Maximilians

caramelized onions with gruyere cheese and buttered croutons

chef marcs seasonal vegetable soup

pan roasteed garden with roasted potatoes, croutons, and warm balsamic vinaigrette

albacore tuna with hard boiled egg, haricot verts, kalatamata olives, tomatoes, white anchovies and fingerling potatoes

seasonal vegetables with forme dambert cheese, toasted almonds, and garlic vinaigrette

baby romaine with white italian anchovies and croutons

golden and red beets with baby greens and humboldt sag cheese fondue

applewood smoked duck breast salad, candied walnuts, fuyu persimmons, crispy shallot rings and honey vinaigrette

grilled florida skewers with roasted corn hash and citaus butter

grilled and marinated eggplant sandwich with roasted pequilla peppers, grilled zucchini and smoked gouda

gruyere cheese with oven dried tomatoes and black forest ham. madame add fried egg on brioche bread

marinated vegetables, salami, black forest ham, provolone and martadella served on ciabatta bread

house made fettuccini pasta with pancetta, roasted parsnip and wilted spinach

quiche of the day served with side salad

marinated skirt steak with horseradish mashed potatoes and borderlaise sauce

grilled wild scottish atlantic salmon with celery puree and herb salad

organic gidori chicken with eggplant mousseline and sauteed swiss chard

chopped angus sirloin with cambazola cheese, house smoked bacon and pommer frites

seared local bass serred with rainbow fingerling potatoes and olive tapenade