=Marks Menu Collection
Hit "Back" to Return
Formerly Known as
-Closed- Classic International Cuisine
Classic International Cuisine
Asbury Park press Review here.
lump crab meat w/ melted butter, marinated and grilled wild mushrooms in a colorfully light cream.
a delicate Asian pastry filled with scallops, shrimp, and fresh vegetables, fried in peanut oil and served with a sesame soy and duck sauce.
a liver pate terrine seasoned with Grand Marnier and wild currants served with cornichons and Melba toast.
confit duck served on mescalun greens with a roasted poblano chile dressing.
toasted brushetta served with four elegantly flavored tapenades.
it's delightful and delicious.
an exotic, spicy sweet consomme with chicken, lemongrass, and scallions.
a hearty creme soup with mussels, shallots, and sausage.
penne served with grilled garden vegetables, pine nuts and pesto.
ricotta filled ravioli sauteed with roasted pine nuts, sweet butter and fresh sage garnished with imported proscuitto.
Sweet Italian Arborio rice seasoned with market fresh ingredients.
a spinach and wild mushroom lasagna topped with a creamy bechamel sauce.
grilled beef tenderloin served with duchesse potatoes and creamed spinach. Served with choice of one: bordelais, bernais or au poivre sauce.
chicken sauteed in a spicy hot curry sauce with lemon grass, coconut, tomatoes and peanuts served with chinese rice noodles and red cabbage.
a marinated and grilled jerk chicken with traditional habenero peppers and Jamaican herbs served with coconut rice and beans and plantano chips.
a crispy baked cornish game hen with onions, mushrooms, bacon and artichoke hearts served with butternut squash and baked corn custard.
the classic French countryside dish with Great Northern beans, lamb, duck, and pork topped with bread crumbs.
pan seared scallops coated in cornmeal with garlic and cilantro served over a mango lime chutney with polenta.
sauteed shrimp with roasted garlic, capers, scallions and plum tomatoes served over brushetta points with jasmine rice.
shrimp sauteed with roasted peppers, tomatoes, onions, ginger, lemongrass and red curry paste served with coconut rice.
scallops baked au gratin with a light Mornay sauce with gruyere cheese served over a crisp potato cake.
Please ask for daily specials as our chef can be very whimsical.