Max’s on Broad; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

October 11, 2015; 9:15 PM • by RVANews staff

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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
  • Caesar — Romaine, tomato, cucumber, parmesan
  • Soup du jour

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
  • Moules & pommes frites — P.E.I mussels, pommes frites, and choice of marinara or white wine, tarragon and garlic
  • Salmon napoleon — Sauteéd spinach, puff pastry, lobster fennel cream, seasonal vegetables, and rice pilaf
  • Hazelnut angus meatloaf — With cheddar, coffee BBQ sauce, seasonal vegetables, and mashed potato

Course three

Choose one

  • Apple streusel — Apples baked in a crispy shell, and red wine caramel sauce
  • S’mores — With chocolate ganache, house made marshmallow, and graham cracker crust
  • Brioche bread pudding — With chocolate, cherries, caramel, whipped cream
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October 11, 2015 9:15 PM 0

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