Poached Gulf Shrimp with Cocktail Sauce 42
East Coast Oysters on the Half Shell 33
Spicy Tuna Tartare with Coconut Crunch 33
Salmon Rillette on Toast 33
Smoked Salmon with Pickled Cucumber and Kimchi Crème Fraiche 22
Beef Tartare with Potato Crisps and Sauce Gribiche 22
Chicken Liver Mousse with Crispy Shallots and Red Wine Syrup 22
Beef Tenderloin Crostini with Horseradish Aioli 33
Vegetable Frittata with Red Pepper Aioli 22
Add American Sturgeon Caviar 33
Maine Lobster Profiterole 38
Goat Cheese Gougere 22
Tea Sandwiches please choose 3 selections (Chicken Salad, Proscuitto-Arugula-Provolone, Smoked Salmon-Watercress, Cucumber-Dill Cream Cheese, Ham or Tuna Salad) 22
Bruschetta please choose 1 selection 22
(Tomato-Basil, Beet-Goat Cheese, mushroom, Rapini-White Bean, Roasted Pepper-Olive)
Roasted Asparagus with Proscuitto and Aged Balsamic 33Fois Gras Torchon on Country Toast 33Chicken Salad on a Crispy Wonton 22Deviled Eggs with Smoked Paprika Dust 22
Baked Oysters with Leek Fondue 33
Maryland Style Crab Cakes with Remoulade Sauce 33
Rosti Potatoes with Smoked Salmon, Crème Fraiche and Caviar 33
Max Meatballs with Marinara, Parmesan, and Basil 22
Roast Chicken Brochette with Grilled Lemon Aioli 22
Beef Satay with Chimmichurri 33
Gulf Shrimp Skewer with Romesco Sauce 36
Petit Grilled Cheese Sandwiches 22
Mini “Tacos” (open-face bite) 22
please choose 1 selection (Pork Belly, Fish, Steak, Chicken, or Vegetable)
Assorted Mini Quiche 22
Button Mushrooms with Spinach, Feta, and Bacon 22
Crispy Spring Rolls (Duck or Vegetable) 22
Beef Wellington 36
Arancini with Marinara, Parmesan, and Basil 22
Fried New Potatoes with Feta and Romesco 22
Lamb “Lollipops” with Minted Mustard Sauce 38
Duck Confit and White Bean Crostini 33
Polenta Fries with Smoked Paprika Aioli 22
Buttermilk Fried Chicken with Black Pepper-Maple Aioli 22
These stations include some menu options but please do not feel limited by these selections as the possibilities are endless.
Price per Person: Minimum of 20 people and three stations.
All Buffets Include: White and Wheat Rolls with Butter Choice of Salad, Served or on Buffet Coffee and Tea Station
Max Rochester will provide all plates, flatware, glassware and linen for onsite events up to 200 people. If additional rentals are necessary, Max Rochester will work with you to make sure they are ordered to your specifications. If other supplies are needed such as audio visual, tents, tables and chairs, our well versed references will be standing by. Rental costs will be applied to the client’s final bill. If you have any questions regarding this, please contact your event coordinator.
Operations Charge, Labor Fees and Tax
An operations charge of 20% is automatically added to your invoice. This is not a gratuity but does cover all labor and administrative costs. Additional labor charges may apply for offsite events and chef attendants. Bartender fees will apply if bar is requested for cash sales only.
All food, beverage and operations charge are subject to 8% state and local taxes unless documented proof of exemption is provided. Should your organization be tax exempt, we will need advanced notice and a copy of your tax exempt form for our records.
Outside Food and Beverages
Max Rochester is responsible for the quality and freshness of the products we serve to our guests. With the exception of specialty desserts, all food served at our establishments must be prepared by our staff. If you care to bring in a cake, a slicing and plating fee of $2.50 per person will apply. All cakes must come from a licensed bakery. Food may not be taken off the premises after it has been served.
A guaranteed guest count is to be submitted 5 days prior to the event. If there is a change in the count please contact your event coordinator who will try to accommodate the changes if guest counts increase. This count is a guarantee and not subject to reduction if your guest count decreases.
If you choose to have a choice of entrée for more than 20 guests, it is the client’s responsibility to provide place cards which notate entrée selections. A table outline including entrée selections is also required. Final entrée counts are to be submitted two weeks prior to the event.
Menu items and prices are subject to change based on season, availability and market fluctuations. To ensure the quality of your event, not all menu items will be available at certain offsite locations.
In order to ensure event, a credit card must be kept on file. Fifty percent (50%) of estimated total is due 2 weeks prior to the event. Final payment of the remaining fifty-percent (50%) will be billed and paid for 1 week prior to the day of the event. Additional charges/incidentals are due upon completion of the event. This can either be paid via credit card, cash or personal/corporate check. In the event that the host leaves without finalizing payment, the remainder will be automatically charged to the credit card on file. Should prior payment arrangements exist, they must be approved by management prior to the function