CHICKEN BRAVURA
La Quercia Prosciutto, Italian cheeses, stuffed chicken breast, wrapped in light puff pastry, served with rosemary cream sauce and grilled asparagus
32

MACADAMIA CRUSTED HALIBUT
Fresh wild-caught halibut crusted with Hawaiian macadamia nuts, served with a spicy noodle spring roll and citrus ginger buerre blanc
39

RACK OF LAMB*
A rack of New Zealand lamb Dijon crusted with buttery whipped potatoes, grilled asparagus and house-made cabernet demi-glace
42

BEEF WELLINGTON*
Filet mignon, sautéed spinach, four-cheese Italian blend all wrapped in a puff pastry, served with grilled heirloom carrots and finished with house-made citrus ginger beurre blanc and cabernet demi-glace
48

NEW YORK AU PROVRE*
Pepper crusted, grilled local prime angus beef with brandy black pepper cream sauce served with grilled heirloom carrots and buttery whipped potatoes
43

surf and turf
Petite Filet Mignon, crab and cheese stuffed rock lobster tail, crispy prosciutto butter and seasonal vegetables
50

TOMAHAWK PORK CHOP*
Grilled local Berkshire pork chop, over creamy Brie cheese-stuffed crepes, served with raspberry sauce and crispy onion strings
38

HAWAIIAN AHI TUNA*
Ultra Ahi Sashimi tuna, flown in fresh from the shores of Honolulu, sesame coated, perfectly seared and served with grilled asparagus
Mkt

CHEF’S SPECIALTIES

*We are obliged to tell you that consuming raw or undercooked meat, seafood, or eggs may increase your risk of foodborne illness – Especially if you have certain medical conditions. 

** Many of our dishes contain nuts or nut products. Celiac patrons – please ask to view our Gluten Free menu.

PISTACHIO BRIE
Brie cheese, pistachio-crusted and fried, served on raspberry sauce with fresh fruit and artisanal crackers
16

COCONUT SHRIMP
Coconut-crusted tempura Gulf shrimp served with a sweet chili sauce, garnished with potato hay
18

SHRIMP COCKTAIL
Four colossal shell-on shrimp served with cocktail sauce and fresh lemon
20

HUMMUS PLATTER
Traditional and roasted red pepper hummus served with warm naan bread, Kalamata olives, feta crumbles, fresh cucumber, and side of tzatziki dipping sauce
15

CALAMARI
Dusted with our own seasonings, fried and served with a house-made spicy remoulade
16

PEANUT CRUSTED CHICKEN
Peanut crusted chicken served with crispy wonton chips in a spicy Thai peanut sauce
14

ITALIAN NACHOS
Loaded with tomatoes, black olives, asiago cheese sauce, basil and green onions atop wonton chips
13

SCALLOPS DYNAMITE
Three pan-seared U-10 scallops, topped with crab and cream cheese blend, served on toast points with local micro greens and lemon-garlic drizzle
26

BLUE POINT OYSTERS
One dozen mildly briny and sweet blue point oysters from Long Island Sound, Connecticut. Served on the half-shell, with cocktail sauce, raw horseradish and fresh lemon
1/2 Dozen 18 | Dozen 32

APPETIZERS

Served with choice of soup or salad.

MAXWELL’S WEDGE
Wedge-cut iceberg lettuce garnished with blue cheese crumbles, crispy bacon and diced tomatoes served with your choice of dressing
9
Half with Entrée | 5

ARUGULA AND WATERMELON
Fresh Arugula spring mix, seedless watermelon, blueberries, mandarin oranges, goat cheese and candied cashews tossed with our house dressing, honey poppy seed
14
Half with Entrée | 6

INSALATA CAPRESE
Sliced ripe Iowa organic tomatoes, fresh mozzarella cheese, locally grown basil, dressed with olive oil and a touch of balsamic vinegar
11
Half with Entrée | 6

SALAD

Maxwell’s house salad or Caesar salad included with entrée 

FILET MIGNON*
8 oz barrel cut, charbroiled and complemented with cabernet demi-glace
47

PRIME RIB OF BEEF*
Aged, seasoned and slow roasted on the bone House Cut 34
Executive 46

RIBEYE*
Aged and hand-cut 14oz charbroiled certified angus beef
44

SIRLOIN*
10 oz local prime angus beef, aged 30 days and charbroiled 30

NORWEGIAN SALMON*
Pan Seared, topped with house-made soy buerre blanc sauce
38

CANADIAN WALLEYE
Herb crusted, sautéed and served with lemon dill cream sauce
32

ROCK LOBSTER TAILS
Two 3-4 ounce grilled South African lobster tails served with drawn butter and fresh lemon
50

THE HIGH LIFE
Buy the kitchen a round of “The High Life” Six champagne of beers
18

MEATS AND SEAFOOD

All the following entrees served with salad or soup and your choice of baked potato, creamy whipped potatoes or seasonal vegetable.

Add a king crab leg or lobster tail to any steak for 20 

JUMBO SCALLOPS
Pappardelle pasta, asparagus, La Quercia Prosciutto and caramelized onions in a cream sauce topped with jumbo scallops
38

RIGATONI
Rigatoni pasta with local Iowa Graziano sausage and roasted sweet red peppers in a tomato-shallot cream sauce
30

COLOSSAL SHRIMP
Three shell-on sautéed shrimp on a bed of capellini pasta tossed with garlic, diced tomatoes, basil and fresh mozzarella
30

SHIITAKE BEEF PAPPARDELLE
Pappardelle pasta tossed with spicy marinated beef, shiitake mushrooms and finished with a soy ginger cream sauce
32

PASTA

Pasta dishes served with choice of soup or salad.

dinner menu