Max Chef to Farm’s 7th Annual Lobster Bake

Continuing on with the summer series – Max Chef to Farm will be on the farm June 21st for it annual Father’s Day Lobster Bake.

Purchase Tickets Here for Max’s 7th Annual Father’s Day Lobster Bake

Sunday, June 21st at Rosedale Farms and Vineyards, we will be hosting a spaced out and socially distanced version of a traditional New England Lobster Bake, featuring Chef Steve Michalewicz of Max Catering and Events. It just so happens to be Fathers’ Day so bring the family, enjoy live music, and crack a few claws.

This event has two seating’s – choose a 12:00 PM or 2:30 PM reservation time at checkout.

The cost for adults is $75 (inclusive of all fees) and includes the following menu:

Amuse- Corn Fritters

1st Course- New England Clam Chowder- House Made Oyster Crackers

2nd Course – Rosedale Farms Salad- Radish, Cucumbers, Cherry Tomatoes, Green Goddess Dressing

Entrée- Lobster Bake – Steamed Lobster, Clams, Corn on the Cob, New Potatoes, Grilled Chorizo, Drawn Butter, Lemon

Dessert- Rosedale farms strawberry shortcake, whipped cream

The cost for kids (12 and under) is $12 (inclusive of all fees) and includes Hamburger or Hot Dog, French Fries, Cookies, and Lemonade.

Additional menu items and full bar available for purchase – we take cash or credit for a la carte items., such as extra Oysters, Lobster and Shrimp and drinks.

Seating is limited and we will be taking all of the precautions you will see (and sometimes not see) as in our restaurants. We are following all State and CDC Guidelines for safety and sanitation. Below is a complete list of FAQs that we know are on our guest’s mind, so we hope you find this helpful. If there are any other questions, please feel free to reach out to Max Customer Service to discuss.

We look forward to seeing you out on the farm – safe and with a little distance. We do have 200 acres to roam across, so there is plenty of space!

For full Menu Information and to PURCHASE TICKETS HERE:

Max Chef to Farm 7th Annual Father’s Day Lobster Bake Tickets

A note to our Guests…

Max Downtown and Max Catering are pleased to welcome you to Rosedale Farms.  This is our thirteenth year of our Chef to Farm dinner series and by far our most challenging in terms of rewriting the rules of service and hospitality in the COVID-19 era.  Our team has spent many hours discussing and designing a way of serving you that keeps you and our employees safe.

• WE ASK YOU TO WEAR A FACE MASK TO THE EVENT, WHENEVER YOU HAVE TO GET UP FROM YOUR TABLE TO USE THE RESTROOM AND ALSO WHEN YOU LEAVE.

• WE WILL ASK YOU TO REMAIN IN YOUR CARS UNTIL A MEMBER OF OUR STAFF INVITES YOU TO THE TENT. ONCE IN THE TENT YOU WILL BE ESCORTED TO YOUR PRE-ASSIGNED SEAT.  IF YOU PREFER TO GET OUT OF YOUR CAR AND WALK AROUND THE FARM WE ASK YOU TO RESPECT SAFE DISTANCING FROM EMPLOYEES AND OTHERS AT THE FARM AND WE ALSO ASK YOU TO REMAIN OUTSIDE OF THE TENT UNTIL 6:30

• EMPLOYEES HAVE BEEN TRAINED IN THE CURRENT SERVSAFE® PRACTICES RELATED TO TAKING CARE OF OUR DINING CUSTOMERS

• TABLES ARE SPACED AT A SAFE DISTANCE AND SERVERS HAVE BEEN TRAINED TO RESPECT THE SPACE AROUND YOU DURING ORDER TAKING

•  ALL TABLES AND CHAIRS WILL BE SANITIZED BEFORE YOU ARE SEATED 

• ALL MENUS HAVE SWITCHED TO SINGLE USE

• EMPLOYEES WILL WEAR MASKS AT ALL TIMES WHILE SETTING UP THE DINING AREA AND WHILE SERVING YOU

• ALL SILVERWARE THAT YOU WILL NEED FOR DINNER WILL BE IN A PAPER BAG AT YOUR PLACE SETTING.  

• EMPLOYEES WILL WEAR GLOVES THAT WILL BE CHANGED BETWEEN JOB FUNCTIONS.  YOU WILL SEE OUR SERVERS WEAR BLACK GLOVES TO SERVE FOOD AND BEVERAGES AND BLUE GLOVES TO CLEAR.

• WE WILL BE PROVIDING CARAFES OF WATER FOR EVERY TWO GUESTS.  YOUR WATER GLASS WILL BE COVERED AND WE ASK YOU TO POUR YOUR OWN WATER SO THAT WE DO NOT NEED TO TOUCH YOUR WATER GLASS WHILE YOU ARE USING IT.

• ALL OF OUR EMPLOYEES ARE ASKED STANDARD HEALTH QUESTIONS WHEN THEY ARRIVE AT WORK AND THEIR TEMPERATURE IS TAKEN TO ENSURE THAT THEY ARE NOT RUNNING A FEVER

• ALL OF OUR CLEANING CHEMICALS ARE COVID RATED

• OUR BATHROOMS AND DOOR HANDLES WILL BE SANITIZED BETWEEN EVERY USE

• EMPLOYEES THAT ARE EXPERIENCING ANY SYMPTOMS RELATED TO THE ON-SET OF ILLNESS ARE REQUIRED TO REMAIN HOME AND WILL NOT BE ALLOWED TO WORK AGAIN UNTIL THEY HAVE A NEGATIVE TEST RESULT

• WE FOLLOW CDC AND DEPARTMENT OF HEALTH GUIDELINes AND WE CONSULT WITH THEM WHEN NEEDED

How you can help us keep you safe: 

• Please respect and remain conscious of the space between  you, your fellow guests and our employees

• We require all guests to wear a mask at all times when they are not seated
If you do not have one,  one will be provided for you  (Pursuant to State Law)

• Hand sanitizer is available for your comfort, we recommend that you use it
 prior to sitting down and as you leave the farm  

• Because of space restrictions due to Social Distancing, only one guest will
 be permitted at a time in the rest room.  If the door has a lock, please use it

• Wipes will be available in our restrooms for your use

• Because of space restrictions due to Social Distancing, only one guest will
be permitted at a time in the rest room.  If the door has a lock, please use it

please remember, If we remind you to be observant, we are trying to keep you safe. 

Max Downtown on the Farm – June 12-13, 2020

UPDATE – June 11, 2020 – THIS EVENT IS SOLD OUT (thank YOU!) We are adding tickets for June 19 and June 20, though so we will see you again next week out on the farm.

While Max Downtown is on hiatus due to Covid-19 related restriction, we will be taking the show on the road and setting up our kitchen out on the farm – Rosedale Farm in Simsbury, CT, which is also the summer home for hte Max Chef to Farm Series – now in its 13th season.

To get things started – Max Downtown will be on the farm June 12th and 13th. Seating is limited and we will be taking all of the precautions you will see (and sometimes not see) as in our restaurants. We are following all State and CDC Guidelines for safety and sanitization. Below is a complete list of FAQs that we know are on our guest’s mind, so we hope you find this helpful. If there are any other questions, please feel free to reach out to Max Customer Service to discuss.

We look forward to seeing you out on the farm – safe and with a little distance. We do have 200 acres to roam across, so there is plenty of space!

A note to our Guests…

Max Downtown and Max Catering are pleased to welcome you to Rosedale Farms.  This is our thirteenth year of our Chef to Farm dinner series and by far our most challenging in terms of rewriting the rules of service and hospitality in the COVID-19 era.  Our team has spent many hours discussing and designing a way of serving you that keeps you and our employees safe.

• WE ASK YOU TO WEAR A FACE MASK TO THE EVENT, WHENEVER YOU HAVE TO GET UP FROM YOUR TABLE TO USE THE RESTROOM AND ALSO WHEN YOU LEAVE.

• WE WILL ASK YOU TO REMAIN IN YOUR CARS UNTIL A MEMBER OF OUR STAFF INVITES YOU TO THE TENT. ONCE IN THE TENT YOU WILL BE ESCORTED TO YOUR PRE-ASSIGNED SEAT.  IF YOU PREFER TO GET OUT OF YOUR CAR AND WALK AROUND THE FARM WE ASK YOU TO RESPECT SAFE DISTANCING FROM EMPLOYEES AND OTHERS AT THE FARM AND WE ALSO ASK YOU TO REMAIN OUTSIDE OF THE TENT UNTIL 6:30

• EMPLOYEES HAVE BEEN TRAINED IN THE CURRENT SERVSAFE® PRACTICES RELATED TO TAKING CARE OF OUR DINING CUSTOMERS

• TABLES ARE SPACED AT A SAFE DISTANCE AND SERVERS HAVE BEEN TRAINED TO RESPECT THE SPACE AROUND YOU DURING ORDER TAKING

•  ALL TABLES AND CHAIRS WILL BE SANITIZED BEFORE YOU ARE SEATED 

• ALL MENUS HAVE SWITCHED TO SINGLE USE

• EMPLOYEES WILL WEAR MASKS AT ALL TIMES WHILE SETTING UP THE DINING AREA AND WHILE SERVING YOU

• ALL SILVERWARE THAT YOU WILL NEED FOR DINNER WILL BE IN A PAPER BAG AT YOUR PLACE SETTING.  

• EMPLOYEES WILL WEAR GLOVES THAT WILL BE CHANGED BETWEEN JOB FUNCTIONS.  YOU WILL SEE OUR SERVERS WEAR BLACK GLOVES TO SERVE FOOD AND BEVERAGES AND BLUE GLOVES TO CLEAR.

• WE WILL BE PROVIDING CARAFES OF WATER FOR EVERY TWO GUESTS.  YOUR WATER GLASS WILL BE COVERED AND WE ASK YOU TO POUR YOUR OWN WATER SO THAT WE DO NOT NEED TO TOUCH YOUR WATER GLASS WHILE YOU ARE USING IT.

• ALL OF OUR EMPLOYEES ARE ASKED STANDARD HEALTH QUESTIONS WHEN THEY ARRIVE AT WORK AND THEIR TEMPERATURE IS TAKEN TO ENSURE THAT THEY ARE NOT RUNNING A FEVER

• ALL OF OUR CLEANING CHEMICALS ARE COVID RATED

• OUR BATHROOMS AND DOOR HANDLES WILL BE SANITIZED BETWEEN EVERY USE

• EMPLOYEES THAT ARE EXPERIENCING ANY SYMPTOMS RELATED TO THE ON-SET OF ILLNESS ARE REQUIRED TO REMAIN HOME AND WILL NOT BE ALLOWED TO WORK AGAIN UNTIL THEY HAVE A NEGATIVE TEST RESULT

• WE FOLLOW CDC AND DEPARTMENT OF HEALTH GUIDELINes AND WE CONSULT WITH THEM WHEN NEEDED

How you can help us keep you safe: 

• Please respect and remain conscious of the space between  you, your fellow guests and our employees

• We require all guests to wear a mask at all times when they are not seated
If you do not have one,  one will be provided for you  (Pursuant to State Law)

• Hand sanitizer is available for your comfort, we recommend that you use it
 prior to sitting down and as you leave the farm  

• Because of space restrictions due to Social Distancing, only one guest will
 be permitted at a time in the rest room.  If the door has a lock, please use it

• Wipes will be available in our restrooms for your use

• Because of space restrictions due to Social Distancing, only one guest will
be permitted at a time in the rest room.  If the door has a lock, please use it

please remember, If we remind you to be observant, we are trying to keep you safe. 

MAX CHEF TO FARM 2019 SCHEDULE IS NOW AVAILABLE TO BOOK TICKETS – NEW EVENTS ADDED FOR THIS SEASON

The Max Restaurant Group is pleased to announce the 2019 Chef to Farm Summer event schedule. For the 12th year in a row, Max Chef to Farm is taking the show on the road and will be hosting a series of dinners and festivals out in the filed, literally. We are dedicated to supporting our local farms and other food and beverage producers, and by bringing the “Max” experience to the farms we get to celebrate all of the hard work and bounty that surrounds us here in Connecticut and Southern New England.

This year we bring back some of the annual favorites, such as the Corn (Maize), BBQ-Bluegrass-Brews, and Tomato dinners, and the ever popular Hoptoberfest. New for season are several dinner events, as well as an added festival theme for Father’s Day. One of the most popular Chef to Farm events is the Lobsterfest, which will be on September 29th, this season, and for Father’s Day we are hosting the Backyard BBQ and Family Fun Day – so that everyone can come out and enjoy a great, relaxing day with dad and the family. Other new events include a Whiskey Dinner with Max Downtown, a Sunflower and Wine Festival in July, and a Chef to Brewery event with Hanging Hills Brewery in Hartford, CT.

We look forward to seeing you throughout the summer and fall season at any of these great events. Links to purchase tickets are listed below by clicking on the event details below the respective pictures. Full details for each are listed on the Eventbrite ticketing pages via the links, or through the Max Chef to Farm website – maxcheftofarm.com


Max Chef to Farm Festival: 6th Annual Father’s Day Fest – Dad’s Day Backyard BBQ and Comfort Day
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Sunday, June 16, 2019 from 1:00 PM to 5:00 PM (EDT)

Max Chef to Farm Dinner: “Berries & Blossoms”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Thursday, June 20, 2019 from 6:30 PM to 9:30 PM (EDT)

Max Chef to Farm Dinner “MAIZE: Tapas & Corn”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Friday, July 12, 2019 from 6:30 PM to 9:30 PM (EDT)

Max Chef to Farm Dinner: Downtown on the Farm Whiskey Dinner
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Friday, July 26, 2019 from 6:30 PM to 9:30 PM (EDT)

Max’s Farm Festival: Oyster Festival
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Sunday, August 4, 2019 from 1:00 PM to 5:00 PM (EDT)

Max’s Chef to Farm Dinner “BBQ, Bluegrass & Brews”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Friday, August 9, 2019 from 6:30 PM to 9:30 PM (EDT)

Max Chef to Farm Dinner: Max Olé – Tacos & Tequila
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Thursday, August 15, 2019 from 6:30 PM to 9:30 PM (EDT)

Max’s Chef to Farm Pop-Up Pig Roast
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Wednesday, August 21, 2019 from 5:30 PM to 7:30 PM (EDT)

Max Chef to Farm Dinner “Ode to Tomatoes”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Thursday, August 29, 2019 from 6:30 PM to 9:30 PM (EDT)

Max Chef to Farm Dinner “The Vegetarian’s Garden”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Thursday, September 12, 2019 from 5:30 PM to 8:30 PM (EDT)

Max Chef to Brewery Dinner: Oktoberfest at Hanging Hills Brewery Hartford
Hanging Hills Brewing Company | 150 Ledyard Street | Hartford, CT 06114
Thursday, September 19, 2019 from 6:00 PM to 9:00 PM (EDT)

Max Chef to Farm Festival: 6th Annual New England Lobster Fest
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Sunday, September 29, 2019 from 1:00 PM to 5:00 PM (EDT)

Max Chef to Farm Festival: 6th Annual Hoptoberfest 2019
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Sunday, October 13, 2019 from 1:00 PM to 5:00 PM (EDT)

Max’s Valentine’s Day at the Wine House at Crystal Ridge Winery

Max Restaurant Group is very pleased to partner with Crystal Ridge Winery in South Glastonbury, to present an exclusive Valentine’s Day Dinner in the winery. Located on 200 acres above South Glastonbury, with some of the best views in Connecticut and surrounded by vineyards and orchards, this is a romantic and intimate setting.

Enjoy a reception in the winery loft overlooking the CT River Valley, then enjoy a reception followed by four course meal paired with wines from Crystal Ridge as well as other world class selections. Finish the evening with a decadant dessert and wine pairing.

Thursday February 14

Menu by Max Restaurnat Group Culinary Director

Reception 6:30 – Followed by Dinner


Reception

Libations and Passed Hors d’Oeuvres

Tuna Tartare Tacos

Oyster Rockefeller

Brie & Fig Crostini

Buffalo Chicken Meatballs

Lamberti Rosé Spumante, Italy nv

Lose Your Shoes Tonight Cocktail

First

Caribbean Coconut Lobster Bisque

Crispy Plantain Chips, Ginger Lobster Salad

Second

Roasted Beet Salad

Goat Cheese Crema, Red Watercress, Blood Oranges,

Tangerine, Pistachio, Pomegranate Vinaigrette

Third

Duck Confit Pasta

Ricotta Cavatelli, Mushrooms, Swiss Chard, Cipollini Onions,

Parmesan, Brioche Crumble, Black Truffle Sauce

Forth

Sous Vide Short Rib Oscar

Crab Crusted Short Rib, Yukon Gold Potato Risotto,

Roasted Carrots, Shaved Asparagus Salad, Hollandaise

Wine Service for Dinner to include your choice of

Max Family Cuvée Reserve Napa Valley Red, 2016

Max Family Cuvée Reserve Sauvignon Blanc, Sonoma, 2017

Famigla Pasqua 11-Minute Rosé, Italy, 2017

Dessert

Chocolate Raspberry Mousse Candy Cake

White Chocolate Anglaise, Berries

Love Over Money, Tokaj Evolúció Late Harvest, 2015


Tickets are $250 per couple, inclusive of all taxes and fees

To purchase tickets, go to our Eventbrite page by clicking here

Max Chef to Farm Presents – Spring Wine Dinner at the Wine House

Crystal Ridge Winery

And

Max Restaurant Group

Present

A Chef to Farm Dinner 

Spring Dinner at The Wine House

Wednesday March 28

Please join us at one of the most exciting new winery and dinner locations in the area, high atop Crystal Ridge in South Glastonbury, with the dramatic backdrop of the whole Connecticut River Valley below.  The team from Max Restaurant Group and Crystal Ridge Winery are partnering to present an intimate pairing dinner featuring wine from Crystal Ridge as well as selections from Classic wine regions in Europe. Paul Mathes of Shaw-Ross Importers will be on hand to speak about the non-native wine selections as well present a fun finish to the evening.

6pm Arrival

Crystal Ridge Winery Reception

Chef’s Welcome Amuse

Seared Stonington Scallop, Green Tea Soba, Peanut Sugar

Chateau d’Esclans Whispering Angel Rose, 2017

Soup

Roasted Cauliflower Bisque

Bacon, Brown Butter

Crystal Ridge Winery Vignoles, 2015

Fish

Butter Poached Monkfish

Carrot Romesco, Fennel

Crystal Ridge Winery St Croix, 2016

Entree

Roasted Lamb Loin

Parmesan Risotto, Brown Beech Mushroom, Asparagus, Pan Jus

Marqués de Riscal Rioja Reserva, 2012

Dessert

Vanilla Bean Panna Cotta

Meyer Lemon, Pomegranate

Solera Sidecar by Paul Mathes

Seating is limited

$125 per person, all inclusive

Crystal Ridge Winery is located at

257 Belltown Rd., South Glastonbury CT 06073

 Visit Our Eventbrite Page to buy tickets

Chef to Farm – Tomato Celebration & Savoy Pizzeria Napoletana “Sneak Peek”

Savoy 2016

Max Chef to Farm Proudly Presents
TOMATO CELEBRATION

A unique Farm-to-Oven-to-Table event

Your first taste of Savoy Pizzeria Napoletana,
the new Max restaurant coming soon to West Hartford Center.

Please join us for a very special evening on the farm as we bring our brand new
European wood-fired oven & pizza trailer to Rosedale Farms & Vineyard
for a menu steeped in old world traditions.
Dante Cistulli of Savoy Pizzeria Napoletana & Steve Michalewicz of Max Catering & Events
have put together a fantastic, casual tasting menu
featuring Rosedale Farms’ glorious tomato bounty & wood-fired pizzas,
local beer & wine, live music, and menu previews from Savoy Pizzeria Napoletana.

There is no assigned seating. Mingle with friends, old & new.

MENU

RECEPTION

Forager Cocktail “Summer on the Farm”
Rosedale Wines
Brewtus Maximus beer on tap
Tuscan Farm Table with Select Cheese & Salumi

INSALATA

Chopped Primavera
romaine, cherry tomatoes, radish, red & green peppers, celery, asparagus,
parmesan, bread crumbs, anchovy, fennel, lemon garlic dressing

Insalata Bianca
shaved fennel, orange supremes, parsley, toasted almond,
parmesan, lemon dijon, evoo

Caprese
vine ripened Rosedale tomatoes and house made fior di latte mozzarella,
basil, sea salt, evoo

PRIMI

Wood Fired Roasted Rosedale Tomatoes
fior di latte mozzarella, fresh basil
Tomato Gazpacho
local garden vegetables
Clams
Papa C’s cherrystone clams, pancetta, fennel, garlic, Rosedale tomatoes
Octopus
gigante beans, roasted peppers, castelvetrano olives
Spicy Sausage
sweet bell peppers, cipollini onions
Dotti’s Meatballs
tomato gravy, parmesan, basil
Tomato Bruschetta
garlic, Rosedale tomatoes, basil, filone

PIZZA

Margherita de Savoy
tomato sauce, fior di latte, fresh basil
Bianco
fior di latte, fontina, parmesan, ricotta, truffle paste
Rico Rabe
broccoli rabe & sweet sausage, fontina, crushed red pepper
Squash Blossom
Rosedale Farms blossoms, sliced squash, red onion,
cherry tomato, fior di latte, ricotta

Clam Pie
fresh shucked littlenecks, clam sauce, parmesan, toasted panko,
soppressata, red pepper flake, evoo

Nduja
carmalized onions, parmesan, evoo
Tomato
Rosedale vine ripened tomatoes,oregano, evoo

DOLCE

Summer Fruit Crostata
Chocolate Dipped Biscotti

$75 per person
(all inclusive)

~menu subject to change~

MAKE A RESERVATION
or call 860.566.8360

 

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C2F_Local_Catch

Connecticut’s farming history extends to the seas.

This dinner celebrates the glories of Long Island Sound
and the wealth of sea riches that continue to be integral to our New England traditions.
Chef Hunter Morton of Max’s Oyster Bar will be at the helm of your fin-forward voyage.

Reception – 6:30pm | Seating – 7:15pm

– MENU –

Farm Reception
Shellfish Platters
Copps Island Oysters – Garden Vegetable Mignonette
Papa C’s Clams – Tomato Cocktail Sauce
Cape Cod Mussels – Remoulade
Point Judith Calamari Salad
Taylor Bay Scallops

Hors d’oeuvres
Bloody Oyster Shooters
Smoked Bluefish Pate Bruschetta
Brown Butter Shrimp Steamed Buns
Oyster Tartlets
Wood Oven White Clam Pizzas

 Dinner

First Course
Bomster Brothers Scallop Ceviche
butter lettuce, pickled peppers, radish, corn chips

Second Course
Oyster Pan Roast
smoked pork belly, corn, young onions, garden herbs, house made oyster crackers

Third Course
Seafood Boulibasse
porgy, clams, mussels, shrimp, crispy calamari, potatoes,
tomato-saffron broth, grilled crostini, rouille


Entrée

Wood Oven Roasted Striped Bass
sweet corn vegetable succotash, salsa verde

Dessert
Blueberry Buckle
lavender sabayon, blueberry compote

$140 per person
(not including tax & house fee)

MAKE A RESERVATION
or call 860.566.8360

LOCAL | SUSTAINABLE | CONNECTICUT GROWN

Away Game: Thomas Hooker Brewery Dinner by Max Burger and Max Catering 5/18

Hooker-Brewing-for FBMax Burger and Max Catering & Events
are teaming up and going on the road for a
THOMAS HOOKER BREWERY DINNER
16 Tobey Rd, Bloomfield, CT
Monday May 18th 2015
6:30pm

Cuisine by Chefs Scott Miller and Steve Michalewicz

UPON ARRIVAL | BLONDE ALE & DEMURE SMOKED SAISION
LA QUERCIA PROSCUITTO | RAMP OIL | HBC TOAST
MOREL | PEA | OAK LEAF DAIRY GOAT CHEESE TARLETT
RHUBARB & SPRING ONION CONFITURE | FRESH SHEEPS MILK
CRAB DEVILED EGGS | SALMON ROE | PIMENTON
LAMB BURGER | FETA | PICKLED SPRING ONION

COURSE ONE | HONEY BERRY HAPPINESS
PICKLED GREEN STRAWBERRIES | AGED GOAT CHEDDAR | BEETS | STONEWALL APIARY HONEY YOGURT | PURE LOVE GRANOLA

COURSE TWO | BREWTUS MAXIMUS AMERICAN PALE ALE
SMOKED DUCK DRUMETTE | RHUBARB MOSTARDA | BRUSSELS SPROUT SLAW

COURSE THREE | TENACIOUS IPA
CRISPY MOLLUSK FARROTTO | RADISH | CELERY LEAVES

COURSE FOUR | DEFIANCE DOUBLE IPL
BO SSAM | RAW NOANK OYSTERS | ROASTED PORK SHOULDER | KIMCHEE | BIBB LETTUCE

COURSE FIVE | LIBERATOR DOPPELBOCK
CHOCOLATE DOPPELBOCK SHAKES | COOKIES

SIXTY FIVE DOLLARS PER GUEST

(not including tax or gratuity)

Seating will be limited

Reservations are confirmed online by clicking here

#CHEFTOFARM  MaxCateringAndEvents.com

 

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