 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
MAX Thanksgiving
November 27, 2008
Butternut squash soup with garlic crouton and truffle oil
Market salad with persimmons, walnuts, arugula, yellow beets, feta cheese,
red onion, cherry tomatoes and sherry vinaigrette
Or
Pulled pork dumplings with a hot sweet mustard sauce and smoked tomato sauce
Or
Mini fried oyster “po boys” with remoulade sauce
Or
Four cheese macaroni and cheese with garlic bread crumbs
Or
House smoked salmon with chive scrambled egg and dill crème fraiche
Roasted sage and shallot organic turkey roulade with apple, raisin and walnut stuffing, caramelized coconut-pecan yams, fresh cranberry sauce, green beans, corn sticks, mashed potatoes and gravy
Or
Braised lamb shank with Yukon gold mash, baby carrots, pearl onions,
crimini mushrooms, roasted garlic cloves and mint gremolata
Or
BBQ salmon with corn-pumpkin succotash, spinach risotto and micro cilantro
Sweet potato pecan pie with brandy vanilla sauce
Or
Pumpkin tart with a maple shortbread cookie
Or
Cranberry-apple and pear crisp with an oatmeal-brown sugar streusel
and vanilla bean ice cream
$38.00 per person
$18.00 for children under 12
(plus tax and gratuity)
RESERVATIONS for seatings 12:30pm – 9:00pm
818.784.2915 or opentable.com
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
POTTED CHICKEN LIVER PATE ..................................................................................................... 7.50
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 tobiko, seaweed, pickled ginger
SHRIMP FIRECRACKER................................................................................................................... 8.50
shrimp spring rolls, cilantro-mint dipping sauce
LAMB TACOS ................................................................................................................................ 7.50
spiced ground lamb, yoghurt sauce, cucumber, onion, pita bread, parsley salad
ENTREES
ROASTED CHICKEN ....................................................................................................................... 19.00
wild mushroom, asparagus and pancetta ragout, sherry
MISO MARINATED BLACK COD ................................................................................................... 24.00
baby bok choy, water chestnuts, shitake mushrooms, sugar snap peas
SCOTTISH SALMON ...................................................................................................................... 22.00
parsnip puree, mustard greens, rhubarb red wine
BEEF SHORTRIBS ........................................................................................................................... 22.00
braised in red wine, mushroom risotto, haricots verts, carrots
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 english pea 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
GORGONZOLA GRATIN POTATOES.............................................................................................. 4.00
BELGIAN FRIES................................................................................................................................ 6.00
VEGETABLES:
SAUTÉED SPINACH ........................................................................................................................ 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
BLOOD ORANGE MARTINI.........................................................................................................10.00
FRÏS VODKA, TRIPLE SEC, BLOOD ORANGE JUICE AND DASH OF CAMPARI
MAX MANHATTAN....................................................................................................................11.00
MAKER’S MARK BOURBON, DASH OF SWEET VERMOUTH AND BITTERS
BLACKBERRY MOJITO.............................................................................................................10.50
BACARDI LIGHT RUM MUDDLED W/ MINT, LIME JUICE, BLACKBERRIES ,SPLASH OF SOUR MIX
MAX MINT JULEP ......................................................................................................................9.50
FOUR ROSES BOURBON MUDDLED WITH MINT, TOUCH OF SUGAR
RAMOS FIZZ..............................................................................................................................9.50
TANQUERAY GIN, SPLASH OF SOUR MIX, OJ, TRIPLE SEC, CREAM AND SODA
WASHINGTON RED APPLE MARTINI..........................................................................................11.00
CROWN ROYAL BLENDED WHISKY, APPLE PUCKER, SPLASH OF SOUR MIX AND GRENADINE
MAX WHISKEY SOUR..................................................................................................................9.50
MAKER’S MARK BOURBON, FOAMED WITH EGG WHITE, SPLASH OF SOUR MIX
DESSERTS
THE DAILY GALETTE..............................................................................................................8.00
ASK YOUR SERVER ABOUT TODAY’S SELECTION; SERVED WARM
WITH ICE CREAM
PINEAPPLE UPSIDE-DOWN CHEESECAKE...............................................................................7.50
VANLLA SPONGE CAKE CRUST
COOKIES AND SWEETS..........................................................................................................7.00
A FRESH BAKED ASSORTMENT OF HOUSEMADE GOODIES
BRIOCHE & BROWNIE BREAD PUDDING..................................................................................8.00
WHIP CREAM, FRANGELICO SAUCE
COCONUT RICE PUDDING MELBA...........................................................................................8.00
FRESH MANGO, CASHEW FLORENTINE, RASPBERRY SAUCE, LYCHEE SAUCE
MILK CHOCOLATE AND BLACKBERRY PARFAIT...................................................................8.50
MILKE CHOCOLATE MOUSSE, FUDGE, FRESH BERRIES, WHIP CREAM
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
