cherrywood fire • chocolate mousse house made marshmallows fresh baked graham crackers
Cheesecake Right Now
Mac & Cheese
Crispy Brussels Sprouts
House Made Kimchi
Seasoned Waffle Fries
Add Smoked Jackfruit
Add Pulled Pork
Add Chicken Thigh
20% service charge added to parties of 8 or more. Consuming raw or undercooked meats, poultry, shellfish, or eggs may Nuts increase your risk of foodborne illness. PLEASE NOTIFY YOUR SERVER IF YOU HAVE ANY FOOD ALLERGIES OR DIETARY RESTRICTIONS Most dishes can be made gluten free. Ask your server.
A rich and hearty hoist, this mighty grog combines lashings of rum with lime and grapefruit juice, bound with complex allspice. Be careful with this concoction or you'll end up below deck!
As tiki flourished during the jet age, this classic was created to honor these new heroes of aviation. This 1950's version from the Luau in Beverly Hills will fuel your tanks with citrus, spices and a blend of rums.
Originally served at Don the Beachcomber's in the 1930's as The Missionary's Downfall, this lofty libation is bursting with pineapple, mint, peach, light rum and zip of citrus.
Three Dots & a Dash
Created during World War II by Donn Beach, you won't have to learn Morse Code to enjoy this elaborate blend of Martinique and Demerara rums, honey, falernum, allspice, bitters, lime and orange.
This eleven-ingredient masterpiece is from the world famous Tiki-Ti in Los Angeles. Discover why it's so popular when you drink this blend of rums, lime, orange, honey, pineapple, passionfruit, falernum, bitters, and mint.
Don the Beachcomber's most famous (and lethal) concoction, the Zombie deftly balances lime and grapefruit juices, island spices, a touch of absinthe, and an arsenal of rums to a potent yet delightful effect. Limit two per person… "for your own safety."
A refreshing yet characterful exploration with lime, ginger beer and falernum. As served in the 50's at Steve Crane's Kon-Tiki.
From the Raffles Hotel in Singapore, this classic's flavors and tropical origin make it a welcome staple of tiki bar menus around the world. An agreeable mixture of gin, lemon juice, Cherry Heering, Benedictine, and two bitters.
A delightfully different diversion, you'll find all your favorite tiki flavors of rum, citrus, and spices made smooth and rich with the addition of honey and cream.
This well-spiced delight is one of Donn's earliest drinks from his Hollywood outpost, and since its rediscovery by Beachbum Berry, has been lauded as one of the forgotten classics. Brought to life with rum, allspice, cinnamon, vanilla, lime and orange.
Demerara Dry Float
This vibrant cocktail is dry and tart and sure to satisfy! Demerara rum, passion fruit, Maraschino liqueur and lime with an optional 151 float.
This beauty runs rings around the competition! London Dry Gin with fresh lemon, passion fruit, falernum, and orgeat; served on the stem.
Hear its mysterious call from deep within the Malaysian jungle! A drink created in Kuala Lumpur that has found great popularity coast to coast in saloons of all stripes. Rich Jamaican rum, pineapple and lime meet the Italian icon Campari.
Delightfully tart and juicy featuring lime, orange, passionfruit and a truly unique rum out of Newfoundland.
Where it all began – the heart of the exotic cocktail as enjoyed for centuries in Jamaica. One of sour (lime juice), two of sweet (demerara sugar), three of strong (fine Jamaican rum), and four of weak (some ice). Plus five of spice to make it nice (allspice and bitters)!
Max's Signature Cocktails
In the great pantheon of exotic cocktails from the Golden Age, one stands as the most iconic of the era. This elegant classic is made with lime, orgeat, demerara sugar, orange curacao, and our special house blend of perfectly balanced rums.
This hearty concoction with a generous dose of dark and overproof rums, lime, honey and amaro breathes heat! It's not called the Friendly Dragon!
All great tiki bars should have a house rum barrel, and ours is filled with loads of full-bodied rums from around the world, some lime and pineapple, and a few secrets that even our bartenders don't know.
A marvelous marriage begins in a glass filled with citrus, apricot, two rums, and is made memorable with a salted five-spice honey.
This treasured tipple rewards you with light rum, local gin, fresh mint, citrus, yuzu marmalade and champagne!
Juan Ho Royale
This nutty blue concoction incorporates tequila, orgeat and falernum, with a touch of champagne, it tastes like a boozy popsicle but won't turn your tongue blue!
This dynamic flavor volcano erupts with potent rums, lime, pineapple, li hing mui (salted plum), sesame, and rustic ancho chiles.
Marooned with the Movie Star
Enjoy the pleasing combination of pomegranate, grapefruit and light rum topped with ginger beer, with a little fresh ginger added for an extra zing.
This funky, nutty, banana filled creation has certainly become a favorite. The aged rums are balanced perfectly with orgeat and banana liqueur, topped with a plantain ribbon.
A Zombie that's been simplified slightly and served on the stem, for the sophisticated savage. Lime, grapefruit, cinnamon, falernum with overproof and demerara rums.
If the wind is right you can sail away and find tranquility with this Jamaican drink from the 1970s. Two rums, lemon, house coconut cream, and apricot.
The classic combination of rum, coconut and pineapple.
Lei Lani Nouveau
A Smuggler's Cove update that brings some additional magic to a Walt Disney World drink from the 1970s. Demerara rum, house coconut cream, natural guava soda, lime and pineapple.
Direct from the British Virgin Islands comes this addictively popular favorite with Pusser's Original British Royal Navy Rum, pineapple, orange, coconut cream and nutmeg.
A contemporary classic created by Zac Overman, this drink takes loads of Angostura bitters and pot still Jamaican rum and wraps them up in a friendly fluffy coconut blanket.
Invented by the legendary Harry Yee of the Hawaiian Village Hotel, Waikiki, 1957. This classic, resplendent in blue, will have you longing for distant shores. Pineapple, lemon, vodka, house coconut cream, and blue stuff.
Grab a friend, grab a straw and savor this social ceremony from Steve Crane's fabled Beverly Hills hotspot, The Luau. Bright, refreshing and complex, this shareable libation features lime, pineapple, cinnamon, clove, peach, ginger and some diverse rums. Serves 3-4 people.
It takes two to Boo Loo! This pineapple and rum-laden lovely from the 1960s is designed to be shared- served in a fresh pineapple while supplies last! With fresh lime, honey, rums, and plenty of pineapple. Serves 2 people.
Since Trader Vic pioneered the shared bowl drink during WWII, few have been able to resist the siren song of communal drinking through giant straws. Enjoy this convivial affair with good friends and partake of its blend of pomegranate, grapefruit, tart cherry, gin and light rum. Serves 2 people.
Short's Local's Light
American Lager, Bellaire, Michigan 5.2%
Short's Huma Lupa Licious'
India Pale Ale, Bel Aire, Michigan 7.7%
Sparkling by the Glass
Salmon Creek, Brut, California
White Wine by the Glass
Left Foot Charley, Pinot Blanc, Old Mission Peninsula, Michigan
Bread & Butter, Chardonnay, Napa Valley, California
Red Wine by the Glass
Bread & Butter, Cabernet Sauvignon, Napa Valley, California 2017
Schug, Pinot Noir, Sonoma Coast, California 2017
Champagne by the Bottle
Champagne Collet, Brut, Champagne, France
White Wine by the Bottle
Cotes du Rhone Blanc, Rhone Valley, France
Rombauer, Chardonnay, Carneros, California 2018
Red Wine by the Bottle
Cabernet Sauvignon, Napa Valley, California
Santa Maria 'Pragal'
Blend, Verona, Italy
King Estate, Pinot Noir, Willamette Valley, Oregon 2016
Tapiz 'Black Tears', Malbec, Mendoza, Argentina 2013
Chateau Montelena, Cabernet Sauvignon, Napa Valley, California 2016
Kids entree selections
Please notify your server of any food allergies or special requests before ordering.
Marinated chicken skewers with fried rice
Grilled salmon and snow peas
Shrimp Fried Rice
Veggie Bowl and Sticky Rice
Seasonal veggies, ask your server for today's selections
Classic preparation of crab, avocado and cucumber wrapped in sushi rice and seaweed
Served with sweet chili Thai dipping sauce
A special selection of alcohol-free drinks to help our young guests escape, too!
Fresh orange and lemon juices with grenadine, mint and citrus soda
Fresh pineapple and orange juices with coconut cream, ginger ale and nutmeg
Please notify your server of any food allergies or special requests prior to ordering.
Traditional Pacific Catch, Rock Shrimp, Octopus, Yuzu, Cilantro, Leche De Tigre, Blue Corn Chips
Tempura Musubi Roll
Pan Fried Spam, Sushi Rice, Furikake, Nori, Volcano Sauce
Happy Hour Drink Specials
4-6 p.m. Monday-Friday
$2 off drafts and wine by the glass
Choose from: Bourbon Special, Pina Colada, Aku Aku, Blue Hawaiian, Le Lani Nouveau
**Contains nuts | Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food-borne illness. Please notify your server if you have any food allergies or dietary restrictions.
disclaimer:pricing and availability subject to change.
Max’s is a passion project for owners Mark Sellers, founder of HopCat; Martin Cate, a James Beard award-winning author, bar owner and expert mixologist; and Gecko, a renowned Hawaii-based tiki and Polynesian artist.
A team of skilled tradespeople and artists, working in conjunction with local contractors Wolverine Construction and Phoenix Construction, has spent months transforming the historic three-story building into a Polynesian Pop fantasy world. Max’s will also feature Sellers’s collection of mid-century and modern tiki artifacts— one of the largest collections of its kind in the world.