Date post: | 13-Feb-2018 |
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APPETIZERS
ONION SOUP GRATINÉEclassic topped with toasted bread, gruyere cheese . . . . . . . . . . . . . . . . . . . 8
STEAK TARTAREhand chopped filet, quail egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
ESCARGOTland snails, wild mushrooms, herbed garlic butter . . . . . . . . . . . . . . . . . . 12
BAKED BRIE EN CROUTEcandied walnut & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
MUSSELSBelgian or French Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
MARINATED FRENCH OLIVESolive oil, rosemary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
STEAMED CLAMSfennel, thyme, seafood broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
SOUP DU JOUR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . m.p.
SALMON GRAVLAXhouse cured salmon, hash brown, herbed goat cheese, horseradish . . . . . 12
DUCK CONFITfrisee, bacon lardons, seasonal fruit gastric . . . . . . . . . . . . . . . . . . . . . . . 12
COQUILLES ST. JACQUESbaked scallops, wild mushroom duxelles . . . . . . . . . . . . . . . . . . . . . . . . . . 11
MARROW BONESparsley & caper salad, crostini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
FROG LEGSmaître d’ butter, white wine, garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
VEGETABLE TARTEseasonal veggies, herbed goat cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
QUINOA SALADfresh herbs, seasonal veggies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
FOIE GRASsee server . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
OYSTERS 1/2 DZ.mignonette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .m.p.
MIDDLE NECK CLAMS DZ. classic cocktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
SCALLOP CEVICHEserrano pepper, cilantro, seasonal fruit, lime . . . . . . 10
1 dz oysters, 1/2 dz clams, 4 shrimp, jumbo lump crab, tuna tartare, scallop ceviche 2 dz oysters, 1 dz clams, 8 shrimp, jumbo lump crab, tuna tartare, scallop ceviche
GRILLED OYSTERSherbed garlic butter, sea salt . . . . . . . . . . . . . . . .m.p.
JUMBO LUMP CRABherb, aioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
OYSTER SHOOTERGrey Goose Citron, Lillet blanc, spiced tomato, quail egg, salmon caviar . . . . . . . . . . 8
SHRIMP COCKTAIL PER PC.Maxim’s cocktail sauce . . . . . . . . . . . . . . . . . . . . . .2.5
TUNA TARTAREshallots, capers, housemade chips . . . . . . . . . . . . . 13
FRIED OYSTERSdijon aioli, pickled cucumber, salmon caviar . . . . . . 15
RAW BARpetit plateau (SERVES 2-4) . . . $59 grand plateau (SERVES 4-6) . . . $89
JOSH'Sduck confit, black truffle, fried egg . . . . . . . . . . . . . 16
PIGGIEsmoked bacon lardons, cheddar, Sriracha aioli . . . . 15
STEAK grilled filet, wild mushrooms, bleu cheese . . . . . . . . 16
SEAFOODshrimp, crab, asparagus, brie . . . . . . . . . . . . . . . . . 17
VEGGIEasparagus, herbed goat cheese, tomato, jam . . . . . 14
BASICMaxim's cheese, herbed breadcrumbs . . . . . . . . . . . 10
PASTA
CRAFT BEERfive 3 ounce pours from draft list . . . . . . . . . . . . . . . . . 10
BELGIAN BEERfive 3 ounce pours from draft list . . . . . . . . . . . . . . . . . 12
CHARCUTERIEhouse made pate, duck proscuitto, dry sausage . . . . . . . 15
WHITE WINEfive 2 ounce pours . . . . . . . . . . . . . . . . . . . . . . . . . 18
RED WINEfive 2 ounce pours . . . . . . . . . . . . . . . . . . . . . . . . . 20
DEVILLED EGGSblack truffle, smoked, Sriracha . . . . . . . . . . . . . . . . . 7
ARTISAN CHEESEfour rotating cheeses, accompaniments . . . . . . . . . 15
OYSTERSfive oysters of your choice each with a different mignonette . . . . . . . . . . . . . . . . . . . 18
BOURBONsee server . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
SCOTCHsee server . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
FLIGHTS
SALADS & LIGHT FAREBLEU CHEESEbibb, lardon, chopped egg, bleu cheese, croutons . . . . . . . . . . . . . . . . . . . . . . . . 9
FRISÉE AUX LARDONSsunny side up egg . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
ROASTED BEET SALADchevre, toasted walnuts, poached pear . . . . . . . . . . 10
CAESARanchovies, croutons . . . . . . . . . . . . . . . . . . . . . . . . . 9
TUNA NICOISEgreen beans, olives, fingerling potatoes . . . . . . . . . 15
MIXED GREEN SALADfield greens, red onion, tomato,vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
OMELETTEmaxim's cheese, love herbs,duck fat hash brown . . . . . . . . . . . . . . . . . . . . . . . . 12
QUICHEjumbo lump crab & asparagus, green salad . . . . . . 15
We use peanut oil for our frites. Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses. Suggested gratuity of 20% may be added to parties of 6 or more. 4.15
A.K.A. MAC & CHEESE
add steak, chicken, or salmon to any salad
SIDES
HALF ROASTED CHICKENhormone-free Lancaster chicken, lemon herb jus . . . . . . . . . . . . . . . . . . . . 18
ROASTED SALMON FILETlentil salad, country dijon crusted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
ALE BRAISED PORK SHANKmashed potatoes, brussel sprouts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
CASSOULETduck confit, pork belly, andouille, white beans, marrow bone . . . . . . . . . . . 18
SEARED DUCK BREASTduck fat hash brown, asparagus, seasonal gastric . . . . . . . . . . . . . . . . . . 28
PAN SEARED DAYBOAT SCALLOPSwhite bean ragu, truffle oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
SWORDFISHgrilled with seasonal fruit salsa, herb quinoa salad . . . . . . . . . . . . . . . . . 25
VEGAN OR VEGETARIAN PLATEchefs selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
SEAFOOD BOUILLABAISSEmussels, clams, shrimp, salmon, tomato, saffron broth . . . . . . . . . . . . . . 32
AU PIED DU COCHONNEstuffed pig trotter, mashed potatoes & aparagus . . . . . . . . . . . . . . . . . . . 29
LAMB RACKrosemary, dijon crust, vegetable tarte, asparagus . . . . . . . . . . . . . . . . . . . 35
STEAK FRITEShangar, maî tre d ’ butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
FILET BEARNAISEmashed potatoes, green beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
NY STRIP AU POIVREPA Proud Lancaster beef, mashed potatoes or fries . . . . . . . . . . . . . . . . . . 35
DRY AGED RIB EYEbordelaise, marrow bone, mashed potatoes or fries . . . . . . . . . . . . . . . . . . 42
CÔTE DU BOEUF FOR TWOdry aged, bone-in ribeye, mashed potatoes or fries . . . . . . . . . . . . . . . . . . 75
FRIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
MASHED POTATOES . . . . . . . . . . . . . . . . . . . . . . . 4
BRUSSEL SPROUTS . . . . . . . . . . . . . . . . . . . . . . . 5
GRILLED ASPARAGUS . . . . . . . . . . . . . . . . . . . . . 5
GRILLED HAM - brunch only . . . . . . . . . . . . . . . . 4
LYONNAISE POTATOES - brunch only . . . . . . . 5
CROISSANT - brunch only . . . . . . . . . . . . . . . . . . 4
FRENCH FRUIT - brunch only . . . . . . . . . . . . . . . 4
GREEN BEANS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
DUCK FAT HASH BROWN . . . . . . . . . . . . . . . . . 5
WILD MUSHROOMS & ONIONS . . . . . . . . . . . 6
SMOKED BACON - brunch only . . . . . . . . . . . . . 4
ENTREES
our local sources
BURGERS & SANDWICHES
MAXIM'S BURGERfoie gras, mushroom duxelle, raclette, caramelized onion . . . . . . . . . . . . . . . . . . . . . . . . . . 16
PARISIAN BURGERbacon, fried egg, bacon, Gruyère . . . . . . . . . . . . . . . 14
BLEU BURGERroquefort mousse, espelette, red onion chutney . . . . 13
POMEROY BURGERclassic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
BANK ST.tomato jam, herbed goat cheese, horseradish pickles, Sriracha aioli . . . . . . . . . . . . . 15
KOBE HOT DOGfennel slaw, horseradish pickles, Sriracha aioli . . . . 12
FRENCH DIPshaved filet, gruyère, sweet onion . . . . . . . . . . . . . . 12
HAM & BRIE BAGUETTEfield greens, red onion, tomato . . . . . . . . . . . . . . . . 10
CROQUE MONSIEUROR MADAMEpure heaven! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
We use peanut oil for our frites. Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses. Suggested gratuity of 20% may be added to parties of 6 or more. 4.15
Fegley's Brewworks, Weyerbacher, HiJinx, Funk, Saucony creek, Dad's Hat, Blue Coat, Scholl's Orchard, Chandeluna, Blooming Glen, Valley Milkhouse, Piazza's, Nello's, Klein Farms, Easton Farmers' Market, PA Proud Lancaster beef,
Freebird all natural Lancaster chicken, Anthony & Son's Bakery
cheese options for burgers: Maxim's blend, gruyère, cheddar, blue, brie, raclette
special sauces for dry aged: Au Poivre, Bordelaise, maître d’ butter or Bearnaise
BRUNCH
BERRY CRÊPESGrand Marnier chantilly . . . . . . . . . . . . . . . . . . . . . 13
CHICKEN CRÊPESwild mushrooms, peas, veloute . . . . . . . . . . . . . . . . 14
CONFIT & POACHED EGGSroasted vegetable, hash browns, duck gravy, poached egg . . . . . . . . . . . . . . . . . . . . . 14
QUICHE DU JOUR . . . . . . . . . . . . . . . . . . . . m.p.
SMOKED SALMON BENEDICT wilted spinach . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
BRIOCHE FRENCH TOASTcherry vanilla ice cream, bourbon-bacon maple syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
CASSOULETpoached egg, crisp bacon, toasted baguette . . . . . . . . . . . . . . . . . . . . . . . . . . 16
CLASSIC EGGS BENEDICT . . . . . . . . . . . . . . 15
CRAB & ASPARAGUSGRUYÉRE OMELETTElyonnaise potatoes . . . . . . . . . . . . . . . . . . . . . . . . . 16
STEAK FRITEShangar, maître d’ butter . . . . . . . . . . . . . . . . . . . . . 18
HAM, EGG & GRUYÉRE ON CROISSANT . . . . . . . . . . . . . . . . . . . . . . . . 10
PARISIAN MORNING eggs, ham, potatoes . . . . . . . . . . . . . . . . . . . . . . . . 12
SUNDAY ONLY 10A-3P
ALL SERVED WITH FRESH CUT FRIES
BURGER & FRIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
HOT DOG & FRIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
CHICKEN & FRIESwhite or dark meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
BLT & FRIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
STEAK & FRIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
GRILLED CHEESE & FRIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
MAC & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
OYSTERS3 each . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
MICRO PLATEAUoysters, clams, shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
We use peanut oil for our fries. Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses.
future foodiesAKA KIDS MENU (10 & UNDER) FINANCIER
brown butter almond cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
CARROT CAKEwalnuts, pinneaple, cream cheese icing . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
LEMON CURD BERRY TARTLETTEtoasted meringue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
CRÈME BRÛLÉEaccompanied by seasonal berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
TARTE TARTINthe French classic, Tahitian vanilla ice cream . . . . . . . . . . . . . . . . . . . . . . . 8
BON BONtriple chocolate overload, vanilla ice cream . . . . . . . . . . . . . . . . . . . . . . . . . 8
BANK ST. CREAMERY ICE CREAMsee server for seasonal selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
CHEESE PLATEsee blackboard selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
DESSERTS