Lunch Club February 5, 2021, at Max’s Oyster Bar

Bonterra Winery Lunch

LUNCH CLUB February 5, 2021

An Elevated Approach to Winemaking

Featuring Bonterra Organic & Biodynamic Wines

Hosted by Brian Mitchell

Corporate Beverage Director and Sommelier – Max Restaurant Group

Working and maintaining organic and biodynamic vineyards and making wine from those vineyards is what Bonterra does, and has done from the very beginning. Nurturing the soil and the biology that lives there is key to making top-level wines while preserving that land for future generations. The farm is viewed as a living organism, not just the vines, and with this, the entire winemaking process and everything involved, including the health of the workers is taken into consideration with these wines. Join us as we welcome the opportunity to pair them with the creative menu by Chef Matt Burrill.

Seating at 12:45pm



Lump Crab| Shallots| Cilantro| Aji Amarillo Emulsion

Bonterra Sauvignon Blanc, 2019, California Organic



Prosciutto| Fennel| Mixed Greens| Lemon Tahini Vinaigrette

Bonterra Pinot Noir, 2018, Mendocino County Organic



Clams| mussels| Shrimp | Chorizo | Sour Dough Crostini| Gremolata Butter

Bonterra Zinfandel, 2018, Mendocino County Organic



Hanger Steak |Hand Cut Garlic Frittes | Arugula| Au Poivre

Bonterra Cabernet Sauvignon, 2018, California Organic

Something Sweet


Lemon Curd| White Chocolate Glaze | Candied Lemon

$49.00 per person

(not including tax or gratuity)

Please call Max’s Oyster Bar in West Hartford for reservations


Max Lunch Club – January 29, 2021 – Classical Italy

Max Fish is pleased to announce the next installment of

The Friday Lunch Club


Classical Wines from Italy

Italy is a massive wine producing country with exceptional wines from just about everywhere – leaving us with almost boundless opportunity for discoveries. It is also a favorite wine destination for American consumers; we like Italian wine and food. Diving a little deeper into that wine culture this month brings us some discoveries from places not often visited, even though they are quite within reach of the typical stops. Marche, Friuli, Langhe and the Maremma in lower Tuscany are each places of tremendous wine production, but you have to know a little to find the good stuff. This month we have done the work for you and have a great selection of classical wines from just off the beaten path.

Join us as we kick off the new year with a great Italian focused lunch pairing showcasing regional wines from Italy with Chef Nick Stinziani’s menu.

Hosted by Brian Mitchell – Max Restaurant Group’s Sommelier

And as always, we will be spaced out and socially distanced for this luncheon.

Friday January 29, 2021

12:45 arrival | 1:00pm lunch


Prosciutto Crostini

Toasted focaccia, goat cheese, arugula, fig marmalade

Fazi Battaglia Verdicchio dei Castelli di Jesi D.O.C. Classico, 2019, Marche


Seared Scallops

Crème-fraiche semolina mashed, wild mushrooms, charred green onions, saba

La Vis Chardonnay, 2019, Trentino


Grilled Salmon

Toasted fregola, escarole, slow roasted tomatoes, grilled artichokes, smoked tomato butter

Parusso Nebbiolo DOC, 2017, Langhe


Short Rib Ravioli

Roasted winter vegetables, truffle cauliflower puree, red wine reductions

Querciabella Mongrana Maremma DOC, 2018, Tuscany


Chocolate Espresso Panna Cotta

Amaretto biscotti


$49.00 per person

(not including tax or gratuity)

Seating is limited, and all guests for the event will be spaced and socially distanced

Please call Max Fish in Glastonbury for reservations

(860) 652-3474

Max Fish | 110 Glastonbury Blvd | Glastonbury

Menu subject to change

Max Lunch Club January 22, 2021 – Featuring A to Wineworks from Oregon

LUNCH CLUB January 22, 2021 – Max’s Oyster Bar, West Hartford Center

The Essence of Oregon – Veteran Winemaking

Featuring A to Z Wineworks, Organic Wines from Oregon

Hosted by Brian Mitchell

Corporate Beverage Director and Sommelier – Max Restaurant Group

Begun is 2002, A to Z Wineworks is the joint venture between Oregon wine industry veterans that had worked at wineries such as Eyrie, Archery Summit, DDO, and Chehalem. Looking to make wines that were truly expressive of what Oregon, dependable quality but also wines that were great values. Today, nearly 30 years on, they have achieved this and then some. One of Oregon’s top-selling wine brands, A to Z consistently delivers outstanding quality wines, made from organically farmed vineyards. It is a pleasure to offer these wines and the opportunity to pair them with the creative menu by Chef Matt Burrill.

Seating at 12:45pm


Smoked Oysters

Chile Miso Butter

A to Z Wineworks Pinot Gris, 2019 Oregon


Pastrami Smoked Salmon

Flatbread, Capers, Pickled Shallots, Lemon Crème Fraiche

A to Z Wineworks Chardonnay, 2019 Oregon


Crab Salad

Spinach, Hazelnuts, Pears, Cranberry Vinaigrette

A to Z Wineworks Pinot Noir, 2017, Oregon


Roasted Pork Loin

House tater tots, Brussel Sprouts, Cider Mushroom Reduction

A to Z Wineworks Pinot Noir The Essence, 2016, Oregon

Something Sweet

 Blackberry Cheesecake

Cherry Reduction, Crème Anglaise

$49.00 per person

(not including tax or gratuity)

Please call Max’s Oyster Bar in West Hartford for reservations

All guest seating will be spaced out and socially distanced


Menu subject to change

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