Max’s

First Course

Oysters on the Half Shell, Prosecco Granite

(Ask server for tonight’s selection)

  18/32

Line Caught Smoked Sturgeon Salad

Citrus, Endive, Balsamic Caviar  14

Heirloom Tomato Salad

South Mountain goat cheese sorbet, arugula, migas 14

Stone Fruit Salad

Buttermilk panna cotta, fennel, 18 year balsamic  14

Organic Field Greens Salad

Organic baby greens tossed in Banyuls vinaigrette with cherries,

Cana de Cabra and almonds  11

Foie Gras Torchon

Spring pea salad, house made brioche, cherry syrup  15

Fruit de Mer

Snow crab claws, oysters,jumbo gulf shrimp, prosecco granite,

cocktail sauce, cured lemon aioli  20

Second Course

Sous Vide Wagyu Flank Steak

Lobster 'mitts' with potato croquette, wild mushrooms,

lobster-morel reduction   38

Pan Seared Line Caught Opah

Sweet corn, lobster mushrooms, black garkic "floating islands" 34

La Vera Style Chicken Roulade

Sofrito puree, saffron rice croquettas, arugula,

piquillo peppers  28

Suckling Pig Tasting

Crispy confit, braised shoulder wrapped in chard, seared loin,

cipollini onions, sauce Robert  29

"Peas and Carrots"

Snap pea Ravioli, pan roasted carrots, carrot coconut puree,

turnip brunoise and corn  25

Chef’s Five Course Tasting Menu  85

Split Plate Charge 3

Please enjoy our house made sourdough rolls crafted with a gift of 100 year old starter

from Willow Creek Café in Evergreen, Colorado and house made cultured butter

Chef Mark Connell

Open Tuesday - Saturday 5:30-9:30

505-984-9104

Maxssantafe.com