Saturday, June 29, 2013

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!

Thursday, June 27, 2013




Peanut Crust Snapper and Thai Boulliabase - while supplies last!

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"........
And as far as the bar goes, well the Peaches are steeping in liquor and the Sangria is HERE! 
See  YOU soon!


Friday, June 7, 2013



Triangle Restaurant Week
Only 2 Days Left!
919-465-2455 for reservations


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

Chambord sauce and fresh berries

 

 

 

 

….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