See the New Fall Menu at Max's Wine Dive

10.22.2014 by: Beth Stockwell Vanderkolk
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MAX’s Wine Dive Austin and Executive Chef Erica Beneke are embracing the upcoming colder weather with a new fall menu for guests to enjoy. In addition to the abundance of seasonal ingredients, Beneke and her team have added numerous local and regional purveyors, farms and ranches to the menu. Items such as antelope tenderloin from Broken Arrow Ranch, goat from Windy Hill Ranch, winter squashes from Johnson’s Backyard Garden and olive oil from Salud de Paloma, made with locally-sourced olives and turned into oil just outside of Austin.

Highlights of the fall/winter menu include:
· Goat Burger with persimmon-ginger chutney, goat cheddar and sweet potato chips
· Loaded Sweet Potato with creamed mustard greens and wild mushrooms, topped with pecans and a fried egg
· S’mores Pancakes with fluffy ricotta-graham cracker pancakes with marshmallows and dark chocolate ganache
· Wild Mushroom & Sweet Potato Hash topped with poached eggs and pesto, served with grilled sourdough (can be made gluten friendly)
· Spinach & Acorn Squash Salad with warm bacon dressing, blue cheese and roasted red onions

See the new full fall menu on the Max's Wine Dive website.


Goat Burger


Okra Pancakes


Antelope Tartare

The new menu is available for brunch, lunch and dinner beginning Monday, October 6, 2014:
Monday – Friday: 11 a.m. – 12 a.m. (kitchen closed 2-4PM, restaurant open for beer/wine service)
Saturday: 10 a.m. – 12 a.m. (kitchen closed 3-4PM, restaurant open for beer/wine service)
Sunday: 10 a.m. – 10 p.m. (kitchen closed 3-4PM, restaurant open for beer/wine service) 

Photo credit: Lasco Enterprises
Max's Wine Dive Official Website

TAGS : Downtown , Max's Wine Dive