Dine at the restaurant
— Raw and Chilled Seafood —
Mignonette or cocktail sauce
Garlic, shallot, paprika, saffron, olive oil, white wine vinegar
SMOKED SALMON TARTARE GF
Micro greens, caper oil, fried capers, caperberries, cucumber gel, lemon crème fraiche, hickory smoke
oysters, shrimp cocktail, mussels escabèche, chilled lobster tail, tuna poke, salmon tartare, king crab legs, cocktail sauce, mignonette, house hot sauce, crackers
Small $65 | Large $125
Spicy chili soy, green onion, seaweed salad, cabbage, mint, basil
SHRIMP COCKTAIL GF
U-10 shrimp, cocktail sauce
— CHEESE —
Two for $12. Additional selections $5. Served with local honey comb, fresh fruit & rosemary tuile
FINGER LAKES GOLD
A hard goat's milk cheese, characterized by a yellow-gold rind. Milky and nutty flavor, aged three months
Semi-soft Italian cheese, smear riped, strong aroma with mild slightly fruit taste
Italian wine-washed, semi-hard cheese. Gentle, yet full-bodied with a pleasant winey aftertaste
SENECA BLUE MOON
A classic creamy blue cheese with a subtle smoky flavor. Fruit wood smoked with hints of nuts and coffee.
BREAD Half $3 | Whole $5
From Tom Cat Bakery in Brooklyn, New York. Served with olive oil, garlic and parmigiano
— CHARCUTERIE —
Two for $12. Additional selections $5. Served with whole grain mustard, tomato conserva, cornichons & bread.
Bite-sized pork salami from Italy, seasoned with salt and pepper.
Spicy, spreadable pork salami from Italy flavored with roasted peppers and herbs
PROSCIUTTO DI PARMA
Air-dried cured ham aged 460 days. Imported from the Parma province of Italy
Imported from Spain, a subtle combination of pepper and spices
— Small Plates —
OCTOPUS A LA PLANCHA GF
Red wine braised octopus, chorizo, pickled and pureed carrots, toasted almond
MAX'S WINGS GF
Sweet, sour, and spicy - Max's style!
SHAVED FENNEL SALAD GF V
fennel, green apple, blood orange, pistachio, spicy pickled onion, ricotta salata, yogurt-poppy seed dressing
Boudin noir sausage, white wine, basil, arugula-chili pesto, garlic bread
ROASTED CALAMARI GF
Giant white beans, roasted red peppers, artichoke conserva
Shaved radicchio, cocktail sauce, house hot sauce
Tuscan kale, beet marinated egg, croutons
LOBSTER & GRITS
Half lobster tail, chorizo, cheddar grits, creole cram, hot peppers
BRUSSELS SPROUTS GF V
Dijon, honey butter, garlic, horseradish, parmigiano reggiano
— Large Plates —
FILET MIGNON KEBAB GF
Pomegranate molasses, yogurt, mint. Served over basmati rice with pickled chili, red onion, and cucumber
Mushroom risotto, shiitake crisp, wilted kale
NY STRIP 14oz GF
Prime center cut New York strip, seasonal butter, wedge fries
VEAL CHOP 14oz GF
Milk fed veal chop, oyster-shiitake mushroom ragù, soft polenta
SEASONAL RISOTTO GF V
Mushroom risotto, shiitake crisp, wilted kale
CRISPY SKIN CHICKEN GF
Semi-boneless half chicken, parsnip-potato hash, duck confit, brussels sprouts, chicken glace, crispy parsnip
8oz sirloin-brisket-chuck hamburger, sharp cuba cheddar, bacon-onion jam, iceburg, tomato, tom cat bakery (nyc) brioche bun, potato wedge fries
VEGETARIAN ORECCHIETTE V
San marzano tomato, peppadew peppers, green olives, cipollini onion, oregano, burrata, olive oil, balsamic glaze
2 crispy dill marinated chicken thighs, iceburg, tomato, house dill pickles, mustard-horseradish, tom cat bakery (nyc) brioche bun, potato wedge fries
LAMB PORTERHOUSE 8oz GF
Lively run goat cheese-honey sweet potato purée, wilted garlic kale, minted demi glace
STUFFED WHOLE QUAIL
Whole semi-boneless roasted quail, sausage-black rice stuffed, root vegetables, marinated onions, peach agrodolce
Shrimp, scallops, squid, mussels, fish, lobster, king crab, gnocchi, tomato lobster broth
CATCH OF THE DAY
ricotta ravioli, peas, pearl onions, beans, lemon, white wine, fennel broth
PORK CHOP 14oz
Bone-in pork chop, cipollini onions, potato, radish, leeks, sugar snap peas, whole grain mustard, tarragon butter
FILET MIGNON 8oz GF
Bone-in filet mignon, tobacco onions, peruvian pepper sauce, potato au gratin, beech mushrooms, rainbow cauliflower
— ADDITIONS —
8OZ LOBSTER TAIL
butter and thyme poached lobster tail
½ LB KING CRAB LEGS
broiled, sherry, garlic, butter, herb
— Dessert —
Mango jam and pomegranate gelée encased in the coconut mousse cloud. Pineapple cream, orange cake, passion fruit sorbet.
Peaks’ coffee ice cream covered layers of mascarpone ice cream, espresso chocolate crumble and coffee soaked-ladyfingers. Topped with toasted meringue.
MILK CHOCOLATE CREME BRULEE
A timeless favorite with a touch of milk chocolate and a hard sugar crust.
A spring favorite with layers of light carrot-walnut cake, crème fraîche-cream cheese frosting, honey tuille, butter-rum ice cream.
Spanish fried dough served with chocolate and dulce de leche sauce.
ICE CREAM SANDWICH
An adult twist on a childhood staple: Stout ice cream sandwiched between two chocolate chip cookies. Served with a shot of milk.
CARAMELIZED APPLE UPSIDE DOWN
Classic caramel apple over a puff pastry dough, paired with vanilla ice cream, rose-shaped local apple and dulce de leche sauce.