Appetizers

ARTISAN CHEESE PLATE

Dried & Fresh Fruits, Olive Tapenade, Candied Nuts, Grilled Bread & Lavosh; 18

Add Cured Meats; 8

SESAME SEARED AHI TUNA

w/ Asian Noodles, Soy Sauce, Pickled Ginger & Wasabi ; 18

CHIPOTLE-APRICOT BABY BACK RIBS

Pineapple-Peanut Coleslaw & Summer Berry Cobbler; 13

CLASSIC ESCARGOT

Garlic Herb Butter & Grilled Bread; 16

LANGOSTINO CAKES

Sweet Corn Cream, Lemon Caper Aioli & Sweet Pickled Slaw; 17

DAY BOAT SEA SCALLOPS

Bacon & Lump-Crab Red Curry Sauce; 18

SOUPS

CHIPOTLE SWEET POTATO BISQUE

 Croutons & Scallions; 6

SALADS

HEIRLOOM TOMATO CAPRESSE

Fresh Mozzarella, Basil Pesto, California Olive Oil, Balsamic Reduction & Capers; 9

BABY SPINACH W/ BACON BALSAMIC DRESSING

French Brie, Apples & Candied Nuts; 8

HEARTS OF ROMAINE

Caramelized Onion-Parmesan Dressing, Croutons & Local Greenhouse Tomatoes; 7

ENTRÉES

CATCH OF THE DAY

Our Chef’s crafted meal with the perfect combination of locally grown ingredients and fresh fish flown in from all around the world for an exquisite dining experience.

GRILLED NEW ZEALAND LAMB RACK

Caramelized Grain Mustard Onion Jam & Bordelaise Sauce; 43

BLACK ANGUS BEEF RIB EYE

Smoked Cherry Tomatoes, Bordelaise Sauce & Gorgonzola Cheese; 41

LOBSTER FETTUCCINE

Herb Butter Roasted Lobster Tail, Squid Ink Pasta w/ Saffron Parmesan Cheese Sauce; 42

ROSEMARY OLIVE OIL GRILLED WILD ALASKAN COHO SALMON

Grilled Bell Peppers & Zucchini, Cucumber Mint Tzatziki Sauce & Balsamic Portabella Mushroom Relish; 33

PAN FRIED WALLEYE FILLET

Wild Mushroom Wild Rice, Grilled Asparagus, Brown Butter Sauce & Grilled Sweet Corn Salsa; 34

BLACK ANGUS BEEF TENDERLOIN

Toasted Goat Cheese, Bordelaise Sauce & Red Wine Crimini Mushrooms; 41

ALL-NATURAL CHICKEN PICCATA BREAST

Grilled Asparagus, Artichoke Heart-Caper Sauce & Crisp Bacon; 33

MAX BAR MENU

MAX BURGER

100% Ground Wagyu Beef, House Smoked Bacon, Fresh Goat Cheese, Grilled Red Onion, Tomato Jam & Chipotle Aioli; 18

BISON MEATBALLS W/ VERMOUTH CREAM SAUCE

Crimini Mushrooms & Grilled Ciabatta Bread; 16

MAXWELLS CUBAN SANDWICH

Orange Pulled Pork, Black Forest Ham, Swiss Cheese, Pickles & Yellow Mustard; 14

CHARRED PINEAPPLE LO MEIN

Sautéed Shiitake Mushrooms, Bok Choy Stir Fry, Sweet & Sour Pineapple Sauce; 12

– Add Roasted Chicken; 4

DESSERT

CHOCOLATE LAVA CAKE

w/ Vanilla Bean Ice Cream; 12

CARROT CAKE BREAD PUDDING

w/ Cream Cheese Gelato, Candied Pecans & Warm Bourbon Brown Sugar Sauce; 9

HONEY GINGER CHEESECAKE

w/ Poached Pear, Almond Crunch & Honey Drizzle; 9

PUMPKIN CREME BRULEE

w/ Pumpkin Spice Whipped Cream & Pumpkin Seed Brittle; 9

HOUSE MADE ARTISAN ICE CREAM

3/scoop

*Menu items are subject to availability

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Sparkling Wines

MIONETTO, PROSECCO, ITALY

Just a glass; 9

MOET & CHANDON, IMPERIAL, FRANCE

Just a glass; 20

White Wines

MOSCATO, BARTENURA, MOSCATO D’ ASTI, ITALY

Just a glass; 8

RIESLING, KATE ARNOLD, WASHINGTON

Just a glass; 9

SAUVIGNON BLANC, OYSTER BAY, NEW ZEALAND

Just a glass; 9

CHARDONNAY, FOXGLOVE, CENTRAL COAST

Just a glass; 9

CHARDONNAY, CUVAISON, NAPA VALLEY

Just a glass; 14

RED WINE

MERLOT, NOBLE VINES, CALIFORNIA

Just a glass; 8

PINOT NOIR, EDUCATED GUESS, SONOMA COAST

Just a glass; 9

NERO D’AVOLA, TENUTA RAPITALA, SICILIA, ITALY

Just a glass; 9

RED BLEND, THE SUM, CALIFORNIA

Just a glass; 10

CABERNET SAUVIGNON, LOUIS M. MARTINI, SONOMA COUNTY

Just a glass; 14

CABERNET SAUVIGNON, QUILT, NAPA VALLEY

Just a glass; 20

*Menu is subject to change

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RESERVATION WITH OPENTABLE

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