Maximo On Broad - Memphis, TN

Spring mix, carrots, cucumber and tomato.

Pine nut encrusted goat cheese atop artisanal lettuce with apples, mandarins and cherry tomatoes in a citrus vinaigrette. Add grilled salmon for an additional charge.

Fried wedges of avocado with cilantro chimichurri and chipotle.

Panko encrusted salmon and coconut over mango coulis.

Brussel sprouts fried and tossed in a savory miso, bean sprouts and cashews with bacon or no bacon….that is the dilemma.

Grilled lamb satay over roasted chickpeas, brussel sprouts and candied bacon.

Panko encrusted mushroom risotto croquettes with truffle oil over pomodoro sauce.

Homemade raviolo stuffed with spinach and goat cheese in a roasted red pepper sauce topped with crispy prosciutto.

Shrimp sautéed in brandy with onion, cherry tomatoes and fresh basil.

4 oz. filet mignon in a red wine demi-glace over shrimp and garlic mashed potatoes with chefs daily veggie.

Traditional Spanish dish of mixed seafood and chorizo in a saffron scented rice.

Beef, pork, chicken and chorizo with onions, peppers and saffron-scented rice.

Saffron scented rice with tomato, bell peppers and chefs daily veggie.

Center cut, thick pork chop served over sautéed brussel sprouts and chickpeas with a brandied bacon glaze.

Grilled chicken breast stuffed with spinach and mozzarella in a roasted red pepper sauce over portobello risotto.

Dark chocolate mousse with chocolate pecan bark.

Cointreau infused creme brulee topped with drunken blackberries.

Spiced pecan bread pudding with a warm rum anglaise.