We will be Closed in observance of the Thanksgiving and Hanukkah Holidays on Thursday, please join us on Friday at 5:00 when we re-open!

The Seasons are Changing......

Fall Greetings to All!  As the seasons change, so does the menu at Maximillians Pizza Kitchen.  Michael has the secret in on some AMAZING clams from North Carolina's very own Snead's Ferry.  Can't really get more fresh then that, and Donny is using the freshest oregano and roasted garlic with those little necks....delicious.  More on the appetizer front is the Wild Mushroom Crostini - variety of wild mushrooms-white beans-fontina-asiago-spinach and balsamic syrup.  With the fall colors comes the fall flavors.  On the entree side the kitchen is grilling up a mixed grill of Smoked Andouille Sausage and Grilled Lamb Chops over a potato cake with a fresh thyme-wild mushroom sauce.  From the Sea there is Phylo Baked Salmon wrapped with Gorgonzola and spinach with a tomato dijonaise sauce over Florentine ravioli.   And to warm you up as the cold weather sets in Thai bouillabaisse with chili's-shittake-ginger over glass noodles.  Can you say YUM!YUM!?  Now if you find yourself getting thirsty the bar has some fun stuff going on as well.   Sam Adams Winter Lager is back on tap, as well as G'Knight Imperial Red.  The Makers Mark is keeping us warm with some Ginger Manhattans!  Be sure to check out the wine list as new arrivals are coming weekly.