J. Mark's Restaurant Menu

Blackberry chipotle / tangy tamarind / hickory bbq seasoned with caribbean spice.

Balsamic marinated roma tomatoes with basil garlic and pesto. Served on crostinis and topped with parmesan cheese.

With fresh avocado, red onions, cilantro, sun dried tomatoes, roasted corn, and tamarind sauce.

Maryland style jumbo lump blue crab with spicy remoulade sauce, lime vinaigrette, and fresh seasoned watercress.

Sushi grade ahi tuna, cajun crusted, seared rare, and drizzled with wasabi pesto. Garnished with pickled cucumber and soba peanut noodle salad.

Smaller portions of egg rolls, bam bam shrimp, and grilled chicken wings.

With wild blue crab.

Served with salsa, sour cream, and white corn tortilla chips.

Lightly battered and fried. Basil pesto, garlic aioli, and marinara sauces for dipping.

Sushi grade ahi tuna with avocado, crispy wontons, and sesame seeds.

Fresh cold water mussels. Cooked with fresh tomato, garlic, and shallots. Served in a pink marinara and white wine sauce with garlic toast.

Freshly made guacamole with salsa. Served with plantain strips.

Served with hummus, sesame wonton chips, celery, carrots, banana peppers, and wasabi jalapeno sauce.

Warm hummus with a hint of lime. Topped with chopped green olives and red peppers. Drizzled with olive oil and pesto and served with warm tortilla chips

Crisp romaine lettuce with parmesan cheese and garlic croutons with caesar dressing.

Whole romaine lettuce with applewood bacon, diced eggs, crumbled blue cheese, and balsamic marinated roma tomatoes with blue cheese and hot bacon dressings.

Mixed greens, shaved grilled chicken breast, mandarin oranges, green onions, snow peas, almonds, bean sprouts, and sesame seeds. Tossed in a plum dressing with crispy wontons drizzled with Thai peanut sauce.

A bowl of soup and choice of a side.

Chopped kale, honey mustard dressing, chopped peanuts, avocado, mint, and red peppers.

Chicken tender nuggets, mixed greens, tomatoes, avocado, red onions, zucchini, beets, bacon, cheddar cheese, and croutons.

Grilled salmon, field greens, sliced mangoes, pears, strawberries, and grilled pineapple with light lime vinaigrette and topped with candied pecans.

Sushi grade ahi tuna, cajun crusted, seared rare, drizzled with a wasabi pesto, field greens, balsamic vinaigrette, fresh mango, avocado, and tomatoes.

Mixed greens,tender grilled chicken, roasted corn, tomatoes, crumbled blue cheese, bacon & hickory drizzle. Served with Ranch dressing

Basmati rice, black beans and salsa with teriyaki steak tips. Topped with avocado, cilantro and lime. Drizzled with teriyaki glaze.

Basmatic rice, black beans, salsa and teriyaki chicken. Topped with avocado, cilantro and lime. Drizzled with teriyaki glaze.

Applewood bacon strips, lettuce, and vine ripened tomatoes on sliced multigrain bread with ranch sauce.

Chicken breast sauteed with cajun spices served with red onion, lettuce, and tomato on a kaiser roll with a side of cajun mayonnaise.

Teriyaki marinated grilled chicken breast with fresh avocado, lettuce, and tomato. Served with a side of dijon sauce.

Freshly cracked pepper, crumbled blue cheese, and garnished with crispy onion rings.

Burger with lettuce, tomato, pickles, and garnished with crispy onion rings.

Grilled chicken breast with applewood smoked bacon strips, shredded cheddar cheeses, crispy onion rings, and hickory sauce.

Fresh chicken breast tossed in fresh made buffalo sauce with lettuce, tomato, and scallions.

Seasoned and grilled chicken breast smothered in dijon sauce with melted Monterey jack and cheddar blend cheeses topped with applewood smoked bacon. Served on a brioche bun.

Applewood smoked bacon strips, shredded cheddar cheese, and hickory sauce. Garnished with crispy onion rings.

Classic burger topped with exotic mushrooms and Swiss. Served on a brioche bun.

Sandwich paired with choice of chicken salad, BLT, or soup. Selection of salads: Caesar, kale, chopped, oriental; options for added grilled chicken, shrimp, salmon, or steak.

With cajun seasoning, sliced havarti cheese, and pickles. Garnished with crispy onion rings.

Quarter pound, topped with lettuce, tomato & pickles.

Impossible burger with exotic mushrooms, Swiss cheese, Romaine lettuce and mayonnaise on a brioche bun

Twenty ounces of slow roasted prime rib with au jus and creamy horseradish sauce.

Marinated in soy pineapple marinade.

Center cut Filet 6oz.

Aged steak perfectly marbled, cut from the loin, making it tender, and juicy.

Aged New York strip ten ounces. Seasoned and grilled.

Baby back ribs slow cooked and brushed with hickory sauce. Garnished with coleslaw.

Aged New York strip. 14 ounces. Seasoned and grilled.

Maryland style jumbo lump blue crab cakes. Served with spicy remoulade, tartar sauces, and choice of sideboard item.

Crispy breaded shrimp, walnuts, deep fried, and tossed in a classic warm orange sauce with fresh snap peas, zucchini, and carrots. Served over basmati rice.

Salmon with choice of temperature: rare to well done. Select one side from options like sweet potato fries, asparagus, or sautéed carrots among others.

Miso glazed salmon. Choose temperature: rare to well done. Select a side from sweet potato fries, veggies, beans, fruits, or mashed potatoes.

Large shrimp sauteed with caramelized garlic, white wine, olive oil, herbs, and tomatoes in lemon cream sauce with angel hair pasta.

Filet portion of grilled mahi mahi brushed with J Mark’s lemon herb butter topped with cool balsamic roma tomatoes and drizzled with walnut pesto.

Blackened shrimp, andouille sausage, sauteed mushrooms, peppers, and onions. Served in a cajun cream sauce with white rice.

Pan seared finished with a caramelized miso glaze. Served over a beurre blanc sauce

Panko breaded and deep fried. Served with cocktail sauce.

Grilled & lightly brushed with J.Mark's lemon herb butter. Served with your choice of sideboard item.

Teriyaki marinated grilled chicken breast with fresh mango salsa, sliced avocado, and cilantro on top of a dijon sauce. Served with basmati rice and black beans.

Sauteed chicken breast with mozzarella and fontina cheeses topped with mushrooms and asparagus. With madeira sauce and yukon gold garlic mashed potatoes.

With fresh herbs, garlic, and lemon garnished with carrots and watercress with yukon gold garlic mashed potatoes.

Fried breaded chicken breast, angel hair pasta with alfredo sauce, marinara sauce, and parmesan cheese.

Breaded chicken tenders with choice of side. Garnished with coleslaw, honey mustard, and hickory sauces.

Breaded chicken tenderloins deep fried and tossed in a classic orange sauce with sauteed snap peas, julienned carrots, and zucchini. Served with basmati rice.

Fettuccine noodles tossed in creamy rich alfredo sauce.

Penne pasta with parmesan, romano, mozzarella, and fontina cheeses tossed with a marinara and cream sauce. Topped with ricotta cheese and fresh basil.

Roasted chicken with sauteed mushrooms, pancetta, peas, roasted tomatoes, and caramelized onions. Tossed in garlic cream sauce topped with fresh parmesan.

Blackened shrimp tossed with angel hair, herbs, and spices in an alfredo cajun cream and cheese sauce.

A spicy, red pepper vodka cream sauce tossed with pancetta and penne pasta, and finished with fresh basil.

Sauteed chicken and shrimp in a spicy cajun cream sauce with green onions, roasted tomato, and red peppers, yellow peppers. Served over linguine pasta.

Rigatoni tossed with Italian sausage, peppers, garlic, and basil. Topped with goat cheese and marinara sauce.

Angel hair pasta, blackened shrimp, andouille sausage, sauteed mushrooms, pepper, and onions. Served in a cajun cream sauce.

Roasted chicken with sauteed mushrooms, asparagus, and onions tossed in madeira wine sauce. Served over penne pasta.

Fettuccine pasta tossed with broccoli in a savory roasted garlic cream sauce. Topped with walnut crusted goat cheese.

Large shrimp sauteed with white wine, garlic, lemon, plum tomatoes, oregano, and basil. Served over angel hair pasta and marinara sauce.

Sauteed shrimp with white pepper in a zesty lemon alfredo sauce with scallions, garlic, and mushrooms.

Zucchini noodles tossed in a walnut basil pesto and olive oil with broccoli, sun dried tomatoes, roasted eggplant, peppers, Kalamata olives, and freshly grated parmesan cheese.

Fresh and cold water mussels. Cooked to perfection with fresh tomato, garlic, and shallots. Served in a pink marinara and white wine sauce.

Penne pasta tossed in olive oil, pesto and cream. Topped with pine nuts, asparagus, oven roasted tomatoes and parmesan cheese.

Lightly breaded and fried chicken breast tossed in buffalo sauce.

Lettuce cups with seared ahi tuna, julienned veggies, wasabi jalapeno sauce, and ginger soy sauce.

Sushi grade ahi tuna, cajun crusted, seared rare on mini buns with spicy remoulade, red onions, sliced avocado, and crispy wontons with wasabi and ginger soy for dipping.

Thinly sliced slow roasted prime rib on mini buns with creamy horseradish sauce and basil pesto with a cup of au jus for dipping.

Crispy French fries generously seasoned with a blend of Cajun spices, offering a savory and slightly spicy flavor profile.

Crisp shredded cabbage in a creamy, tangy dressing.

Simmered black beans paired with seasoned rice, often garnished with a mix of herbs for added flavor.

Creamy Yukon Gold potatoes mashed with roasted garlic, typically includes a hint of butter and seasoning.

Sweet plantains, gently fried, offering a caramelized exterior with a tender, sweet interior.

Crispy and flavorful fries made from sweet potatoes, a delightful twist on a classic favorite.

Freshly prepared green beans, typically sautéed with garlic and a hint of butter for a simple yet satisfying side.

Tender asparagus spears sautéed with sliced mushrooms and red onions.

Roasted carrots typically prepared with a blend of seasoning herbs, often accompanied by a light, savory sauce or garnish.

Sauteed in butter with salt, pepper and crispy bacon bits

Lima beans, two colored peppers, zucchini and corn sauteed with butter, salt and pepper

Side chopped salad featuring fresh greens. Choice of dressings: Asian plum, balsamic vinaigrette, blue cheese, honey mustard, hot bacon, light lime vinaigrette, olive oil & vinegar, or ranch.

Side Caesar salad, crisp romaine, shaved Parmesan, croutons. Choice of dressing: Asian plum, balsamic vinaigrette, blue cheese, honey mustard, hot bacon, light lime vinaigrette, olive oil & vinegar, or ranch.

Side salad with a mix of greens, offered with a range of dressings including Asian plum, balsamic vinaigrette, and light lime vinaigrette among others.

Kale salad, choice of eight dressings including Asian plum, balsamic vinaigrette, and ranch.