Maximillians (138778), Raleigh / Durham / Chapel Hill Reservations


BEGINNINGS

Maximillian's Bread Plate ~ house made rosemary bread with balsamic-olive oil, fresh herb slurry, shaved imported Asiago

Crispy Sesame Calamari ~ General Tso's glaze with wonton basket

Asian Chicken-Shiitake Mushroom Dumplings ~ house made with fresh sweet  g inger-tamari dipping sauce, hot sesame oil

Sugarcane-Ginger Pork Ribs ~ tamari-sesame-fresh ginger infused with chilies, hoisin and sriracha sauce, with roasted peanut dusting

PEI Mussels with Roasted Garlic & Thyme ~ in a white wine-roasted garlic butter broth, baked olive crostini, crushed red pepper

Lump Crab & NC Shrimp Cakes ~ with a ginger-palm sugar sauce, nam pla and cilantro

Smoked Red Chili Shrimp & Avocado Pizzette ~ thin crust with smoked red chili demon sauce, tomato, yellow corn, cilantro, jack cheese,  garlic bean puree

Crispy Thai Chicken-Ginger-Lime Rolls ~ spicy ground chicken with kaffir lime, chili, peanuts, bok choy, cilantro, shiitakes, and bean sprouts, pan seared with green  papaya salad, and lime-chili dipping sauce
 

SALADS & SOUPS

Maximillian's House Salad ~ chopped red leaf, Romaine, carrots, tomato, cucumbers, red onion

Max's Original Grilled Caesar ~ shaved parmesan, roasted garlic Caesar dressing and "scratch" croutons

Pear & Gorgonzola Stuffed Grape Salad ~ with mixed field greens, sugar & spice  crust walnuts, mesclun greens, walnut-sherry vinaigrette

Warm Spinach & Pecan Crust Goat Cheese Salad ~ fresh baby spinach, local NC pecan and goat cheese, poached egg, shaved mushroom and warm bacon vinaigrette .  Add Fresh Catch of the Day

Soup Of The Day Cup or Bowl
  

ENTREES

Pollo El Magnifico ~ cornmeal encrusted chicken breast with smoked poblano chili relleno, stuffed with rice, black beans, corn and chorizo topped with a red demon creme sauce & fresh guacamole

Ginger-Honey Duck & Dumplings ~ whole half duck withginger-curry duck sauce, snow-peas, bok-choy, wild   mushroom-scallion handmade dumplings

Tsunami Salmon ~ with spicy ginger-shiitake-shellfish sauce, on a  spinach-wild mushroom stuffed phyllo pillow, grilled vegetables

Voodoo Tuna ~ peppercorn crust with spicy ginger-cumin-garlic shellfish sauce, shrimp, chilies, cilantro and Mahogany fire noodles

Creole Snapper & Diver Scallops ~ large pan seared scallop and NC Grouper in a Creole pan sauce with smoked paprika, corn, andouille and cilantro over shrimp risotto

Pork Tenderloin Mignons ~ stuffed with apples, hazelnut and gorgonzola, wrapped  in bacon over a pancetta-scallion custard polenta with a  rosemary-porcini-fig-port wine demi

Korean BBQ Steak ~ skirt steak with spicy kim chee marinade over sticky rice with longevity herb salad with mint, cilantro, basil, sweet ginger,  Asian BBQ sauce, green papaya, black sesame seeds, and peanuts
 

SIDES

Garlic Spinach

Garlic Smashed Potatoes

Grilled Zucchini

Grilled Asparagus

Please Report All Food Allergies to Your Server