Dine In Menu BACK UP

BLACK & BLEU MUSSELS (gf) 16

PEI mussels | spiced cream sauce | bacon | roasted heirloom tomato | crumbled stilton bleu cheese

OYSTERS ON THE HALF SHELL 16

OVEN ROASTED OYSTERS 16

crab |artichoke | spinach | European cheese

SEASONED CRISPY CALAMARI 16

plum tomato sauce | chipotle remoulade

SEARED SCALLOPS “CARPACCIO” 16

seared Colosal Barnegat Light day boat sea scallops | pickled onion | chilli gastrique | mango blood orange vinaigrette

MAX’S CRISPY LOBSTER TAIL 19.5

French fried Maine cold water tail | drawn butter | chipotle remoulade

TUSCAN CLAMS 16

little neck clams | chorizo | baby white beans | baby grape tomatoes | leeks | saffron wine broth

TUNA POKE raw 17

diced Viking Village yellowfin tuna loin | seaweed salad | ginger soy

BLACKENED OCTOPUS 16

chilled spiced octopus | autumn vegetable kimchi

PICKLE NOSE PUTIN 15

fried pickle spears & pretzel | mustard sauce | muenster cheese

VEGETARIAN WINGS 12.5

boneless plant based wings|homemade barbecue sauce

EGGPLANT CANNOLI (2)13

spinach & roasted ricotta filling | cheese | tomato sauce

NEW YORK STRIP 39

char-grilled 16 oz aged bone-in New York strip | red wine demi| roasted potatoes | grilled asparagus
PAIR WITH CABERNET FRANC

FILET MIGNON39.50

char-grilled 8oz filet mignon | Noir demi glace| pave potato | grilled asparagus
PAIR WITH MERLOT

DAUBE: BRAISED BONELESS SHORT RIB 35

boneless short rib | polenta frites | roasted vegetables | Burgundy demi glace
PAIR WITH CABERNET SAUVIGNON

LONG ISLAND DUCK 35

roasted half Long Island duck | cherry Port reduction | wild mushroom risotto | garden vegetables
PAIR WITH CHAMBOURCIN

OTTO’S BRATWURST 26.5

two Haus recipe Bavarian style sausages seared in a traditional black skillet | sauerkraut | whipped white sweet potatoes
PAIR WITH DRY RIESLING

KNOCKWURST 26.5

two lean beef & pork seasoned sausages | sauerkraut whipped white sweet potatoes
PAIR WITH DRY RIESLING

WURST COMBINATION 26.5

one Bavarian style Bratwurst and one Knockwurst sauerkraut whipped white sweet potatoes
PAIR WITH DRY RIESLING

SAUERBRATEN 27.5

homemade traditional German marinated beef topped with sweet and sour sauce | handmade spaetzle | red cabbage
PAIR WITH CHAMBOURCIN

ZUCCHINI LINGUINE 20

artichoke hearts | roasted heirloom tomatoes|leeks spinach|lemon|garlic|white wine|fresh herbs with tofu 26.5 | with chicken 27.5|with salmon 34

MUSHROOM WELLINGTON veg 25

roasted wild mushrooms wrapped in phyllo dough wilted spinach|wild mushroom risotto

EGGPLANT CANNOLI veg 22

Spinach & roasted pepper ricotta filling | cheese | tomato sauce.

TOFU AS YOU LIKE vegan 24

extra firm organic tofu | blackened or macadamia crusted rice pilaf | garden vegetables

FRIED POLENTA: 20

sautéed mushroom | wilted spinach | roasted tomatoes | white beans

RISOTTO du jour vegan 18.5

grilled asparagus

THE DUTCH-FRENCHMAN 11

French onion soup crock | garlic bread

CLAM CHOWDER DU JOUR Cup 5.5 Bowl 8

NE CLAM CHOWDER BREAD BOWL 12

SOUP DU JOUR

Cup 5.5
Bowl 8

HAIL CAESAR 10

crisp romaine | shaved parmesan | garlic croutons | creamy Caesar dressing
ADD ANCHOVIES 2

HARVEST BEET SALAD 14

mixed field greens |gorgonzola | radish | red onion | candied nuts | port fig vinaigrette

GRILLED OCTOPUS SALAD 17

grilled octopus | grilled heart of romaine | chili citrus vinaigrette

SEARED TUNA MIGNON 36

Viking Village Yellowfin tuna | béarnaise |sautéed spinach | haystack potatoes
PAIR WITH SHARROTT WINERY’S PINOT GRIGIO

MACADAMIA CRUSTED COD 33

baked fresh Alaskan cod | dijon style crust | toasted macadamia nuts | Chardonnay dijon sauce | rice pilaf garden vegetables
PAIR WITH SHARROTT WINERY’S VIDAL BLANC

RODOLFO’S COLOSAL SCALLOPS & DRAGON PRAWNS 42

seared Barnegat Light day boat sea scallops | grilled dragon prawns |seafood risotto | sautéed spinach | saffron rouille
PAIR WITH SHARROTT WINERY’S RESERVE CHARDONNAY

JAIL ISLAND SALMON 34

seared northern Atlantic wild salmon| yellow split pea crab pilaf | sautéed spinach | champagne hollandaise
PAIR WITH SHARROTT WINERY’S DRY ROSE

GARDEN CRAB CAKES 35.5

baked Lump crab cakes | chipotle remoulade | haystack potatoes | garden vegetables
PAIR WITH SHARROTT WINERY’S VIDAL BLANC

MAX’S CRISPY LOBSTER TAILS 39.5

twin French fried, cold water Maine lobster tails | truffle mac & cheese
PAIR WITH SHARROTT WINERY’S RESERVE CHARDONNAY

COCONUT KAITALFI SHRIMP 36

fried tempura in phyllo wrap | coconut plum sauce | wild rice pilaf | garden vegetables
PAIR WITH SHARROTT WINERY’S VIGNOLES

MAX’S CRISPY LOBSTER TAIL 19

French fried Maine lobster tail|chipotle remoulade

JUMBO GULF SHRIMP (gf) 6 EA

grilled shrimp|fresh herbs

BARNEGAT LIGHT SEA SCALLOP (gf) 6.5 EA

pan seared day boat sea scallop

CRAB CAKE gf (1) 18

baked lump crab cake|chipotle remoulade

CHICKEN FINGERS 13.5

French fries | honey mustard

CHEESEBURGER 12.5

American cheese | French fries

FRIED FLOUNDER 15

French fries

FRIED RAVIOLI 12

PENNE PASTA 12.5

Marinara or Butter
With Meatballs & Marinara 15.50

PERSONAL PIZZA 12

SOFT DRINKS 3.5

Coca Cola| Diet Coca Cola | Sprite | Ginger Ale |
Lemonade|Raspberry Iced Tea | Unsweetened Iced Tea

BOTTLED WATER 3.5

Saratoga Sparkling Spring | Saratoga Still Natural Spring

FRUIT JUICE 3.5

Orange | Apple | Cranberry

COFFEE 3.5

ASSORTED HOT TEAS 3.5

ESPRESSO Single 4.5 Double 6.5

CAPPUCCINO Single 6 Double 8

IMPORTED N/A BEERS 5

Bitburger Drive | Clausthaler Dry Hopped