Dine In Menu BACK UP
Dine In Menu
Appetizers
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
Land Fare
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
German Fare
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
Plant Fare
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
Soup & Salad
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
Sea Fare
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
Entrée Enhancements
All entrées are served with bread and fresh herb butter.
Add a Caesar or House Salad 3
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
Children’s Menu
12 OR UNDER ONLY
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
Beverages
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
PLEASE NOTE: There is a 3% convenience fee added when paying with a credit card.