Jack’s Abby Beer Dinner May 22

On Monday May 22, 2017, Max Burger Longmeadow hosted the Jack’s Abby Burger Dinner. The event featured special guest Jim Trainor and cuisine by Executive Chef Brett Cook.

The event featured a five course meal with fresh and wholesome ingredients with a complementary beer with each dish.

The first course of the event began with Shrimp & Grits with a tasting of the Sunny Ridge (Pilsner) beer.

The second course of the event featured a Fava Bene Salad composed of Baby Arugula, Strawberries, Pecorino Romano and Broken Vinaigrette with a tasting of House (Lager) beer.

The third course consisted of Deconstructed Bacon Wrapped Asparagus with a with a Smoke & Dagger (Black Lagger).

The fourth course consisted of the Duck Duo, which was composed of Seared Duck Breast with Crimini Mushrooms, Port Cherry Sauce and Duck Leg Confit with Garlic Spinach and Orange Teriyaki Glaze. The Duck Duo was accompanied by the Excess (India Pale Lager).

The fifth course consisted of Chocolate Mousse, with Blackberries, home-made whipped cream.

(Post made in part by Marketing & Communications Intern David Zambuto)

Amore Amari: Love the Dark Side of the Cocktail

We are Not Saying You Will Live Longer by Drinking Amaro,                              but you will definitely have a good time while you are here if you do…

Amore Amari: Love the Dark Side of the Cocktail

A COCKTAIL DINNER FOR THOSE A LITTLE MORE ADVENTUROUS

The word amaro literally means “bitter” in Italian.
And that’s just what we are celebrating, to varying degrees. Made by infusing a neutral spirit or wine with a blend of botanicals, Amaro is always aged in either a barrel or a bottle. Each expression uses a very specific recipe of ingredients like herbs, flowers, bark, and citrus peels to create its own unique character, which varies greatly based on where it’s produced. Tempered by adding sugar, some Amari are sweeter than others, but all have an underlying herbal bitterness, creating the intense and refreshing flavor that has made it such a popular drink in Europe, and now is highlighted as a key cocktail ingredient by the modern bartender.

While many countries have their own versions of the liqueur, Italy produces some of the best. This menu is designed to highlight the best of both worlds, with Amari cocktails by Anthony DeVito and a pairing menu to match by Chef Michael Touranjoe. Join us as we dive deep into the dark end with beautifully crafted cocktails and the menu to match.

March 14, 2017

Reception 6:15, Seating at 6:30

Reception

1.
Seaside Rendezvous
Hamachi
Canteloupe, Fennel Frawns, Yuzu Foam
Marinade with Tamarind, Ginger and Lime

2.
Chartreuse Mousse
Minted Pea Soup
Basil Crystals, Vanilla Crème Fraiche, Nutmeg

3.
Honey Don’t
Rosemary Shrimp Brochette
Salted Honey, Gingered White Balsamic Gastrique, Arugula

4.
Campari Fireball (Shot)
Blood Orange Sorbetto
Chartreuse Granita

5.
Boulevardier Variant
Short Rib Risotto
Chocolate, Bada Bing Cherry

6.
Senza Nome
Foie Gras
Smoked Strawberry Jam, Brioche, Ancho Demi Glaze, Chicory

Dessert
Maple Fernet
Sweet Raspberry Crêpe
Walnut, Bitter Sweet Chocolate, Fernet Branca Syrup

$85 per person
(not including tax or gratuity)

Please call Max Amore for Reservations
860-659-2819

140 Glastonbury Boulevard | Somerset Square | Glastonbury

Montinore: A Willamette Valley Winemaker’s Dinner at Max Downtown

willamette-valley-dinner-dt

Max Downtown is very pleased to present
A Willamette Valley Wine Dinner
with Rudy Marchesi
Proprietor, President and Winegrower, Montinore Estate

Since 1992, Rudy Marchesi has been an integral part of the growth and operation of Montinore Estate in the Willamette Valley of Oregon. With his initial involvement being to simply promote the wines and the region, this passion eventually grew to overseeing operations and eventually ownership.

We are very pleased to welcome Rudy Marchesi for this fabulous wine and food pairing dinner featuring a menu by Executive Chef Chris Sheehan.

Friday November 18th
6:00pm Reception | 6:30pm Seating

MENU

R E C E P T I O N
Montinore Estate Pinot Gris, 2015
Passed Hors d’Oeuvres

C O U R S E O N E
Montinore Estate Riesling, 2014
Hudson Valley Duck Rillettes
Goat Cheese, Shallot Marmalade, Apple Butter Toast

C O U R S E T W O
Montinore Estate Borealis White Blend, 2015
Nantucket Bay Scallop “Cocktail”
Celery Root, Radish, Uni Remoulade

C O U R S E T H R E E
Montinore Estate Pinot Noir Estate Reserve, 2013
Suckling Pig Presse
Figs, Roasted Beets, Blackberry Jus

C O U R S E F O U R
Montinore Estate Pinot Noir Estate Parson’s Pinnacle, 2014
Creekstone Farm Dry Aged Brisket
Steak Frites, Cheddar Curd, Brussels Sprout Ceasar, Green Peppercorn Gravy

D E S S E R T
Montinore Estate Ruby – A Pinot Noir Solera Port-Style Wine
Pineapple Coffee Cake
Tres Leches Gelato, Macadamia Streusel

$89 Per Person
(Not Including Tax or Gratuity)

Please Call Max Downtown for Reservations
860.522.2530

2016-11-18-lc-beaujolais

Beaujolais in the Modern Era

The Max Lunch Club
Featuring Wines from Beaujolais Region of Southern Burgundy

With Guest Speaker Brian Mitchell
Beverage Director, Max Restaurant Group

Friday, November 18
12:45 arrival | 1:00pm seating

Beaujolais is a wine and a region that has seen a tremendous resurgence over the past few years. Recognized for the high quality wines the region can and does produce, mainly by the many smaller domaines that for years have been over-shadowed by larger negociant firms. For this edition of The Friday Lunch Club, Brian Mitchell guides you through selections from Village and Cru level, including the first wines from the new harvest – Beaujolais Nouveau 2016.

Cuisine prepared by Executive Chef Hunter Morton

From the Chef – “Fernand Point has always been one of my true cooking inspirations. From learning about him in school in gastronomy he immediately sparked my interest, I wrote a paper on him, studied his cuisine. His restaurant La Pyramide located in Vienne, an old Roman town south of Lyon was highly regarded as one the best. He was considered the father of Modern French Cuisine, turning out legendary chefs such as Paul Bocuse. Point was a chef and philosopher, who embraced the dining room as much as the kitchen, inviting all walks into his restaurant. One of the greatest gifts he gave was his book Ma Gastronome.
Today’s menu is in honor of this great chef.”

A M U S E-B O U C H E
Domaine des Terres Dorées by Jean Paul Brun Beaujolais Nouveau, 2016
Brochettes D’Huitres
skewered Copps Island oysters and bacon

1 S T  C O U R S E
Domaine Dupeuble Beaujolais Villages, 2015
Bisque d’Ecrevisses
crawfish bisque | truffles

2 N D   C O U R S E
Jean Paul Brun Beaujolais L’Ancien, 2015
Filets de Soles Georges Pleynet
poached sole | mushrooms | tomatoes | noodles | sovereign sauce

3 R D   C O U R S E

Domaine Diochin Moulin-a-Vent Vieille Vigne, 2015
Volaille Pyramide
roast chicken | truffles | carrots | puff pastry | creamed spinach

S O M E T H I N G   S W E E T
Marjolaine
La Pyramides Famous Cake

$42.00 per person
(not including tax or gratuity)

Please call for reservations
860.236.6299

The Friday Lunch Club at Oyster Bar: Famille Perrin of the Rhone Valley

The Friday Lunch Club – November 4th

Wines of Famille Perrin

perrin_familleMax’s Oyster Bar is pleased to announce the next installment of
The Friday Lunch Club
Featuring Wines from The Perrin Family of Chateau de Beaucastel and the beautiful appellations of France’s Rhone Valley

With Guest Speaker
Paul Nerz
Vineyard Brands Imports
Friday November 4th
12:45 arrival | 1:00pm lunch

As proprietors of Château de Beaucastel in Châteauneuf-du-Pape, and producers of La Vieille Ferme from the Côtes du Ventoux and Luberon, the Perrin family has demonstrated exceptionally high standards for nearly a century. Jean-Pierre and François’s father, Jacques Perrin, was a gifted winemaker who brought world renown to the family domaine, introducing innovative techniques in the cellar. Now the next generation of winemakers has joined Jean-Pierre and François – Pierre, Marc, Thomas and Matthieu – to continue the proud family tradition.

Join us as we pair the estate wines from Perrin family domianes with fall cuisine by Chef Hunter Morton.

Reception
Famille Perrin Cotes du Rhone Blanc Reserve, 2014

1st
Famille Perrin Cotes du Rhone Villages, 2012
Endive Salad with Smoked Trout
Apple, Watercress, Walnut Vinaigrette
2nd
Famille Perrin Vinsobres La Cornuds, 2013
Coquilles St.-Jacques
Dayboat Scallops, Forest Mushrooms, Gruyere, Breadcrumbs
3rd
Famille Perrin Cotes du Rhone Coudoulet de Beaucastel, 2014
Duck Cassoulet
Flageolet Beans, Duck Confit, Garlic Soubiseperrin_coudoulet_rouge_2013

Something Sweet
Pumpkin Profiterole
Chocolate Caramel Sauce

$42.00 per person
(not including tax or gratuity)

Please call Max’s Oyster Bar in West Hartford for reservations
860-236-6299

Boulevard Brewing Debuts at Max Burger West Hartford

Boulevard_Brewing_logoMax Burger CT is pleased to welcome one of the most successful breweries in America to the Connecticut market.  Boulevard Brewing, out of Kansas City, MO, has been brewing beers since 1989, and has grown to become one of the largest craft brewers in the mid-west.  They are now reaching our shores here in CT, and since we have one of the most well-sipped beer populations in the country, we welcome them with open arms.

Max Burger has received the first shipments to hit CT, and will be tapping the beers starting tonight and through the week.  We have to say that these beers are fabulous, and we have enjoyed them on our lines and in bottle at the Max Burger location in Longmeadow, Ma, since we opened.  We think CT will be equally impressed.

On tap this week, in no particular order, includes the following beers…

The Calling Imperial India Pale Ale | 8.5%

Brewery Notes: The Calling is an undeniable IPA we were driven to make. It’s our tribute to like-minded dreamers, adventurous spirits, and glass half-full optimists. It’s also our most heavily hopped beer ever, bursting forth with unmistakable tropical fruit and pine hop aromas and flavor supported with a slightly sweet malt character, tapering to a crisp, dry finish. Heed your call and enjoy.

Tank 7 Farmhouse Ale | Saison/Farmhouse Ale | 8.5%

Brewery Notes: Most breweries have at least one piece of equipment that’s just a bit persnickety. Here at Boulevard we have fermenter number seven, the black sheep of our cellar family. Ironically, when our brewers were experimenting with variations on a traditional Belgian-style farmhouse ale, the perfect combination of elements came together in that very vessel. You could call it fate, but they called it Tank 7, and so it is. Beginning with a big surge of fruity aromatics and grapefruit-hoppy notes, the flavor of this complex, straw-colored ale tapers off to a peppery, dry finish.

Ginger Lemon Radler | 4.1%

Brewery Notes: Boulevard Ginger Lemon Radler is a zesty, refreshing take on the tradition of mixing beer with soda or lemonade to create a light, thirst-quenching beverage ideal for warm weather. Radler (literally “cyclist,”) takes its name from active German sportsmen of a hundred years ago, but our version tastes just as good even if you do nothing more strenuous than lifting it to your lips

Tell-Tale Tart American Sour | 6.2%

Brewery Notes: Deriving its name from Edgar Allan Poe’s classic tale of madness and murder, our newest Smokestack Series release takes a predictably lighthearted approach to the subject of sourness. The subtle acidity of Tell-Tale Tart is answered by a soft, biscuity malt character, making this a sour ale that suggests, rather than announcing its tartness. Beginning with a bracing sharpness at first sip, the ale mellows on the palate to a smooth and faintly lingering finish.

 

Tropical Pale Ale | 5.9%

Brewery Notes: Inspired by our collaboration with Florida’s famed Cigar City Brewing, Tropical Pale Ale marries our passion for balanced pale ales with the bright refreshing flavors of grapefruit and passion fruit accented by juicy, citrusy hops. Pack your bags and bring your taste buds.

Chef to Farm – Tomato Celebration & Savoy Pizzeria Napoletana “Sneak Peek”

Savoy 2016

Max Chef to Farm Proudly Presents
TOMATO CELEBRATION

A unique Farm-to-Oven-to-Table event

Your first taste of Savoy Pizzeria Napoletana,
the new Max restaurant coming soon to West Hartford Center.

Please join us for a very special evening on the farm as we bring our brand new
European wood-fired oven & pizza trailer to Rosedale Farms & Vineyard
for a menu steeped in old world traditions.
Dante Cistulli of Savoy Pizzeria Napoletana & Steve Michalewicz of Max Catering & Events
have put together a fantastic, casual tasting menu
featuring Rosedale Farms’ glorious tomato bounty & wood-fired pizzas,
local beer & wine, live music, and menu previews from Savoy Pizzeria Napoletana.

There is no assigned seating. Mingle with friends, old & new.

MENU

RECEPTION

Forager Cocktail “Summer on the Farm”
Rosedale Wines
Brewtus Maximus beer on tap
Tuscan Farm Table with Select Cheese & Salumi

INSALATA

Chopped Primavera
romaine, cherry tomatoes, radish, red & green peppers, celery, asparagus,
parmesan, bread crumbs, anchovy, fennel, lemon garlic dressing

Insalata Bianca
shaved fennel, orange supremes, parsley, toasted almond,
parmesan, lemon dijon, evoo

Caprese
vine ripened Rosedale tomatoes and house made fior di latte mozzarella,
basil, sea salt, evoo

PRIMI

Wood Fired Roasted Rosedale Tomatoes
fior di latte mozzarella, fresh basil
Tomato Gazpacho
local garden vegetables
Clams
Papa C’s cherrystone clams, pancetta, fennel, garlic, Rosedale tomatoes
Octopus
gigante beans, roasted peppers, castelvetrano olives
Spicy Sausage
sweet bell peppers, cipollini onions
Dotti’s Meatballs
tomato gravy, parmesan, basil
Tomato Bruschetta
garlic, Rosedale tomatoes, basil, filone

PIZZA

Margherita de Savoy
tomato sauce, fior di latte, fresh basil
Bianco
fior di latte, fontina, parmesan, ricotta, truffle paste
Rico Rabe
broccoli rabe & sweet sausage, fontina, crushed red pepper
Squash Blossom
Rosedale Farms blossoms, sliced squash, red onion,
cherry tomato, fior di latte, ricotta

Clam Pie
fresh shucked littlenecks, clam sauce, parmesan, toasted panko,
soppressata, red pepper flake, evoo

Nduja
carmalized onions, parmesan, evoo
Tomato
Rosedale vine ripened tomatoes,oregano, evoo

DOLCE

Summer Fruit Crostata
Chocolate Dipped Biscotti

$75 per person
(all inclusive)

~menu subject to change~

MAKE A RESERVATION
or call 860.566.8360

Taste of Hartford – Summer 2016

TOH-Summer-2016-EmailHeader

 CHRIS & CHRIS

CORDIALLY INVITE YOU TO
THE TASTE OF HARTFORD AT MAX

Max Downtown’s Chris Sheehan & Trumbull Kitchen’s Chris Torla
have created two fantastic “prix fixe” menus* for your dining pleasure.

$30.16 per person
(not including tax & gratuity)

Choose one item from each course
TOH_Summer_2016_Menu_2

*Does not include beverages. Not valid with any other offers.

Specially selected specially-priced wines also available at both restaurants.
~menus subject to change~

MAX DOWNTOWN

185 Asylum Street / 860.522.2530
RESERVE ONLINE

TRUMBULL KITCHEN
150 Trumbull Street / 860.493.7412
RESERVE ONLINE

 

C2F_Local_Catch

Connecticut’s farming history extends to the seas.

This dinner celebrates the glories of Long Island Sound
and the wealth of sea riches that continue to be integral to our New England traditions.
Chef Hunter Morton of Max’s Oyster Bar will be at the helm of your fin-forward voyage.

Reception – 6:30pm | Seating – 7:15pm

– MENU –

Farm Reception
Shellfish Platters
Copps Island Oysters – Garden Vegetable Mignonette
Papa C’s Clams – Tomato Cocktail Sauce
Cape Cod Mussels – Remoulade
Point Judith Calamari Salad
Taylor Bay Scallops

Hors d’oeuvres
Bloody Oyster Shooters
Smoked Bluefish Pate Bruschetta
Brown Butter Shrimp Steamed Buns
Oyster Tartlets
Wood Oven White Clam Pizzas

 Dinner

First Course
Bomster Brothers Scallop Ceviche
butter lettuce, pickled peppers, radish, corn chips

Second Course
Oyster Pan Roast
smoked pork belly, corn, young onions, garden herbs, house made oyster crackers

Third Course
Seafood Boulibasse
porgy, clams, mussels, shrimp, crispy calamari, potatoes,
tomato-saffron broth, grilled crostini, rouille


Entrée

Wood Oven Roasted Striped Bass
sweet corn vegetable succotash, salsa verde

Dessert
Blueberry Buckle
lavender sabayon, blueberry compote

$140 per person
(not including tax & house fee)

MAKE A RESERVATION
or call 860.566.8360

LOCAL | SUSTAINABLE | CONNECTICUT GROWN

WinesInTheVinesHeader WinesInTheVinesBodyPhotos provided by Nick Caito Photo and Rosedale Farms

A Celebration of Wine in New England

Featuring a menu inspired by the traditions of cooking with wine

with Chefs Hunter Morton & Steve Michalewicz

The Vineyards at Rosedale began in 1999 when Marshall & Lynn Epstein,
owners of Rosedale, approached their long-time neighbor about crafting wines.
Their first plantings were of old world viniferous grape varietals, but after a few unpredictable New England winters, they changed to the more cold-hardy “French-Hybrid” varietals. Rosedale vines have been planted and maintained with constant effort
put into ensuring a better harvest each and every year.

MENU

RECEPTION

Vineyard Station #1
Fried Green Tomatoes
ramp ranch
Rosedale Vineyards Simsbury Celebration

Broad Brook Beef Slider
tomato | butter lettuce
Rosedale Vineyards Farmington River Red

Vineyard Station #2
Vegetable Lettuce Cup
nuoc cham
Rosedale Vineyards Serendipity

Beet Deviled Egg
Rosedale Vineyards Winter Red

Vineyard Station #3
Strawberry Fluke Crudo
Rosedale Vineyards Summer Bouquet

Grilled Tomato-Basil-Mozzarella Flatbread
Rosedale Vineyards Summer Red

DINNER

Course One
Farmer’s Wife Chilled Zucchini Soup
squash bloosms | mint | radish
Rosedale Vineyards Elkie’s White

Course Two
Marshall’s Watermelon Tomato Salad
pickled onion | butter lettuce | cucumber | sugar snap peas
Rosedale Vineyards Three Sisters

Course Three
Three Sisters Vegetable Fettucine
roasted summer squash | asparagus | cherry tomatoes | braising greens |
pea tendrils | parmesan | fresh fettucine | farm egg | ramp pesto

Rosedale Vineyards Farmington River Red

Entrée
Grandma Edith’s Red Wine Braised Beef Brisket
tarragon-potato salad | green beans | braising jus
Rosedale Vineyards Lou’s Red

Dessert
Winemaker’s Wife Strawberry Rhubarb Pie
red wine sabayon
Rosedale Vineyards Sundance

$125 per person
(not including $22.50 house fee & $9.37 CT sales tax)

MAKE A RESERVATION

For more information, call 860.566.8360

“Old World” Italian Wine & Food Pairing Dinner at Max Amore

2016-06-20 Gruppo Bertani

Max Amore Presents:
An “Old World” Italian Wine & Food Pairing Dinner
featuring wines from Gruppo Bertani Domains
With selections from featured wineries:
Puiatti, Tre Rose, Val de Suga and Bertani

Special Guest Speaker: Pietro Riccobono
Head Winemaker of Tre Rose
and Consulting Oenologist for the Bertani Domains Group

Menu by Chefs Ted Burnett & Mike Touranjoe

Monday June 20th, 2016
Seating at 6:30pm

Aperetivo
Bertani Rosé BertaRose, 2015 (Veneto)
Passed Hors d’oeuvres & Salumi

1st Course
Puiatti Friulano Vuj, 2014 (Friuli)
Turbot Salad
upland cress, cucumber carpaccio, charred lemon vinaigrette

2nd Course
Tre Rose Vino Nobile di Montepulciano Santa Caterina, 2012 (Tuscany)
Chicken Liver Mousse
crisp risotto cake, gran marnier reduction, local microgreens

3rd Course
Val di Suga Brunello di Montalcino, 2011 (Tuscany)
Duck Trio
duck breast, sausage, and confit, amarone cherries, melted leeks

4th Course
Bertani Amarone Valpolicella Valpantena Villa Arvedi, 2011 (Veneto)
Pepper-crusted Strip Loin
potato-black garlic puree, fennel, asparagus, coffee demi-glace

Dessert
Bertani Recioto della Valpolicella, 2010 (Veneto)
Selected Artisan Cheeses

$99 per person
(not including tax or gratuity)

Please call for reservations
860.659.2819

140 Glastonbury Boulevard | Somerset Square | Glastonbury

Max’s Oyster Bar “Local Distillers Dinner”

2016-06-23 Berkshire Mountain

ARTISANAL DISTILLER DINNER
with
Special Guest Speaker:
Chris Weld
Founder, Owner & Distiller

Please join us for a very special evening of locally crafted, award-winning spirits
featuring Berkshire Mountain Distillers.

Thursday | June 23 | 6:30pm

Menu by Chef Hunter Morton

Founded in 2007, Berkshire Mountain Distillers (BMD) has grown to include
a wide range of award-winning spirits. Chris began selling BMD’s spirits door to door in Massachusetts
out of the back of his truck, and today they are available in 19 states.
Chris remains fully involved at the distillery and has a passionate hands-on relationship with every bottle.


To learn more about BMD, visit their website.

MENU

When You Sit

Cucumber Collins with Ice Glen Vodka

New Bedford Scallop Crudo

cucumber, wasabi caviar, radish, nori, basil, thai chili

1st COURSE

Strawberry Clover Club with Max’s Custom Ethereal Gin

Crispy Lobster

avocado futomaki roll, spicy aioli, pea tendrils, sesame seeds

fennel, rhubarb confit, crispy artichoke, cherry sauce

DESSERT

Cold Brew Cocktail

Rosedale Farms Strawberry Coffee Cake

cream cheese glaze, coffee anglaise

~menu subject to change~

$85.00 per person

(not including tax or gratuity)

Please call for reservations

860.236.6299

BMD Website

http://berkshiremountaindistillers.com/

 

 

Max Downtown presents a Santa Barbara County “Wine & Food Pairing Dinner”

2016-06-24 Santa BarbaraMax Downtown is Pleased to Announce

a Very Special Wine & Food Pairing Dinner

featuring the wines of Santa Barbara County, California

Guest Speaker: Morgen McLaughlin

President of the Santa Barbara Vintner’s Association

Friday June 24th
6:00pm Reception

6:30pm Seating

Santa Barbara is one of the most dynamic wine growing regions in the country. The location of the region in proximity to the Pacific Ocean has a dramatic effect on what grapes grow and where.  The longest growing season of any wine region is achieved here.

We are very pleased to welcome Morgen McLaughlin, a Connecticut native who now coordinates the various wineries throughout Santa Barbara County. She knows the growers and the owners, has stories and insights to share and this should be a fabulous evening of great wines, paired with Chef Chris Sheehan’s cuisine.

RECEPTION

Qupé Modern White, Central Coast Blend, 2014

Passed hors d’oeuvres

FIRST

Sea Smoke Blanc de Noirs Sea Spray, Sta. Rita Hills

Koshu Cured Sockeye Salmon

charred avocado | finger lime

SECOND

Robert Murray Vineyards Chardonnay Stasis, Santa Maria Valley, 2011

Warm Lobster & Young Ginger

maitake mushrooms | vadouvan granola | coconut-cilantro sauce

THIRD

Melville Estate Pinot Noir Block M, Sta. Rita Hills, 2013

Black Garlic Pork Belly Pappardelle

sweet corn | cojita | chiles | ramp pesto

ENTRÉE

Andrew Murray Vineyards Syrah Roasted Slope, Santa Barbara County, 2013

Herb Grilled Beef Short Rib

slow roasted ruby beets | baby leeks | pistachio | balsamic cherry jus

CHEESE & CABERNET
Star Lane Cabernet Sauvignon, Happy Canyon, 2012

Local Artisanal Cheeses

SOMETHING SWEET

$99.00 Per Person

(Not Including Tax or Gratuity)

~menu subject to change~

Please Call for Reservations

860.522.2530

Max Downtown | City Place | 185 Asylum Street | Hartford | 06103