Max’s on Broad; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

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Course one

Chose one

  • Beef carpaccio — Shaved beef, white truffle oil, lemon, Parmesean, vinagrette, caper, arugula, and pecan
  • Kale & quinoa –With tomato, strawberry, grape, candied pecan, extra virgin olive oil, and lemon juice
  • Soup du jour — With oyster crackers
  • Tempura calamari — With soy sauce and sweet chili

Course two

Choose one

  • Pasta primavera — Angel hair, eggplant, zucchini, squash, tomato, onion, pepper, feta, garlic, and tomato sauce
  • Roasted chicken — WIth mushroom, garlic, lemon, white wine sauce, mashed potatoes, and seasonal vegetables
  • Pork osso bucco — Slow cooked pork, root vegetables, mashed potatoes, and brussels sprouts
  • Moules & pommes frites — PEI mussels, pommes frites, and choice of broth
  • Salmon napoleon — Sauteéd spinach, puff pastry, lobster fennel cream, seasonal vegetables, and rice pilaf

Course three

Choose one

  • Apple streusel — Apples baked in a crispy shell with red wine caramel sauce and vanilla ice cream
  • S’mores — Chocolate ganache, house made marshmallow, and graham cracker crust
  • Brioche bread pudding — With chocolate, cherries, caramel, and whipped cream
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