apples, spiced walnuts, red onion and dried cranberries, served with champagne vinagrette dressing
CHOPPED SALAD
cucumber, red onion, ruby red tomatoes, calamata olives, mixed greens, topped with fried brie croutons, red wine vinagrette
WEDGE SALAD
crisp iceburg lettuce, great hill bleu cheese dressing, crunchy bacon bits, and ruby red tomato wedges
Entrées
HERB ROASTED ORGANIC HALF CHICKEN
pan juices
BOSTON BAKED HADDOCK
ritz cracker crust, herb butter
GRILLED ATLANTIC SALMON
cucumber, tomato, fresh mint and dill relish
GRILLED TUNA STEAK PROVENÇAL
seasoned with lemon and cumin, accompanied by tomatoes, black olives and green pepper
JUMBO SHRIMP SCAMPI SAUTÉ
white wine, lemon, capers, garlic, and tomatoes served on a bed of linguine
BOILED LOBSTER
drawn butter
LOBSTER THERMIDOR
Baked lobster stuffed with georges bank sea scallops and a brandy parmesan cheese sauce
VEAL HUNTER STYLE
sautéed with diced vegetables, shallots, white wine, and topped with crimini mushrooms
TWO CENTER CUT 8 OZ GRILLED PORK CHOPS
vinegar peppers
RACK OF LAMB WITH DIJON MUSTARD-HERB CRUST
rosemary pan sauce and traditional mint jelly | Max’s Certified Black Angus steaks are hand-selected from the best corn-fed beef raised in America’s heartland.
NEW YORK SIRLOIN STEAK 14 oz or 20 oz
beef demi-glace
STEAK AU POIVRE 14 oz or 20 oz
green peppercorn brandy cream sauce
SLICED STEAK 14 oz or 20 oz
max’s herb butter
PORTERHOUSE STEAK 22 oz
beef demi-glace
FILET MIGNON 10 oz or 14 oz
max’s signature madeira and truffle sauce
DELMONICO STEAK 18 oz
beef demi-glace
CHEF’S SELECT BONE IN FILET MIGNON 16 oz
max’s herb butter
Sides
SAUTÉED FRESH SPINACH
with olive oil, garlic & lemon
CREAMED FIRE ROASTED CORN
BROCCOLI
cheddar cheese sauce
RAGOUT OF SEASONAL MUSHROOMS
portabella, shiitake, and button mushrooms gently stewed in stock with pearl onions, fresh thyme and oregano