Farm to Fork 2019 at Max’s Seafood Cafe

Course One

Choice of Soup
vegan asparagus puree soup or tomato bisque

Spicy Shrimp Bowl
8 Jumbo U-Shrimp steamed in old bay and tossed in creole spices

Stuffed Meatball
one large all beef meatball stuffed with sharp provolone cheese in marinara sauce

Thai Mussels
P.E.I. mussels served in a coconut cream curry broth with thai chilies

Course Two

Summer Berry Salad
spring mix, fresh picked summer berries,
cucumber, grape tomatoes, in house vinaigrette

Maple Caramelized Beet Salad
spring mix, goat cheese, toasted walnuts,
orange marmalade vinaigrette

Caesar Salad
crisp romaine, croutons,, freshly grated
parmesan cheese, creamy caesar dressing

Shaved Brussels Sprouts
crasins, walnuts, parmesan, lemon thyme vinaigrette

Course Three

Seafood Pescatore
shrimp, clams, mussels, scallops, calamari in a zesty
red sauce over cappellini

Cedar Plank Salmon
pecan crusted salmon, baked sweet potato, asparagus,
cranberry chutney

Petite Surf & Turf
filet mignon with jumbo grilled shrimp, mashed potatoes,
seasonal vegetables, finished with demi glaz(add $5)

Crab Cake
sweet corn salsa, field green salad, apple cider vinaigrette

Summer Pasta Primavera
pasta tossed in garlic & olive oil with seasonal vegetables

Chicken Parmesan
parmesan crusted, mozzerella cheese, savory marinara sauce over linguini

Course Four

Chefs selection desserts