Max Fish Presents Leblon Cachaca Dinner #2

2015-06-11 Leblon Dinner

Max Fish is very pleased to present a
LEBLON
CACHAÇA DINNER

June 11th, 2015
With special guest Steve Luttmann,
Founder & President of Leblon Cachaça

Menu by Robert Peterson, Executive Chef at Max Fish
Cocktails by Andres Soriano, Bar Manager at Max Fish

Reception 6:30pm
O Corocao Cocktail, featuring Leblon Cachaça

Course 1
Lau Morango
Strawberry, demerara, lime

Caramelized Salmon
Guava glaze, palm heart salad, avocado, jalapeno vinaigrette

Course 2
Rosemary in Rio
rosemary, lemon, honey

Grilled Squid & Octopus
Moqueca bahiana broth, dende oil, sweet peppers, coconut milk

Course 3
O Tiki
triple sec, falernum, lime

Gringo Churrasco
Pork Belly Wrapped Beef Tenderloin, Linguica, farofa, black bean sauce,
chimmichurri

Dessert
La Brasilia
Leblon Cedilla, rock candy, bitter

Passionfruit Crepe Cake
Ripe strawberries, toasted coconut

$69 per person
not including tax or gratuity

Please call Max Fish in Glastonbury for reservations
860-652-3474 (FISH)

110 Glastonbury Blvd, Glastonbury, CT 06033
maxrestaurantgroup.com/fish

1815 to 2015: Celebrating 200 years of Laphroaig Whisky

MAX DOWNTOWN IS VERY PLEASED TO PRESENT
1815 TO 2015:
A CELEBRATION OF 200 YEARS OF LAPHROAIG SCOTCH WHISKY

WITH SPECIAL GUEST SIMON BROOKING
MASTER WHISKEY AMBASSADOR FOR LAPHROAIG DISTILLERY

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TUESDAY MAY 12TH AT MAX DOWNTOWN, HARTFORD

6:00PM
MEET & GREET RECEPTION WITH SIMON BROOKING
LAPHROAIG 10 YEAR COCKTAIL

6:30PM SEATING

MENU BY CHEF CHRISTOPHER SHEEHAN

1
HOUSE MADE LAMB SAUSAGE
FAVA BEANS, PICKLED RHUBARB, SHISITO PIPPERADE
LAPHROAIG SELECT

2
CITRUS CURED SCOTTISH SALMON
TARRAGON CRUMPET, BEETS, RADISH, WATERCRESS CRÈME FRAICHE
LAPHROAIG 10 YEAR CASK STRENGTH

3
POINT JUDITH RAZOR CLAMS
SMOKED POTATO, PANCETTA, RAMP BUTTER
LAPHROAIG QUARTER CASK

4
ROASTED WAGYU SIRLOIN
MOREL MUSHROOMS, BUNCHING ONIONS, NETTLE EMULSION
LAPHROAIG TRIPLE WOOD

5
COCONUT AIR CAKE
LAPHROAIG CHOCOLATE PUDDING
LAPHROAIG 25 YEAR

laphroaig-25y

$125 PER PERSON
NOT INCLUDING TAX OR GRATUITY

SEATING IS VERY LIMITED.
PLEASE CALL FOR RESERVATIONS: 860.522.2530

CITY PLACE, 185 ASYLUM STREET HARTFORD, CT 06103

see the video tour of Laphroaig below…

Click here for the Max Restaurant Group online Calendar

And they’re off! Derby Day at MAX

Max-Kentucky-Derby-2015Horse-Racing-copyFB Derby 1This Saturday, May 2nd 2015
Stop into your favorite Max Restaurant for the Kentucky Derby.
All Max Restaurants will be featuring Derby Day Bourbon Cocktails for $6*
Mint Juleps, Spiked Sweet Tea & The Kentucky Mule

Stop by Max Downtown for their Derby Day Bash: 4:30pm – 7:00pm
Featuring the official bourbon of the Kentucky Derby, Woodford Reserve.
Passed Hors d’oeuvres, Dinner Buffet & Dessert Table.
Prizes and Best Hat Contest! Don’t miss the fun.

$39 per person
(not including tax & gratuity)

Reservations suggested. Please call: 860.522.2530

First 60 people to reserve will receive a commemorative Woodford Reserve Julep Cup.
Don’t miss the fastest two minutes in sports.
Post time: 6:24pm

*$6 bourbon cocktails available all day through the end of the race.

MAXRESTAURANTGROUP.COM

7th Annual Glenlivet Scotch & Cigar Dinner at Max Fish: SECOND DATE ADDED!

Glenlivet-email-ADDED-NIGHT copy2ND DATE ADDED! WEDNESDAY, APRIL 29TH

7th Annual Glenlivet Scotch & Cigar Dinner
Tuesday, April 28 & Wednesday, April 29
Max Fish presents a six course reception & dinner paired with
Glenlivet 12yr, 15yr, 18yr, 21yr & 25yr old scotches
& an assortment of fine cigars from The Tobacco Shop in Hartford.

Reception 6pm – Dinner 6:30pm
12 yr Old Glenlivet

I
GRILLED JUMBO ASPARAGUS & SMOKED CLAMS
tarragon salsa verde | sauce choron | micro salad
15 yr old Glenlivet French Oak

II
TEMPURA AVOCADO ROLL CANAPES
big eye tuna tartare | scallop crudo | salmon furikake
16 yr old Glenlivet “Nadurra”

III
SERRANO HAM WRAPPED MONKFISH
poached fennel & sweet pea puree | mushroom barlotto | saffron-lobster oil
18 yr old Glenlivet

IV
CHARREDUSDA PRIME STRIPLOIN
pommes dauphines | creamed broccoli rabe | secret recipe steak sauce
21 yr old Glenlivet

V
PRALINE-CHOCOLATE MOUSSE TORTE
almond sponge | mascarpone mousse | pomegranate syrup
25 yr old Glenlivet

Featured Cigars
DAVIDOFF 200
milder corona | Ecuador | CT shade wrapper | Dominican filler & binder
WINSTON CHURCHILL ROBUSTO
medium to full bodied robusto | Ecuador rojiza wrapper
Mexican San Andres binder | Nicaraguan & Domincan filler
From The Tobacco Shop, Hartford, CT

The Tobacco Shop_logo

$125 PER PERSON
not including tax & gratuity
Seating is limited. For reservations, call: 860.652.3474

Glenlivet-email copy 2

The Cooper Is THE Place for Barreled Negroni

The Cooper in Palm Beach Gardens has been noted for a classic drink recipe variation:  The Negroni, made just about everywhere, but is not always made properly.

One of the most sublime drinks in our repertoire, the barreled Negroni takes things to the next level by allowing the ingredients to meld and mellow, as well as picking up hints of oak from the barrel contact.

Great stuff, and we appreciate Palm Beach Illustrated for taking notice.

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7th Annual Whiskey Dinner at Max’s Oyster Bar Featuring Rye Whiskey

RYE: A New York-inspired Cocktail & Food Pairing Dinner

whiskey on the rocksThis year for our annual Whiskey Dinner, Max’s Oyster Bar team will be featuring classic Rye Whiskey based cocktails from the New York City historical drink book, and specifically the regional variations on the Manhattan Cocktail. Each course is paired with a classic interpretation of this delicious drink, each with their own touch made famous by bartenders past and present.

Rye whiskey is an inherently American spirit, and what better way to showcase this than with an inherently American drink? We say, there is no better way, and so we have an entire menu centered around these themes. Join us for this excellent dinner, “tour” the regions of New York City, and stay warm with Rye Whiskey.

Menu by Chef Hunter Morton
Cocktails by Brian Mitchell
Whiskey Presentation by Ed Dunn, American Whiskey Specialist

nyc-empire-roomThursday January 29th

Reception 6:30pm
The Manhattan
Old Overholt Rye, Carpano Antica, orange & aromatic bitters

Hors d’oeuvres

Course 1
Brooklyn
Dickel Rye, Dolin Dry Vermouth, China China, Maraschino Liquor

Rye Cured Loch Duhart Salmon | Baby Greens | Rye Crisp | Orange Honey Marmalade | Pickled Mustard Seed

Course 2
Red Hook
Bulleit Rye, Punt e Mes, Maraschino Liquor

Smoked Oyster Stew | Salsify | Bacon | Grits

Course 3
Carrol Gardens
Russell’s Reserve Rye, Amaro, Punt e Mes, Maraschino Liquor

Butternut Squash Ravioli | wild mushrooms | maple Sage Butter

Course 4
Green Point
Whistle Pig Rye, Yellow Chartreuse, Carpano Antica, angostura and orange bitters

Braised Pork Belly | Brussels Sprouts | lentils | Bacon Marmalade

Dessert
The Slope
Hudson Maple Rye, Punt e Mes, Apricot, angostura

Sweet Potato Doughnuts | Whiskey Caramel

Please call Max’s Oyster Bar for reservations

964 Farmington Avenue | West Hartford | CT 06107 | (860) 236-6299
$89 per person, not including tax or gratuity

Don Julio Tequila Cocktail Dinners at Max Fish

Don-Julio-at-Fish-2 copy

Featuring the cocktails of Mixologist Andres Soriano paired with the cuisine of Executive Chef Robert Peterson. With Special Guest Speaker Auriela Nossa, Brand Ambassador for Tequila Don Julio

Thursday and Friday, January 15 & 16 | Reception – 6:30pm

Reception Cocktail
Fiesta Rosa!! (Don Julio Tequila Blanco)

1 Course:
El Chamoy (Don Julio Reposado)
Mini Taco Trio
Grilled shrimp, jicama salsa, lime crema
Beef Shortrib Machaca, tomatillo salsa verde, slivered radish
Baja Style Mako Shark, carrot-habanero sauce

2nd course
Paloma al Humo (Don Julio Anejo)
Snapper Veracruz
Green olives, peppers & tomato escabeche, mashed avocado, chile spiked plantain fritters

3rd course
El Sorullo (Don Julio Anejo)
Chicken Mole Poblano
Braised Pork Cheek, Achiote rice, black bean enchilada, queso asadero

Dessert
Sipper Shot (Don Julio 1942)
Fresh Cinnamon Churros
Cajeta ice cream

$85 per person, not including tax and gratuity

Reservations: 860-652-3474 (FISH)

Max Fish 110 Glastonbury, Blvd. Glastonbury, CT

Click here to view the Max Restaurant Group Calendar of Events

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

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

Whiskey & Cigar Dinner at Max’s Tavern

giphyA Whiskey & Cigar Dinner at Max’s Tavern
Thursday, October 2, 201
Guest Speaker: Brian Mitchell, Beverage Director, Max Restaurant Group
Cuisine by Executive Chef Paul Roberge

Sip and Sample Reception
6pm – 6:30pm

Dry Fly Washington Wheat Whiskey
80 proof, Washington

Angel’s Envy Rum Finished Rye Whiskey
100 proof, Kentucky

Widow Jane Bourbon
91proof, New York

Dinner 6:30pm

Course 1 – Amuse Bouche
Berkshire Pork Belly
sofrito, pepitas, delicata squash
Rye Sour with Sazerac 6 yr Rye

Course 2
Country Style Duck Pate
frisee, pickled onion, mustard vinaigrette
Pickled Old Fashioned with Buffalo Trace Bourbon

Course 3
Confit Spanish Octopus
charred cauliflower, papas bravas, green olive, romesco
Satan’s Circus Cocktail with Eagle Rare 10yr Bourbon

Course 4
“Pastrami” Short Rib
roasted apple, spaetzle, local cider sauce
Berkshire Ciderhouse Cocktail with Blanton’s Bourbon

Dessert
Dark Chocolate Cigar
smoked vanilla and bourbon cream, coconut ash
Weller 107 Antique Bourbon

Cigar Selection
H. Upmann Legacy Toro
Monte by Montecristo Pig Tail
Romeo by Romeo Y Julieta Toro

$125 per person
not including tax & gratuity

Limited Seating. Call for reservations: 413.746.6299

MaxTavern.com