Mara Dinner Menu - September 2023

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OPENERS
Crab Gazpacho 15
Roasted Tomato. Roasted Peppers. Cilantro. Sour Cream (gf), A (v, vg)

Gold Lentil Cakes 11
Gruyere. Black Garlic. Tzatziki (v)

Caprese Flat Bread 12
Tomato. Buffalo Mozzarella. Fresh Basil. Balsamic Glaze (v)

Mexican Shrimp Cocktail 14
Clam Juice. Vegetable Juice. Cucumber. Red Onion. Cilantro. Avocado (gf)

SALADS
Japanese Ginger Soy 13
Iceberg. Carrot. Radish. Cucumber. Tomato. Soy Ginger Dressing. Furikake (Vg), (gf)

Cesar Salad 15
Romaine Hearts, Everything Bagel, Anchovy Dust, Parmigiano-Reggiano, H.M. Caesar Dressing. A (gf)

MAINS
“Cajun Boil” CAB Ribeye Steak 41
“Boil” style potato, corn, sausage. Cajun Hollandaise. Garlic Butter A(gf)

Thai Green Curry Chicken Pasta 32
Rice Noodle. Bell Peppers. Fresh Basil. Coconut Milk ***

Creamy Shrimp Artichoke Fettuccine 33
Cream Cheese. Harissa Oil A(v)

Alabama White Grilled Pork Chops 35
Pork Belly Braised Cabbage. Mac Salad. Carolina White BBQ Sauce A(gf)

Tempura Fish 31
Bamboo Rice. Pickled Carrots. Wasabi Ponzu Aioli

FINISHES
Tiramisu 12

Molten Lava Cake Ala Mode 11

Chefs’ Cake Selection 13

***: Alery/ v: vegetarian/ vg: vegan/gf: gluten free/ A (): available as

We manage our carbon footprint by purchasing as many local, sustainable and organic products. We strive to use the freshest in season produce, seafood, oils available, utilizing as close to 100% as possible. To achieve this goal, we take inspiration from different styles and cultures, offering a diverse menu that changes frequently. Our chef asks for your patience, understanding, and confidence in our menu should we run out of your favorite item.