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Dinner

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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
CRISPY MARGARITA FLATBREAD
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 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

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 NAPOLEAN
Sliced ripe tomatoes, basil leaves, fresh mozzarella cheese, 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 spicy Fontanini 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

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 port wine demi-glace
37
BISON BEURRE ROUGE*
Grilled bison skirt steak with herb roasted fingerling potatoes, local wilted greens, onion strings and finished with an apple-raspberry beurre rouge
36
SUMMER VEGETABLE FETTUCCINI
Gluten free fettuccini tossed with grilled summer vegetables, nut free pesto, local greens and topped with grilled asparagus
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
ROCK LOBSTER TAILS
Two grilled South African lobster tails drizzled with garlic herb butter, Yukon gold fingerling smashed potato and grilled asparagus
45

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
RIBEYE*
Thick cut Iowa Angus Beef, charbroiled and aged to perfection
34
NEW YORK STRIP*
Local Prime Angus Beef, aged 30 days and charbroiled
32
SIRLOIN*
Local Prime Angus Beef, aged 30 days and charbroiled 
23
ROASTED DUCK
Roasted one half duckling with a blood-orange gastrique
32
FRESH ATLANTIC 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

*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.