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Spring Restaurant Week 2019 at Max’s Seafood Cafe

Course One

Choice of Soup
creamy vegan asparagus soup or tomato bisque

Sharp Provolone Stuffed Meatballs
two large sharp provolone stuffed meatballs served in
our house made marinara sauce

Beet & Burrata Salad
argula, vinaigrette

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

Sweet Peas & Feta
served in marinara sauce & with a garlic crostini

Course Two

Lobster Cobb Salad
mixed greens, egg, avacado, artichoke hearts, tomatO
cucumber, lobster pieces, vinaigrette

Baby Kale Salad
apples, blue cheese, candied walnuts, crasins, apple cider vinaigrette

Curry Roasted Cauliflower & Sweet Potato Salad
creamy tahini dressing with ginger, sweet peas, dried cranberries, scallions, & cilantro

Course Three

Rack Of Lamb
goat cheese crusted, mint aioli, over a bed of braised klale

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 a demi glaze add $5

Shrimp Watermelon & Feta Salad
shrimp, feta cheese, freshly cut watermelon

Cajun Tuna
Over a bed of black squid ink fettuccine, hoisin sauce

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

Vegan Creamy Polenta
red wine mushrooms

Course Four

Chefs selection desserts