UPDATED July 8, 2025. Copyright Restauranteur, 2007-2025. All rights reserved. |
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LUNCH |
11 am - 3 pm Thursday - Sunday |
Appetizers |
OYSTERS ON THE HALF SHELL
Mkt |
Served with crackers, mignonette,
cocktail sauce, and Max sauce. |
CHAR-BROILED OYSTERS 22.00/+ |
1/2 dozen 22 | Dozen 40
Char-broiled oysters with garlic, butter, parmesan, and
breadcrumbs. |
SHRIMP CEVICHE 13 |
Served with cucumber,
cilantro, mango salsa, and tortilla chips |
MAX MUSSELS 18 |
Served with chorizo, tomato saffron
broth, and garlic bread |
LOBSTER FLATBREAD 17 |
Naan with chipotle aioli topped with
parmesan, white cheddar, cherry tomatoes, corn salsa, green onion
and lobster. |
MARYLAND CRAB CAKES 16 |
Two large cakes with red pepper
remoulade. |
FRIED CALAMARI 13 |
Served with pepperoncini, banana peppers
and spicy
Asian aioli. |
BAKED ASIAGO CRAB DIP 18 |
Served with garlic bread, celery and
carrots. |
PEEL & EAT OLD BAY SHRIMP
13 |
Eight large steamed shrimp with Old
Bay seasoning. |
BAJA FISH TACOS 12 |
Two corn tortillas with battered
Alaskan cod, Baja slaw, lime cilantro and salsa verde. |
AVOCADO TOAST 13 |
Toasted baguette covered with a
tomato and kale-walnut pesto, topped with avocado, arugula and
shaved parmesan. |
GRILLED CALAMARI 14 |
Served with crispy polenta cake,
olive tapenade, arugula and tomato vinaigrette |
PARMESAN TRUFFLE FRIES 9 |
Served with lemon-garlic aioli |
CHICKEN WINGS 14 |
One lb. of fried crispy wings served
with your choice of Max's Gold, Sweet Thai Chili, Cajun Dust,
Buffalo or BBQ. Served with carrots, celery and Ranch or
Blue Cheese. |
 |
Soups & Salads |
NEW ENGLAND CLAM CHOWDER
Cup 7 | Bowl 12 |
With leeks, bacon, potatoes and
oyster crackers. |
MAX SALAD 13 |
Mixed greens with bacon, avocado, goat cheese,
tomatoes, red onion and champagne vinaigrette.
add grilled chicken +6 | grilled shrimp +8 | grilled salmon +10 |
HONEY CRISP APPLE SALAD 13 |
Arugula with gorgonzola, dried cranberries,
candied walnuts, honey crisp apples and apple vinaigrette.
add grilled chicken +6 | grilled shrimp +8 | grilled salmon +10 |
CAESAR SALAD 12 |
Crispy romaine with croutons and
house-shaved
parmesan cheese.
add anchovies +2 | add grilled chicken +6 | grilled shrimp +8 |
grilled salmon +10 |
|
Sandwiches |
CLASSIC MAINE LOBSTER ROLL
23 |
Chilled Maine lobster tossed in mayo
and served on a toasted King's Hawaiian roll. Served hot and
buttered on request. |
TORTA LOBSTER ROLL 23 |
Chilled Maine Lobster tossed in lime
aioli and topped with corn, relish, avocado and hatch green chili. |
TROPICAL LOBSTER ROLL 23 |
Chilled Maine Lobster tossed in lime
aioli and topped with mango salsa, avocado and pickled jalapenos |
CRAB CAKE SANDWICH 18 |
House-made crab cakes served with red
onion, lettuce and tartar sauce all on a potato bun. |
RED SNAPPER SANDWICH 17 |
Red snapper fillet lightly breaded
and topped with spicy avocado aioli, Baja slaw, and tomato. Served
on a potato bun. |
GRILLED CHICKEN SANDWICH 15 |
Grilled chicken with bacon, white cheddar, avocado,
lettuce and tomato. Topped with chipotle aioli and served on a
potato bun. |
FRENCH DIP 18 |
Shaved prime rib served with swiss
cheese and
au jus.
add caramelized onions +1 | add sauteed mushrooms +1 |
PUB BURGER 16 |
Served with white cheddar or Swiss,
applewood smoked bacon, lettuce tomato, onion and pickle all
served on a potato bun. |
SHRIMP PO' BOY 17 |
Served with spicy Cajun remoulade,
lettuce and tomato. |
 |
Entrees |
LOBSTER Max N' Cheese 25 |
Maine Lobster with our own 5-cheese
sauce and hatch green chilis. Served over shell pasta. |
PAN ROASTED CHICKEN 20 |
1/2 chicken served with pan jus,
roasted red potatoes and an arugula fennel salad topped with lemon
vinaigrette. |
BABY BACK RIBS 1/2
Rack 18 | Full Rack 30 |
Brined and slow-cooked, then
smothered in our homemade BBQ sauce. Served with fries and
coleslaw. |
VEGETARIAN LINGUINE 18 |
Linguine sauteed with broccolini,
oven-dried tomatoes and roasted sweet peppers. Tossed in
kale-walnut pesto. Served with warm garlic bread.
add grilled chicken +6 | grilled shrimp +8 | grilled salmon +10 |
CHEF'S FEATURE MKT |
A fresh culinary creation from our
team!
Available Thursday thru Sunday, or until we sell out! |
|
Sides |
French
Fries 5
Broccolini 5
Mac N Cheese 5
Spanish Rice 5
Mashed Potatoes 5
Asparagus 5
Green Beans 5
Roasted Mushrooms 5
Roasted Red Potatoes 5
Cole Slaw 5
Side Salad 6
Side Caesar 6
Cup of Clam Chowder 7 |
 |
Menu
items and prices are subject to change without notice. |
|
|
DINNER |
|
Appetizers |
OYSTERS ON THE HALF SHELL
Mkt |
Served with crackers, mignonette,
cocktail sauce, and Max sauce. |
 |
CHAR-BROILED OYSTERS 22.00/+ |
1/2 dozen 22 | Dozen 40
Char-broiled oysters with garlic, butter, parmesan, and
breadcrumbs. |
SHRIMP CEVICHE 13 |
Served with cucumber,
cilantro, mango salsa, and tortilla chips |
MAX MUSSELS 18 |
Served with chorizo, tomato saffron
broth, and garlic bread |
LOBSTER FLATBREAD 17 |
Naan with chipotle aioli topped with
parmesan, white cheddar, cherry tomatoes, corn salsa, green onion
and lobster. |
MARYLAND CRAB CAKES 16 |
Two large cakes with red pepper
remoulade. |
BAKED ASIAGO CRAB DIP 18 |
Served with garlic bread, celery and
carrots. |
PEEL & EAT OLD BAY SHRIMP
13 |
Eight large steamed shrimp with Old
Bay seasoning. |
BAJA FISH TACOS 12 |
Two corn tortillas with battered
Alaskan cod, Baja slaw, lime cilantro and salsa verde. |
AVOCADO TOAST 13 |
Toasted baguette covered with a
tomato & kale-walnut pesto, topped with avocado, arugula and
shaved parmesan. |
GRILLED CALAMARI 14 |
Served with crispy polenta cake,
olive tapenade, arugula and tomato vinaigrette |
FRIED CALAMARI 13 |
Served with pepperoncini, banana peppers
and spicy
Asian aioli. |
PARMESAN TRUFFLE FRIES 9 |
Served with lemon-garlic aioli |
CHICKEN WINGS 14 |
One lb. of fried crispy wings served
with your choice of Max's Gold, Sweet Thai Chili, Cajun Dust,
Buffalo or BBQ. Served with carrots, celery and Ranch or
Blue Cheese. |
 |
Soups & Salads |
NEW ENGLAND CLAM CHOWDER
Cup 7 | Bowl 12 |
With leeks, bacon, potatoes and
oyster crackers. |
MAX SALAD 13 |
Mixed greens with bacon, avocado, goat cheese,
tomatoes, red onion and champagne vinaigrette.
add grilled chicken +6 | grilled shrimp +8 | grilled salmon +10 |
HONEY CRISP APPLE SALAD 13 |
Arugula with gorgonzola, dried cranberries,
candied walnuts, honey crisp apples and apple vinaigrette.
add grilled chicken +6 | grilled shrimp +8 | grilled salmon +10 |
CAESAR SALAD 12 |
Crispy romaine with croutons and
house-shaved
parmesan cheese.
add anchovies +2 | add grilled chicken +6 | grilled shrimp +8 |
grilled salmon +10 |
|
Sandwiches |
Served with choice of House Slaw
or Fries. Upgrade to Parmesan Truffle Fries or Old Bay Fries
for $1.00. |
CLASSIC MAINE LOBSTER ROLL
23 |
Chilled Maine lobster tossed in mayo
and served on a toasted King's Hawaiian roll. Served hot and
buttered on request. |
TORTA LOBSTER ROLL 24 |
Chilled Maine Lobster tossed in lime
aioli and topped with corn, relish, avocado and hatch green chili. |
TROPICAL LOBSTER ROLL 24 |
Chilled Maine Lobster tossed in lime
aioli and topped with mango salsa, avocado and pickled jalapenos |
CRAB CAKE SANDWICH 18 |
House-made crab cakes served with red
onion, lettuce and tartar sauce all on a potato bun. |
RED SNAPPER SANDWICH 17 |
Red snapper fillet lightly breaded
and topped with spicy avocado aioli, Baja slaw, and tomato. Served
on a potato bun. |
GRILLED CHICKEN SANDWICH 15 |
Grilled chicken with bacon, white cheddar, avocado,
lettuce and tomato. Topped with chipotle aioli and served on a
potato bun. |
FRENCH DIP 18 |
Shaved prime rib served with swiss
cheese and
au jus.
add caramelized onions +1 | add sauteed mushrooms +1 |
PUB BURGER 16 |
Served with white cheddar or Swiss,
applewood smoked bacon, lettuce tomato, onion and pickle all
served on a potato bun. |
SHRIMP PO' BOY 17 |
Served with spicy Cajun remoulade,
lettuce and tomato. |
 |
Entrees |
LOBSTER Max N' Cheese 25 |
Maine Lobster with our own 5-cheese
sauce and hatch green chilis. Served over shell pasta. |
GRILLED PRIME RIBEYE 26 |
10 oz ribeye sliced in-house. Cooked
to order and topped with mushroom demi glaze. Served with mashed
potatoes and broccolini. |
PAN ROASTED CHICKEN 20 |
1/2 chicken served with pan jus,
roasted red potatoes and an arugula fennel salad topped with lemon
vinaigrette. |
BABY BACK RIBS 1/2
Rack 18 | Full Rack 30 |
Brined and slow-cooked, then
smothered in our house-made BBQ sauce. Served with fries and
coleslaw. |
VEGETARIAN LINGUINE 18 |
Linguine sauteed with broccolini,
oven-dried tomatoes and roasted sweet peppers. Tossed in
kale-walnut pesto. Served with warm garlic bread.
add grilled chicken +6 | grilled shrimp +8 | grilled salmon +10 |
MAX CIOPPINO 27 |
Tomato and fennel broth with mussels,
clams, calamari, shrimp, crawfish tail, crab and scallops.
Served with warm garlic bread.
add linguine +2 |
ALAMOSA STRIPED BASS 26 |
Skin on Alamosa bass with a
Thai-curry and brussels sprouts puree. Served with crispy brussels
sprouts and carrots. Topped with balsamic glaze. |
GRILLED and MARINATED SWORDFISH
27 |
Marinated swordfish served over fried
polenta cake, grilled asparagus, olives, oven-dried tomatoes,
roasted sweet peppers and topped with a warm lemon-mustard
vinaigrette. |
PAN-SEARED SCALLOPS 29 |
Seared scallops served on a bed of
toasted orzo with walnut-kale pesto, cherry tomatoes and crispy
pancetta. |
Salmon Pontchartrain 27 |
Scottish salmon served over fried
polenta cake with bacon braised kale. Tasso ham, shrimp and
crawfish tail. |
FISH N' CHIPS 16 |
3 pieces of house beer-battered
Alaskan cod and fries. Served with coleslaw and tartar sauce. |
BAJA FISH TACOS 18 |
Three corn tortillas with beer
battered Alaskan cod, baja slaw, lime crema and salsa verde.
Served with Spanish rice. |
|
Sides |
French
Fries 5
Broccolini 5
Mac N Cheese 5
Spanish Rice 5
Mashed Potatoes 5
Asparagus 5
Green Beans 5
Roasted Mushrooms 5
Roasted Red Potatoes 5
Cole Slaw 5
Side Salad 6
Side Caesar 6
Cup of Clam Chowder 7 |
|
Menu
items and prices are subject to change without notice. |
|

|
DESSERTS |
KEY LIME PIE 8 |
Key lime pie on a Graham cracker
crust topped with raspberry sauce and whipped cream. |
CHOCOLATE and PEANUT BUTTER PIE
8 |
Chocolate crust and peanut butter
filling laced with chocolate drizzle, gluten-free. |
DOUBLE CHOCOLATE FUDGE CAKE
8 |
Two layers of rich
chocolate cake with fudge and chocolate icing |
BROWNIE a La MODE 8 |
A chocolate brownie topped with
vanilla bean ice cream and whipped cream. |
|
UPDATED July 8, 2025. Copyright Restauranteur, 2007-2025. All rights reserved. |
Menu
Map
Reviews |
Denver Restaurants
| Colorado Restaurants |
Restauranteur Home Page |