UPDATED July 8, 2025. Copyright Restauranteur, 2007-2025. All rights reserved. |
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Menu
Map
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Denver Restaurants
| Colorado Restaurants |
Restauranteur Home Page
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LUNCH |
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11 am - 3 pm Thursday - Sunday |
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Appetizers |
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OYSTERS ON THE HALF SHELL
Mkt |
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Served with crackers, mignonette,
cocktail sauce, and Max sauce. |
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CHAR-BROILED OYSTERS 22.00/+ |
1/2 dozen 22 | Dozen 40
Char-broiled oysters with garlic, butter, parmesan, and
breadcrumbs. |
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SHRIMP CEVICHE 13 |
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Served with cucumber,
cilantro, mango salsa, and tortilla chips |
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MAX MUSSELS 18 |
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Served with chorizo, tomato saffron
broth, and garlic bread |
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LOBSTER FLATBREAD 17 |
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Naan with chipotle aioli topped with
parmesan, white cheddar, cherry tomatoes, corn salsa, green onion
and lobster. |
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MARYLAND CRAB CAKES 16 |
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Two large cakes with red pepper
remoulade. |
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FRIED CALAMARI 13 |
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Served with pepperoncini, banana peppers
and spicy
Asian aioli. |
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BAKED ASIAGO CRAB DIP 18 |
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Served with garlic bread, celery and
carrots. |
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PEEL & EAT OLD BAY SHRIMP
13 |
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Eight large steamed shrimp with Old
Bay seasoning. |
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BAJA FISH TACOS 12 |
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Two corn tortillas with battered
Alaskan cod, Baja slaw, lime cilantro and salsa verde. |
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AVOCADO TOAST 13 |
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Toasted baguette covered with a
tomato and kale-walnut pesto, topped with avocado, arugula and
shaved parmesan. |
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GRILLED CALAMARI 14 |
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Served with crispy polenta cake,
olive tapenade, arugula and tomato vinaigrette |
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PARMESAN TRUFFLE FRIES 9 |
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Served with lemon-garlic aioli |
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CHICKEN WINGS 14 |
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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. |
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Soups & Salads |
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NEW ENGLAND CLAM CHOWDER
Cup 7 | Bowl 12 |
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With leeks, bacon, potatoes and
oyster crackers. |
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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 |
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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 |
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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 |
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Sandwiches |
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CLASSIC MAINE LOBSTER ROLL
23 |
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Chilled Maine lobster tossed in mayo
and served on a toasted King's Hawaiian roll. Served hot and
buttered on request. |
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TORTA LOBSTER ROLL 23 |
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Chilled Maine Lobster tossed in lime
aioli and topped with corn, relish, avocado and hatch green chili. |
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TROPICAL LOBSTER ROLL 23 |
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Chilled Maine Lobster tossed in lime
aioli and topped with mango salsa, avocado and pickled jalapenos |
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CRAB CAKE SANDWICH 18 |
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House-made crab cakes served with red
onion, lettuce and tartar sauce all on a potato bun. |
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RED SNAPPER SANDWICH 17 |
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Red snapper fillet lightly breaded
and topped with spicy avocado aioli, Baja slaw, and tomato. Served
on a potato bun. |
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GRILLED CHICKEN SANDWICH 15 |
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Grilled chicken with bacon, white cheddar, avocado,
lettuce and tomato. Topped with chipotle aioli and served on a
potato bun. |
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FRENCH DIP 18 |
Shaved prime rib served with swiss
cheese and
au jus.
add caramelized onions +1 | add sauteed mushrooms +1 |
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PUB BURGER 16 |
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Served with white cheddar or Swiss,
applewood smoked bacon, lettuce tomato, onion and pickle all
served on a potato bun. |
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SHRIMP PO' BOY 17 |
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Served with spicy Cajun remoulade,
lettuce and tomato. |
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Entrees |
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LOBSTER Max N' Cheese 25 |
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Maine Lobster with our own 5-cheese
sauce and hatch green chilis. Served over shell pasta. |
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PAN ROASTED CHICKEN 20 |
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1/2 chicken served with pan jus,
roasted red potatoes and an arugula fennel salad topped with lemon
vinaigrette. |
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BABY BACK RIBS 1/2
Rack 18 | Full Rack 30 |
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Brined and slow-cooked, then
smothered in our homemade BBQ sauce. Served with fries and
coleslaw. |
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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 |
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CHEF'S FEATURE MKT |
A fresh culinary creation from our
team!
Available Thursday thru Sunday, or until we sell out! |
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Sides |
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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 |
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 |
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Menu
items and prices are subject to change without notice. |
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DINNER |
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|
|
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. |
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BAKED ASIAGO CRAB DIP 18 |
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Served with garlic bread, celery and
carrots. |
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PEEL & EAT OLD BAY SHRIMP
13 |
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Eight large steamed shrimp with Old
Bay seasoning. |
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BAJA FISH TACOS 12 |
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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. |
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GRILLED PRIME RIBEYE 26 |
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10 oz ribeye sliced in-house. Cooked
to order and topped with mushroom demi glaze. Served with mashed
potatoes and broccolini. |
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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 |
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ALAMOSA STRIPED BASS 26 |
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Skin on Alamosa bass with a
Thai-curry and brussels sprouts puree. Served with crispy brussels
sprouts and carrots. Topped with balsamic glaze. |
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GRILLED and MARINATED SWORDFISH
27 |
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Marinated swordfish served over fried
polenta cake, grilled asparagus, olives, oven-dried tomatoes,
roasted sweet peppers and topped with a warm lemon-mustard
vinaigrette. |
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PAN-SEARED SCALLOPS 29 |
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Seared scallops served on a bed of
toasted orzo with walnut-kale pesto, cherry tomatoes and crispy
pancetta. |
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Salmon Pontchartrain 27 |
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Scottish salmon served over fried
polenta cake with bacon braised kale. Tasso ham, shrimp and
crawfish tail. |
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FISH N' CHIPS 16 |
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3 pieces of house beer-battered
Alaskan cod and fries. Served with coleslaw and tartar sauce. |
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BAJA FISH TACOS 18 |
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Three corn tortillas with beer
battered Alaskan cod, baja slaw, lime crema and salsa verde.
Served with Spanish rice. |
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|
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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 |
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|
|
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. |
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CHOCOLATE and PEANUT BUTTER PIE
8 |
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Chocolate crust and peanut butter
filling laced with chocolate drizzle, gluten-free. |
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DOUBLE CHOCOLATE FUDGE CAKE
8 |
|
Two layers of rich
chocolate cake with fudge and chocolate icing |
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BROWNIE a La MODE 8 |
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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 |
