Dinner Menu
- A P P E T I Z E R S
- six northern oysters on ice with cocktail sauce and lemon creme fraiche 13
- hand cut beef tartare with black pepper aioli, toasted brioche and pear moustardo 13
- steamed prince edward island mussels with garlic, shallots, butter, white wine and herbs 12
- rock shrimp “cassoulet style” with white bean ragout, herbed bread crumbs and garlic aioli 13
- homemade potato gnocchi with butternut squash, brown butter and sage 10
- potato leek soup 5
- S A L A D S
- mixed baby greens with grape tomato, red onion, fines herbs and sherry vinaigrette 6
- classic caesar salad with garlic croutons and aged parmesan cheese 7
- max wedge-iceberg lettuce, red onion, grape tomato, crispy bacon and creamy blue cheese 11
- pickled beet and baby frisee salad with lively run goat cheese, butternut squash, candied walnuts and port wine vinaigrette 11
- tri color salad-belgian endive, radicchio and arugula with toasted pine nuts, roasted red peppers and balsamic vinaigrette 9
- E N T R E E S
- roasted free range breast of chicken “cacciatore” with creamy polenta 23
- colorado lamb shank with autumn root vegetables, barley and lamb jus 27
- slow roasted salmon with roasted cauliflower, capers, raisins and rouille 27
- pan seared breast of duck ”marsala”, rice pilaf, haricot vert and rich marsala-mushroom sauce 27
- heirloom pork chop with apple cider briased red cabbage, fingerling potatoes and savory pork jus 27
- max veal osso bucco bolognese over rigatoni 28
- Prime/aged new york strip steak with watercress, red wine jus and pommes frites 35
