All-American Whiskey Dinner @ Max’s Oyster Bar

Max’s Oyster Bar Presents

An All-American Whiskey Dinner

Featuring Selections from HEAVEN HILL DISTILLERY

With Special Guest Speaker Richard Fiorillo, Regional Director, Heaven Hill Brands

Founded shortly after the end of Prohibition, Heaven Hill is the largest independent, family-owned and operated distilled spirits supplier in the country, and the second largest holder of aging Bourbon Whiskey in the world. With a number of very well recognized brands under the Heaven Hill Distillery label, this is a company that is continuously innovating and creating new styles and marks. They are also known for making tremendous bourbon and other whiskies at very affordable prices. For this dinner we have selected some of each: great styles, great values and top-level aged whiskey. These are paired with the cuisine of Chef Bob Peterson.

Thursday | February 6th | 6:30 seating

Chef’s Reception

Poached Oysters & Sterling Caviar

Bourbon-Black Pepper Cream

Cocktail Featuring Evan Williams 1783 Bourbon

1st

Lobster Vol-au-Vent

Truffled Potato Cream | Crème Fraiche | Chervil

Evan Williams Single Barrel Bourbon and Henry McKenna Single Barrel Bourbon

(side by side)

2nd

Crispy Pork Belly

Watercress | Charred Cucumber | Green Papaya

Cashew Vinaigrette | Blood Orange | Spicy Cashew Crumble

Rittenhouse Rye Bottled in Bond – straight

3rd

Rhode Island Jumbo Sea Scallops

Smoked Rutabaga Ravioli | Grilled Broccoli Rabe | Lemon-Whiskey Brown Butter

Elijah Craig Small Batch – straight

4th

USDA Prime NY Sirloin Medallions

Sweet Potato-Shortrib Hash | Foie Gras-Red Wine Sauce | Fried Onion Strings

Elijah Craig 18-year-old Bourbon – straight

5th

Baked Alaska

Grassroots Apple Ice Cream | Pecan Caramel | Pecan Shortbread

Toasted Meringue | Orange-Bourbon Glaze

Cinerator (house-made)

$90.00 per person (not including tax or gratuity)

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

860-236-6299

~menu subject to change~

Valentine’s Day Dinner at Crystal Ridge Winery

EVENT IS SOLD OUT!

Max Restaurant Group partners once again with Crystal Ridge WInery in South Glastonbury to present an exclusive Valentine’s Day Dinner. Located on 200 acres above S. Glastonbury, with some of the best views in CT and surrounded by vineyards and orchards, this is a very romantic an intimate setting.

Max’s Valentine’s Day Dinner 2020

Crystal Ridge Winery

Friday February 14th / Arrival 6pm

Menu By Max Culinary Director Hunter Morton. Live music by Tom Ingram.

Arrival Reception with Passed Hors d’Oeuvres, Valentine’s Day Cocktail and Wines

1.

Hudson Valley Smoked Duck Breast

Cara Cara Orange, Roasted Baby Beets, Starlight Gardens Baby Greens, Pistachio, Goat Cheese, Orange Honey Lavender Vinaigrette

2.

Dukkah Spiced Salmon Cake

Harissa Spiced Chickpeas, Fennel, Watercress, Crispy Delicata, Smoked Yogurt

3.

Butter Poached Lobster Pasta

Ricotta Cavatelli, Artichoke, Broccoli Rabe, Slow Roasted Tomatoes,

Meyer Lemon Mascarpone, Lobster Tomato Nage,

4.

Pastrami Spice Rubbed Filet Mignon

Truffle Potato Pave, Smoked Parsnip Puree, Cipollini Onion,

Asparagus, Tellicherry Pepper Jus

Crystal Ridge Red and White wine to be served throughout Dinner

Dessert

Red Velvet Cheesecake

Raspberry Meringue

Huber Sparkling Rose, Austria

Live Music By Tom Ingram

$270 per couple, all inclusive of tax and fees.

Cabs & Slabs @ Max’s Tavern

The Perfect Winter Wine and Food Pairing Dinner…

CABS & SLABS

A Wine Pairing Dinner Featuring

Great Cabs (From Around the Globe) & Great Slabs (Of Beef)

With Special Guest Speaker

Scott Weinstein

Cabernet Drinker, Wine Educator, and Director of Business Development

M.S. Walker Fine Wine & Spirits

Featuring the Cuisine of Max‘s Tavern Executive Chef

Nathaniel Waugman

Thursday January 30th, 2020

6:30 Seating

Menu


Amuse

Chicken Liver Mousse Tartlet

 onion jam, fresh herb

Raats Jasper Red Blend, 2015, Stellenbosch, South Africa


1st course

Twice Cooked Suckling Pig

 charred pineapple and celery root agrodolce, celery root puree

Arcanum Il Fauno di Arcanum, 2015, Tuscany, Italy


2nd course

Dry Aged Beet Root Steak

black garlic shoyu, sesame tuile, mushroom demi, pickled pearl onion, micro shiso

Chateau Carbonnieux Grand Cru Classé de Graves, 2014, Pessac-Leognan, Bordeaux


3rd course

Braised Beef Cheeks

tangerine cumin carrot puree, carrot pappardelle, radish, tangerine lace

Cuvelier Los Andes Grand Vin, 2015, Valle de Uco, Mendoza, Argentina


4th course

Slow Roasted Heart of Ribeye

poppyseed Yorkshire pudding, creamed spinach espuma, charred shiitake mushroom

Merryvale Vineyards Cabernet Sauvignon, 2015, Napa Valley


Dessert

Chocolate Mousse Bomb

cherry filling, red wine chocolate sauce


$115 Per Person

(Not Including Tax or Gratuity)

Please Call Max’s Tavern for Reservations

413-746-6299

1000 Hall of Fame Ave | Springfield, MA | 01103

il Poggione Wine Dinner at Max a Mia

MAX A MIA Presents an Italian Winemaker DINNER

Featuring Tenuta Il Poggione, located in Montalcino, Tuscany

Special Guest Speaker for the evening

Alessandro Bindocci, Winemaker

As one of the founding members of the Brunello di Montalcino Consortium, Tenuta Il Poggione has built a reputation for making outstanding wines in a very classic style in Southern Montalcino for well over a century. Today, Il Poggione is a massive, environmentally-interlocked agricultural estate producing world-class wines, as well as olive oil, grains and other farm products. Wine, though, is definitely the focus, and much of the success of this estate is due to the commitment to older vines and sustainable winemaking practices – today lead by winemaker Alessandro Bindocci.

We are very pleased to welcome Mr. Bindocci and pair these fantastic wines with the cuisine of Max a Mia and Chef Stephen Lundgren

Tuesday January 21, 2020

Seating at 6:30pm

C1

Il Poggione, Rosato di Toscana Brancato, 2018

House made Ricotta, Local Honey,

Fococcia Crisps

C2

Il Poggione, Toscana Rosso, 2017

Monkfish “Porchetta”

Fennel and Herb Stuffed Monkfish Wrapped in Prosciutto

Saffron Risotto, Tomato Artichoke Relish, Saba

C3

Il Poggione, Rosso di Montalcino, 2017

Wild Boar Agnolotti

Braised Wild Boar, Seacoast Mushroom Ragu,

Truffled Pecorino, Crispy Sage

C4

Il Poggione Brunello di Montalcino, 2014

Wood Oven Roasted Quail

Cranberry Walnut Stuffing, Roasted Root Vegetables,

Fried Shallots, Pan Jus

Dolce

Pistachio Gelato

Biscotti

$69 Per Person

(Not Including Tax or Gratuity)

Please Call Max A Mia For Reservations

(860) 677-6299

70 E Main St. | Avon | 06001

Max Lunch Club “Old World meets Old-New World”

Max’s Oyster Bar is presents our first event of 2020, featuring Wines from Cline Cellars of California and Olianas of Sardinia, Italy

With Guest Speaker Doug D’Auria of Cline Cellars

Friday January 17th || 12:45 arrival | 1:00pm lunch

Cline Family Cellars is a family-owned and operated winery in Sonoma, California, built on a passion for winemaking and rooted in respect for the land. Fred Cline started Cline Family Cellars in 1982 in Oakley, California, making his first vintages from original plantings of Mourvedre, Zinfandel, and Carignane, some of which dated back to the 1880’s.

In 1989, Fred purchased a 350-acre horse farm in Carneros and moved the winery to Sonoma County. As one of the original Rhone Rangers, he began planting varietals that included a number of vineyards dedicated to Syrah, Viognier, Marsanne, and Roussanne. Since those first plantings, Fred and his wife Nancy have continued to expand their love of wine and native grapes by partnering with wineries across the globe, such as Olianas from Sardinia. A fully bio-sustainable winery, the Olianas wines are   traditionally produced from native grapes in Sardinia, and are farmed completely Bio-integrated.

Cuisine prepared by Chef Bob Peterson, this menu is perfect for the season at hand.

Arrival

Baked Salt Pond Oysters

Lemon-Parmesan Crumble | Fresh Oregano | Cherry Peppers

Olianas Vermentino, 2018 (Sardinia)

1st

Chilled Poached Salmon

Urban Valley Farm Field Greens | Butternut Squash | Gala Apples

Spiced Pumpkin Seeds | Charred Onion Vinaigrette

Cline Cellars Farmhouse White, 2018 (California)

2nd

Spice Crusted Ahi Tuna

Spinach & Ricotta Gnudi | Grilled Fennel & Peppers

Bagna Cauda

Olianas Cannonau (Sardinia)

3rd

Braised Beef Short Rib

Truffle Polenta | Tuscan Farm Greens | Zinfandel-Black Pepper Jus

Horseradish Crust

Cline Cellars Ancient Vines Zinfandel, 2018 (Contra Costa County)

Something Sweet

Nutella-Chocolate Tart

Chocolate Meringue | Raspberry Sauce

$49.00 per person

(not including tax or gratuity)

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

860-236-6299

Progression Brewery Dinner @ Max Burger Longmeadow

PROGRESSION BREWERY DINNER

Monday, January 27 @ 6:00pm

Progression Brewery, located in Northampton,MA facilitates the balanced values of business, family, community, and humankind through a brand engaged in positivity, conservation, and forward progress.

They are “Brewing Towards A Higher State of Beer”.

Special Guest Speakers:

Todd Sullivan – Head Brewer & Chris Corolla, Sales Representative

 

MENU BY CHEF JAKUB KOZIARA

Course 1

“Flourish” Saison 6.4%

Oysters Rockefeller

Course 2

“Further” Session NEIPA 5.2%

Tropical Fruit Salad

Honey-Ginger Lime Dressing/Poppy Seeds

Course 3

“Momentum” DDH Kveik NEIPA 6.8%

Caribbean Crab Cakes Benedict

Course 4

“Onward” NEIPA 6.8%

Pork Shank w/Honey & Orange

Porcini Mushrooms/Fingerling Potatoes

Course 5

“Omen” Imperial Stout 8.6%

Chocolate Espresso Trifle

Raspberry

$65 per person, not including tax & gratuity

 

Call for reservations & information

413.798.0101