Chez Max Richmond Va - Menu completo

escargot braised with garlic and butter in a casserole. finished with brandy and pernod. topped with golden-brown puff pastry

diced wild caught ahi tuna bathed in olive oil and lemon with capers and shallots. horseradish saffron aioli and potato gaufrette GF

fresh catch of the day

half rack of lamb chops grilled with olive oil, thyme, and rosemary. perfumed with sweet vermouth. served with a rosemary brandy demi glace GF

mussels sautéed in garlic, shallots, white wine and butter. finished with a touch of heavy cream GF

wild caught sole from the deep cold waters off dover, england. rich and succulent. prepared a la meunière, butter, parsley, lemon, and capers. fileted tableside GF

pan seared maple leaf farms white pekin duck. breast sliced thin. topped with a classical french l’orange sauce GF

pan sautéed calf’s liver served with sautéed spanish onions topped with a sauce robert; white wine mustard demi-glace

a southern east coast classic. heavy cream, crab stock, finished with sherry. topped with lump crabmeat

finished with medium dry sherry. topped with broiled gruyère cheese GFO

fresh north atlantic cod, pan seared and oven roasted served with a rich provençale sauce of tomatoes, capers, and black olives

nowegian salmon stuffed with lump crabmeat and served with a rich beurre blanc GF

assorted seafood in a mushroom champagne beurre blanc rolled in three crêpes, topped with caviar and cremé fraiche

sliced hass avocado lightly dressed and topped with broiled brie cheese and dried cranberries. tossed in our house vinaigrette GFO

grilled veal chop served with a demi glacé reduction GF

asian spiced bone in pork chop served with demi glace and accompanied with apricot golden raisin chutney GF

grilled, center cut 8 ounce black angus wet aged minimum 30 days. served with a green peppercorn sauce GF