Max’s is an intimate, boutique steakhouse featuring delicious entrees such as: Certified Angus Beef Tenderloin, grilled asparagus, carrots, mushrooms and onions, Lyonnais potatoes, and Bernaise and Burgundy sauces; Filet Mignon – Certified Angus Beef flame-grilled to your liking; Double Cut Lamb Chops – two char-broiled American lamb chops with sweet currant glace; Seared Ahi Tuna – with Tamarind Glaze, A Veal Chop – with a mushroom demi-glace; and perhaps the Whole Fresh Maine Lobster – served steamed or broiled (just to name a few).
One entree not to overlook is what Executive Chef Les Bender describes as “the ultimate Surf and Turf” featuring an eight-ounce cold water lobster tail and an eight-ounce Certified Angus Beef Filet Mignon. Also, on Sunday, Monday and Tuesday, there’s the $35 four-course chef’s menu that has to be one of the most dramatic dining values in Atlantic City.