Mark's American Cuisine

Black Truffles from Perigord, France are in.

The finest black truffles come from France, particularly the southwestern region known as the Dordogne. Historically as well as currently, the most famous black truffle of all is from a specific part of the Dordogne called the Périgord. In fact, fresh French winter black truffles are often called the “Diamonds of Périgord.” They are simply exquisite, and from December to March, French truffle markets feature delectable Périgord black truffles characterized by a subtle aroma and an earthy flavor reminiscent of a rich chocolate. They reach their pinnacle of fragrance and flavor in January and February.

Like other varieties of truffles, the Périgord black truffle (Tuber melanosporum) grows beneath the surface of the soil among the root systems of specific types of trees and develops a symbiotic relationship with those trees, which primarily consist of oak, but also beech, hazelnut, chestnut, birch and poplar. With the exception of the white Alba truffle, Périgord truffles are scarcer, more desirable and higher-priced than other truffles. Within the last 100 years production of these almost incomparable delicacies has significantly diminished from previous levels, but demand among discerning epicures remains justifiably strong.

Red King Crab Caught in the waters of Bristol Bay and Norton Sound, the true red king crab is the most prized species of crab in the world, with strong demand from consumers in Japan, the US, and Europe. Alaska’s largest harvest of red king crab takes place in the waters of Bristol Bay. Roughly 100 boats participate in the fishery and harvest millions of pounds over a period of 2 to 3 months. Alive, red king crab are actually a dark burgundy in color. When they are cooked they turn bright red-with scarlet-red highlights on the top part of the shell, and especially around the toes. Taste-wise, true red king crab is the best in the world. The meat is snow-white, with highlights of bright red. During the season, a growing number of white table cloth restaurants offer fresh red king crab- a sumptuous treat.

A precious gift- fresh from Nantucket

Every year, at the beginning of October, family fishing season starts for the locals on Nantucket Island for one of the sea’s greatest treasures- bay scallops! Locals are allowed to catch 1 bushel per week all month, then in early November the commercial season begins and lasts until March. The bay scallop plays a big part in Nantucket’s culture. Everyone involved from the scallopers to the many shuckers (“openers”), retailers and wholesalers have a stake in this small and fickle fishery.

Bay scallop catches vary greatly from season to season. Back in 1980 when our market was just 1 year old, Nantucket had a banner catch of 120,000 bushels. Since then harvests have had ups and downs. 2007 reported 3,860 bushels, in 2008, 17,000 bushels then down to 6,916 bushels last season. So far the catch this season is starting out well. The weather can affect the fishery greatly. Rough winter weather can make it tough on the scallopers to get on the water and if the temperature is below 28 degrees before 10 a.m. a red flag will go up at the harbormaster’s office to announce that “there’s no fishing today”. The reason for this rule is that young scallops (1 year or less) or babies (spats) will die when they hit air that’s that cold. No one knows for sure why there are such fluctuations in catches from season to season but the loss of eelgrass, the nursery area for young scallops, in some areas definitely has to be a factor. Predators such as crabs, starfish, conch and oyster drills eat a lot of bay scallops and there are other natural reasons like weather and water salinity.

The bay scallop fisheries in the Northeast, which includes Rhode Island, Cape Cod, Martha’s Vineyard and Long Island haven’t produced much in recent years. Nantucket’s catches have been down from historic highs also but still remain a viable scalloping culture supplying what many say are the finest scallops in the world. Their sweetness and buttery texture is unbelievable.

Join us at Mark’s and enjoy these delicacies with us.

White Truffles - The Italian White Truffles Season is available from September to end of December. Fresh White Truffles, also known as White Alba Truffles, come from the northern region of Italy. Known as the diamonds of the culinary world, white truffles (white Alba truffles) are prized all over the world for their pungent aroma and distinct flavor. The White Truffles is of a yellowish/gray color, and the shape of the fresh white truffle is irregular and often likened to a potato. Italian White Truffles vary in sizes from a walnut to a fist

Dover Sole - Although the White Cliffs of Dover have inspired scores of poems and songs, make no mistake: It’s the delicate Dover sole found in the waters below the cliffs that have inspired the palates of fish-gourmands worldwide.

Dover sole are prolific fish. Bottom-feeders that swim along the ocean floor and can grow to over 2 feet long, they often live as long as 58 years. Just as delicious as they are long lasting, Dover sole are among foodies’ most sought after fish.

In fact, because they’ve become so popular, there are fewer sole being fished out of the waters near the English Channel these days, and more from fish farms in the Netherlands, as well as from other European waters, including the eastern Atlantic Ocean and the Mediterranean Sea. The tasty flounder, however, still bears the name of the English port where the most sole were caught during the 1800’s.

We are now serving Soft Shell Crabs. Please check for availability when making you reservation.

What exactly are soft shell crabs, relative to “normal” (hard shell?) crabs?

Soft shell crabs are crabs that are molting, which is when the hard shell of the crab grows about 30 percent. They have to shed their old shell and when they exit that shell, they are soft for about 2 to 3 hours. Then their shell starts to turn hard again.

The coral trout has firm white flesh for excellent eating and is highly prized for its eating qualities. It is a handsome looking fish with colours ranging from light pink and red to dark crimson with blue spots. When excited, the skin of the coral trout throbs with a bright red colouration. The traditionally preparation of coral trout, steamed with ginger and spring onions, is truly memorable, but the flavour also lends itself to using a variety of additional ingredients.

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Tasmanian Ocean is a member of the salmon family. It is available year-round and caught around Tasmania and the Faroe Islands

Firm flesh, nice marbling, and a rich, luscious flavor slightly less pronounced than salmon make Tasmanian ocean trout a natural for a variety of dishes.

Hiramasa is a high-quality sashimi grade Yellowtail. Hiramasa is the Japanese name for this fish and it is highly regarded in Japan, where the fish is hand packed to avoid bruising. Hiramasa Kingfish is the Australian name for this fish, and it is also a high quality sashimi grade.

Hiramasa has pale pink flesh with firm, large flakes and a sweet, rich flavor. Hiramasa has a higher fat content, firmer texture and cleaner flavor than wild Yellowtail Kingfish.