Maxwells Classics Entrees are usually ordered for larger groups. Minimum of 10..Great choice for week ends get together, private parties ,dining in. holidays, celebrations,etc. All Maxwell's Classics are cooked in your home by your personal chef.
Maxwells Duo's
Choice of One
Classical Cesar Salade
Center Romaine Leaves are crisped -left joined for an striking presentation. We add fresh carved vegetables and fresh made dressing with sour dough croutons
Insalata Toscana
Field Chilled Greens are mixed with Sliced Goat Cheese, Roma Tomatoes and Candied Pecans . Mortar made basil vinaigrette binds it to perfection
Always a favorite
Center Cut Filet Mignon and Maryland Crab Cake
Seared Cut Filet Mignon with Truffle Oil Scented Madeira Sauce is paired with our own Maryland Lump Crab Cake..
Our crab cakes are lumpy ( the only place in cooking where lumps are great ) I like a faint touch of Old Bay, English Mustard, Lemon juice to awaken the base ,our homemade Worcestershire Sauce and base.
Your Chef will discuss a selection of starch and
fresh vegetable
Choice
Chocolate Lava Cake
Flan Royale
$ 50
Chef's Favorite
Our French Cut Rib Eye Steak with Shrimp al Ajillo
A 10 oz close trimmed black Angus steak, well marbled,great taste,touch of rock salt and peppercorn and ready to grill .
Shrimp al Ajillo has a different twist, not just garlic but I emulsified the sauce and add real Amontillado. Sherry, with a lite touch of saffron for a whisper of smoke flavor
Will discuss a choice of appropriate fresh vegetable and starch to compliment your meal
Choice
Chocolate Lava Cake
Flan Royale
$ 50
Beef Wellington
We give this famous classical our own interpretation. I wrap the filet with prosciutto right after I spread the duxelle where I use a good mix of wild mushrooms. We also use Foie Gras which I spread over my duxelle after a quick flash and a few minutes of setting on port wine syrup.The Wellington is cut in thick slices and served with Bearnaise Sauce.
$ 60
Rack of Lamb
Prime Colorado Rack of Lamb is seared and then coated with Dijon Mustard, Minced Garlic,Fresh Grated Parmesan , and Seasoned Bread Crumbs. We served it with Fresh Fig Chutney.This is a classical combination of subtle flavors , each contributing to a Real Wow !
$ 60
Paella Valenciana
Arroz Valencia is added to a broth with sofrito and saffron threads that includes Cantinpalos Chorizo, Little Clams, Shrimp, Lobster and Chicken.We cook it in a Paella skillet until the broth almost disappear. In the Catalan style, the heat is turned on until the rice caramelizes at the bottom creating socarrat which is a fine layer of almost toasted rice. We use pimientos and petit pois for garnish. We serve the paella from the skillet tableside of course. Buen provecho, damas y caballeros.
