JUST A REMINDER WE WILL BE CLOSED FOR THE 4TH OF JULY HOLIDAY AND GAYLE'S BIRTHDAY! WE WILL BE OPEN ON MONDAY, JULY 8TH AT 5:00! SEE YOU THEN!
Saturday, June 29, 2013
Tuesday, June 25, 2013
The last week before Max and the crew head out for summer vacation! In that case, we have some amazing specials this week......The heirloom tomatoes are still insane, and we are serving them with local blue cheese and a chive vinaigrette. For entrees, Michael is peanut crusting some beautiful Monk fish over a sweet potato-yucca cake with a Caribbean pan sauce. He's also grilling some killer skirt steak with a bacon-choirzo demi! Come get your fix on this week! We will be closed from Sunday June 29- July 7. See you on the 8th and enjoy your 4th of July!
Thursday, June 20, 2013
Week of June 17........Summer is upon us and so are some new specials of gastronomic proportions! For starters, LOCAL NC heirloom tomatoes are in! We are slicing them in all of their rainbow glory and giving them a drizzle of chive vinaigrette and blue cheese crumbles....
On the entree side, Michael is peanut dusting some NC Grouper and serving it with a black bean triangoli with a Mango-coconut-chili-kaffir lime saute.......hello! This is the fish while we wait for the sauce to "give it a try"........
On the entree side, Michael is peanut dusting some NC Grouper and serving it with a black bean triangoli with a Mango-coconut-chili-kaffir lime saute.......hello! This is the fish while we wait for the sauce to "give it a try"........
And as far as the bar goes, well the Peaches are steeping in liquor and the Sangria is HERE!
See YOU soon!
Monday, June 3, 2013
MAXIMILLIANS GRILL & WINE BAR
TRIANGLE RESTAURANT WEEK
$30.00
FOR THREE COURSES
APPETIZER
Choice of One
Cup of Lobster Bisque
Max’s house made Crab Cake
Smoked Veal & Leek Ravioli
pink gorgonzola sauce
Pear & Walnut ~ Gorgonzola Salad
arugula and spinach, balsamic syrup, imported French
walnut-oil
ENTRÉE
Choice of One
Moroccan Curried Pork Osso Buco~ slow braised with Moroccan yellow curry, star
anise, cumin and caraway over Israeli cous-cous with golden raisin, almonds,
fresh mint and cucumber raita
Artichoke Crusted Snapper~ with Dijon-fresh tarragon- roasted garlic sauce and
spinach-feta-roasted pepper ravioli
Slow Braised Beef Short Ribs - over cheese tortellini with a Barolo-garlic candy-veal bone demi and andouilli sausage and fresh sage.
DESSERTS
Choice of One
Chocolate Black-Out Cake
Max’s Organic Honey Vanilla Gelato
….the fine print
*Not valid with any other discount, coupon, offer
or promotion
*Please no
substitutions
*Notify your server of any food allergies or
dietary restrictions
*18% gratuity will be added on parties of 6 and
larger
THANK YOU FOR YOUR CONTINUED PATRONAGE
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