Dinner Menu

Served after 4pm. Looking for the lunch menu? Click here.

PLEASE NOTE: in the interest of public health and safety, Marks is closed until further notice. We will miss our guests, and we look forward to serving you again once it is safe and prudent to do so. In the meantime, please be safe and take care.

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GF Gluten-Free

V Vegetarian*

V+ Vegan*

*Includes items which may require modification. Some cheeses may not be vegetarian. Please consult your server.

Takeout

Small Brussels Sprouts GF V 11

House-cured bacon and roasted Brussels sprouts pan-fried with spiced honey, and charred shallots (remove bacon for a vegetarian option ) (serves 1-2)

Medium Brussels Sprouts GF V 18

House-cured bacon and roasted Brussels sprouts pan-fried with spiced honey, and charred shallots (remove bacon for a vegetarian option ) (serves 2-4)

Small Macaroni and Cheese V 13

Cavatappi pasta tossed in our house blend of cheddar, Asiago, havarti & bleu cheeses with a golden Parmesan-panko crust (serves 1)

Add chef's embellishments: 17;

Small Chicken Lasagna 19

Rich layers of roasted chicken, ricotta and artisan cheeses, roasted mushrooms, and baby spinach covered in Gouda fondue and house-made marinara (serves 1-2)

Medium Macaroni and Cheese V 35

Cavatappi pasta tossed in our house blend of cheddar, Asiago, havarti & bleu cheeses with a golden Parmesan-panko crust (serves 4)

Add Chef's Embellishments: 43;

Medium Chicken Lasagna 36

Rich layers of roasted chicken, ricotta and artisan cheeses, roasted mushrooms, and baby spinach covered in Gouda fondue and house-made marinara (serves 2-4)

Large Macaroni and Cheese V 45

Cavatappi pasta tossed in our house blend of cheddar, Asiago, havarti & bleu cheeses with a golden Parmesan-panko crust (serves 8-10)

Add Chef's Embellishments: 60;

Large Chicken Lasagna 77

Rich layers of roasted chicken, ricotta and artisan cheeses, roasted mushrooms, and baby spinach covered in Gouda fondue and house-made marinara (serves 6-10)

Small Spanish Pork Stew GF 19

Tender, tomato and port-braised pork cheek, carrots, onions, in a tomato and beef broth over oven roasted potatoes (serves 1-2)

Chicken Piccata 21

Plum Creek Farms skin-on, boneless chicken breast over jasmine rice with cherry tomatoes, spinach, capers, and a white wine, butter, lemon sauce (serves 1)

Medium Spanish Pork Stew GF 45

Tender, tomato and port-braised pork cheek, carrots, onions, in a tomato and beef broth over oven roasted potatoes (serves 3-4)

Demi Baguette V 1.5

Small Whiskey Bread Pudding V 8

Warm caramel sauce (serves 1-2)

Medium Whiskey Bread Pudding V 15

Warm caramel sauce (serves 2-4)

Large Whiskey Bread Pudding V 40

Warm caramel sauce (serves 6-10)

First Plates

Asian Meatballs 12.5

Savory pork meatballs glazed in an Asian barbeque sauce, kimchi, sesame seeds

Burrata and Beet Flatbread V 12.5

Naan flatbread, arugula and walnut pesto, burrata, olive oil, roasted beets, walnuts, Granny Smith apple

Classic Italian Flatbread 13

Naan flatbread, house marinara, Havarti, pepperoni, sliced onion, basil chiffonade

Roasted Brussels Sprouts GF V 11

House-cured bacon and roasted Brussels sprouts pan-fried with spiced honey, and charred shallots (remove bacon for a vegetarian option )

Salmon Pâté GF 12

Rosemary and thyme-encrusted salmon and chèvre pâté, with shaved cucumber, pickled red onion, and warm, sliced baguette

GF if substitute rice crackers

Tomato Bruschetta V 10

Chopped tomatoes, red onion, basil, roasted garlic in balsamic vinegar and olive oil served with toasted French bread with an herbed feta spread

Snack Mac V 6.5

A snack-sized portion of our signature dish
Cavatappi pasta tossed in our house blend of cheddar, Asiago, havarti & bleu cheeses with a golden Parmesan-panko crust

Artichoke Bruschetta GF V V+ 9.5

Artichoke hearts, Kalamata olives, roasted red peppers, red chili flakes, garlic, and olive oil served with shaved Parmesan, lemon wedge, and toasted French bread (substitute baguette for French bread and remove Parmesan for a vegan option)

GF if substitute rice crackers

Bistro Tots V 9

Housemade and delicious | fluffy shredded potatoes fried until golden brown with Gouda fondue

Charcuterie and Cheese

Antipasto Plate GF 19

Buratta, charred shallots, feta, anchovy, mixed olives, asparagus, roasted red pepper, cornichons, tomato confit, long stem artichoke hearts

GF if without bread

Cheese Plate V 14

Chef's selection of three cheeses, olive medley, thin shaved red onion, house-made dijon, cornichons, olive oil and fresh-cracked black pepper

Charcuterie and Cheese Plate GF 20

Chef's selection of two cured meats and three cheeses, olive medley, thin shaved red onion, house-made dijon, cornichons, Marcona Almonds, olive oil and fresh-cracked black pepper

Soups

Roasted Tomato Bisque GF V 4.5 / 6

cup or bowl

Soup du Jour V 4.5 / 6

Cup or bowl

French Onion Soup 7.5

Caramelized onion | torn baguette | Swiss | shaved Parmesan | chives

Salads

Dressed Greens GF V V+ 4.5 / 8

Mixed greens tossed in olive oil and sea salt (or your choice of dressing) with croutons, shaved red onion, radish, cucumber

GF if without croutons

Caesar GF 5.5 / 11

Chopped romaine in a Parmesan-Caesar dressing with croutons, roasted red peppers, and confit tomato

GF if without croutons

Balsamic Glazed Beet GF V 13

Orange and balsamic glazed beets, candied walnuts, blue cheese, arugula and spinach, and sweet potato dressing

Roasted Squash GF V 14.5

Roasted half delicata squash, arugula and spinach, spiced pumpkin seeds, chèvre, Granny Smith apples, and a warm bacon dressing - substitute balsamic vinaigrette for a vegetarian option

Seared Salmon GF 16.5

Salmon fillet, hard-boiled egg, cherry tomatoes, roasted fingerling potatoes, Kalamata olives, haricot vert on mixed greens with basil vinaigrette

Warm Spinach GF V 12.5

Baby spinach gently and quickly sauteed with black pepper-Sherry vinaigrette, garlic confit, cherry tomato, pine nuts and topped with Parmesan and a fried egg*

Dinner Mains

Medium Spanish Pork Stew GF 45

Tender, tomato and port-braised pork cheek, carrots, onions, in a tomato and beef broth over oven roasted potatoes (serves 3-4)

Pasta Puttanesca V 15

Spaghetti with a red sauce of tomatoes, Kalamata olives, capers, crushed red pepper, and olive oil, with shaved Parmesan and basil chiffonade

Sirloin with Mushroom Duxelle GF 25

Seasoned and cooked to temp, oyster mushroom duxelle, fried potato cake, asparagus

Filet with Mushroom Duxelle GF 39

Seasoned and cooked to temp, oyster mushroom duxelle, fried potato cake, asparagus

Chicken Roulade GF 24

Boneless half chicken stuffed with delicata squash, pine nuts, onions, figs, and marscapone cheese, sous vide and fried, in a rich celery cream

Seared Salmon GF 25

Pan-seared fillet over white bean cassoulet, with spiced honey Brussels sprouts, and fennel crème fraîche

Spanish Braised Pork Stew GF 19

Tender, tomato and port-braised pork cheek, carrots, onions, in a tomato and beef broth over creamy chèvre mashed potatoes

Chicken Lasagna 19

Rich layers of roasted chicken, ricotta and artisan cheeses, roasted mushrooms, and baby spinach covered in Gouda and house-made marinara

Quiche V 12.5

Gouda, caramelized onions and mushrooms, spinach, and eggs baked in a delicate pastry shell, served with dressed greens salad

Pork Carnitas Tacos GF 13

Tender pulled pork with mango, feta cheese, red cabbage, bean sprouts, Sriracha aioli, and fresh cilantro served with your choice of side (substitute tofu for a vegetarian option)

Substitute tofu for a vegetarian option: 0;

Lobster & Bay Scallop Risotto GF 23

Lobster claw, bay scallops, asparagus, English peas and confit garlic purée folded in a rich, sherry cream risotto with lemon oil, fresh chives, and micro greens

Macaroni & Cheese V 13

Cavatappi pasta tossed in our house blend of cheddar, Asiago, havarti & bleu cheeses with a golden Parmesan-panko crust

with chef's embellishments: 17; with lobster: 26;

Yellow Curry GF V V+ 13

Jasmine rice, zucchini, roasted red peppers, and cauliflower, in a rich yellow curry coconut cream, topped with cilantro

Chicken: 5; Tofu: 2; Shrimp: 7;

Dinner Sandwiches

Reuben 14.5

Tender, corned Angus beef, house kraut, Swiss, house Thousand Island dressing on sourdough marble rye

Grilled Cheese V 12

Havarti, Parmesan, and creamy Brie, on grilled country white, served with a cup of roasted tomato bisque

Beet Reuben V 13

"Corned" red beets, house kraut, Swiss, house Thousand Island dressing, on sourdough marble rye

Shaved Sirloin 15

Slow-cooked and shaved sirloin folded with sautéed mushrooms and onions, topped with melted Swiss and horseradish aioli on baguette served with a side of onion jus

Sliders 13

Three beef sliders on toasted Hawaiian buns | bacon | caramelized onion aioli | American cheese | house-made pickle chips

Cheeseburger 14.5

Ground chuck* patty with American cheese, lettuce, tomato, onion, caramelized onion aioli, house-made pickle slices on a toasted potato bun

add bacon, sautéed mushrooms, fried egg, avocado or sautéed onions: .95;

Kids' Favorites

Sliders for kids 11.5

Three beef sliders on toasted Hawaiian buns | bacon | American cheese | french fries

Kids Mac & Cheese V 6.5

A smaller portion of our signature dish - House blend of cheddar, Asiago, havarti & bleu cheeses | cavatappi pasta

Side Offerings

Chèvre Mashed Potatoes GF V 5

Bistro Tots GF V 4

Roasted Fingerling Potatoes GF V 4

Roasted Brussels Sprouts GF V 5

Kettle Chips V 4

Hand-Cut Fries V V+ 4

Sautéed Asparagus GF V V+ 5

Add Sauteed Shrimp GF 7

Add Lobster GF 8

Add Flash-Fried Tofu GF V V+ 2

Add Salmon Fillet GF 7

Add Chicken Breast GF 5

Desserts

Carolynn’s Cheesecake V 7.5

Carolynn’s double-layered Heath Bar cheesecake

House-Made Vanilla Ice Cream GF V 4

S’mores Brownie V 7.5 / 5

Toasted marshmallow | buttered graham cracker crumb & smoked sea salt crust

Whiskey Bread Pudding V 8 / 5

Warm caramel sauce | whipped cream

à la mode: 2;

Crème Brûlée GF V 6

Traditional vanilla bean custard | caramelized sugar crust | fresh berries | fresh mint