Friday, September 7, 2012

MAX's Wine Dive Introduces New Fall Menu

Just in time for back-to-school and the fast-approaching cooler weather, MAX’s Wine Dive has introduced its new fall menu which continues the restaurant’s focus on serving comfort food with a sophisticated twist. Featured fall menu items include Chef Erica’s Michelada-Style Pork Cheek: beer-braised pork cheek topped with tomato chutney and served with crispy Worcestershire girts as well as Roasted Sea Bass: beautiful fish served in a French onion broth with kale, roasted cipollini onions and crispy shallots.

“Fall is without a doubt my favorite time of year and most certainly my favorite time of year for food,” said Chef Erica Beneke. “Now being a New York girl, I am supremely aware that Texas doesn't really have a fall season, it is still extremely hot. So what I've done with this fall menu, or shall we call it the "Late Summer" menu is to embrace the flavors of fall and utilize what is growing in Texas right now, but to do so in a way that keeps it light and fresh, so as not to weigh anyone down while we are still feeling the Texas heat.”

MAX’s fall menu also includes items like quinoa risotto, brussels sprouts gratin, chanterelle ravioli and seared scallops with bacon-fig jam. A full menu can be viewed at

In addition to the new fall menu, MAX’s Wine Dive is adding seasonal desserts to its already robust menu with the P.B. & J. Brownie, served with strawberry ice cream, candied peanuts and ganache. Additional new desserts include Apple Pie Bread Pudding, a Gingersnap Sandwich and Pumpkin Tapioca Pudding.

MAX’s Wine Dive is open for lunch from 11am to 2pm Monday through Friday and dinner from 4pm to midnight. On weekends, MAX’s offers brunch from 10am to 3pm and dinner from 4pm to midnight on Saturday and 4pm to 10pm on Sunday.

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