Landmark uses the most time and labor-intensive techniques to produce our wines. Grapes are aged in French oak barrels, where naturally occuring wild yeasts ferment the juice. This creates complex, aromatic wines with deep, expressive flavors. Rooted in a rich history of agriculture, Landmark Vineyards is founded by a group that includes Damaris Deere Ford, great-great-granddaughter of John Deere, inventor of the first steel plow.
& wine pairings by Max Downtown Wine Director Justin Gavry
& Max Restaurant Group Beverage Director Brian Mitchell.
Greg Stach, Winemaker: renowned for crafting elegant, world-class vintages. Stach’s winemaking approach combines traditional techniques with a “less is more” philosophy. Believing that great wine begins in the vineyard, he intervenes only to ensure consistency and quality, relying more on the fruit’s intense flavors and distinct vineyard characteristics.
For more information on Landmark Vineyards – Click Here
For more information on Justin Vineyards – Click Here
Thursday November 6th, 2014
6:00pm arrival, 6:30 seating
Passed Hor’s Oeuvre’s
Justin Sauvignon Blanc, 2012, Central Coast
sticky rice, Colgan Farms chiles, yuzu soda pop, soy gelee
Landmark Chardonnay Overlook, 2012, Sonoma Coast
Chanterelle Mushroom Tortellini
pinot roasted cippolini onions, pecorino toscano, truffle sauce
Landmark Pinot Noir Overlook, 2012, Sonoma Coast
Breakfast For Dinner
maple glazed slow roasted bacon, fried quail egg, biscuit crumble, redeye gastrique
Landmark Grenache Steel Plow, 2012, Sonoma Valley
sous vide cote de bouef, duck fat frites, frisee lardon salad, horseradish béarnaise
Justin Vineyards Justification, 2011, Paso Robles
Chocolate Coffee Palette, Hazelnut Gelato
Justin Vineyards Obtuse, 2011, Paso Robles
$99 per person (not including tax & gratuity)
Seating is limited to 30 guests. Please make online reservations here.
Hallows Eve Garbage Can Cookies
2 sticks of butter, soft
1 cup sugar
2/3 packed brown sugar
3 Tbsp agave nectar
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!
Executive Chef Chris Sheehan of Max Downtown shares a restaurant week recipe with Scot Haney and Kara Sundlun of Better CT
Max Downtown has made the Steve Davis Jazz Ensemble a permanent fixture here every Sunday. Plus, we’re unveiling our delicious seasonal fall cocktail menu!
Why not throw a party for your guests? Click here to make a reservation
Join us this Friday in the Tavern for complimentary hors d’oeuvres, live music from the Steve Davis Jazz Ensemble, and tasty libations!
To find out more about Steve Davis, click here
Get your Hoptoberfest weekend celebrations off to an early start on Friday evening Oktober 10, at Max Downtown, featuring a comparative Oktoberfest Beer Dinner with coursed selections of Oktoberfest and Harvest style beers from the United States and Germany. Paired side by side, these brews are matched with selections from Chef Hunter Morton of Max Downtown.
Special Guest Speaker for the evening is Jon Stack, Connecticut-based Craft Beer Specialist
Friday October 10th, 2014
American Oktoberfest Sip & Sample Beerception – 6:30 pm
Blue Point Brewing Oktoberfest
Goose Island Brewing Oktoberfest
Two Roads Ok2berfest
Seating – 7:00 pm
PRETZELS & PASTRAMI
Gary’s beer braised onions, Cato corners cheddar, caraway mustard
US – Thomas Hooker Brewing Octoberfest Lager
DE – Spaten Oktoberfest
SPANFURKEL Secchiarolli Farm Roasted Suckling Pig, Apples chestnut stuffing, brown butter spetzle, Sage jus US – Long Trail Harvest Barn Ale DE – Hacher-Pschoor Oktoberfest
$55 per person (not including tax or gratuity)
For reservation please call Max Downtown
185 Asylum St, Hartford, CT 06103
From the farm to the table. An everyday occurrence at a MAX restaurant.
In celebration of all the farmers, cheese makers, bakers & culinary artisans
MAX’s chef have put together a special menu for you, highlighting all
the goodness, right in your own back yard.
For all the delicious details, visit us here!
PlumpJack Winery sits squarely in the heart of Napa Valley’s renowned Oakville
region, surrounded by a 42 acre estate vineyard highly regarded for the quality of
its Cabernet Sauvignon. Both the winery building and the vineyard date back to the
1800s, when winemaking pioneers first took advantage of a unique position on the
valley floor. From the oldest, rockiest section, the “I” Block where we source our
Cabernet Sauvignon Reserve, to more recent plantings, PlumpJack strives to
maintain balanced vines. Thanks to the full, expressive range of the estate,
our wines have become known for their intriguing complexity.
Guest Speaker: Scot Gaffney, Eastern Regional Sales Manager
for Plumpjack Estate and Cade Estate Wineries
Reception: 6:00pm – Dinner: 6:30pm
Passed hors d’oeuvres
CADE Sauvignon Blanc, 2013, Napa Valley
Ginger Lobster Dumplings
Starlight Gardens bok choy, sprouts, shishito peppers, bacon dashi
PlumpJack Chardonnay 2013, Napa Valley
Marwin Farms Duck Sausage Flatbread
figs, midnight moon cheese, candied onions, kale
PlumpJack Merlot, 2012, Napa Valley
Broccoli Pain Perdu
Iberico ham, cured egg yolk, Cato Corners Farm mornay sauce, brioche
PlumpJack Syrah, 2012, Napa Valley
Rosedale Farms corn pudding, sungold tomatoes, local beans
CADE Howell Mountain Cabernet Sauvignon, 2010,
Howell Mountain – Napa Valley
Veal Roast Beef
potato fondant, chanterelle mushrooms, sweet breads,
glazed radishes, Gary’s roasted garlic jus
PlumpJack Cabernet Sauvignon “McWilliams Oakville Estate”,
2010/2011 comparison, Napa Valley
Petit Fours & Mignardises
$175 per person
not including tax & gratuity
Tickets can be purchased online here
18% gratuity and 6.35% CT State Sales Tax will be added during checkout.
Tickets will not be mailed. Your name will be on our reservation list.
For inquiries or information, please call: 860.522.2530