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ENTREES

Lemon Garlic Roasted Springer Mountain Chicken | 24 In our tavern Rosemary Crushed Fingerling Potatoes Balsamic Roasted Cipollini Onions, Salsa Verde live Jazz Organic Black Pearl Salmon a La Plancha* | 28 At Squash Soubise, Pearl Onions, Asparagus, Herb Oil Max Downtown Herb Roasted Georges Bank Swordfish | 32 Sundays 6 – 9 PM Maria’s Potato Gnocchi, Artichokes, Roasted Peppers, Confit Tomato Cured Lemon, Broccoli Rabe Pesto Featuring the Steve Davis Group

| 33 Special Menus and Libations Seared Jumbo Sea Scallops Sunchoke Celery Crema, Fava Beans, Thumbelina Carrots, Pancetta

Pine Nut Cured Lemon Gremolata

Espelette Spiced Ahi Tuna* | 32 Shishito Peppers, Melted Leek, Saffron Poached Potatoes, Artichokes

Snap Peas, Castelvetrano Olives, Romesco Sauce

SIDES Cast Iron Seared Berkshire Pork Chop | 28 Herb Roasted Fingerling Potatoes, Shaved Brussels Sprout and Bacon Salad Balsamic Grilled Vegetables | 8 Brown Butter

Baked Potato & “Fixins” | 7 Pat LaFrieda’s Max Label Dry Aged Prime Beef Burger | 19 Vermont Cheddar, Lettuce, French Onion Aioli, Smoked Beef Brisket Tots Bacon Roasted Brussels Sprouts | 7 CHOPHOUSE CLASSICS Smoked Brisket Potato Tots | 7 Coffee Crusted Prime Hangar Steak | 27 “All Crust” Potato Gratin | 8 Aged New York Strip Steak | 39 Truffled French Fries | 8 Prime Aged New York Strip | 48 Miso Butter Grilled Asparagus | 9 Prime Aged Ribeye | 43 Bacon Marmalade Creamed Spinach Gratin | 8 Aged New York Strip A La Max | 43 Yukon Gold Potato Puree | 7 Rogue Farms Smoked Blue Cheese Aged New York Strip Au Poivre | 42 Sweet Potato Fries | 7 Barrel Cut Filet Mignon | 42 Melville Mac & Cheese | 9 Filet Mignon Oscar | 49 Blistered Shishito Peppers | 8 Jumbo Lump Crab, Bacon Wrapped Asparagus, Hollandaise

SIMPLY PREPARED FISH

Organic Black Pearl Salmon* | 28 CHOPHOUSE SAUCES Sesame Crusted Ahi Tuna* | 32

2.50 each Georges Bank Swordfish | 32 Max’s Steak Pan Seared Jumbo Sea Scallops | 33 Red Wine Thyme Jus Colossal Shrimp | 27 Richard’s Béarnaise Served With Choice of Two: Cognac Peppercorn Cream Sautéed Spinach| Ginger Scallion Bok Choy Yukon Gold Potato Puree| Bacon Roasted Brussels Sprouts Foie Gras Butter Roasted Fingerling Potatoes Lemon Beurre Blanc Yuzu Soy Vinaigrette

It is our pleasure to provide a gluten free menu upon request as well as * Thoroughly cooking meats, poultry, accommodate any dietary restriction. seafood, shellfish or eggs reduces the risk of food borne illness. Private party dining is available for 15 to 50.

Wines by the glass WHITE Max Family Cuvee Sauvignon Blanc | 10 RAW BAR PLATTERS Valdo, Prosecco | 8.5 The freshest assortment of Paul Clouet Champagne | 17.5 Colossal Shrimp, Oysters, Snow Crab Claws, Clams, Mussels with accompaniments Nathanson Creek, White Zinfandel| 7 Shellfish Sampler (for 2)* 39 Ca'Donini, Pinot Grigio | 8 Hi-Rise Of Seafood (for 4 To 6)* 69 Excelsior, Chardonnay | 9 Trimbach, Pinot Blanc | 10 ON THE ROCKS Blanco Nieva, Verdejo | 11 Colossal Shrimp 4.50 each Selbach, “Incline”, Riesling | 11 Clams On The Half Shell* 1.75 each The Crossings, Sauvignon Blanc | 10 Daily Selection Of Oysters* 2.75 each Marco Felluga, Pinot Grigio | 11 Snow Crab Claws 3.95 each Les Trois Pecheurs, St. Veran Chard.| 10 Cambria Katherine’s Vineyard APPETIZERS Chardonnay | 14 Spring Vegetable Minestrone Soup | 9 MAN Family Vintners Chenin Blanc | 12 Kale Pesto C. Buisson St. Romain, Chardonnay|16 Panko Crusted Calamari|13 La Craie, Vouvray |15 Asian Vegetable Salad, Sambal Aioli Couly Dutheil, Chinon Rosé|15 Garden of Peas | 11

English and Snap Peas, Pea Tendrils, Radish, Shaved Beet REDS Crispy Carrot Crumble, Horseradish Yogurt, Lemon Vinaigrette

Max Family Cuvee Reserve Red | 13.5 Bruschetta | 13 Aia Vecchia Lagone, Super Tuscan | 13 Iberico Ham, House Made Ricotta, Pickled Fennel, Roasted Peppers Block Nine, Pinot Noir | 9.5 Artichoke and Meyer Lemon Tortellini | 12 McCay, Zinfandel | 12 Prosciutto Salad, Parmesan Broth

Michael Pozzan, Merlot | 11 Ahi Tuna Tartare *|14 Vina Alberdi, Rioja Reserva | 13 Avocado Mousse, Cucumber, Mango, Wasabi Soy Patton Valley, Pinot Noir | 15 11 Chateau d’Or et de Gueules, Steamed Blue Hill Bay Mussels| "Les Cimels” Costiers de Nimes | 12 Sopressata, Castelvetrano Olives, Cherry Peppers, Cured Lemon

Etienne Becheras, St. Joseph| 20 Maryland Jumbo Lump Crab Cake|15 Bodegas Septima, Malbec | 9.5 Cornichons, Cured Lemon, Celery Leaves, Radish Tabasco Aioli, Fingerling Chips Los Vascos, Cabernet Sauvignon | 8 Milbrandt, Cabernet Sauvignon | 10 SALADS MollyDooker “The Boxer”, Shiraz | 18 Shaved Cauliflower Salad| 11 Cranberries, Marcona Almonds, Golden Raisins, Scallions, Radish, Lemon Steele, Pinot Noir | 15 Vinaigrette Chateau Pey Latour, Bordeaux | 15 Produttori Del Barbaresco, Wedge Salad| 10 Barbaresco | 20 Tomatoes, Crispy Onions, Blue Cheese, Baby Iceberg Lettuce Buttermilk Bacon Dressing Salchetto, Vino Nobile de Montepulciano| 16 Max's Chopped Salad| 10 Gorgonzola Cheese and Sherry Mustard Seed Vinaigrette WINE DIRECTOR'S PICKS or Non-Fat Sherry Spritz

Rombauer,Cabernet Sauvignon | 25 Leaves Of Young Romaine With Classic Caesar Dressing| 11 Parmesan Tuile, Roasted Garlic, White Anchovy

Cade Howell Mountain Cabernet Sauvignon | 39

Shafer “Relentless”, Syrah | 45 It is important to bring any food allergy you may have to the attention of your server.

Chris Sheehan, Executive Chef Christina Tartaglino, Sous Chef