South African Wine Dinner at Max’s Oyster Bar April 9th

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Thursday, April 9th – 6:30pm at Max’s Oyster Bar

Menu

False Bay Chenin Blanc 2012
Amuse-bouche

1st
Waterkloof Circle of Life White 2012
Lobster Samosa
Hearts of Palm, Coconut Chutney, Spiced Yogurt

2nd
False Bay Chardonnay 2012
Cape Malay Fish Curry
Hake, Roasted Garlic, Basmati Rice, Tamarind, Cilantro

3rd
False Bay Shiraz 2012
Sepe Farms Lamb Pie
(Bobotie) Tamarind, Almonds, Raisins

4th
Waterkloof Circle of Life Red 2009
Grilled Broken Arrow Ranch Antelope
Sweet Potato Mash, Carrots, Peanut, Honey

Desert
False Bay Pinotage 2012
Malva Pudding
Apricot, Cinnamon Ice Cream

$79 per person
(not including tax or gratuity)

Please call Max’s Oyster Bar for reservations
860-236-6299
964 FARMINGTON AVE. | WEST HARTFORD, CT 06107

Flowers Winery Dinner Announced at Max’s Oyster Bar

 

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Since 1989, Walt and Joan Flowers have been crafting focused, elegant wines along the rugged Sonoma Coast region of northern California. With over 300 acres of land they have planted vineyard sites that take advantage of the cool climate and misty fog that rolls in from the Pacific nearly every day.  These wines have won high acclaim in the press and are sought after by collectors around the globe.

Max’s Oyster Bar is very pleased to announce that we will be hosting a limited seating dinner with Flowers Estate manager Greg Miller.  This is a very rare occasion to taste the wines of Flowers and learn from some one who has an integral part in their production.

Dinner will be March 24th, at 6:30pm.

flowers-2012-camp-meeting-ridge-estate-pinot-noir-sonoma-coastMenu and wines being served for the evening:

Amuse Bouche

First Course
Flowers Chardonnay Sonoma Coast 2013
Seafood Potato Salad
Smoked New Potatoes, Stonington Red Shrimp, Mussels, Crab, Osetra Caviar, Saffron Aioli

Second Course
Flowers Chardonnay Camp Meeting Ridge Vineyard 2012
Chili Lobster Texas Toast
Maine Lobster, Buttered Toast, Sriracha Chili Sauce

Third Course
Flowers Pinot Noir Seaview Ridge 2012
Grilled Fresh Rhode Island Calamari
Squid Ink Rigatoni, Chorizo, Cherry Peppers, Roasted Garlic, Parmesan Breadcrumbs, Extra Virgin Olive Oil

Fourth Course
Flowers Pinot Noir Camp Meeting Ridge Vineyard 2012
Sepe Farms Roasted Lamb
Toasted Orzo, Sundried Tomatoes, Lemon Confit, Olive Salt

Cheese
Flowers Perennial 2011
Cato Corners Drunken Hooligan
Roasted Dates, Bacon Powder, Honey Gastrique

  Price for the dinner will be $129.00 per person, not including tax or gratuity.

Reservations can be secured by calling Max’s Oyster Bar:

964 FARMINGTON AVE.| WEST HARTFORD, CT 06107 | P: 860-236-6299

2 Winemaker Dinner to Benefit No Kid Hungry Campaign at Max Fish

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Max Fish Presents A Dual Owner / Winemaker Dinner
Featuring the wines of two fabulous Loire Valley wineries.
With Special Guests: Tania Careme of Domaine Vincent Carême (Vouvray)
& Nicolas Grosbois of Domaine Grosbois (Chinon)
To benefit the No Kid Hungry Campaign by Share Our Strength

March 11, 2015
Reception 6:30 / Seating at 7:00

About Domaine Vincent Carême:
Vincent Careme and his wife Tania established themselves in their Loire vineyard in 1999. They farm organically on 14 hectares of land around the villages of Vouvray, Vernon-sur-Brenne and Noizay in the Loire Valley.

CAREME

About Domaine Grosbois:
Domaine Grosbois has been family owned since 1820, with some records indicating that they have been in the area since the French Revolution. Consisting of 22 acres, the vineyards and 15th century fortified farmhouse that make up the property are situated in the heart of the Loire Valley on top of the Panzoult Hill in Chinon.  Nicolas Grosbois took over the property in 2005, at the age of 29, and farms all of his vineyards organically.

nicolas-Grosbois

Reception

Domaine Vincent Careme Cuvee T Sparkling Vouvray
Oysters on the half shell, mignonette

C1
Domaine Vincent Careme Spring Vouvray
Assortment of “Sea-Cuterie”
Smoked white fish spread, cured Scottish Salmon, Chilled mussel salad, White Anchovy, traditional accompaniments

C2
Domaine Vincent Careme Le Peu Morier Vouvray
Shrimp & Lobster Pot Pie, Thumbelina carrots, cippolline onion, grain mustard veloute

C3
Domaine Nicolas Grobois La Cuisine de ma Mere Chinon
Chicken Ballantine & Escargot, roasted butternut squash, garlic-parsley pan sauce

C4
Domaine Nicolas Grobois Gabare Chinon
Smoked Duck Breast, savory walnut bread pudding, shallot-prune jus

Dessert
Domaine Vincent Careme Le Clos Vouvray
Pear Frangipane, cinnamon whipped mascarpone, cognac caramel

$89 per person, not including tax or gratuity. Seating is very limited.

A portion of the proceeds from this event will benefit
No KID Hungry | Share Our Strength
(click here for full details of the campaign to end childhood hunger)

Please call Max Fish for reservations: 860.652.3474 (FISH)
110 GLASTONBURY BLVD. | GLASTONBURY, CT 06033

in conjunction with

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 #nkh

Silver Oak Winery Dinner at Max a Mia March 23rd

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Max A Mia of Avon Presents
A Silver Oak Winery Dinner
Featuring the wines of

Silver Oak and Twomey Wineries

With Special Guest
Anna Pepgjonaj of Silver Oak Winery
Menu by Chef David Stickney

silveroak_twomey

Monday March 23rd

Menu

Reception – 6:30pm

Twomey Cellars Sauvignon Blanc, Napa Valley, 2013
olive oil poached royal red shrimp, sheep’s milk tzatziki
turkey chicharrones, coriander vinaigrette
marinated goat cheese stuffed castelvetrano olives

I
Twomey Cellars Pinot Noir, Anderson Valley, 2010
polpetti trio
pork belly | rabbit | veal
san marzano-prosciutto concentrato

II
Twomey Cellars Merlot, Napa Valley, 2010
herb crusted poussin, foie gras-truffle
mousse, enoki mushroom salad

III
Silver Oak Cabernet Sauvignon, Alexander Valley, 2010
wood roasted prime delmonico steak,
manchego beignet, charred red & golden
beets, marrow demiglace

IV
Silver Oak Cellars Cabernet Sauvignon, Napa Valley, 2010
cato corner cheeses
vivace | dairyere | bloomsday
fried marcona almonds, red quinoa grissini

$125 per person
not including tax or gratuity

Please call Max a Mia for reservations
70 EAST MAIN ST. | AVON, CT 06001 | P: 860-677-6299

Click here for the Max a Mia Homepage

Click here for the full Max Restaurant Group Calendar of Events

Paul Hobbs Winery Dinner with Matt Hobbs at Max Downtown – March 5th

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Max Downtown Presents
An evening with Matt Hobbs and the wines of Paul Hobbs Winery

Thursday March 5th

Paul Hobbs has been one of the most awarded winemakers in California and beyond for much of the past 35 years, with wineries in California, Argentina and many consultant projects around the globe.

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Max Downtown is very pleased to welcome Matt Hobbs,
Paul’s younger brother and National Sales Manager, back for a second time.

Reception/Meet & Greet Matt Hobbs (6:30pm)
Crossbarn Chardonnay by Paul Hobbs, Sonoma Coast, 2013

Seating at 7:00pm

1st
Meyer lemon poached fisher’s island oysters,
Osetra caviar, razor clam, leeks, water cress pudding, champagne sabayon
Paul Hobbs Chardonnay, Russian River Valley, 2011

2nd
Roasted squab
foie gras and truffle crust, matsutake mushroom and marble potato fricassee, pine needle jus
Paul Hobbs Pinot Noir, Russian River Valley, 2012

3rd
Sumac roasted rack of lamb
Braised lamb and samosa, eggplant purée, pomegranate and marcona almonds,
red wine vadouvan sauce
Vina Cobos Malbec Lujan de Cuyo, Mendoza, 2011

Cheese
Cato Corner Farms black ledge blue cheese,
pistachio olive oil biscotti, kumquat jam, Port wine cocoa nib gelee
Paul Hobbs Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard, St Helena, 2011

$149 per person
Not including tax or gratuity

please call Max Downtown for reservations
185 Asylum Street,
Hartford, CT 06103
860-522-2530

Marchesi Fumanelli Wine Dinner at Max Amore – March 2nd

Squarano-Fumanelli-REVISED

This is a very special and rare opportunity to dine and learn from one of the great wine producers of this fabulous region.  Wines have been produced in this area since before the Roman era. Located In the Very Heart of the Classic Valpolicella Wine Region, the Marchesi Fumanelli have been Cultivating Grapes on the Squarano Estate Since 1470.

Menu by Chefs Ted Burnett & Brett Cook

Monday March 2nd

Reception – 6:30
Valdo Oro Puro Prosecco DOCG, nv

Seating – 7:00pm

Course One
Marchesi Fumanelli Terso Bianco Veneto IGT, 2009
Smoked Trout Pate, Crostini, Baby Arugula, Infused evoo

Course Two
Marchesi Fumanelli Valpolicella Classico DOC Superiore, 2012
Truffle & Pepper Crusted Venison Carpaccio, Fresh Figs

Course Three
Marchesi Fumanelli Squarano Valpolicella Classico DOC Superiore, 2010
Black Pepper & Porcini Papardelle, Hand Picked Roasted Duck,
Sliced Porcini Mushrooms, Duck Skin Cracklins, Natural Jus

Course Four
Marchesi Fumanelli Amarone della Valpolicella DOC Classico, 2008
Roasted Marrow Bone, Baguette, Agro Dolce

Course Five
Marchesi Fumanelli Octavius Amarone della Valpolicella DOC Classico Riserva, 2007
Charred Elk Tenderloin, Wood Fired Cauliflower Puree, Amarone Natural Jus
Followed by assorted cheeses

$125 per person, not including tax or gratuity

Please call Max Amore for reservations – seating is very limited

140 GLASTONBURY BLVD. SOMERSET SQ.
GLASTONBURY, CT
860-659-2819

Fumanelli-Squarano

California Small Estates Dinner at Max Fish

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Featuring the wines of Roederer Estate, Domaine Anderson
and Dominus Estate. With Special Guest Speaker,
Devin McGary, of Louis Roederer USA.
Cuisine by Executive Chef Bob Peterson.

Reception 6:30pm, Seating at 7pm

Reception
Trio of Copps Island Oysters
smoked oyster bruschetta, tempura fried oyster & yuzu aioli,
on-the-half shell & mingonette
Roederer Estate Brut, NV

First course
Grilled Shrimp Remoulade
roasted beets, winter greens, fennel emulsion
Roederer Estate Brut Rose, NV

Second Course:
Prosciutto Wrapped Monkfish
warm Brussels sprouts slaw, toasted almond,
matchstick pear, mustard veloute
Domaine Anderson Chardonnay, 2012

Third Course
Duck Vol-au-Vent
duck confit & duck meatballs, roasted mushroom,
sweet potato, white beans, red wine gravy
Domaine Anderson Pinot Noir, 2012

Entrée
Fennel Dusted Lamb Rack Chop
Merguez polenta, roasted fennel, lamb jus
Napanook by Dominus Estate, 2010

Dessert
Chocolate Truffles
Coffee/Tea

$115.00 per person
not including tax or gratuity
For reservations, please call: 860.652.3474

Max Fish 110 Glastonbury Blvd. Glastonbury, CT
MAXFISHCT.COM

MacRostie Winery Dinner at Max’s Oyster Bar

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Due to the weather and snow, Steve MacRostie was not able to make the flight from California for this dinner.

We are rescheduling with Steve for Springtime and will let you know the new date as soon we have a solid schedule – and the snow melts!

Featuring the cuisine of Executive Chef Hunter Morton

Course 1
Fruits de Mer
crab | oyster | uni | lobster consomme gelee
Russian River Valley Chardonnay

Course 2
Hawaiian Big Eye Tuna Crudo
citrus-pickled baby carrots | artichokes | meyer lemon-passion fruit vinaigrette
Wildcat Mountain Chardonnay

Course 3
Foie in a Hole
hudson valley foie gras torchon | toasted brioche | black truffle salad
Sonoma Coast Pinot Noir

Course 4
Broad Brook Beef Braised Short Rib
polenta gnocchetti | cabbage | parmesan
Russian River Valley Pinot Noir

Dessert Course
Chocolate Truffle Tart with Raspberry
Campbell Ranch Pinot Noir

$89 per person
not including tax & gratuity
Seating is limited. Reservations Required. Please call 860.236.6299

MaxsOysterBar.com

Wild Game & Barolo Wine Dinner at Max Amore

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Tuesday, February 10, 2015 – 6:30pm

Max Amore is pleased to present a culinary trip to Piemonte, Italy for a wine and food dinner featuring a selection of DOCG wines alongside a menu of game dishes. Taking inspiration from the stunning quality of the 2010 vintage for Barolo wine, we have selected three examples from that year and others and have paired them with a menu designed by Chefs Brett Cook and Ted Burnett. This culinary treat brings together outstanding wines and the talents of the Max Amore team for what promises to be a memorable culinary experience.

MENU

RECEPTION
Antipasti: Wild Boar Salami, Duck Salami, Prosciutto
Michele Chiarlo Gavi le Marne, 2103

1st COURSE
Venison Tartare, Egg Yolk, and Sheep’s Milk Ricotta Ravioli
Matteo Correggia Arneis, 2012

2nd COURSE
“Duo Timbales”
Braised Rabbit with Blackberry Sauce
Slow Roasted Goose with Amarino Cherry Reduction
Silvio Grasso Barolo (La Morra), 2010

3rd COURSE
Porcini-dusted Bison Ribeye
Barley Risotto, Chanterelle Mushroom Ragu
Luigi Pira Barolo (Serralunga D’Alba), 2010

4th COURSE
Cheese Plate
Robiolo, Raschera(Fontina Piedmonte), Truffled Pecorino Romano
Seghesio Barolo La Villa (Monforte D’Alba), 2010

$110 per person (not including tax & gratuity)
Limited Seating. Call for Reservations
860.659.2819

February 2015 Events at Max Restaurant Group Locations

by Brian Mitchell – Corporate Beverage Director for the Max Restaurant Group

I have received a number of requests for our upcoming calendar of events.  Below is a listing for the month of February as it stands now.  I plan to post a listing of the events we have coming up by the middle of the month prior, but I do not always have complete menus or other details at the time of posting.  Once we finalize everything, the complete event details are placed on our main web page calendar at maxrestaurantgroup.com/calendar, where you can by tickets or make reservations.

Events for February 2015

February – All Month Long – St Francis Hospital and Max Restaurant Group CT locations pour Josh Cellar wines to benefit Women’s Heart Health Month.  A portion of the proceeds from every glass and every bottled ordered through the month of February will be donated to the Women’s Health initiative at St Francis Hospital in Hartford.  Join us Wednesday Feb 4th, for the kick-off party with St Francis and Josh Wines (see below).

February 1st – Taste of Hartford wraps up for Max Downtown and Trumbull Kitchen.  Last day of the two week promo comes to a conclusion on Super Sunday. With 3-course meals and discounted wine, this is one of our most popular promotions throughout the year.  All other locations are closed in the evening for Employee Appreciation Parties (our version of the Holiday party).

February 3rd – Newburyport Brewmaster Dinner at Max’s Tavern in Springfield.  Join Max’s Tavern as they welcome Special Guest Speaker Chris Webb, Co-Founder of Newburyport Brewing Co. for a fantastic evening of local craft beer and Max’s Tavern cuisine.  For full details click here.

February 4th – Max Burger West Hartford welcomes Troegs Brewing to CT for the very first time.  We will be enjoying these extremely well-crafted brews from Pennsylvania with a tap takeover and meet and greet with brewery personnel, plus there might be a giveaway or two, as well.

February 6th – Max Lunch Club @ Max’s Oyster Bar with Paul Nerz of Vineyard Brands Imports and the wine of Famille Perrin, famed producers of Chateau de Beaucastel in the Rhone Valley of France.  Paul Nerz is no stranger to the Max Group or the wines of the Perrin family.  Join us in this installment of the Lunch Club as we dive deep into the village wines of the Rhone from this famed producer.  $39.50pp++, call Max’s Oyster Bar in West Hartford for full details and reservations.

February 6th – Max Downtown presents an evening of truffles paired with selections from deep in our wine cellar.  This is the second installment of our Cellar Dinner Series where we pull older wines from our collection to showcase alongside spectacular dishes from Chef Christopher Sheehan.  Sommelier Justin Gavry will be guiding the wine discussion on this dinner.  Call Max Downtown for full details and reservations, seating is very limited.

Black HogFebruary 10 – Trumbull Kitchen rolls on with it Brewmaster 2015 Dinner Series, and this month we have the boys from Black Hog Brewery out of Oxford, CT coming in to talk and taste you through their top notch craft brews.  Quickly ascending the ladder to the top of CT craft brewers, the Black Hog beers are fantastic, we like them a lot and so should you.  Paired with Chef Chris Torla’s menu.  Call Trumbull Kitchen for full details and reservations.

February 10 – Max Amore Chefs Ted Burnett and Brett Cook have been dreaming of hosting a Game and Wine Dinner for the past couple of years, and we have finally been able to fit it on the calendar.  This dinner is filled with delicious plates that have been creatively put together by these two veteran chefs.  On top of that we have decided to feature these dishes with a wine focus on the 2010 vintage from Barolo – perfect matches for this style of food.  Tom Taylor from Worldwide Wines will be on hand to discuss the wine pairings with you.  Contact Max Amore for full menu and to make reservations.  Click Here

February 11 – Max’s Oyster Bar is very pleased to present a winery owner dinner with very special guest Steve MacRostie of MacRostie Vineyards in Sonoma County, California.  Steve made his first Sonoma wines in 1974 and has never looked back. Today he makes a veritable collection of classic Sonoma Chardonnays and Pinot Noirs, from appellation wines to small single vineyard collections.  Steve rarely gets to visit CT, but when he does we make room for him and host a wine dinner.  Menu is being finalized, but call Max’s Oyster Bar in West Hartford for details and to make a reservation.

February 12 – Wild About Wine – it’s back! – the hugely successful wine tasting event that used to be an annual fixture on the calendar is being revamped and presented in a larger and more expanded format.   This event will showcase approximately 100 wines from 30 different vendors, along with food and other treats.  Plus a portion of the proceeds goes toward benefiting the Make A Wish Foundation.  Call Max’s Tavern in Springfield for tickets and full details.

February 14 – it’s Valentine’s Day.  Reservations are going fast so please call early to book a table.

February 18 – Harpoon “Long Thaw” Beer Night and tapping.  Max Burger in West Hartford welcomes the gang from Harpoon Brewery of Boston for its annual release of Long Thaw White I.P.A. Ale.  We will be tapping the kegs early and the reps will be along with plenty of swag to hand out to lucky guests.  Officially starts at 5pm, but come early and get a seat.

February 23 – Max Fish presents a fabulous Regional Wine dinner featuring the wines of Roederer Estate and Napanook. Owned by top Champagne house Louis Roederer, the Roederer Estate and Domaine Anderson wines have been top wines from the cold Anderson Valley of northern California for many years.  Made in limited quantities, these are fantastically styled wines that drink incredibly well with food.  We will be throwing in a bit of Napanook Red blend from Dominus Estate as a compliment – it is related to Roederer through the same marketing firm for the US as Champagne Roederer.  Devin McGary of Champagne Roederer will be on hand to discuss the wines along with Chef Robert Peterson of Max Fish.  Call Max Fish for details and reservations.

February 27 – MOB Lunch Club 2015 – Wines of Chile with Howard Asadow.  Did you know that wine grapes have been grown in Chile since 1540?  For this installment of the Lunch Club we are looking at some of the regionally made wines from Chile’s cool coastal wine-growing areas.  What does Chile do best?  Cabernet, Sauvignon Blanc and Pinot Noir.  For this lunch we are looking a little deeper into what this longstanding wine country has to offer.  $37.50++ – call Max’s Oyster Bar for Reservations.

February 27 – Master of Scotch Night at Max Downtown.  Sample our selections or choose your own flights in the Tavern area from 5:30-7:30 as Master of Scotch, Peter Karras is on hand to discuss the selections from Pernod-Ricard Distilleries (Arberlour, Glenlivet, Chivas), in Scotland. Complimentary hors d’oeuvres will be passed for flight drinkers.  Contact Max Downtown for full details.

Thirsty Thursdays @ Max – as always, February brings us a selection of fun promotions for Thursday nights at Max locations.  Max Amore in Glastonbury and Max a Mia in Avon – 1/2 priced bottles of wine all night.  No limit on prices – all wine list wines are 1/2 off.  Max Burger West Hartford – 1/2 priced Cans of Beer.  All Cans are 1/2 priced all day.  Trumbull Kitchen will also be joining the 1/2 priced Beer Cans on Thirsty Thursdays starting in February.

Every Thursday – Max’s Oyster Bar has Jamie’s Junk Show – Live Music –  starting at 9pm.  No Cover but seats fill up fast.  Thirsty Thursday Drink specials are also usually available.

Every Friday –  Karaoke at Max Fish – every week the singing is happening at Max Fish starting around 10pm.  Late Night Happy Hour is always available, as well.

Every Sunday – Max Downtown presents Sunday Jazz, featuring great food and drink specials and the jazz stylings of The Steve Davis Group.  For more information and reservations, call 860.522.2530

A Celebration of Truffles: Truffle & Wine Dinner At Max Downtown

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Friday, February 6th ~ 6:30pm At Max Downtown, Hartford

COURSE 1
Artichoke & Lobster Bisque
Meyer Lemon | White Alba Truffles
L’HERAULT BLANC, MAS JULIEN, 2011, COTEAUX DE LANGUEDOC

COURSE 2
Truffle Egg Toast with Prosciutto
Little Gem Lettuce | Radish | Roasted Garlic Vinaigrette
ARBOIS ROUGE, JACQUES PUFFENEY POULSARD M, 2012

COURSE 3
Housemade Tagliatelle
Pecorino Toscano | Black Pepper Butter
BARBARESCO, PRODUTTORI DEL BARBARESCO, 2010

COURSE 4
Perigord Truffle & Duck Sausage
French Lentil & Root Vegetable Ragout | Truffle Mostarda
PALE ORANGE FLIP | Lustau Peninsula Palo Cortado Sherry
Botanist Gin | Ferrand Curacao | Orange Bitters | Simple Syrup

COURSE 5
48 Day Dry Aged Sirloin
Crispy Duck Fat Potatoes | Wild Mushroom Espuma | Romanesco | Sauce Perigordine BAROLO, PIRA LUIGI MARGHERIA, 2008 

DESSERT
Assorted Housemade Chocolate Truffles
BODEGAS TORO ALBALA, DON PX, 1983, MONTILLA MORILES
6 Course Dinner & Wine Pairing: $185 per person
(not including tax & gratuity)
Limited Seating. Please call for reservations: 860.522.2530

 

Max Chef To Farm presents The Fourth Season Dinner at Haight-Brown Vineyards

Haight-Brown-Vineyard-Dinner-1Thursday January 29 at 6:30pm
Haight-Brown Vineyard, Litchfield, CT
Menu Prepared by Chefs Steve Michalewicz, Brad LaBonte-Banas and Scott Miller

RECEPTION
CHEESE
Arethusa Farm, Bantam
Oak Leaf Dairy, Lebanon
Mystic Cheese Company, Lebanon
Cato Corners Farm, Colchester
HORS D’OEURVES
Whipped Gourmavian Farms Chicken Livers
Farmers Cow Egg, Crispy Chicken Skin
Tartar of Sepe Farm Lamb, Feta Mousse, Zaatar Cone
Kale Pie, Sankows Feta, Brick Dough
Smoked Gourmavian Farms Chicken
Cheddar Biscuit, Apple Mustard Seed Slaw
Parsnip Churros, Onion “Soil”, Preserved Lemon
Haight Brown Vineyard Bubbly Blend
AMUSE BOUCHE
Charcuterie of La Belle Farm Duck
Blood Orange Mostarda, Pickled Sub Edge Farm Onion
Litchfield Hills Manhattan Cocktail
FIRST COURSE
Stonington Red Shrimp Bisque
Stone Ground Grits “Crouton” ,Tasso Oil, Blackened Shrimp
Haight Brown Vineyard Railway White
SECOND COURSE
Celeriac Gnocchi
Confit UO Sunchokes, Winter Squash Sugo, Sorrel
Haight Brown Vineyard Morning HarvestENTRÉE COURSE
Porchetta
Golden Beet & Golden Apple Slaw, Whipped Turnips
Haight Brown Vineyard Big Red TABLE SHARES
Sweet Potato Gratin, Melville Cheese
UO Endive Salad, Meyer Lemon
Braised Red Cabbage, Five Spice Pear

BREADS
Hartford Baking Company
Bantam Bread Co.

DESSERT COURSE
Orchard Fruit Cobbler
Cheddar Cheese Ice Cream, Stonewall Apiary Honey
Haight Brown Vineyard Toasty Apple

$115 per person
not including tax & gratuity
860.566.8360 Seating is limited.

Purchase Tickets Online Here

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Marchesi di Barolo Dinner at Max A Mia

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Featuring a selection of fine Northern Italian wines of Marchesi di Barolo paired with the fine Northern Italian cuisine of Executive Chef David Stickney.
Special Guest Valentina Abbona, 6th Generation Owner & Brand Ambassador for Marchesi di Barolo, will be on-hand to present and discuss her wines.
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Tuesday, January 20th at 6:30pm

MENU
RECEPTION
Marchesi di Barolo Gavi DOCG, 2013
Talleggio in Carrozza, San Marzano “ketchup”
Fried Castelvetrano Olives, garlic confit
Reggiano Cookie, red shrimp mousseline

COURSE I
Marchesi di Barolo Arneis DOCG, 2009
Hawaiian Ahi Tuna Crudo
watermelon radishes, Marcona almonds, citrus pressed EVOO vinaigrette

COURSE II
Marchesi di Barolo Barbaresco DOCG, 2011
Colorado Lamb Osso Buco
black truffle risotto cake, pancetta braised kale, porcini-lamb demiglace

COURSE III
Marchesi di Barolo Barolo DOCG, 2008
Oak-grilled Ribeye Heart Steak
bone marrow profiterole, winter vegetable flan

COURSE IV
Marchesi di Barolo Moscato d’Asti DOCG, NV
Torrone Semifredo
Nutella mousse

$95 per person
not including tax and gratuity

Seating is limited. Call for reservations: 860.677.6299
Max a Mia Ristorante | 70 E. Main St. | Avon, CT 06033
maxamiaristorante.com