Max’s on Broad; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

October 12, 2014; 8:54 PM • by RVANews staff

• 305 Brook Road
• 804.225 .0400
• maxsonbroad.com
• Reservations »

— ∮∮∮ —

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

October 12, 2014 8:54 PM 0