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
Happy Holidays From All Of Us At The Max Restaurant Group

Cellar Dinner 2014 @ Max Downtown

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Hosted by Chef Christopher Sheehan and Sommelier Justin Gavry Friday November 21st – reception 6:00, seating 6:30

The wine cellar at Max Downtown has been growing for over 20 years, and in this collection there are some fabulous wines now with the benefit of proper aging.  For this dinner we have selected gems to highlight along with a seasonal menu by our new Executive Chef, Christopher Sheehan.

The menu and tasting progression are designed to bring forward the complexities and nuances of well-aged wines.  Focusing on classic European regions, these wines are originally designed with age in mind when they are made, but rarely are they offered in such a manner and in such good company.  Justin Gavry has been in charge of this cellar for the past dozen years, he will be guiding the wine discussion.

Corbon Champagne Blanc de Blancs Grand Cru, 2002, Avize
Passed Hor’s Oeuvre’s

1st Course
Charles Schleret “Herrenweg” Riesling, 2005, Alsace
“Shellfish Chowder”
lobster, manila clams, mussels bacon aromatics

2nd Course
La Lecciaia Riserva Brunello di Montalcino, 2007, Toscana
Espelette Grilled Octopus
white bean and iberico lardo crostini, Shisito peppers confit, tomato romesco sauce

3rd Course
Domaine Robert Chevillon, Nuits St. Georges, 2006, Cote de Nuits, Bourgogne
Marwin Farm Duck Tasting
sous vide breast , duck confit croquette, spiced pumpkin purée,
tangerine and cranberry marmalade foie gras crumble

4th Course
Chateau Cantenac Brown Brio de Cantenac, 2004, Margaux, Bordeax
38 Day Dry Aged Ribeye
marrow roasted potatoes, horseradish, kale flan, black garlic jus

Domaine des Beaumard “Quarts de Chaume”, 2006, Loire Valley
Honey Crisp Apple Tart
calvados custard, aged cheddar ice cream

$125 per person (not including tax & tip)
Seating is limited. For Online Reservations, visit us here.

185 Asylum St, Hartford, CT 06103 (860) 522-2530

Landmark Vineyards Winemaker Dinner @ Max Downtown

Landmark-&-Justin-at-Downtown-2 copy

Max Downtown presents a very special event featuring 

The Wines of Landmark Vineyards & Justin Winery 

With Guest Speaker, Greg Stach, Winemaker, Landmark Vineyards

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.

With cuisine by Executive Chef Chris Sheehan
& 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

1st Course
Hamachi Crudo
sticky rice, Colgan Farms chiles, yuzu soda pop, soy gelee
Landmark Chardonnay Overlook, 2012, Sonoma Coast

2nd Course
Chanterelle Mushroom Tortellini
pinot roasted cippolini onions, pecorino toscano, truffle sauce
Landmark Pinot Noir Overlook, 2012, Sonoma Coast

3rd Course
Breakfast For Dinner
maple glazed slow roasted bacon, fried quail egg, biscuit crumble, redeye gastrique
Landmark Grenache Steel Plow, 2012, Sonoma Valley

4th Course
Steak Frites
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.


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

Steve Davis and Fall Cocktails at Max Downtown Friday Night

Jazz-&-Cocktails-REVISE copyCelebrations are in order for this Friday, October 3, 2014!

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

Hoptoberfest Beer Dinner @ Max Downtown 10-14-14

Max Downtown Presents a Hoptoberfest Beer Dinner

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 Ok2berfestSpaten-oktoberfest

Seating – 7:00 pm
Course 1
Gary’s beer braised onions, Cato corners cheddar, caraway mustard
US – Thomas Hooker Brewing Octoberfest Lager
DE – Spaten Oktoberfest

Course 2
House-made artisinal Sausages, potato strudel, braised cabbage, rutabaga mustard
US – Widmer Brothers Okto
DE – Warsteiner OktoberfestHackerPschoor-oktoberfest

Course 3
SPANFURKEL                   Secchiarolli Farm Roasted Suckling Pig, Apples chestnut stuffing, brown butter spetzle, Sage jus                     US – Long Trail Harvest Barn Ale DE – Hacher-Pschoor Oktoberfest

Subedge Farm Hopped ice cream, Maple glaze
US – Redhook Brewery Pumpkin Porter
DE – Aecht Schlenkerla Rauchbier

$55 per person                               (not including tax or gratuity)

For reservation please call           Max Downtown
185 Asylum St, Hartford, CT 06103
(860) 522-2530


CT Chef To Farm Week at MAX!

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!

Plump Jack Winery Dinner at Max Downtown

Experience the incomparable wines of PumpJack Winery
Cuisine by Executive Chef Hunter Morton
Wine pairings by Max Downtown Wine Director Justin Gavry

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
Roasted Porchetta
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