A note from Chef Jan Benton

​

I developed the menu at Mark’s based on the product and produce that is available in the area. Bucerias being in a large bay means the seafood is abundant and fresh, including tuna, red snapper, oysters, calamari and wonderful San Blas shrimp.

 

The red Roma tomatoes and basil influence our Mediterranean taste, while the cilantro, ginger, and jalapenos pushed the Asian feel. Customers come for the grass-fed beef, organic pork, and NZ lamb all presented with naturally glazed sauces.

 

You can enjoy the same menu on the tropical garden patio, elegant interior or at the bar, with daily specials based on what the fishermen and local growers bring in that day.