Chez Max Restaurant

Braised with garlic and butter in a casserole. Finished with brandy and pernod. Topped with golden-brown puff pastry.

Sauteed in a White Wine and Garlic Sauce. Topped with Broiled Mozzarella Cheese.

A selection of fresh seafood & wild mushrooms wrapped in a french crepe. Complimented by a saffron beurre blanc.

Sliced thin with a grey goose vodka perfumed chive creme fraiche. Served with capers and toast points.

Finished with medium dry sherry. Topped with broiled gruyere cheese.

A regional tradition. Heavy cream and crab stock finished with dry sherry. Garnished with crabmeat.

Sliced hass avocado dressed with house-made aioli. Topped with broiled brie cheese. Cranberry vinaigrette dressing.

Chopped romaine lettuce in a traditional house-made caesar dressing. Gluten free.

Sauteed and served with sauteed spanish onions. Topped with a sauce robert white wine mustard demi-glace.

Grilled with olive oil, thyme and rosemary. Perfumed with sweet vermouth. Served with a rosemary brandy demi-glace. Gluten free.

Grilled, hand-cut 8 ounce black angus wet-aged minimum 30 days. Served with a green peppercorn sauce.

Sauteed? veal tenderloin medallions with wild mushrooms. Served with a cognac creme fraiche sauce.

Pan-seared maple leaf farms white pekin duck. Crisped skin. Breast sliced thin. Topped with a classical french l'orange sauce.

Sauteed with garlic, shallots and wild mushrooms to a crisp golden-brown. Finished with a brandy creme fraiche atop puff pastry and spinach.

Parmesan encrusted. Sauteed to a golden color and oven-finished. Served with basil mashed potatoes and chive beurre blanc.

Oven-roasted. Served with a cream caper beurre blanc sauce.

Diced wild-caught ahi tuna bathed in olive oil and lemon with capers and shallots. Horseradish saffron aioli and potato gaufrette.

A french classic. Heavy cream, lobster stock , thyme, bay leaf and tarragon finished with brandy.

Red beets, goat cheese and walnuts a top a bed of greens lightly dressed in our house-made vinaigrette.

Sauteed Chicken Breast. Topped with a sauce of Creme Fraiche, Wild Mushrooms and Sherry.

A fresh assortment of seafood mussels, clams, shrimp and white fish in a rich broth of tomato, garlic, wine and fine herbs. Served with a crostini and rouille.

A french classic. Sea scallops in a sauce of heavy cream, garni bouquet and wild mushroom. Topped with gruyere cheese. Broiled to a golden brown.

Grilled 15 ounces, 7" veal rib chop. Seasoned with rosemary, thyme and olive oil. Finished with rosemary-brandy demi-glace.

Served with vanilla cream sauce.

Apple and peach tarte made with almond butter served with vanilla ice cream, chocolate and caramel sauce.

Served in a cookie shell with a raspberry coulis.

Served with chocolate sauce.

Shrimp and crabmeat.

Bacon and gruyere cheese.

Poached Egg, Ham, Hollandaise and English Muffin.

Chicken, ham, gruyere cheese and hollandaise.

Spinach, Mushroom and Parmesan Cheese.

Poached egg, angus filet, crabmeat, asparagus, hollandaise and english muffin.

Fresh seafood and wild mushrooms.

Smoked salmon, capers, onions and creme fraiche.

Grand marnier and whipped cream.

Rich challah bread soaked in luscious egg cream laced with nutmeg, cinnamon and vanilla. Baked to a firm custard and grilled to a golden brown.

Black forest ham sandwiched between slices of sourdough bread and gruyere cheese. Broiled to a golden brown. Topped with béchamel sauce and finished with a dusting of nutmeg.

Our croque monsieur topped with soft poached egg.

Our? own special ground from dragonfly farms, louisa va. Flame-grilled with brie cheese, dressed arcadian greens and onion jam on a toasted brioche bun.

Muesli rolled oats and yoghurt, croissant, preserves and fruit.

2 eggs any style, toast, preserves, ham, bacon or sausage, potatoes.

Grilled, hand-cut 8-ounce black angus ribeye and pomme frites tossed in duck fat, sprinkled with smoked sea salt and topped with a blend of parmesan, asiago and romano cheeses.

Grilled angus steak tossed with arcadian greens, walnuts, dried cranberries, blue cheese and our house-made vinaigrette.

Sliced hass avocado dressed in house-made aioli. Topped with broiled brie cheese. Cranberry vinaigrette dressing.