Dinner & Brunch Menus
Crafted with love by Executive Chef Tom Hughes and our kitchen team. Seasonal, local, and filled with flavor.
Entrée FeaturePan-Seared Salmon
$32Crispy sweet potato shoestrings, mashed potatoes & carved zucchini.
House ClassicMeatballs & Zucchini Ribbon
$24Hand-rolled meatballs, san marzano sauce, zucchini ribbons & basil pesto.
Starter FavoriteAhi Tuna Stack
$18Seared rare yellowfin, crisp wontons, sweet chili & microgreens.
Parlor Starters & Small Plates
Thai Curry Mussels
Fresh Prince Edward Island mussels steamed in fragrant lemongrass, coconut red curry broth with grilled rustic sourdough.
Maxine's Famous Meatballs
Tender beef & pork blend, slow-simmered marinara, whipped ricotta, fresh basil, garlic crostini.
Crab & Avocado Stack
Jumbo lump blue crab, layered with fresh avocado, mango salsa, sriracha aioli, micro greens.
Baked Brie En Croûte
Warm artisan brie wrapped in puff pastry, roasted pecan honey jam, sliced fuji apples.
Main Course Entrées
Pan-Seared Chilean Sea Bass
Michelin PickWild Chilean sea bass over saffron risotto, wilted garlic spinach, citrus beurre blanc.
Blackened Ribeye Steak
14oz Hand-cut ribeye, cajun spiced, truffle butter, garlic mashed potatoes, roasted asparagus.
Thai Curry Shrimp & Grits
House SignatureJumbo Gulf shrimp, coconut curry reduction, smoked cheddar stone-ground grits, scallions.
Roasted Duck Breast
Crispy skin maple leaf farm duck breast, blackberry port wine glaze, wild rice pilaf.
Mushroom & Truffle Tagliatelle
VegetarianFresh egg pasta, wild forest mushrooms, truffle cream sauce, shaved parmesan, herbs.
Chicken Maxine
Pan-roasted organic chicken breast topped with goat cheese, sun-dried tomatoes, lemon caper butter sauce.
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Reservations are recommended, especially for weekend brunch and live music evening seatings.
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