Max Downtown

Name: Max Downtown
Address: 185 Asylum St., 06103, CT, 06103
Telephone: 860-522-2530

185 Asylum St., Hartford, CT 06103, US

• Monday: 11:30AM-10:30PM •Tuesday: 11:30AM-10:30PM •Wednesday: 11:30AM-10:30PM •Thursday: 11:30AM-10:30PM •Friday: 11:30AM-11:30PM •Saturday: 5:00PM-11:30PM •Sunday: 4:30PM-9:30PM •

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Details

Cuisine: American (New), Steakhouse
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

APPETIZER

COLOSSAL SHRIMP

SHRIMP BISQUE

POACHED SHRIMP SALAD

HAND GATHERED CALIFORNIA FIELD GREENS

SHERRY MUSTARD SEED VINAIGRETTE OR NON-FAT SHERRY SPRITZ

LEAVES OF YOUNG ROMAINE WITH CLASSIC CAESAR DRESSING

WARM GARLIC CROUTONS

MARYLAND LUMP CRAB CAKE

MEYER LEMON AIOLI, LILY SALAD AND PAPRIKA OIL

RHODE ISLAND STYLE CALAMARI

CRISPY FRIED WITH SLICED CHERRY PEPPERS AND GARLIC BUTTER

MAIN PLATE SALADS

AHI TUNA SASHIMI

ASIAN WAKAME SALAD, DAIKON SPROUTS, JICAMA, RED BELL PEPPER AND LIME-GINGER VINAIGRETTE

ASIAN BEEF SALAD

MARINATED TENDERLOIN, PINEAPPLE, SOY-SHIITAKE MUSHROOMS, BEAN SPROUTS SPICY GREENS AND COCONUT-LIME DRESSING

MAX’S CHOPPED SALAD

GULF SHRIMP, GORGONZOLA CHEESE AND SHERRY MUSTARD SEED VINAIGRETTE OR NON-FAT SHERRY SPRITZ

GARY CRAIG’S “HOLLYWOOD” COBB SALAD

CHICKEN, APPLEWOOD SMOKED BACON, FRESH AVOCADO, TOMATO, EGG, GORGONZOLA AND CLASSIC DRESSING

TUSCAN CHICKEN SALAD

MIXED GREENS, PLUM TOMATOES, KALAMATA OLIVES, SWEET ROASTED GARLIC FRESH WHOLE MILK MOZZARELLA AND WARM POLENTA CROUTONS

MAX'S PLATE OF DAY

MONDAY

KOBE BEEF BURGER PLATE CHILI ONION RINGS

TUESDAY

GARLIC SAUTEED GULF SHRIMP FRESH PASTA

WEDNESDAY

MEDITERRANEAN GRILLED LAMB TABBOULEH

THURSDAY

SEAFOOD PAELLA SAFFRON RICE CHORIZO

FRIDAY

MAX'S FISH & CHIPS COLESLAW

HOUSE SANDWICHES

KOBE STEAK SANDWICH

CIABATTA ROLL, PEPPERS, CARAMELIZED ONIONS, PEPPER JACK AND TRUFFLE FRIES

HOUSE ROASTED TURKEY CLUB

APPLEWOOD SMOKED BACON, DIJON AIOLI AND HOUSE MADE POTATO CHIPS

BUTTERMILK CHICKEN WRAP

ROASTED RED BELL PEPPERS, ROMAINE, GREAT HILL BLEU CHEESE AND SWEET POTATO FRIES

BLACK ANGUS BURGER

GRAFTON VILLAGE AGED CHEDDAR CHEESE, TOMATO, ONION, HOUSE MADE PICKLES AND FRENCH FRIES

ENTREES

PARMESAN CRUSTED MURRAY'S CHICKEN

BRAISED BUTTER BEANS, BROCCOLINI, OVEN ROASTED TOMATOES AND PARMESAN BROTH

PAN SEARED ATLANTIC SALMON

BABY SPINACH, ROASTED RED PEPPERS, HARICOTS VERTS, FINGERLING POTATOES, FETA CHEESE, APPLEWOOD SMOKED BACON VINAIGRETTE

MAX-A-PENNE

GRILLED CHICKEN, PLUM TOMATOES, ESCAROLE, EXTRA VIRGIN OLIVE OIL AND SHAVED GRANA PODANO

GRILLED PETIT FILET MIGNON

HORSERADISH MASHED POTATOES AND ROASTED SHALLOT JUS

OVEN ROASTED ALASKAN HALIBUT

RICOTTA GNOCCHI, ENGLISH PEAS, SWEET CORN, ARTICHOKES AND SPRING GARLIC SAUCE

SAUTEED BAY SCALLOPS

FRESH PAPPARDELLE PASTA, FAVA BEANS, ASPARAGUS, MUSHROOMS, SUN DRIED TOMATOES AND SWEET PEA SAUCE

GRILLED NEW YORK SIRLOIN

FRENCH FRIES AND THYME JUS

CHOPHOUSE CLASSICS

STEAK AU POIVRE

FILET MIGNON

AGED NEW YORK STRIP STEAK

SIDES

STEAMED ASPARAGUS

FRENCH FRIES

GARLIC MASHED POTATOES

CHILI ONION RINGS

MAX'S TAVERN

COLOSSAL SHRIMP

CLAMS ON THE HALF SHELL

OYSTERS ON THE HALF SHELL

AHI TUNA SASHIMI

PICKLED CUCUMBER SALAD AND SPICY MUSTARD

RHODE ISLAND STYLE CALAMARI

CRISPY FRIED WITH SLICED CHERRY PEPPERS AND GARLIC BUTTER

MARYLAND JUMBO LUMP CRAB CAKE

MEYER LEMON AIOLI, LILY SALAD AND PAPRIKA OIL

MAX’S CHOPPED SALAD

SHRIMP, GORGONZOLA CHEESE AND MUSTARD SEED VINAIGRETTE | OR NONFAT SHERRY SPRITZ DRESSING

GRILLED ATLANTIC SALMON

ASPARAGUS AND BEARNAISE

MAX-A-PENNE

OAK GRILLED CHICKEN, ESCAROLE, PLUM TOMATOES, AND SHAVED GRANA PODANO

GRILLED CHICKEN CAESAR SALAD

LEAVES OF YOUNG ROMAINE AND A CLASSIC DRESSING

BLACK ANGUS BURGER

GRAFTON VILLAGE AGED CHEDDAR CHEESE, TOMATO, ONION AND FRENCH FRIES

TAVERN STEAK

FRENCH FRIES AND GARLIC THYME JUS

STEAMED SNUG HARBOR MUSSELS

SPANISH CHORIZO, TOMATO-SAFFRON SAUCE AND FOCACCIA CROUTON

TRUFFLE FRIES

SAUTEED ASPARAGUS

DESSERTS

CHOCOLATE TASTING

FLOURLESS CHOCOLATE CAKE, POT DE CREME AND CHOCOLATE CREPES WITH WHITE CHOCOLATE MOUSSE

WARM APPLE TART

CREME ANGLAISE, DULCE GELATO

FROZEN MEYER LEMON SOUFFLE

TANGERINE JUS

BANANAS FOSTER MILLE FEUILLE

CHOCOLATE PUFF PASTRY, CARAMEL CUSTARD, RUM SCENTED BANANAS, AND CINNAMON PLANTAIN

CHOCOLATE TOWER

CHOCOLATE CAKE, SINFUL CHOCOLATE MOUSSE AND CHANTILLY CREAM

CREME BRULEE TRIO

VANILLA-GINGER, ESPRESSO AND TOASTED COCONUT

MAX'S CHEESECAKE

COMPOSED DAILY

SORBETS AND GELATO

CRISP BISCOTTI

DINNER

ON THE ROCKS

COLOSSAL SHRIMP

CLAMS ON THE HALF SHELL

OYSTERS ON THE HALF SHELL

APPETIZERS

SHRIMP BISQUE

POACHED SHRIMP SALAD

STEAMED SNUG HARBOR MUSSELS

SPANISH CHORIZO, TOMATO-SAFFRON SAUCE AND FOCCACIA CROUTON

LOBSTER “CEVICHE”

PINEAPPLE CARPACCIO, JICAMA, PLAINTAINS AND PAPAYA VINAIGRETTE

AHI TUNA SASHIMI

PICKLED CUCUMBER SALAD AND SPICY MUSTARD

SEARED HUDSON VALLEY FOIE GRAS

"HAM AND CHEESE," PICKLED SHALLOTS AND PINEAPPLE-VANILLA REDUCTION

MARYLAND LUMP CRAB CAKE

MEYER LEMON AIOLI, LILY SALAD AND PAPRIKA OIL

RHODE ISLAND STYLE CALAMARI

CRISPY FRIED WITH SLICED CHERRY PEPPERS AND GARLIC BUTTER

SALADS

WARM ALMOND CRUSTED GOAT CHEESE

ROASTED BEETS, FRISEE, CARA CARA ORANGES, WATERMELON RADISH AND BALSAMIC VINAIGRETTE

HAND GATHERED CALIFORNIA FIELD GREENS

SHERRY MUSTARD SEED VINAIGRETTE OR NON-FAT SHERRY SPRITZ

LEAVES OF YOUNG ROMAINE WITH CLASSIC CAESAR DRESSING

WARM GARLIC CROUTONS

MAX’S CHOPPED SALAD

GORGONZOLA CHEESE AND SHERRY MUSTARD SEED VINAIGRETTE OR NON-FAT SHERRY SPRITZ

ENTREES

OLIVE CRUSTED RACK OF LAMB

TABBOULEH, SPINACH, FETA CHEESE, ALMONDS AND CURRY SAUCE

GRILLED NIMAN RANCH PORK CHOP

WILD BOAR SAUSAGE, BROWN SUGAR SWEET POTATO HASH, HARICOTS VERTS AND CALVADOS SAUCE

GINGER TEA CRUSTED ATLANTIC SALMON

FOREST MUSHROOMS, ASPARAGUS AND HEARTS OF PALM SAUCE

PROSCIUTTO WRAPPED ALASKAN HALIBUT

SHRIMP AND POTATO SPRING ROLL, BABY SQUASH, ASPARAGUS TIPS AND TOMATO JUS

ASIAN CRUSTED AHI TUNA

LO MEIN NOODLE SALAD, PEANUTS, BOK CHOY, SHIITAKE MUSHROOMS SUGAR SNAP PEAS AND GINGER PONZU SAUCE

MOROCCAN SPICED MURRAY’S CHICKEN

ROASTED FINGERLING POTATOES, PICHOLINE OLIVES, ARTICHOKES, CURED LEMON AND SMOKED PAPRIKA SAUCE

PAN SEARED JUMBO SEA SCALLOPS

SAFFRON PEARL PASTA, ROASTED RED PEPPERS, BABY FENNEL, SUN DRIED TOMATOES AND ARTICHOKE SAUCE

GRILLED VEAL CHOP

STUFEED WITH CARAMELIZED ONIONS, MASCARPONE AND PANCETTA WITH CRISPY POLENTA CAKE, SWISS CHARD AND SHALLOT JUS