APPETIZERS

PISTACHIO BRIE Brie cheese, pistachio-crusted and fried, served on raspberry sauce with fresh fruit and artisanal crackers	15
COCONUT SHRIMP Coconut-crusted tempura Gulf shrimp served with a sweet chili sauce, garnished with potato hay	16
SHRIMP COCKTAIL Colossal shell-on shrimp served with cocktail sauce and fresh lemon	15
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	14
CALAMARI Dusted with our own seasonings, fried and served with a house-made spicy remoulade	15
PEANUT CRUSTED CHICKEN Peanut crusted chicken served with crispy wonton chips in a spicy Thai peanut sauce	12
ITALIAN NACHOS Loaded with tomatoes, black olives, basil and green onions atop wonton chips with asiago cheese sauce	11
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	18
BLUE POINT OYSTERS Half-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	17

SALADS

MAXWELL’S WEDGE Full head of baby iceberg lettuce garnished with blue cheese crumbles, crispy bacon, and cherry tomatoes served with your choice of dressing Half with Entrée 5	8
ARUGULA AND WATERMELON Fresh Arugula spring mix, seedless watermelon, blueberries, mandarin oranges, goat cheese and candied cashews tossed with mimosa vinaigrette Half with Entrée 5	8
INSALATA CAPRESE Sliced ripe Iowa organic tomatoes, fresh mozzarella cheese, locally grown basil, dressed with olive oil, and a touch of balsamic vinegar Half with Entrée 6	11
Maxwell’s house salad or Caesar salad included with entrée

PASTAS

Pasta dishes served with choice of soup or salad.

JUMBO SCALLOPS Pappardelle pasta, asparagus, La Quercia Prosciutto and caramelized onions in a cream sauce topped with jumbo scallops	30
RIGATONI Rigatoni pasta with local Iowa Graziano sausage and roasted sweet red peppers in a tomato-shallot cream sauce	26
COLOSSAL SHRIMP Three shell-on sautéed shrimp on a bed of 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

Chef’s dishes served with choice of salad or soup. 

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 Hawaiian 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, grilled asparagus and house-made cabernet demi-glace	37
STEAK DE BURGO* Pan-seared Vegas strip steak, brie and bacon hasselback potatoes, Iowa organic tomato and herb burr blanc and asparagus, topped with onion rings	37
PORTOBELLO NAPOLEON Two balsamic and garlic marinated Portobello mushrooms, stacked between sautéed summer vegetables and spinach, topped with asparagus, potato hay and red pepper coulis	20
IOWA TOMAHAWK PORK CHOP* Grilled Local Berkshire pork chop, over creamy Brie cheese-stuffed crepes, served with raspberry sauce and crispy onion strings	33
HAWAIIAN AHI TUNA* Ultra Ahi Sashimi tuna, flown in fresh from the shores of Honolulu, sesame coated, perfectly seared and served with grilled asparagus	35

MEATS & SEAFOOD

All the following entrees served with salad or soup and your choice of baked potato, creamy whipped potatoes or seasonal vegetable. Add a grilled lobster tail to any steak for 20 

FILET MIGNON* Barrel cut, charbroiled and complemented with our house-made cabernet demi-glace	37
PRIME RIB OF BEEF* Aged, seasoned and slow roasted on the bone	House Cut 27 | Executive 37
NEW YORK STRIP* Local Prime Angus Beef, aged 30 days and charbroiled	32
SIRLOIN* Local Prime Angus Beef, aged 30 days and charbroiled	23
NORWEGIAN SALMON* Pan Seared, topped with house-made soy buerre blanc sauce	26
CANADIAN WALLEYE Herb crusted, sautéed and served with lemon dill cream sauce	25
ROCK LOBSTER TAILS Two 3-4 ounce grilled South African lobster tails served with drawn butter and fresh lemon	45
KING CRAB LEGS One-half pound Alaskan red king crab legs served with drawn butter and fresh lemon	45
THE HIGH LIFE Buy the kitchen a round of “the High Life” Six champagne of beers	18

*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.