MAIZE RESTAURANT

Recent Tasting Menus

Our menu changes daily based on what’s fresh and in season. The menu is a fixed price tasting menu priced at $80 per person. We typically offer a seafood course, a meat course, and a dessert course. We can accommodate any food allergies or dietary restrictions with advance notice. 5 course or 8 course tasting menus are available per request.

3 COURSE SAMPLE MENUS

FIRST COURSE

Day Boat Black Bass, Spinach, Roasted Carrot, Rutabaga, Spaghetti Squash, Preserved Tomato, Creole Sauce

SECOND COURSE

Pork Tenderloin, House Smoked Pork Shoulder, Country Pork Sausage, Pumpkin Gratin, Sweet Potato Purée, Green Bean, Brussels Sprout, Pork Jus, Maple Syrup

THIRD COURSE

Apple-Sunflower Cake, Sunflower-Almond Brittle, Sunflower Seed Semifreddo, Whipped Crème Fraîche

FIRST COURSE

Bison Short Rib, Braised Cabbage, Pork Belly, Roasted Portobello Mushroom, Onion, Fennel, Charred Brussels Sprouts, Fennel-Coriander Sauce, Bison Jus

SECOND COURSE

Day-boat Cod, Clam Chowder, House Cured Bacon, Yukon Potato, Roasted Carrot, Spinach, Herb Pesto

THIRD COURSE

Apple Cake, Roasted Apple, Vanilla Ice Cream, Sunflower Seed Ice Cream, Whipped Crème Fraîche

FIRST COURSE

Braised Pork Cheek, Roasted Corn, Green Bean, Fennel, Portobello Mushroom, Roasted Garlic, Eggplant Purée, Pork Jus

SECOND COURSE

Fluke, Ratatouille, Cherry Tomatoes, Sugar Snap Peas, Shellfish Sauce, Herb Pesto

THIRD COURSE

Chocolate Hazelnut Cake, Crème Fraîche, Chocolate-Semolina Pudding, Vanilla Sauce, Caramel Sauce, Chocolate Sauce

FIRST COURSE

Bison Brisket, Sweet Potato Purée, Collard Greens, Poblano Peppers, Roasted Onion, Beef Jus, Maple Syrup

SECOND COURSE

Day-boat Swordfish, Bok Choy, Sugar Snap Peas, Ratatouille, Garden-fresh Cherry Tomatoes, Preserved Tomatoes, Basil Sauce, Preserved Tomato Sauce, Herb Pesto

THIRD COURSE

Polenta Cake, Roasted Peach, Blackberry Ice Cream, Caramel Cookie, Blackberry Sauce, Vanilla Sauce

FIRST COURSE

Red Snapper, Carrot, Turnip, Leeks, Bok Choy, Shrimp Sauce

SECOND COURSE

Teres Major, Fork Mashed Potato, Swiss Chard, Beef Jus

THIRD COURSE

Vanilla Cake, Custard Sauce, Mint Sauce, Vanilla Cookie

Candied Mint, Vanilla Ice Cream, Mint Ice Cream

FIRST COURSE

Duck Leg, Fusilli, Preserved Tomato, Broccoli Rabe, Preserved Tomato Sauce,

Shaved Aged Parmesan, Duck Jus

SECOND COURSE

Salmon, Braised Mussels, Roasted Leeks, Spinach, Herb Pesto, Saffron Sauce

THIRD COURSE

Rhubarb Tart, Vanilla Sauce, Red Wine Berry Sauce, Candied Mint,

Strawberry-Rhubarb Compote, Vanilla Ice Cream

FIRST COURSE

Scallop, Cucumber, Pickled Radish, Verjus, Arugula, Roasted Radish,

Lemon Dressing

SECOND COURSE

Bison, Charred Asparagus, Roasted Mushroom, Roasted Onion, Bison Jus

THIRD COURSE

Goat’s Milk Cheesecake, Strawberry-Rhubarb Sauce, Lemon Sauce,

Caramel Cookie, Strawberry-Rhubarb Compote

FIRST COURSE

Shrimp, Asparagus, Ramps, Preserved Tomato, Herb Pesto, Vermouth Sauce

SECOND COURSE

Teres Major, Spring Vegetable Risotto, Baby Green Bean, Fiddlehead Fern,

Beef Jus

THIRD COURSE

Chocolate Terrine, Mint Sauce, Red Wine Berry Sauce, Red Wine Strawberry,

Candied Mint, Mint Ice Cream

FIRST COURSE

Veal Cheek, Asparagus Soup, Pine Nut, Aged Parmesan, Crème Fraîche

SECOND COURSE

Duck Breast, Rhubarb, Quinoa, Spinach, Baby Green Bean, Duck Jus

THIRD COURSE

Chocolate Truffle Cake, Caramel Sauce, Chocolate Sauce, Vanilla Cookie

Almond, Chocolate Ice Cream, Mint Ice Cream

FIRST COURSE

Mussels, Spinach, Leeks, Turnips, Fennel-Coriander Sauce, Rosemary Sourdough Toast

SECOND COURSE

Teres Major, Charred Broccoli, Green Beans, Bok Choy, Bison Brisket Quinoa, Roasted Garlic Sauce, Beef Jus

THIRD COURSE

Goat’s Milk Cheesecake, Mint Ice Cream, Mint Sauce, Vanilla CookieFIRST COURSE

Mussels, Spinach, Leeks, Turnips, Fennel-Coriander Sauce, Rosemary Sourdough Toast

FIRST COURSE

Grouper, Butternut Squash Risotto, Roasted Butternut, Spinach,

Pumpkin Seeds, Rosemary Sauce

SECOND COURSE

Short Ribs, Braised Cabbage, Bacon, Bok Choy, Roasted Carrot,

Grain Mustard Sauce, Beef Jus

THIRD COURSE

Chocolate Potato Whiskey Cake, Cinnamon Sauce, Caramel Sauce,

Almond, Cinnamon Ice Cream, Caramel Ice Cream

FIRST COURSE

Shrimp, Braised Cabbage, Preserved Tomato, Bok Choy, Shellfish Sauce

SECOND COURSE

Duck Breast, Duck Leg Quinoa, Baby Green Bean, Roasted Onion,

Vermouth Sauce, Duck Jus

THIRD COURSE

Roasted Apple Cake, Vanilla Ice Cream, Apple Ice Cream, Pecan,

Vanilla Sauce, Caramel Sauce

      FIRST COURSE

Crab Cake, Celery Root, Celery, Potato, Spinach, Creole Sauce

SECOND COURSE

Duck Leg, Tagliatelle Pasta, Mushroom, Leeks, Spinach, Parmesan,

Herb Pesto, Duck Jus

THIRD COURSE

Lemon Cake, Red Wine Poached Pear, Red Wine Preserved Strawberry,

Pear Sorbet, Lemon Ice Cream, Lemon Curd, Red Wine Sauce

FIRST COURSE

Scallop, Butternut Squash Puree, Roasted Butternut Squash,

Bok Choy, Pistachio, Pistachio Sauce

SECOND COURSE

Pork Tenderloin, Pork Cheek, Pork Sausage, Pork Belly,

Braised Cabbage, Roasted Carrot, Pork Jus

THIRD COURSE

Chocolate Truffle Cake, Marshmallow, Vanilla Sauce, Chocolate Sauce,

Chocolate Ice Cream, Caramel Ice Cream, Graham Cookie

FIRST COURSE

Beef Shank, Onion Soup, Gruyere Crouton, Herb Oil

SECOND COURSE

Crab Cake, Sunchoke Risotto, Roasted Mushroom, Leeks,

Preserved Tomato Sauce, Fennel-Coriander Sauce

THIRD COURSE

Sweet Potato Tart, Candied Pecan, Vanilla Sauce, Pecan Butter

Maple, Maple Ice Cream, Pecan Ice Cream

8 COURSE SAMPLE MENUS

FIRST COURSE

SCALLOP, Celery Root-Apple Risotto, Spinach, Roasted Apple And Celery, Fennel-Coriander Sauce

SECOND COURSE

MUSSELS, Rosemary Toast, Roasted Fennel, Fennel Broth;

MUSSELS, Leeks, Saffron Broth

THIRD COURSE

GROUPER, Braised Cabbage, Preserved Tomato, Bok Choy, Shellfish Sauce

FOURTH COURSE

PORK CHEEK, Split Pea Soup, Crouton, Red Chile Oil

FIFTH COURSE

VEAL SHANK RAVIOLI, Mushroom, Pearl Onion, Grain Mustard Sauce, Beef Jus

SIXTH COURSE

DUCK BREAST, Butternut Squash Puree, Brussels Sprouts, Bacon,

Green Bean, Duck Jus

SEVENTH COURSE

AGED BLUE CHEESE, Roasted Beet, Candied Walnut, Aged Balsamic,

Spicy Microgreens

EIGHT COURSE

CHOCOLATE CROISSANT BREAD PUDDING, Chocolate Ice Cream, Caramel Ice Cream, Chocolate Sauce, Caramel Sauce, Vanilla Cookie

FIRST COURSE

SHRIMP, Herbed Grits, Bacon, Bok Choy, Grain Mustard Sauce

SECOND COURSE

BLUE CRAB SALAD, Baby Fennel, Baby Celery, Arugula,

Verjus, Lemon Dressing

THIRD COURSE

HALIBUT, Pistachio, Braised Endive, Baby Green Bean, Pistachio Sauce

FOURTH COURSE

RUTABAGA SOUP, Duck Leg Ravioli, Roasted Carrot And Rutabaga, Cardamom Oil

FIFTH COURSE

BEEF SHORT RIBS, Braised Cabbage, Roasted Carrot, Mustard Sauce, Beef Jus

SIXTH COURSE

TERES MAJOR, Fork-Mashed Potato, Swiss Chard, Beef Jus

SEVENTH COURSE

HONEYCRISP APPLE, Aged Manchego, Almond, Micro Kale, Roasted Apple Dressing

EIGHT COURSE

CRANBERRY BREAD PUDDING, Cranberry Ice Cream, Bitter Orange Ice Cream, Cranberry Compote, Bitter Orange Sauce

      FIRST COURSE

SCALLOP, Butternut Squash, Bacon, Bok Choy, Pistachio, Pistachio Sauce 

SECOND COURSE

TUNA TARTARE, Baby Green Bean-Preserved Tomato Salad, Herb Pesto, Red Chile Sauce

THIRD COURSE

PUMPKIN-LOBSTER SOUP, Poached Lobster, Pumpkin Seed, Lobster Oil, Pumpkin Seed Oil

FOURTH COURSE

SWEET POTATO GNOCCHI, Poblano Pepper, Roasted Onion, Almond, Rosemary Sauce

FIFTH COURSE

BEEF SHORT RIBS, Parsnip Puree, Roasted Carrot, Beef Jus

SIXTH COURSE

DUCK BREAST, Swiss Chard, Roasted Mushroom, Sunchoke, Green Bean, Duck Jus

SEVENTH COURSE

TRIPLE CREAM GOAT CHEESE, Roasted Beet, Aged Balsamic, Spicy Microgreens

EIGHT COURSE

APPLE CAKE, Roasted Apple, Cinnamon Ice Cream, Caramel Ice Cream, Caramel Sauce

Sample menu. Our menu changes daily.

Consuming raw or undercooked foods may

 increase your risk of foodborne illness.

20% Gratuity will be added to parties of 6 or more.