APPETIZERS
| PISTACHIO BRIE Brie cheese, pistachio-crusted and fried, served on raspberry sauce with fresh fruit |
15 |
| COCONUT SHRIMP Coconut-crusted tempura Gulf shrimp served with a sweet chili sauce, garnished with potato hay |
15 |
| CRISPY FLATBREAD MARGARITA Fresh mozzarella, sun-grown tomatoes, roasted garlic and olive oil, garnished with fresh herbs |
12 |
| SHRIMP COCKTAIL Colossal shell-on shrimp served with cocktail sauce and lemon |
15 |
| HUMMUS TRIO Roasted red pepper, jalapeño and cilantro, and a traditional hummus served with pita |
13 |
| CALAMARI Dusted with our own seasonings, fried and served with a spicy remoulade |
15 |
| PEANUT CRUSTED CHICKEN Peanut crusted chicken served with crispy wonton chips in a spicy Thai peanut sauce |
12 |
| ITALIAN NACHOS Tomatoes, black olives, basil and green onions atop wonton chips with asiago cheese sauce |
10 |
SALADS
| MAXWELL’S WEDGE Garnished with blue cheese crumbles and bacon bits, served with your choice of dressing |
7 |
| MAXWELL’S CAESAR SALAD Crisp romaine tossed in the classic Cardini dressing |
7 |
| Upgrade the Maxwell’s house salad included with your dinner order to any of the two salads above | 5 |
| INSALATA CAPRESE NAPOLEAN Sliced ripe tomatoes, basil leaves, fresh mozzarella cheese, dressed with olive oil, and a touch of balsamic vinegar |
11 |
PASTAS
Pasta dishes served with choice of soup or salad.
| RIGATONI Rigatoni pasta with spicy Graziano sausage and roasted sweet red peppers in a tomato-shallot cream sauce |
26 |
| GRILLED COLOSSAL SHRIMP Capellini pasta tossed with garlic, diced tomatoes, basil and fresh mozzarella |
28 |
| SHIITAKE BEEF PAPPARDELLE Pappardelle pasta tossed with spicy marinated beef, shiitake mushrooms and finished with a soy ginger cream sauce | 27 |
CHEF’S SPECIALTIES
Pasta dishes served with choice of soup or salad.
| CHICKEN BRAVURA La Quercia Prosciutto, Italian cheeses, stuffed chicken breast, wrapped in light pastry, served with rosemary cream sauce and asparagus |
25 |
| MACADAMIA CRUSTED HALIBUT Fresh wild-caught halibut crusted with macadamia nuts, served with a spicy noodle spring roll and citrus ginger buerre blanc |
33 |
| RACK OF LAMB A rack of New Zealand lamb Dijon crusted with creamy whipped potatoes, asparagus and port wine demi-glace |
37 |
| SUMMER VEGETABLE RISOTTO Fresh garden vegetables with creamy risotto served with asparagus |
18 |
| IOWA PORK CHOP Grilled Iowa Berkshire pork chop, brie-stuffed crepes, served with raspberry sauce and onion rings |
32 |
| YELLOWFIN TUNA Fresh Hawaiian Ultra Ahi Sashimi tuna, sesame coated and served with asparagus |
35 |
| JUMBO SCALLOPS Pappardelle pasta, asparagus, La Quercia Prosciutto and caramelized onions in a cream sauce topped with jumbo scallops |
30 |
MEATS & SEAFOOD
All the following entrees served with soup or salad and your choice of baked potato, creamy whipped potatoes or vegetable.
| FILET MIGNON Barrel cut, charbroiled and complemented with our house-made cabernet demi-glace |
37 |
| PRIME RIB OF BEEF Seasoned and slow roasted on the ribs |
Small Cut 27 | Executive 37 |
| RIBEYE Charbroiled aged local Iowa Angus beef served with a choice of sides |
34 |
| New York Strip Premium Iowa Angus Beef, charbroiled |
30 |
| SIRLOIN Local Iowa premium Angus top sirloin |
22 |
| ROASTED DUCK Roasted one half duckling with a blood-orange gastrique |
32 |
| FRESH SALMON Fresh salmon topped with soy buerre blanc sauce |
26 |
| CANADIAN WALLEYE Sauteed and served with lemon dill cream sauce |
25 |
| ROCK LOBSTER TAILS South African lobster with drawn butter and lemon |
45 |
Ordering raw or undercooked food may increase your risk of food borne illnesses. Many of our dishes contain nuts or nut products.