ReMark's

Roasted tomato basil soup with a brioche crostini.

Served with a pico de gallo salsa and guacamole.

Served with smoked chipotle ranch.

Served with mixed greens mango avocado and a jalapeno cilantro tartar sauce.

Fresh grapefruit, mixed greens, pinuts, gorgonzola and a grapefruit citrus vinaigrette.

Sliced avocado, mango with baby bay shrimp. Topped with a red wine vinaigrette.

Cigalini cheese, sundried tomatoes, yellow tomatoes, avocado calamata olives, garlic, avocado and basil with a balsamic glazed.

Grilled medley of vegetables on a bed of ginger risotto with a tomato basil sauce.

Diced sashimi grade ahi with fresh jalapeno, ginger, lime and olive oil. Served with fresh asparagus, and avocado

Prime Boneless, braised and simmered, server with gorgonzola risotto.

Black peppercorn crusted. Served with garlic mash potatoes and a red wine shallot sauce.

Basmati rice on a mango ginger salsa.

One 4oz Filet medallion over gorgonzola risotto served with grilled portabello and sautéed spinach, topped with a roasted shallot sauce.

Two soft corn tortilla tacos filled with diced filet and served with tomatillo lime salsa, sour cream and a guacamole salsa.