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
LUMP MEAT CRAB 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; 39
BLACK ANGUS BEEF RIB EYE
Smoked Cherry Tomatoes, Bordelaise Sauce & Gorgonzola Cheese; 40
Herb Butter Roasted Lobster Tail, Squid Ink Pasta w/ Saffron Parmesan Cheese Sauce; 39
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; 33
BLACK ANGUS BEEF TENDERLOIN
Toasted Goat Cheese, Bordelaise Sauce & Red Wine Crimini Mushrooms; 40
ALL-NATURAL CHICKEN PICCATA BREAST
Grilled Asparagus, Artichoke Heart-Caper Sauce & Crisp Bacon; 31
MAX BAR MENU
MAX BURGER
100% Ground Wagyu Beef, House Smoked Bacon, Fresh Goat Cheese, Grilled Red Onion, Tomato Jam & Chipotle Aioli; 18
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
BANANA CHOCOLATE CHIP BREAD PUDDING
w/ Rum Fosters Sauce & Vanilla Bean Ice Cream; 9
DULCE DE LECHE CHEESECAKE
w/ Chili Chocolate Fudge Sauce; 9
CINNAMON LATTE CREME BRULEE
w/ Orange Chocolate Truffles & Almond Lace Tuile Cookie; 9
HOUSE MADE ARTISAN ICE CREAM
3/scoop
*Menu items are subject to availability
Sparkling Wines
RUFFINO, SPARKLING ROSE, ITALY
Just a glass; 8
MIONETTO, PROSECCO, ITALY
Just a glass; 9
Just a glass; 20
White Wines
RIESLING, CLEAR NIGHT, GERMANY
Just a glass; 7
ROSE, HAUT VOL, LANGUEDOC, FRANCE
Just a glass; 8
MOSCATO, CASTELLO DEL POGGIO, ITALY
Just a glass; 8
PINOT GRIGIO, A to Z, OREGON
Just a glass; 9
SAUVIGNON BLANC, OYSTER BAY, NEW ZEALAND
Just a glass; 9
CHARDONNAY, CHALK HILL, SONOMA
Just a glass; 12
RED WINE
MERLOT, THE CRUSHER, NAPA, CALIFORNIA
Just a glass; 10
PINOT NOIR, EDNA VALLEY, CENTRAL COAST
Just a glass; 10
GAMMY NOIR, MAISION L’ENVOYE, FRANCE
Just a glass; 12
CABERNET SAUVIGNON, CHOP SHOP, PASO ROBLES
Just a glass; 9
CABERNET SAUVIGNON, D’ARENBERG, MCLAREN, AUSTRALIA
Just a glass; 12
CABERNET SAUVIGNON, FRANCISCAN ESTATE, NAPA VALLEY
Just a glass; 15
*Menu is subject to change
RESERVATION WITH OPENTABLE
NEWSLETTER