Max’s on Broad; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

April 13, 2016; 9:19 PM • by RVANews staff

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Course one

Chose one

  • Beef carpaccio — With shaved beef, white truffle oil, lemon, Parmesean, vinagrette, caper, arugula, pecan
  • Kale & quinoa — With tomato, strawberry, grape, candied pecan, extra virgin olive oil, lemon juice
  • Caesar — With romaine, tomato, cucumber, parmesan
  • Soup du jour

Course two

Choose one

  • Pasta primavera — With angel hair, eggplant, zucchini, squash, tomato, onion, pepper, feta, garlic, tomato sauce
  • Roasted chicken — With mushroom, garlic, lemon, white wine sauce, mashed potatoes, seasonal vegetables
  • Moules & pommes frites — With PEI mussels, pommes frites, choice of marinara or white wine, tarragon & garlic
  • Salmon napoleon — With sauteéd spinach, puff pastry, lobster fennel cream, seasonal vegetables, rice pilaf
  • Hazelnut angus meatloaf — With cheddar, coffee bbq sauce, seasonal vegetables, mashed potato

Course three

Choose one

  • Apple streusel — With apples baked in a crispy shell, red wine caramel sauce
  • S’mores — With chocolate ganache, house made marshmallow, graham cracker crust
  • Brioche bread pudding — With chocolate, cherries, caramel, whipped cream
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April 13, 2016 9:19 PM 0

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