Max Restaurant

with chicken mushroom dumplings and cilantro

shrimp and pork spring rolls with sweet-spicy dipping sauce and asian slaw

with gorgonzola, candied pecans, warm apples, shallots and sherry vinaigrette

with shaved pear, fennel, toasted walnuts, valdeon blue cheese and balsamic vinaigrette

with arugula, feta, salsa verde and garlic croutons

with romaine hearts, garlic croutons and caesar dressing

with quince puree, fall fruits, port reduction and brioche croutons

with wasabi tobiko, seaweed, ginger and cucumber salad

with papaya-cucumer salsa, caviar remoulade and yuzu lime

ahi with mango, avocado and masago, hamachi with ponzo, tomato-pepper relish and fried shallots

with homemade ketchup and garlic aioli

with Swiss chard, mashed potatoes, roasted parsnip, grapes and ginger

with sweet potato, lentils, garbanzo beans, garlic, chili, cilantro and fresh lime

with chorizo, clams, fingerling potatoes, pistachios and saffron broth

with Asian vegetables, mushroom sake broth and silken tofu

with cranberries, arugula, shaved parmesan and truffle oil

with dry-sautéed green beans, mango salsa, fried shallots, yuzu-miso vinaigrette, soy-ginger glaze and sticky rice

with apple-bacon-pecan relish, Brussels sprouts, celery root gratin and calvados

with chopped shallots, sautéed garlic spinach and gorgonzola-potato gratin

with red wine jus, herb butter, sautéed spinach, and Belgian fries

with mustard parmesan spaetzle, pickled beets, haricot verte and horseradish cream

with sweet potatoe puree, Swiss chard, shaved fennel and plum sauce

with vanilla bean ice cream and caramel sauce

with caramelized vanilla sugar crust and lemon shortbread cookies

with crème fraiche and raspberries

with Asian spice-poached pears and vanilla bean ice cream

with apple cider ice cream

with frangelico sauce and whip cream

earl grey, darjeeling, or green jade green tea chamomile or orange spice

rooibos, mint, chocolate and vanilla