Mark’s Prime Steakhouse

30 S Magnolia Ave.
Ocala, FL 34471
(352) 402-0097


Monday 5pm – 9pm
Tuesday 5pm – 10pm
Wednesday 5pm – 10pm
Thursday 5pm – 10pm
Friday 5pm 11pm
Saturday 5pm – 11pm
Sunday Closed. But we are always available for Private Parties.


Crab Bisqe
Pureed aromatic vegetables with lump crab meat in a delicately seasoned cream reduction.

French Onion Soup
A traditional classic topped with gruyere cheese.

Coconut Shrimp
Plump colossal ocean shrimp lightly breaded and rolled in freshly ground coconut, then lightly fried. Served with an orange ginger sauce.

Crab Cakes
Two jumbo lump crab cakes served with lemon beurre blanc and pink peppercorns.

Colossal Shrimp Cocktail
A steakhouse classic served with either our spicy cocktail sauce of our zesty remoulade sauce.

Seared Ahi Tuna
Seared with a mixed peppercorn crust, complement5ed with our soy dipping sauce and wasabi aioli.

Grilled Stuffed Portobello Mushrooms
Wood fired and topped with marinated tomatoes and buffalo mozzarella. Drizzled with aged balsamic and basil oil.

Tender calamari lightly dusted with semolina flour and fried with fresh sliced fennel and red onion, served with our zesty remoulade sauce.

Bacon Wrapped Scallops
Lightly crusted giant sea scallops wrapped in crispy apple smoked bacon with fresh mango salsa and a hint of chipotle honey sauce.

Traditional Escargot
Six large escargots sautéed in an herbed garlic butter, topped with asiago cheese.

Lobster Escargot
Six large chunks of lobster tail sautéed in an herbed garlic butter, topped with asiago cheese.

SALADS $7.95

All Dressings are made in house following our exclusive recipes: Classic Herb Vinaigrette, Mark’s Unique Bleu Cheese, Balsamic Vinaigrette, Peppercorn Ranch, Creamy Italian Vinaigrette, Add Apple Smoked Bacon Crumbles to any salad … 95 cents

Original Bleu
A generous mix of romaine, spring greens, red pepper, tomatoes, Granny Smith apples, red onions toasted almonds and dried cranberries. Served with our unique Big Bleu Dressing.

Sliced Tomato & Onion
A sliced beefsteak tomato topped with Maytag Bleu Cheese crumbles and red onion served with herb vinaigrette on top of field greens.

Crisp romaine tossed with garlic croutons, our rich Caesar dressing and reggiano parmesan. Topped with shaved parmesan cheese. Anchovies available.

Chop Salad
Chopped iceberg and romaine tossed with red onion, egg, bacon, diced tomatoes, bleu cheese crumbles, hearts of palm and artichokes in our special chop house creamy vinaigrette.

Lettuce Wedge
Full wedge of chilled iceberg lettuce topped with fresh diced tomatoes and bacon crumbles. With choice of dressing.

Sliced Tomato & Fresh Mozzarella
A sliced Beefsteak tomato topped with fresh mozzarella on a bed of mixed greens and herb vinaigrette.


Wood Grilled Salmon
North Atlantic salmon served with a dill beurre blanc.

Grouper Santa Fe
Fresh grouper lightly bronzed, served with fresh mango salsa and topped with jumbo lumped crab meat sautéed in cilantro-lime butter.

Fresh Fish Almandine
Pan seared and topped with a relish of fresh asparagus, toasted almonds, and diced tomato on a lemon beurre blanc.
Market Price

Mixed Seafood Grill
Wood grilled jumbo shrimp, scallops, cold water lobster tail and fresh fish served with our lemon beurre blanc

Lobster Pasta
Linguine tossed with sautéed tender lobster, served in a lobster cream sauce.

Fresh Seared Tuna
Pan seared sushi grade tuna served over warm citrus ginger slaw with shitake mushrooms drizzled with sweet soy glaze.

Twin Cold Water Lobster Tails
Twin tails broiled, grilled, or crispy fried.


Spinach asiago Chicken
Fresh airline cut chicken breasts pan seared, stuffed and baked with fresh spinach asiago cheese and crimini mushrooms.

Mark’s Ulitmate Burger
10oz fresh ground USDA Prime Beef with carmelized onions, apple smnoked bacon and choice of cheese. Served with French fries.

Tenderloin Tips
Sautéed filet mignon tips in our brandy peppercorn sauce and served with mashed potatoes.


Sautéed Spinach

Roasted Pablano Cream Corn

Sautéed mushrooms
Fresh Crimini, Shitake Mushrooms.

Fresh Asparagus
Grilled or steamed.

Add Hollandaise or Béarnaise

‘Steaks With Passion’®

Mark’s Prime Steakhouse is passionate about serving you the finest U.S.D.A. inspected beef. We cook our steaks over a wood fired greill abd serve them on a hot plate sizzling in butter. Let us know if you prefer extra butter or none.
Very red, cool center

Med. Rare
Red, warm center

Pink Center

Med. Well
Slightly pink center

No pink.
Petit Filet
7oz. portion of the leanest and most savory, tender cut of American beef.

Filet Mignon
A generous 11oz. full cut portion of this classic favorite.

Bone in Filet
This 16oz. Bone in Filet is a rare and unique cut for that extra flavor that comes from cooking on the bone.

Bone in Ribeye
20oz. U.S.D.A. Frenched bone-in Prime cut for the ultimate steak experience.

New York Strip
14oz. U.S.D.A. Prime beef that has it all … firmer texture yet tender and full flavored.

16oz. An exquisite U.S.D.A. Prime Ribeye. A well-marbled taste celenration.

Bleu Cheese Crusted Top Sirloin
8oz. U.S.D.A. Prime cut top sirloin with Maytag bleu cheese.

Bone in Pork Rib Chop
16oz. Bone in Rib Chop bronzed in a light Cajun seasoning. A fabulous taste sensation with a side of chipotle honey sauce.

Bone in Filet
This 16oz. Bone in Filet is a rare and unique cut for that extra flavor that comes from cooking on the bone.


Cold Water Lobster tail

Grilled Shrimp of Scallops

Oscar Style
Lumped crab, asparagus, bearnaise sauce

Maytag Bleu Cheese Crusted

Bearnaise of Hollandaise sauce

Brandy Peppercorn sauce

Demi Glace


Mashed and whipped Idaho potatoes.

Lyonnaise Potatoes
Pan roasted to a crispy finish in duck fat with caramelized onions.

Roasted Garlic New Potatoes
Baby New Potatoes sautéed with freshly minced garlic.

Twiced Baked Botato
Baked, blended with boursin cheese and scallions topped with cheddar cheese, bacon crumbles then baked again.

Blue Cheese Chips
Homemade potato chips fried to a crispy golden brown topped with a warm Maytag blue cheese sauce.

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