Max Downtown

Hand-cut fresh yellowfin tuna with avocado, ginger emulsion, and crispy wonton chips.

Crisp romaine hearts, house-made traditional Caesar dressing, sourdough croutons, and shaved aged Parmesan.

Jumbo shrimp simmered in garlic butter, white wine, preserved lemon, and served with rustic bread.

Thinly sliced tenderloin with capers, baby arugula, white truffle oil, and pecorino romano.

Tender center-cut grilled filet served with truffle mashed potatoes, asparagus, and classic bordelaise sauce.

Crispy-skinned salmon set over wild mushroom risotto and aged balsamic reduction.

Slow-braised beef short ribs in red wine for 12 hours, served over creamy polenta and glazed baby carrots.

Bone-in prime ribeye topped with compound herb butter and served with parmesan truffle fries.

Juicy organic chicken with Provençal herbs, garlic confit mashed potatoes, and natural pan jus.

Curated small-batch bourbon, Angostura bitters, Demerara syrup, orange oils, and Luxardo cherry.

Tasting flight of three exceptional whiskies curated by Lead Bartender Szabi Geiger.

Freshly squeezed lemonade infused with wild lavender blossoms and a touch of local wildflower honey.