CLOSED FOR VACATION! 6/29-7/6!

We will be closed for long awaited rest and relaxation June 29 - July 6.  We will be open regular business hours on Monday, July 7.  Please use our webpage or mobile webpage for reservations while we are away!  Have a wonderful and safe holiday!  Cheers to All!

SOFTSHELLS ARE IN!

SOFT SHELL CRABS FRESH TODAY!

 

Chef is still not sure what he's going to be doing with these big whales, but to be certain they won't be around for long!  I hear whispers of basil-lemon-pesto cream sauce....or was he saying something about Thai curry.....see you tonight!

Get on in to the Max and out of the heat!

Happy Summer everyone!  Spring came and went in the blink of an eye, but for Maximillians that means a few things.....Soft shell crabs, Monk fish, Grouper & Scallops are all coming in from the coast!  Beautiful wild mussels are being driven up to Cary two days a week from Charleston, SC!  As these creatures of the sea come to us, we are changing the specials and menu items almost daily!  If you have your heart on something, please don't hesitate to give us a call 919-465-2455 to see what we have in that day.  Max also has gone local with NC Pork and has a beautiful, double cut, cold smoked, pork chop and the same friends are also prividing us with the pork belly for the most yummy appetizer!  If you missed Michael's first batch of strawberry gelato it went fast.  He's got the berries on watch for perfect ripeness and should be around soon!  Friend us on Facebook or Twitter and you'll be the first to know!  Don't forget the Summer Bar Specials going on, and we love to welcome Bombshell Brewery from Holly Springs onto the tap with the the BEST PILSNER EVER!  Really, it's great on it's own, but even more perfect with some of Chef Michael's Thai hot!  Come see us soon, and stay out of your own kitchen and let us handle dinner for you! 

.....and the NEW menu is out!

Oh the wonders of the Internet.....our new menu is out, but as we make changes and revisions we will be posting the updates on this page.  Once this menu is finalized we will send it on to our Web Master and our desk top will be updated.  Until then, you can see the NEW MENU on any mobile device or pad as always. And all the new additions will be listed below along with the daily specials....Are you hungry yet? Is your mouth watering?  Can you smell the curry and chilies? 

NEW MENU ITEMS

From the Beginnings....Hawaiian Ahi Tuna Poke - Sushi grade with sesame-ginger-Serrano chillies-pickled cucumber-avocado salad with fried won ton crisps

Crispy Ginger Glazed Pork Belly - Slow braised with molasses, star anise, chilies & garlic with house cured kim chee and sticky rice.

 

From the Pastas.....Pollo Parmesan Gnocchi - sauteed chicken breast with hand made Parmesan gnocchi with fresh basil pesto cream, arugula and Parmesan cheese.

 

From the Entrees.....Biryani Chicken - "Sacred 7" spice crust chicken breast stuffed with figs & walnuts over cilantro & mint Israeli cous-cous in an aromatic orange-ginger-curry pan sauce.

Red Dragon Salmon- Sesame & scallion crust with mussels & baby shrimp in a spicy Asian black bean-garlic-ginger sauce over togarishi spice sticky rice.

Artichoke Crust Snapper - Artichoke & Parmesan crust snapper with a blue crab risotto in a white wine-fresh herb-butter sauce.

Port Porterhouse Chop - 14oz Oak grilled apricot glazed porterhouse chop with a smoked chili-apple-date demi over sweet potato gratin and garlic spinach.

 

From the sides.....Bacon Glazed Brussel Sprouts

 

 

And on to this weeks specials.......

 

Soup - not only the famous Lobster Bisque, but Spicy Chicken Tortilla

From the Beginnings.....Parmesan & Pecan Fried Oysters over mixed greens with crispy Pancetta in an orange-tarragon vinaigrette with Chipotle cream

From the Entrees....Beef Fillet stuffed with smoked mushroom & ricotta over a spinach potato cake with a bacon-Gorgonzola demi

Mesquite Grilled Veal Chop over smoked mushroom tortellini in a portobello-Marsala sauce.

Monk fish Paella with Clams, Mussels, Shrimp, Calamari, Chicken & Sausage cooked in the pan over the fire with Saffron Rice......

From the Desserts.....Strawberry & Rhubarb Crisp

And until next time......eat well & drink often!







 



With March upon us....

Chef Michael is at it again!  From the Lemongrass-Sweet Pea soup with a sesame soft shell crab floating on top to his Mussels-NC Trigger-Shrimp in a Asian Black Bean-Spicy Garlic Sauce over
sticky rice.....the menu is on the move!  Braveheart Beef has sent us some beautiful NY Strips and Michael is cutting them in 22oz, 24oz, and 26oz slabs o-beef! 

 

Make sure to check back next week when we announce our Spring and Summer Cocktail Menu and Weekday drink specials!  Cheers!

 

Don't Forget to Make Your Reservation from our Web Page with Open Table!

 

 

COME ON SPRING!!!

As we all wait for Spring to arrive, we have some beautiful new menu items!  Roasted Beet Salads, Lobster-Carrot-Ginger soup, BBQ Pork Belly with house made Kimchi......get ready, the new menu is on the way.....stay tuned!

WELCOME 2014!

2014 is here and so are some exciting new menu items!  We've added some bar "nibbles" for your offering, bacon mac & cheese, lump crab stuffed jalepano poppers, pulled bbq pork sliders and overstuffed sweet potato tortellini with

 gorgonzola-walnut sauce.  Oh yum!

 

 



 

In other exciting news, the State of NC was allocated three, count them three, six packs of the Rodney Strong2010 Rockaway Single Vineyard Cabernet Sauvignon

 and Maximillians was allocated one of them! 

 Come and get one today before they are all gone!