DALLAS – MAX’s Wine Dive, the family owned comfort food destination known for its unique pairing of fried chicken and Champagne, has released a new menu with seasonal items for fall. As Dallasites welcome the highly anticipated cooler weather, they can also welcome a vast array of delectable dishes that are sure to become instant MAX’S Wine Dive favorites this season.
The new menu items are produced from a collaborative effort between all MAX’s Wine Dive executive chefs. With dishes such as “The Royal” Lobster Pot Pie (pictured above) that includes a house-made buttermilk biscuit filled with a savory lobster bisque filling and topped with their famous chicken-fried lobster tail, diners can experience and enjoy this chef-driven collaboration. “We are very excited to introduce our new seasonal menu,” said Executive Chef of Dallas Rex Turner. “We worked extremely hard to develop innovative dishes that our guests would love during the fall.”
Some of the new seasonal menu items available include:
- House-Roasted Bone Marrow: served with apple-bacon jam and pretzel crostini
- Fried Lobster Risotto (pictured above): house-made lobster risotto lightly fried with a panko crusted finish, served with chive aioli
- Perfect Pot Roast: slow-braised pot roast, served on a bed of white cheddar scallop potatoes
- Southern-Fried Pork Chop: seasoned and crusted pork chop, served with mashed potatoes and bacon broccolini
The new menu items are available now at both MAX’s Wine Dive locations in Dallas/Fort Worth: 3600 McKinney Ave St #100, Dallas, TX, 75204 & 2421 W. 7th Street, Fort Worth, Texas 76107 St #109.
For more information, visit maxswinedive.com.
SOURCE: Max’s Wine Dive
