Max Lunch Club: Boutique French Wines

Cynthia-Hurley-Lunch-Club-REVISED-1Cynthia Hurley: “I spend about two months a year in France tasting in
nearly every major wine-growing area searching for great wines from
well-known, sometimes famous, growers and discovering wines from
virtually unheard of growers. Sometimes I may get my hands on as few
as three cases because the demand is so high, but for me, if it is a
wonderful wine I will grab it when it is available. I import just those
wines I want to put in my own cellar: one case for you and one for me.”

Friday, june 13th, 2014
With Special Guest Speaker: Donna Hutchinson
Regional Sales Manager For Cynthia Hurley French Wine Imports
Cuisine by Executive Chef Scott Miller
12:45pm Reception | 1:00pm Luncheon
Domaine Lavigne Saumur Blanc 2012
Sea Scallops Crudo | Blood Orange | Chili | Avocado
Smoked Trout Patè | Dill | Lemon | Radish
Course One
Serge Laporte Sancerre Chavignol 2012
Lobster | Melon | Cucumber | Asparagus
Course Two
Clos du Lumiere Cote du Rhone 2011
Berkshire Pork | Fennel | Cherries | Arugula
Course Three
La Font du Notre Dame Gigondas 2011
Lamb Meatballs | Eggplant | Harissa
$37.50 per person
not including tax & gratuity
Reservations Required: 860.236.6299

Stone Brewing Dinner at Max’s Oyster Bar

Stone-Brewing-Dinner-at-Oyster-2Join us for a very special evening featuring Stone Brewing Company
of Escondido, California and the cuisine of Executive Chef Scott Miller.
With Special Guest Speaker Jeff Nelson of Stone Brewing.
For more information visit their website, here.
Strawberry “Caviar” | Aged Fig Vinegar
Stone Go To IPA – Amerian IPA – 4.5% ABV
Asparagus | Fennel | Yuzu
Stone Saison – Farmhouse Ale – 6.0 % ABV
Ricotta Gnudi | Peas | Oyster Mushrooms
Kyle Hollingsworth / Keri Kelli / Stone Collective Distortion
American Double IPA – 9.2 % ABV
Black Ledge Fonduta | Pickled Celery | Pimenton
Stone Enjoy by 07.04.14 IPA – American Imperial IPA – 9.40 % ABV
Marrow Gratin | Wild Greens | Smoked Hollandaise
Matt’s Burning Rosids – Imperial Cherry Wood Smoked Saison – 10.5% ABV
House Biscuits | Berries
Special Late Night Tasting of Stone Stochasticity Project Quadro Triticale
Belgian Style Quad – 10 % ABV
$75 per person, not including tax & gratuity
Limited seating, please call for reservations: 860.236.6299

Max Chef To Farm Lobsterfest!


Just in time for Father’s Day ~ an event for the whole family!
Saturday, June 14th 4pm – 9pm
Rosedale Farms & Vineyards in Simsbury, CT
Activities For All Ages!
Featuring live music by Will Evans. Sample his music here.
Adult Dinner: Clam Chowder, Steamed Lobster, Connecticut
Clams, Local Chorizo Sausage, New Hartford Heirloom Potatoes,
Native (fingers crossed!) Corn on the Cob & Locally Grown Salad.
$55 per person
(Beverages, tax & gratuity not included)
Children’s Dinner: Clam Chowder, Grilled Hot Dog or Hamburger,
Locally Grown Salad, French Fries and Lemonade
$10 per child
(Tax & gratuity not included)
Also featuring: $5 Local Craft Beer on Tap,
Oysters and Clams shucked to order for $2 each,
Rosedale Vineyards Wine, and Brewtus Maximus Summer Wheat,
A fresh and frothy, German-style summer beer produced
especially for The Max Restaurant Group; perfect for
warm weather drinking and dining.
To make reservations, visit us here.

Jefferson’s Bourbon, Beer & Cigar Dinner at Trumbull Kitchen

bCrOI7g4snIx1FT7iqLyiNsHP_UdHi9FWGCHeYSRr10EjX4qki4fHBCk-FV2Ay7Pyodo1_H4EQ83D9OMytEmHmyLcEbwy93K8eqAa3eSwgOBXGBHKnMl0v-GxWf1Ea0ugtlHG7YH5iBFbEHK=s0-d-e1-ftFounded in 1997, Jefferson’s is the brainchild of Trey Zoeller and his father
Chet, a famed bourbon historian. They were continuing a family tradition that
goes back to Trey’s 8th generation grandmother who was arrested in 1799
for the “production and sales of spirituous liquors.” To personify the brand,
they chose Thomas Jefferson, known for his curiosity and experimental spirit.
This is a mindset to which Trey has dedicated himself, pushing the boundaries
of the definition of bourbon. Upholding tradition, yet always discovering
new possibilities.For more information on Jefferson’s Bourbons, click here.
Join us for a very special evening of bourbon, cigars,
and the cuisine of Executive Chef Christopher Torla.
Cigars from The Tobacco Shop of Hartford, Inc.
Kobe Beef Slider
Bourbon BBQ sauce, Cajun corn maque choux
Monticello Old Fashioned with Jefferson’s Bourbon
Brown Sugar Crusted Hanger Steak
Vidalia onion crust, Yukon gold purée
NOLA Sazerac
Braised Veal Breast
Apple and bacon stuffing, Bourbon Demi
The Ciderhouse Cocktail with Jefferson’s Chef Collaboration
Grilled Angus New York Sirloin
Gorgonzola potato Napoleon, winter kale
Vieux Carré with Jefferson’s Reserve Bourbon
Jaime Garcia Cigars
Jefferson’s Ocean Bourbon
$125 per person, not including tax & gratuity
Limited seating, please call for reservations: 860.493.7412

Ramey Wine Cellars Dinner at Max’s Oyster Bar

Ramey-Wine-Cellars-at-Oyster-1Ramey-Wine-Cellars-at-Oyster-MENU copyThursday, April 10th ~ 6:30pm at Max’s Oyster Bar
Cuisine by Executive Chef Scott Miller
Course 1
2011 Ramey Chardonnay, Sonoma (Russian River Valley)
Stonington Sea Scallops Crudo | Littleneck Clams | Basil – Apple Gelee
Course 2
2010 Ramey Chardonnay Hyde Vineyard, Napa Valley (Carneros)
2010 Chardonnay Ritchie Vineyard, Sonoma (Russian River Valley)
Poached Alaskan Halibut| Herb Fumet | Radish | Favas | Sea Beans
Course 3
2012 Claret, Napa Valley
70% Cabernet Sauvignon, 24% Merlot, 2% Malbec, 2% Syrah, 1% Cabernet Franc and 1% Petit Verdo
Smoked Venison Tenderloin | Pickled Chanterelles | Juniper | Kale
2011 Syrah, Sonoma (Sonoma Coast)
Melville Cheese | Brioche Popover | Milk Jam | Rhubarb
$125 per person, not including tax & gratuity
Reservations Required. Please call: 860.236.6299

Inglenook Estate Wine Dinner at Max Downtown


Inglenook-for-FBThe Inglenook legacy began in 1879 when Gustave Niebaum, a Finnish sea captain, wine
connoisseur and entrepreneur, came to Rutherford, California to build a wine estate that
would rival Europe’s finest. When Niebaum’s grandnephew, John Daniel, Jr. inherited the
chateau and vineyards in the 1930s, Inglenook had already earned international acclaim.
In 1975, Francis Ford Coppola and his wife Eleanor purchased more than 1,500 acres of the property with profits from the film, The Godfather, and spent the next forty years reuniting the original vineyards, returning winemaking operations to the chateau, and restoring Inglenook’s illustrious heritage. “In America, so few things that are broken apart are ever put back together. Reuniting this property was truly a dream come true, both for my family and for Napa Valley.” Ultimately, all 200 acres of the estate were certified organic and in 2011, the Coppolas acquired the iconic Inglenook trademark and Coppola announced that henceforth, his celebrated Estate would be known by its historic original name, Inglenook. “Our goal has always been to make one of the world’s great wines,” says Coppola. “You don’t get involved with an Estate like this, without that as your goal.” The story of the Inglenook Estate reads like an epic novel. For the full history:                        Visit Inglenook’s interactive timeline here.
Tuesday, April 8th at 6pm
Passed Hors d’oeuvres
Sofia Blanc de Blancs
Colossal Crab Crepes
carrots, shiso, mango, curry
Blancaneaux 2011
Country Terrine
pickled vegetables, Morton mustard, raisin walnut crostini
Edizione Pennino 2011
Olive Oil Poached Arctic Char
applewood smoked bacon, cabbage, fennel pollen, beet dashi
Cask Cabernet 2010
Coffee-rubbed Dry Aged Ribeye
shortrib ravioli, crispy baby artichokes, chocolate cardamom jus
Rubicon 2009
Petite Fours for the table
$125 per person
not including tax & gratuity
Reservations Required. Please call, 860.522.2530