Celebrate New Year’s Eve at MAX!

Fireworks-GoldRing in the New Year with an old friend.
Visit your favorite Max Restaurant and celebrate the
New Year in style. Special New Year’s Eve menu,
award winning wine-lists, incomparable atmosphere.
Max Downtown • Hartford • 860.522.2530
Trumbull Kitchen • Hartford • 860.493.7412
Max’s Oyster Bar • West Hartford • 860.236.6299
Max A Mia • Avon • 860.677.6299
Max Amore • Glastonbury • 860.659.2819
Max Fish • Glastonbury • 860.652.3474
Max’s Tavern • Springfield • 413.746.6299
Max Burger • West Hartford • 860.232.3300
Max Burger • Longmeadow • 413.798.0101
New Year’s Day Brunch
Max A Mia, Max Amore, Max’s Oyster Bar and Max Fish
will all be open for brunch, 11am – 3pm New Year’s Day.
Max Fish is featuring their renowned Bloody Mary Bar
and Max Amore now offers a Prix Fixe Brunch option
in addition to their menu.
Make Your Online Reservations Here

Chef Morton’s Seven Layer Bars

10368212_10152907683368516_1124753849944240000_nThe perfect holiday treat to make at home with the kids! Simple, easy, and delicious!

Seven Layer Bars

1/4 lb Butter
1 cup Graham Cracker crumbs
1 cup Coconut, shredded
6 oz. Chocolate chips
6 oz. Butterscotch chips
1 cup Walnuts, chopped
1 can Condensed milkMelt butter in 9 x13 pan. Sprinkle graham cracker crumbs over butter evenly. Continue with each ingredient, layering on top of each other. Using the whole can of milk to completely coat the top. Bake at 350 degrees for 25-30 minutes. Cool. Cut. Enjoy!Makes 24 pieces.

WFSB 3 Connecticut

Oysters & Bubbles at MAX

Oysters-&-Bubbles-2 copyEnjoy a dozen oysters and a bottle of Louis Roederer Estate
(full or half bottle) at select Max restaurants for one low price.
Full Bottle & 12 oysters: $50
Half Bottle & 12 oysters: $35
Not including tax & gratuity. Not available for take out.
Offer not valid with any other offers or discounts. Does not apply to private parties.
Now through the end of the year at
Max Downtown, Max Fish, Max’s Oyster Bar, & Max’s Tavern.
Max Downtown | 860.522.2530
185 Asylum Street | Hartford, CT 06103
Max Fish | 860.652.3474
110 Glastonbury Boulevard | Glastonbury, CT 06033
Max’s Oyster Bar | 860.236.6299
964 Farmington Avenue | West Hartford, CT 06107
Max’s Tavern | 413.746.6299
1000 Hall of Fame Avenue | Springfield, MA 01105
TO MAKE ONLINE RESERVATIONS, VISIT US HERE
Happy Holidays From All Of Us At The Max Restaurant Group

Max Lunch Club featuring Frog’s Leap Winery

Frog's-Leap-Lunch-Club-EDIT copyFriday, November 14th, 2014 AT 12:45PM
Max’s Oyster Bar wraps up the 2014 Friday Lunch Club Series
with one of the great Napa Valley wineries.
With Special Guest Howard Imber of Frog’s Leap Winery
And the food pairings of Executive Chef Hunter Morton.
12:45pm Reception | 1:00pm Luncheon
Ahi Tuna “Pizza” | Jalapeno | Sriracha Aioli
Chicken Fried Oysters | Tabasco Honey Sauce
Maryland Crab Dip Crostini
Frog’s Leap Sauvignon Blanc, 2013
Course One
Smoked Salmon Quiche
Crispy Potato Crust | Pickled Mustard Seeds | Local Greens
Frog’s Leap Chardonnay, 2013
Course Two
Lobster Ravioli
Confit Fennel | Roasted Peppers | Cured Lemon | Lobster Jus
Frog’s Leap Zinfandel, 2012
Course Three
Deconstructed Beef Stew
Swiss Chard | Fingerling Potatoes | Braised Short Ribs | Baby Carrots
Cipollini Onions | Forest Mushrooms | Red Wine Jus
Frog’s Leap Cabernet Sauvignon, 2012
A Little Something Extra | Warm Chocolate Beignets
$39.50 per person
not including tax & gratuity
Reservations Required: 860-236-6299

Tour of Italia Wine Dinner at Max a Mia

Folio-Wine-Dinner-at-Mia-EDIT copyMonday, November 17th ~ 6:15pm at Max A Mia
Wine has been the Mondavi family business for four generations. They have played a major part in helping establish California as the premiere wine growing region in
America today. Their legacy continues with Folio Fine Wine Partners, launched
in 2004 by Michael Mondavi and his family with its focus on distinctive and
exceptional wines. This special evening will feature the Folio wines of Italy.

Featuring Special Guest Speaker: Kerry Guilfoyle of Folio
Cuisine by Executive Chef David Stickney
Reception: 6:15pm
Polenta Custard, broccolini pesto
Grilled Cornish Hen Spiedini, fontina fonduta
Ahi Empanadillas, shishito-pimiento pepper soffrito
Attems Sauvignon Blanc, Friuli
Seating: 6:45pm
Fennel Dusted Veal Carpaccio
olive crumbs, Tonno aioli, grissini
Donnafugata Sedara Rosso, Sicilia
********
Venison Bocconcini
fregola, candy stripe beets, Sicilian pistachio-mint pesto
Arnaldo Caprai Montefalco Rosso, Umbria
********
Lamb Bolognese Tagliatelle
stracciatella mozzarella, seasoned bread crumbs
Lucente Super Tuscan, Toscana
********
Espresso Rubbed Ribeye
celeriac gratinata, white truffle-spinach puree, black truffle butter
Le Serra Nuove Dell’Ornellaia, Bolgheri
********
Dried Stonefruit Panzanella
biscotti crouton, zabaglione
Donnafugata Ben Rye, Sicilia
$85 per person
(not including tax and gratuity)
Reservations Required ~ 860.677.6299
Max a Mia 70 East Main Street Avon CT 06001

Ste Michelle Wine Estates Dinner at Max Amore

Ste-Michelle-at-Amore-1 copyTuesday, October 28th at Max Amore, Glastonbury
With Special Guest Speaker Thom Horsey
National Educator For Ste Michelle Wine Estates
and presenting a head to head sampling of the old world wines
of antinori, dr loosen & the new world wines of ste michelle
wine estates properties col solare, cht ste michelle
& spring valley vineyard of washington state.
Menu by Executive Chef Ted Burnett
6pm reception on the patio (weather permitting)
6:30pm seating inside

Reception
Grilled Bratwurst | Grilled Calamari
Riesling Saint M By Dr Loosen, Pfalz, DE, 2012
Riesling Eroica By Dr Loosen, Columbia Valley, WA, 2012

Primo
Smoked Salmon | Salmon Mousse | Roasted Beets
Chateau Ste Michelle Chardonnay, Canoe Ridge Estates, WA, 2012
Castello Delle Saia Chardonnay, Umbria, 2011

Pasta
Cavatappi Amatraciana
Chateau Ste Michelle Indian Wells, Washington State Red, 2010
Marchesi Antinori Villa Antinori Rosso Di Toscana, 2011

Carne
Baby Lamb Chop Scottadita | Baby Arugula
Shaved Pecorino Romano | Extra Virgin Olive Oil
Col Solare, Columbia Valley, 2008
Marchesi Antinori Tenuta Tignanello, Toscana, 2011

Cheese
Assorted | Cato Corner CT | Classic Italian
Spring Valley Vineyards Walla Walla Red, 2011
Guado Al Taso Il Bruciato Bolgheri Rosso, 2012

$110 per person
(not including tax & gratuity)
seating is limited. for reservations, please call:
860.659.2819

Hallow’s Eve Garbage Can Cookies

DSC02766Chef Hunter Morton and his son Carter join the WFSB Channel 3 morning news team to talk Halloween Goodies and make:

Hallows Eve Garbage Can Cookies
2 sticks of butter, soft
1 cup sugar
2/3 packed brown sugar
3 Tbsp agave nectar
1 egg
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cups chocolate chips
1/2 cup butterscotch chips
1/2 cup graham cracker crumbs
1/3 cup oats
1 Tbsp ground coffee
2 cups potato chips
1 cup mini pretzels
Cream butter, sugars and agave nectar in mixer with paddle
attachment (or beat together with handheld beater) until fluffy.
Add the egg and vanilla. Then add flour, baking powder, baking soda and salt. Then add everything else, making sure the potato chips and pretzels are last to prevent them from breaking too much. Chill the dough for an hour then drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 7 to 10 minutes (all ovens vary). Enjoy!

WFSB 3 Connecticut

Freaky Tiki Dinner & Karaoke at Max Fish

Freaky-Tiki-at-Fish-2 copyHalloween Night at Max Fish

Friday, October 31st at 7pm
Menu by Executive Chef Robert PetersonFirst Course
Shrimp Pepper Pot Soup
Cornmeal fritters
THE MAUSER COCKTAIL

Second Course
Ahi Tuna Poke
Kukui nut, wakame seaweed, taro chips
PANDANG SWIZZLE

Third Course
Banana Leaf Roasted Snapper
curry-tamarind rub, papaya slaw, steamed rice, citrus-chile sweet & sour
3 DOTS & A DASh

Entrée
Kahlua Roast Connecticut Suckling Pig
potato rolls, brown beer-mollases glaze,
Hawaiian sweet potato, steamed bok choy
ZOMBIE (1934 Edition)

Dessert
Pineapple Upside Down Cake
Tahitian vanilla bean ice cream
BRANCOLADA SHOT

$85 per person
not including tax & gratuity

Reservations Required: 860.652.3474
110 Glastonbury Blvd. Glastonbury, CT

Italian Wine Dinner at Max’s Tavern

Masi-Wine-Dinner-at-Tavern-2Tuesday, October 28th, 6:30pm at Max’s Tavern
With Special Guest Speaker Tony Apostolakos, US Director of Masi Agricola Experience the famed wine of Masi Agricola, whose history spans centuries in the Veneto region of Italy and represents the partnership of Italy’s most famous families, including the Boscaini, Fedrigotti, and Alighieri family; the last descendants of the poet Dante.
Paired with the incomparable cuisine of Executive Chef Paul Roberge.

Reception
Whipped lardo Toast, cranberry mostarda
Zucchini Fritter, peperonata
MASI BIANCO 2012

I
Roasted Quail
eggplant caponata, broccoli rabe pesto
MASIANCO (PG/VERDUZO) 2012

II
House made Ricotta Gnudi
braised rabbit, speck, chestnuts, brown butter
BONACOSTA VALPOLICELLA 2012

III
Red Shrimp and Baccala Risotto
artichoke, castelvetrano olive, pine nuts
CAMPOFIORIN ROSSO 2010

IV
Veal Osso Buco
fregola sarda, hen of the woods, endive
COSTASERA AMARONE 2010

V
Chocolate Hazelnut Zeppoles
vanilla panna cotta
SEREGO ALIGHIERI “VALO AMARON” AMARONE 2007

$75.00 per person
not including tax or gratuity

Seating is limited. Reservations: 413.746.6299
Max’s Tavern 1000 West Columbia Blvd. Springfield, MA
MaxTavern.com

Masi-Wine-Dinner-REVISED

Whiskey & Cigar Dinner at Max Fish

Beam-Suntory-at-Fish-1aTuesday, October 14th at 6:30pm at Max Fish, Glastonbury, CT
Featuring the cuisine of Chef Robert Peterson

Jim Beam, the historical American Distiller has joined forces with Suntory, the
premier whiskey producer of Japan to offer the world renowned portfolio of
whiskeys featured in this incomparible dinner event. Treat yourself to a tour of
whiskeys from Canada, Ireland, Scotland, Japan, & the United States paired with
Davidoff Cigars, specially selected by The Tobacco Shop of Hartford, CT.

With Special Guest Speaker: Mike DePasqua, Regional Manager – Beam Suntory

Reception
Pork Belly & Apple “Lollipops”
Baked Oysters with Brown Butter Hollandaise
Kentucky Straight Bourbon Whiskey, Jim Beam Single Barrel

I
Cured Irish Sea Trout
horseradish-mustard crème fraiche, pumpernickel toast, pickled sweet onion
Irish Whiskey, 2 Gingers

 II
Stonington Red Shrimp Ramen Noodles
Cloverleigh Farm bok choy, Japanese eggplant, green herbs, bacon dashi
Japanese Whisky, Hibiki 12 year old

III
Gourmavian Chicken
pan roasted breast, smoked leg, toasted barley,
hubbard squash, creamy blue cheese pan sauce
American Rye Whiskey, Knob Creek Small Batch

IV
Lamb Leg au Poivre
sweet potato-root vegetable hash, cheddar creamed spinach,
green peppercorn demi-glace
Single Malt Scotch Whisky, Laphroig 10 year old (Islay)

Dessert
Pumpkin “Pain Perdu”
The Creamery vanilla ice cream, poached pear, maple-walnut crumble
Canadian Whisky, Canadian Club Small Batch – Sherry Cask

$125 per person
not including tax & gratuity

Reservations Required. Please call, 860.652.3474

MaxFishCT.com

TK Beerfest & Pig Roast

beerfest 2014

Sunday, November 2, 2014

From 12-5pm

Featuring brews from:

BACK EAST, BALLAST POINT, BLACK HOG, BROOKLYN, DOGFISH HEAD, FOUNDERS, GOOSE ISLAND, LAGUNITAS, LONG TRAIL, NEW ENGLAND, OSKAR BLUES, OTTER CREEK, STONE, STONY CREEK, THE SHED, THOMAS HOOKER, YUENGLING

A portion of the proceeds to benefit Pan Mass Challenge (www.pmc.org)

$45 per person, not including tax or gratuity. Available online here.

($55 at the door the day of the event)

For tickets and information, please call 860.493.7412