 |
 |
 |
 |
 |
 |
 |
MAX New Year's Eve 2008
Early Seating 6:00pm to 9:00pm
House Smoked Salmon with avocado and persimmon salad and toasted brioche
or
Lobster and Roasted Pepper Bisque with sweet corn
or
Hamachi and Ahi Sashimi with yuzu lime and American sevruga caviar
or
Beef Shortrib Raviolis with vegetable brunoise and truffle oil
or
Crispy Sweet and Sour Mandarin Shrimp Salad with Asian slaw and red ginger vinaigrette
or
Warm Asparagus Salad with tomato, garlic, lemon and parsley♦♦♦
Filet Mignon Trio with béarnaise sauce and asparagus, grilled shrimp with garlic butter, mushrooms and bordelaise sauce
or
Seared Day Boat Scallops with crab and sweet corn risotto and meyer lemon sauce
or
Black Cod with brandade, roasted pepper sauce and winter ratatouille
or
Seared Duck Breast with duck leg confit, braised chard, honey roasted apples and hard cider jus♦♦♦
Chocolate Pear Trio:
Chocolate Glazed Pear Galette with honey crème anglaise,
5 Spice Panna Cotta with pear gelee and
Mini Flourless Chocolate Cake with crème fraiche♦♦♦
$60.00 per person
(Plus Tax and Gratuity)Corkage $25.00
MAX New Year's Eve 2008
Late Seating 9:00pm to 1:00am
Featuring Live Jazz
with the Graham Dexter – Sam Minaie Duo
Amuse Bouche: Goat Cheese and Leek Tart with smoked tomato compote
♦♦♦
House Smoked Salmon with avocado and persimmon salad and toasted brioche
or
Lobster and Roasted Pepper Bisque with sweet corn
or
Warm Asparagus Salad with tomato, garlic, lemon and parsley
♦♦♦
Seared Foie Gras with savory bread pudding and sour cherry-port sauce
or
Hamachi and Ahi Sashimi with yuzu lime and American sevruga caviar
or
Beef Shortrib Raviolis with vegetable brunoise and truffle oil
or
Crispy Sweet and Sour Mandarin Shrimp Salad with Asian slaw
and red ginger vinaigrette♦♦♦
Filet Mignon Trio with béarnaise and asparagus, grilled shrimp with garlic butter, mushrooms and bordelaise sauce
or
Grilled Day Boat Scallops with crab-corn risotto and meyer lemon sauce
or
Black Cod with brandade, roasted pepper sauce and winter ratatouille
or
Seared Duck Breast with duck leg confit, braised chard,
honey roasted apples and hard cider jus♦♦♦
Chocolate Pear Trio:
Chocolate Glazed Pear Galette with honey crème anglaise,
5 Spice Panna Cotta with pear gelee and
Mini Flourless Chocolate Cake with crème fraiche
♦♦♦$95.00 per person
(Plus Tax and Gratuity)Corkage $25.00
APPETIZERS / SOUPS / SALADS
THE DAILY PICKLE ........................................................................................................................ 3
check blackboard for today’s selection of fresh kimchees or pickled vegetables
The DAILY SOUP ........................................................................................................................... 6.5
check blackboard for today’s selection
AHI TOWERS ................................................................................................................................... 9.5
wasabi toiko, seaweed, pickled ginger
SHRIMP FIRECRACKER .................................................................................................................. 8.5
shrimp spring rolls, cilantro-mint dipping sauce
ORGANIC BABY GREENS ................................................................................................................ 6.5
sweet onion dressing, carrot, cucumber, radish, cherry tomato
THE MARKET SALAD...................................................................................................................... 8.5
check blackboard for current ingredients
ROASTED BEETS ............................................................................................................................ 8.5
goat cheese crouton, orange, roasted shallot dressing
CAESAR SALAD ............................................................................................................................. 7.5
romaine hearts, garlic croutons, reggiano parmesan
ENTRÉE SIZE WITH CHICKEN ......................................................................................................... 11.5
CHILLED RAMEN NOODLES ........................................................................................................... 12
poached chicken, cucumbers, scallions, daikon sprouts, king mushrooms, soy, wasabi
STIR-FRIED BBQ SHRIMP SALAD................................................................................................... 13
chopped greens, corn, jicama, tomato, avocado, crisp rice noodles, and cilantro-lime dressing
ASIAN CHICKEN SALAD ................................................................................................................. 12.5
chopped greens, roasted chicken, toasted almonds, crispy wonton strips,
scallions, and sesame dressing
PASTA/SANDWICHES/ENTREES
ANGEL HAIR PASTA ....................................................................................................................... 12
with pesto sauce, sweet 100 tomatos, butter and reggiano parmesan
MUSHROOM RISOTTO .................................................................................................................... 13
with duck confit, arugula, reggiano parmesan and truffle oil
BBQ PULLED PORK SANDWICH ..................................................................................................... 11
(oinkster) pork is brined with soy and honey then slowly roasted and smoked.
It's a big deal with red cabbage slaw, caramelized onions and Carolina bbq sauce, belgian fries
HOUSE CURED PASTRAMI ............................................................................................................. 12
We use (oinkster) pastrami that is cured for two weeks, rubbed with a special spice blend
and smoked with applewood, belgian fries
REUBEN SANDWICH ........................................................................................................................ 13
(oinkster) pastrami with melted Gruyere cheese, sauerkraut, 1000 island dressing
on grilled rye bread, belgian fries
GARLIC CHICKEN PANINI ............................................................................................................... 12
grilled chicken breast with brie cheese, garlic aioli, onions, and tomato
on sourdough bread, belgian fries
MAX ANGUS BURGER ..................................................................................................................... 12
housemade thousand island, arugula, heirloom tomato, cambazola cheese, pickles,
caramelized onions, belgian fries
STEAMED PORK BUNS .................................................................................................................... 10.5
chinese steamed buns, pork belly, hoisin sauce, cucumbers, kimchee, hot-sweet mustard
LAMB TACOS .................................................................................................................................. 9.5
spiced ground lamb, yoghurt sauce, cucumber, onion, pita bread, parsley salad
ROASTED 1/2 CHICKEN ................................................................................................................... 16
butternut squash, crimini mushrooms, asparagus
DUCK LEG CONFIT ........................................................................................................................... 14
beet coleslaw, ginger, nectarines
SEARED SALMON ............................................................................................................................ 16
yuzu lime, brocolli, tomato fondue
HANGER STEAK ............................................................................................................................... 14
mustard-shallot sauce, buttered cauliflower, bread crumbs
SIDES
STICKY RICE ................................................................................................................................... 2
YUKON GOLD MASH ....................................................................................................................... 3
BELGIAN FRIES ................................................................................................................................ 6
SAUTÉED SPINACH ......................................................................................................................... 4
STARTERS
THE DAILY SOUP............................................................................................................................. 6.50
check blackboard for today’s selection
ORGANIC BABY GREENS................................................................................................................ 6.50
sweet onion dressing, carrot, cucumber, radish, cherry tomato
POTTED CHICKEN LIVER PATE ..................................................................................................... 7.50
summer truffles, housemade pickles, croustades
THE MARKET SALAD...................................................................................................................... 8.50
check blackboard for current ingredients
ROASTED BEETS ............................................................................................................................ 8.50
goat cheese crouton, orange, roasted shallot dressing
CAESAR SALAD.............................................................................................................................. 7.50
romaine hearts, garlic croutons, reggiano parmesan
AHI TOWERS ................................................................................................................................... 9.50
wasabi toiko, seaweed, pickled ginger
CRAB DUMPLINGS ......................................................................................................................... 10.50
dungeness crab, tomato fondue, shrimp-green curry sauce
SHRIMP FIRECRACKER................................................................................................................... 8.50
shrimp spring rolls, cilantro-mint dipping sauce
HOUSE SMOKED SALMON TARTARE ........................................................................................... 10.50
house smoked salmon, ikura, yuzu cream cheese, chopped egg, herb salad, croustades
STEAMED PORK BUNS.................................................................................................................... 8.50
chinese steamed buns, pork belly, hoisin sauce, cucumbers, kimchee, hot-sweet mustard
LAMB TACOS ................................................................................................................................ 7.50
spiced ground lamb, yoghurt sauce, cucumber, onion, pita bread, parsley salad
FRIED OYSTERS ............................................................................................................................. 9.50
daily pickle tartare sauce, lemon
ENTREES
ROASTED 1/2 CHICKEN ................................................................................................................ 19.00
butternut squash, crimini mushrooms, asparagus
DUCK LEG CONFIT......................................................................................................................... 19.00
beet coleslaw, ginger, nectarines
CHILLED RAMEN NOODLES .......................................................................................................... 16.00
poached chicken, cucumbers, scallions, daikon sprouts, king mushrooms, soy, wasabi
SZECHUAN PEPPERCORN SALMON............................................................................................. 21.00
yuzu lime, sweet 100 tomatoes, brocolli
SEARED AHI ................................................................................................................................... 25.00
ginger-soy glaze, citrus relish, stir fried vegetables, crispy mushroom-scallion rice cake
MISO MARINATED BLACK COD ................................................................................................... 24.00
baby bok choy, water chestnuts, shitake mushrooms, sugar snap peas
BEEF SHORTRIBS 2-WAYS ............................................................................................................ 22.00
grilled with dry sautéed green beans; braised with ginger, star anise, turnips
NY PEPPER STEAK.......................................................................................................................... 27.00
sautéed spinach, onion rings
HANGER STEAK ............................................................................................................................. 19.00
mustard-shallot sauce, buttered cauliflower, bread crumbs
APPLEWOOD SMOKED BABY BACK RIBS.................................................................................... 22.00
sweet corn, squash and edamame succotash, tamarind-guava sauce
MAX ANGUS BURGER .................................................................................................................... 17.00
housemade thousand island, arugula, heirloom tomato, cambazola cheese, pickles,
caramelized onion, belgian fries
SIDES
THE DAILY PICKLE ......................................................................................................................... 3.00
check blackboard for today’s selection of fresh kimchees or pickled vegetables
STARCHES:
STICKY RICE ................................................................................................................................... 2.00
YUKON GOLD MASH ...................................................................................................................... 3.00
GORGONZOLA GRATIN POTATOES.............................................................................................. 4.00
BELGIAN FRIES................................................................................................................................ 6.00
VEGETABLES:
SAUTÉED SPINACH ........................................................................................................................ 4.00
ASIAN STIR FRY VEGETABLES .................................................................................................... 4.00
ASPARAGUS SPEARS.................................................................................................................... 4.00
BABY CARROTS............................................................................................................................. 3.00
CHAMPAGNE – SPARKLING WINES
12. GLORIA FERRER SONOMA N.V. 38.00
13. VEUVE CLICQUOT FRANCE N.V. 78.00
14. DOM PERIGNON FRANCE 1998 240.00
16. BOLLINGER R.D. FRANCE 1990 275.00
SAUVIGNON BLANC – FUME BLANC
30. WHITE DOG SANTA YNEZ VALLEY 2007 32.00
32. MATUA, FUME BLANC NEW ZEALAND 2007 34.00
35. FROG’S LEAP NAPA VALLEY 2007 30.00
36. MASON NAPA 2006 28.00
CHARDONNAY
42. FERRARI CARANO ALEXANDER VALLEY 2005 42.00
44. SAMANTHA STARR MONTEREY 2007 28.00
45. KENT RASMUSSEN NAPA VALLEY 2006 45.00
54. DIERBERG SANTA MARIA 2005 60.00
56. KISTLER VINEYARDS ‘LES NOISETIERS’ SONOMA 2005 90.00
58. DEMETRIA SANTA RITA 2005 49.00
SELECT WHITES
151. J.L. WOLF, PINOT GRIGIO GERMANY 2007 32.00
153. CONNUNDRUM, WHITE CUVEE CALIFORNIA 2006 44.00
157. PALMINA, ARNEIS, ‘HONEA VINEYARD’ CENTRAL COAST 2006 46.00
MERLOT
200. RAVENSWOOD CALIFORNIA 2006 32.00
202. FERARI CARANO SONOMA 2005 42.00
204. STONESTREET ALEXANDER VALLEY 1990 120.00
ZINFANDEL
257. JOEL GOTT ‘DILLIAN RANCH’ AMADOR 2005 54.00
258. RIDGE ‘YORK CREEK’ CALIFORNIA 2005 52.00
261. TURLEY ‘MOORE EARTHQUAKE VINEYARD’ NAPA 2005 92.00
PETITE SIRAH & SYRAH
300. WHITE DOG CELLARS ‘LARNER VINEYARD’ SANTA YNEZ 2005 56.00
301. STAG’S LEAP WINERY, PETITE SYRAH NAPA 2005 58.00
302. BRIDLEWOOD, PETITE SYRAH CENTRAL COAST 2004 48.00
306. GUENOC, PETITE SYRAH LAKE COUNTY 2005 36.00
PINOT NOIR
361. MARTIN RAY ‘ANGELINE’ CALIFORNIA 2006 48.00
362. SEASMOKE ‘SOUTHING’ SANTA BARBARA 2006 120.00
364. SCHUG SONOMA COAST 2006 30.00
365. DIERBERG SANTA MARIA 2005 75.00
CABERNET SAUVIGNON
400. CHATEAU SOUVERAIGN ALEXANDER VALLEY 2005 56.00
402. JOEL GOTT, BLEND NO. 815 CALIFORNIA 2006 42.00
403. TWENTY BENCH NAPA 2006 42.00
404. CANNONBALL CALIFORNIA 2005 36.00
405. JORDAN ALEXANDER VALLEY 2004 78.00
410. SILVER OAK ALEXANDER VALLEY 2003 98.00
452. CAYMUS – SPECIAL SELECTION NAPA 1985 400.00
454. CAYMUS – SPECIAL SELECTION NAPA 1986 320.00
456. CAYMUS – SPECIAL SELECTION NAPA 1989 295.00
461. CHATEAU MONTELENA NAPA 1990 250.00
475. STERLING VINEYARDS – RESERVE NAPA 1984 200.00
476. STAG’S LEAP WINE CELLARS, CASK 23 NAPA 2002 225.00
480. MAYACAMAS *MAGNUM* NAPA 1974 750.00
SELECT REDS
500. SHANNON RIDGE ‘WRANGLER RED’ CALIFORNIA 2005 29.00
507. STERLING VINEYARD’S RESERVE, MERITAGE NAPA 1986 225.00
508. DOMAINE DUJAC, CLOS ST. DENIS FRANCE 1983 225.00
509. GAJA – SORI TILDIN, BARBARESCO ITALY 1983 500.00
510. OPUS ONE NAPA 1981 475.00
511. DOMAINEE VIEUXE TELEGRAPHE, FRANCE 2005 104.00
513. WHITE DOG, GRENACHE SANTA YNEZ VALLEY 2005 75.00
521. VIADER, DARE CABERNET FRANC NAPA 2005 68.00
523. BODEGAS SIERRA CANTABRIA SPAIN 2003 48.00
‘COLLECTION PRIVADA’
BEERS
POMME LAMBIC / LINDEMANS / BELGIUM APPLE LAMBIC....................................................11.00
12 OZ. SLIGHTLY SWEET, RICH APPLE FLAVOR WITH MELLOW HOPS, CITRUS
TSINGTAO / CHINA LAGER.....................................................................................................5.00
12 OZ. CRISP, SLIGHTLY MALTY FLAVOR AND NUTTY SWEET TASTE
SAPPORO /JAPAN LAGER......................................................................................................5.00
12 OZ. PALE GOLDEN, WELL-ATTENUATED BODY AND NOBLE HOP BITTERNESS
PINKUS / ORGANIC / BRAUEREI PINKUS / GERMANY UNFILTERED PILSNER..........................7.00
16.9 OZ. PALE GOLDEN COLOR, LIGHT-TO-MEDIUM BODY, DRY AND
WELL BALANCED WITH CLEAN MALT AND HOP CHARACTER
WEST COAST IPA / GREEN FLASH BREWING CO / SAN DIEGO INDIA PALE ALE...................6.50
12 OZ. PROMINENT HOP AROMA AND FLAVOR, CITRUS NOTES,
RESINOUS PINE AROMAS
PALE ALE / STONE BREWING CO / LOCATION? PALE ALE.....................................................5.50
12 OZ. TOASTY MALT FLAVORS, MILD HOPS, MEDIUM CARAMEL
ARROGANT BASTARD / STONE BREWING CO / LOCATION? AMBER ALE.............................8.00
22 OZ. BIG, DARK, RICH, BITTER HOPS, SWEET MALT AND CARAMEL
NUT BROWN ALE / SAMUEL SMITH’S / ENGLAND BROWN ALE..............................................6.00
12 OZ. WONDERFUL BALANCE OF ROASTED CRYSTAL MALT,
AROMATIC HOPS, LONG CLEAN FINISH
BOONT AMBER ALE / ANDERSON VALLEY BREWING / BOONVILLE AMBER ALE.................8.00
22 OZ. MEDIUM HOPS, SWEET ROASTED MALT AND CITRUS FINISH
SCHNEIDERWEISSE / G. SCHNEIDER & SOHN / GERMANY HEFE-WEIZEN...............................8.50
16.9 OZ. LIGHT COLORED ALE, LOW HOP BITTERNESS
TOP NOTES OF CLOVE AND SMOKE
ORVAL TRAPPIST ALE / BRASSERIE D’ORVAL / BELGIUM GOLDEN AMBER ALE................10.00
11.2 OZ. DEEP GOLDEN AND ORANGE, CONTEMPLATIVE BOUQUET, FIRM
BODY, PROFOUND HOP BITTERNESS AND LONG DRY FINISH
CELEBRATOR / AYINGER BREWERY / GERMANY BAVARIAN DOUBLE BOCK.......................7.50
11.2 OZ. PROFOUNDLY DARK AND RICH WITH A COMPLEX FRUITINESS
OF ROASTED MALT AND WHOLE HOP FLOWERS
WESTMALLE TRAPPIST ALE / WESTMALLE / BELGIUM TRIPLE ALE.......................................12.00
11.2 OZ. GLOWING ORANGE GOLD COLOR, AN HERBAL AROMA THAT
SUGGESTS ORANGES, COMPLEX FLAVOR OF HERB NOTES,
RICH MALT SWEETNESS
SPECIALTY COCKTAILS
PEAR MARTINI...........................................................................................................................10.00
ABSOLUT VANILLA VODKA, PEAR JUICE, SPLASH OF SOUR MIX
MAX MANHATTAN....................................................................................................................11.00
MAKER’S MARK BOURBON, DASH OF SWEET VERMOUTH AND BITTERS
COSMOPOLITAN BLUSH...........................................................................................................10.00
GREY GOOSE VODKA, TRIPLE SEC, GUAVA JUICE, CRANBERRY JUICE, LIME JUICE
SALTY MAX DOG ......................................................................................................................8.00
KETEL ONE VODKA, GRAPEFRUIT JUICE, SALTED RIM
YUZU SAKE’TINI.........................................................................................................................9.50
CHILLED SHOJU SAKE , YUZU LIME JUICE, DASH OF SIMPLE SYRUP
WASHINGTON RED APPLE MARTINI..........................................................................................11.00
CROWN ROYAL BLENDED WHISKY, APPLE PUCKER, SPLASH OF SOUR MIX AND GRENADINE
MAX GIMLET..............................................................................................................................11.00
HENDRICK’S GIN, LIME JUICE, CUCUMBER SPEAR
DESSERTS
THE DAILY GALETTE..............................................................................................................8.00
ASK YOUR SERVER ABOUT TODAY’S SELECTION; SERVED WARM
WITH ICE CREAM
CALAMANSI ORANGE BUDINO...............................................................................................7.00
BAKED CITRUS SPONGE PUDDING, CANDIED ORANGE PEEL,
VANILLA BEAN ICE CREAM
LEMON ‘AMERICANO’ TIRAMISU.............................................................................................7.00
LAYERS OF SPONGE CAKE, LEMON CURD, MASCARPONE CUSTARD,
MOCHA TOFFEE CRUNCH
BUTTERSCOTCH PUDDING......................................................................................................6.50
WHIP CREAM, CARDAMOMMACADAMIA BISCOTTI
PEAR & CANDIED SQUASH HALO HALO................................................................................7.00
FILIPINO SUNDAE WITH VANILLA BEAN ICE CREAM, CARAMEL FLAN,
COCONUT MILK, CLASSIC HALO HALO JELLIES, SWEET NUTS
BRIOCHE & BROWNIE BREAD PUDDING..................................................................................8.00
WHIP CREAM, FRANGELICO SAUCE
MINI CHOCOLATE ESPRESSO SOUFFLÉ..................................................................................8.50
WITH DARK CHOCOLATE ICE CREAM, CHOCOLATE CREAM TARTLETTE
FRESH TEA SELECTIONS
EARL GREY / DARJEELING / CHAMOMILE / MINT / ORANGE SPICE.........................................3.75
GREEN JADE (GREEN TEA)......................................................................................................3.75
MAX BLEND (ROOIBOS, MINT, CHOCOLATE, VANILLA).........................................................4.00
AFTER DINNER LIBATIONS
PORTS:
DOW’S – 10 YEAR TAWNY......................................................................................................8.00
GRAHAMS SIX GRAPES – RUBY PORT...................................................................................7.00
DOW’S 2001 – QUINTA SENHORA DA RIBERIRA.....................................................................9.50
DOW’S – 20 YEAR TAWNY.....................................................................................................12.50
SANDEMAN 1977 – VINTAGE PORT........................................................................................32.00
GRAHAMS 1977 – VINTAGE PORT..........................................................................................32.00
COGNACS / BRANDIES:
COURVOISIER VSOP................................................................................................................10.50
HENNESSY VSOP.....................................................................................................................10.50
REMY MARTIN VSOP................................................................................................................10.00
HENNESSY XO.........................................................................................................................38.00
RAYNAL VSOP – BRANDY........................................................................................................8.00
DELORD NAPOLEON – ARMAGNAC..........................................................................................9.50
DESSERT WINES:
MONBAZILLAC – LATE HARVEST SAUVIGNON BLANC – GLASS..........................................7.00
JORGE ORDONEZ & CO. – MOSCATEL – GLASS.....................................................................8.00
