with fresh mango salsa and a hint of chipotle honey sauce.
Two jumbo lump crab cakes served with lemon beurre blanc and pink peppercorns.
Six large escargots sautéed in a herbed garlic butter, topped with asiago cheese.
Colossal Shrimp Cocktail
A steakhouse classic served with either our spicy cocktail sauce or our zesty remoulade sauce.
Six large chunks of lobster tail sautéed in a herbed garlic butter, topped with asiago cheese.
Seared Ahi Tuna
Seared with a mixed peppercorn crust, complemented with our soy dipping sauce and wasabi aioli. (Subject To Availability)
Finely chopped tenderloin, onions, capers,parsley, Worcestershire, salt and pepper. Served with crostinis. (Subject To Availability - Ocala Only)
Fire Roasted Garlic Shrimp
Sautéed with fresh garlic and basil pesto butter. (Ocala Only)
Thinly sliced raw tenderloin garnished with capers, shallots, lemon-tarragon aioli, and served with arugula salad garnish. (Gainesville Only)
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.
Sliced Tomato & Onion
A sliced Beefsteak tomato topped with Maytag Bleu Cheese crumbles and red onion served with herb vinaigrette on top of field greens.
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.
Sliced Tomato & Fresh Mozzarella
A sliced Beefsteak tomato topped with fresh mozzarella on a bed of mixed greens and herb vinaigrette.
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¢
Steaks with Passion
Mark's Prime Steakhouse is passionate in serving you the finest USDA inspected beef. We cook our steaks over a wood fired grill and serve them on a hot plate sizzling in butter.
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.
Bone in Pork Rib Chop
16oz. Bone in Rib Chop bronzed in a light cajun seasoning. A fabulous taste sensation with a side of chipotle honey sauce.
Bone in Ribeye
20oz. U.S.D.A. Frenched bone-in Prime cut for the ultimate steak experience.
New York Strip
14oz. U.S.D.A. Prime beef that has it all… firmer yet tender and full flavored.
Surf and Turf
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
Wood Grilled Salmon
North Atlantic salmon served with a dill beurre blanc.
Fettucini tossed with sautéed tender lobster, served in a lobster cream sauce.
Grouper Santa Fe
Fresh grouper lightly bronzed, served with fresh mango salsa and topped with jumbo lump crab meat sautéed in cilantro-lime butter.
Twin 8 oz. Cold Water Lobster Tails
Two 8 oz. tails broiled, grilled or house favoritelightly breaded and fried.
Mixed Seafood Grill
Wood grilled jumbo shrimp, scallops, cold water lobster tail and fresh fish served with our lemon buerre blanc.
Market Fresh Fish specially prepared daily.
Seared Diver Scallops
Five cajun seared Diver Scallops, served over fresh herb butter sauce.
Spinach Asiago Chicken
Fresh airline cut chicken breasts pan seared, stuffed and baked with fresh spinach, asiago cheese and crimini mushrooms.
Mark's Ultimate Burger
10oz. fresh ground USDA Prime Beef with caramelized onions, apple smoked bacon and choice of cheese, served with french fries.
Sauteed filet mignon tips in our brandy peppercorn sauce and served with mashed potatoes.
Sides & Desserts
Mashed and whipped Idaho potatoes.
Pan roasted to a crispy finish in duck fat with caramelized onions.
Twice Baked Potato
Baked, blended with boursin cheese and scallions topped with cheddar cheese, bacon crumbles then baked again.
Lobster Mac & Cheese
Serpentini Pasta and lobster chunks in a three cheese sauce, topped with a parmesan panko bread crumb topping.
Diced and pan fried with red peppers, onions and finished with a touch of cheddar cheese.
Fresh Sautéed Spinach.
Fresh Cream Spinach.
Fresh Seasonal Vegetables
Bacon Roasted Brussel Sprouts
Fresh Crimini, Shitake Mushrooms.
Grilled or Steamed.
Rich chocolate mousse with Oreo Kahlua crust finished with Hazelnut cream, raspberry puree and toasted almonds.
Fresh Seasonal Berries and Sorbet
Includes fresh whipped cream.
Classic Creole egg custard with fresh berries and mint.
Banana Walnut Bread Pudding
Bananas, walnuts, raisins and our house bread cooked with our rich rum custard and served with a Crown Royal Anglaise and caramel sauce.
Chef's cheesecake of the day.
Haagan-Dazs Vanilla Ice Cream
Delicious Vanilla Ice Cream.
Wines & Cocktails
Wines by the Glass
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
Martinis & Cocktails
Access Our Scotch/Bourbon List Here
Prime Fusion Martini
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.