On the Whiskey Trail with Max Downtown

On February 12, the team from Max Downtown was honored to present a dinner at the prestigious James Beard House in New York City. Standing at the stove where countless culinary elites have stood, Chef Christopher Sheehan executed a tremendous menu paired with exemplary Single Malts from Goa, India by Paul John Whisky. The response to this event was overwhelming, and as such we have decided to recreate this menu and present it at Max Downtown.

Please join the team again, this time in Hartford, for a fabulous JBH experience whisky pairing dinner.

Friday March 23, 2018

6:30pm

Menu by Chef Christopher Sheehan

Guest Speaker Michael Knipp of Domaine Select Wine Estates and

Featuring the Great Single Malts of Goa, India

By Paul John Whisky

R

Melinda Mae & Duck Confit Croquette, Raisin Ver Jus

Red Potato Beignet, Ossetra Caviar

Cap Steak Crostini, Pickled Chanterelle Mushroom

The Classic Rob Roy featuring Paul John Brilliance Malt

1

House Cured King Salmon

Smoked Creme Fraiche, Carrot, Aleppo Honey Rye Crumble

Paul John Select Cask Classic Single Malt

2

Semolina Gnocchi

Jamón Ibérico, Sunchoke, Charred Meyer Lemon Brown Butter

Paul John Edited Single Malt

3

Périgord Truffle Duck Sausage

Black Lentils, Cippolini Onion, Pickled Ramp Mustard

Paul John Bold Single Malt

4

Dry Aged Ribeye

Smoked Bone Marrow, Trumpet Mushroom, Confit Potato

Paul John Select Cask Peated Single Malt

D

Black Sesame Steam Cake

Chocolate Variations, Blackberry Marmalade

Smoke and Berries, a sipping cocktail

 

$115.00 per person

(not including tax or gratuity)

Please call Max Downtown for Reservations

(860) 522-2530

185 Asylum St | Hartford

 

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