Max Downtown to Host a “Pairings Dinner” June 12th

Pairing-Dinner-email-3 copy 2PAIRINGS DINNER
Max Downtown’s Chef and Sommelier are Combining Forces to host a Pairings Dinner featuring seasonal cuisine paired with wines, limited release beer and craft cocktails from the Max Downtown Collection

The menu has been created in a collaborative manner by
Chef Christopher Sheehan and
Sommelier Justin Gavry
In the manner of a tasting menu in order to
highlight the best of both the Kitchen and the Bar

Friday June 12th
6:30pm

1st course
LOBSTER STEAM BUN
pickled ramp brown butter
Cava Cocktail
Raventos I Blanc Cava | grilled-lemon & chili syrup

2nd course
PROSCIUTTO WRAPPED FIGS
house made ricotta, stonewall apiary honey
The Lady Sherry
Hidalgo Oloroso, POM & fresh lemon juice, shaken into coupe, float of Moscato d’Asti

3rd course
FERMES ST-CANUT PORCELET DE LAIT
green garlic spring bean ragout
White Gold
Ithaca Beer Co., Bottle Conditioned, Rustic Pale Wheat Ale

4th course
COFFEE CRUSTED WYOMING BUFFALO
squash soubise, marble potato, smoked tomato steak sauce
(side by side)
The Terraces Zinfandel, Napa Valley, 2012,
Jefferson’s #946 Ridiculously Small Batch Bourbon, Barreled for Max

5th course
BROWN’S FARM STRAWBERRY OLIVE OIL CAKE
champagne sabayon
Averna Amaro | Basil Syrup

6th course
PEDRO’S PARFAIT
vanilla gelato pedro ximenez parfait, chocolate biscotti crunch
Bodegas Toro Albala DON PX Gran Reserva, Montilla-Morilles,1985

$75 per person
(not including tax or gratuity)

Please call Max Downtown for reservations
Seating is very limited

(860) 522-2530
185 Asylum St | Hartford, CT | 06103

 

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Announcing Our 7th Annual Chef To Farm Dinner & Festival Season!

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Summer 2015 Max Chef To Farm Dinner & Festival Schedule

Sunday, June 21: Lobsterfest
2:00pm – 6:00pm at 6:30pm  at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, June 25: Berries & Blossoms
6:30pm  Rosedale Farms & Vineyards, Simsbury, CTThursday, July 9: Catch – A Local Seafood Gathering
6:30pm at Rosedale Farms & Vineyards, Simsbury, CTSunday, July 12: Moo & Brew
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CTFriday, July 17: Bluegrass, Beer & BBQ
6:30pm at The Farmer’s Cow, Graywall Farms, Lebanon, CTThursday, July 23: Corn!
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Sunday, July 25: Lobsterfest Two
5:00pm – 9:00pm at 6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, July 30: Heirlooms & Heritage
6:30pm at Sub Edge Farm, Farmington, CT

Thursday, August 6th: Summer Harvest
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, August 13: Tomato To-mah-to
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Saturday, August 15: Tomato To-mah-to
6:30pm at The Farmer’s Cow, Graywall Farms, Lebanon, CT

Sunday, August 30: Farm Fest
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, September 3: The Crop Up Pop Up
5:30pm at Sub Edge Farm, Farmington, CT

Sunday, September 13: Farm Fest
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, September 17: The Vegan Table
5:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Sunday, September 20: Dinner In The Orchard
5:30pm at Hickory Hill Orchard, Cheshire, CT

Sunday, September 27: Brunch On The Farm
11:00am at Sub Edge Farm, Farmington, CT

Sunday, October 11: HOPtoberfest by MAX
2:00pm – 6:00pm at Rosedale Farms & Vineyards, Simsbury, CT

For more information, visit: MaxChefToFarm.com

 

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Justin Winery & Landmark Vineyards at Max’s Oyster Bar: April 21st

 

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Reception
Main Lobster Lettuce Cup
mango, pineapple, rice noodle, peanuts, nuoc mam sauce
Justin Sauvignon Blanc, 2013

I
Spring Vegetable “Pizza”
melted leeks, fava beans, artichokes,
oak hill farm goat cheese, puff pastry
Landmark Chardonnay, 2012

II
Surf & Turf
Hudson Valley Foie Gras & Pan-seared Hawaiian Tuna
roasted pineapple, ginger sauce, pea tendrils
Landmark Pinot Noir, 2012

III
Roasted Pork Belly
espresso bbq sauce, cheddar cheese, green garlic buttermilk biscuit
Justin Estate Cabernet Sauvignon, 2012

IV
Cold Smoked Rib Eye of Steak
spring onion bread pudding, pink peppercorn jus
Justin Isosceles, 2011

Dessert
Red Velvet Beet Cake
crème fraiche
Justin Port-style Wine

$95.00 per person
not including tax or gratuity

For Reservations – 860-236-6299
Max’s Oyster Bar | 964 Farmington Ave. | West Hartford

MAXSOYSTERBAR.COM

…about Joseph Spellman, MS

Joseph Spellman, MS is Winery Sommelier for JUSTIN Vineyards and Winery of Paso Robles, CA. He has been sommelier in several Chicago restaurants, including Tango, Maxim’s, Pump Room, Park Hyatt Hotel, and Charlie Trotter’s.

Joseph earned the Master Sommelier Diploma in 1996, held now by 95 Americans, and 160 individuals worldwide. He was elected Chairman of the American Chapter of the Court in 2005. He also won the 1997 title “Best Sommelier in the World in French Wines and Spirits” in Paris.

He wrote the critically praised wine notes featured in three Charlie Trotter books. He also wrote grape descriptions for the Wine Grapes posters produced by Ten Speed Press, and he has written pieces for many magazines.

He is frequently a featured speaker and panel moderator at wine events, with a particular interest in wine’s historical and cultural contexts. As a former English major at the University of Chicago, Joe enjoys writing and critiquing well-employed words about wine and food.

He also loves opera, film, food history, baseball, and beer.

Landmark-Email-EDIT-2 

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2 Winemaker Dinner to Benefit No Kid Hungry Campaign at Max Fish

Loire-Valley-at-Fish- copy

Max Fish Presents A Dual Owner / Winemaker Dinner
Featuring the wines of two fabulous Loire Valley wineries.
With Special Guests: Tania Careme of Domaine Vincent Carême (Vouvray)
& Nicolas Grosbois of Domaine Grosbois (Chinon)
To benefit the No Kid Hungry Campaign by Share Our Strength

March 11, 2015
Reception 6:30 / Seating at 7:00

About Domaine Vincent Carême:
Vincent Careme and his wife Tania established themselves in their Loire vineyard in 1999. They farm organically on 14 hectares of land around the villages of Vouvray, Vernon-sur-Brenne and Noizay in the Loire Valley.

CAREME

About Domaine Grosbois:
Domaine Grosbois has been family owned since 1820, with some records indicating that they have been in the area since the French Revolution. Consisting of 22 acres, the vineyards and 15th century fortified farmhouse that make up the property are situated in the heart of the Loire Valley on top of the Panzoult Hill in Chinon.  Nicolas Grosbois took over the property in 2005, at the age of 29, and farms all of his vineyards organically.

nicolas-Grosbois

Reception

Domaine Vincent Careme Cuvee T Sparkling Vouvray
Oysters on the half shell, mignonette

C1
Domaine Vincent Careme Spring Vouvray
Assortment of “Sea-Cuterie”
Smoked white fish spread, cured Scottish Salmon, Chilled mussel salad, White Anchovy, traditional accompaniments

C2
Domaine Vincent Careme Le Peu Morier Vouvray
Shrimp & Lobster Pot Pie, Thumbelina carrots, cippolline onion, grain mustard veloute

C3
Domaine Nicolas Grobois La Cuisine de ma Mere Chinon
Chicken Ballantine & Escargot, roasted butternut squash, garlic-parsley pan sauce

C4
Domaine Nicolas Grobois Gabare Chinon
Smoked Duck Breast, savory walnut bread pudding, shallot-prune jus

Dessert
Domaine Vincent Careme Le Clos Vouvray
Pear Frangipane, cinnamon whipped mascarpone, cognac caramel

$89 per person, not including tax or gratuity. Seating is very limited.

A portion of the proceeds from this event will benefit
No KID Hungry | Share Our Strength
(click here for full details of the campaign to end childhood hunger)

Please call Max Fish for reservations: 860.652.3474 (FISH)
110 GLASTONBURY BLVD. | GLASTONBURY, CT 06033

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Paul Hobbs Winery Dinner with Matt Hobbs at Max Downtown – March 5th

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Max Downtown Presents
An evening with Matt Hobbs and the wines of Paul Hobbs Winery

Thursday March 5th

Paul Hobbs has been one of the most awarded winemakers in California and beyond for much of the past 35 years, with wineries in California, Argentina and many consultant projects around the globe.

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Max Downtown is very pleased to welcome Matt Hobbs,
Paul’s younger brother and National Sales Manager, back for a second time.

Reception/Meet & Greet Matt Hobbs (6:30pm)
Crossbarn Chardonnay by Paul Hobbs, Sonoma Coast, 2013

Seating at 7:00pm

1st
Meyer lemon poached fisher’s island oysters,
Osetra caviar, razor clam, leeks, water cress pudding, champagne sabayon
Paul Hobbs Chardonnay, Russian River Valley, 2011

2nd
Roasted squab
foie gras and truffle crust, matsutake mushroom and marble potato fricassee, pine needle jus
Paul Hobbs Pinot Noir, Russian River Valley, 2012

3rd
Sumac roasted rack of lamb
Braised lamb and samosa, eggplant purée, pomegranate and marcona almonds,
red wine vadouvan sauce
Vina Cobos Malbec Lujan de Cuyo, Mendoza, 2011

Cheese
Cato Corner Farms black ledge blue cheese,
pistachio olive oil biscotti, kumquat jam, Port wine cocoa nib gelee
Paul Hobbs Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard, St Helena, 2011

$149 per person
Not including tax or gratuity

please call Max Downtown for reservations
185 Asylum Street,
Hartford, CT 06103
860-522-2530

 

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February 2015 Events at Max Restaurant Group Locations

by Brian Mitchell – Corporate Beverage Director for the Max Restaurant Group

I have received a number of requests for our upcoming calendar of events.  Below is a listing for the month of February as it stands now.  I plan to post a listing of the events we have coming up by the middle of the month prior, but I do not always have complete menus or other details at the time of posting.  Once we finalize everything, the complete event details are placed on our main web page calendar at maxrestaurantgroup.com/calendar, where you can by tickets or make reservations.

Events for February 2015

February – All Month Long – St Francis Hospital and Max Restaurant Group CT locations pour Josh Cellar wines to benefit Women’s Heart Health Month.  A portion of the proceeds from every glass and every bottled ordered through the month of February will be donated to the Women’s Health initiative at St Francis Hospital in Hartford.  Join us Wednesday Feb 4th, for the kick-off party with St Francis and Josh Wines (see below).

February 1st – Taste of Hartford wraps up for Max Downtown and Trumbull Kitchen.  Last day of the two week promo comes to a conclusion on Super Sunday. With 3-course meals and discounted wine, this is one of our most popular promotions throughout the year.  All other locations are closed in the evening for Employee Appreciation Parties (our version of the Holiday party).

February 3rd – Newburyport Brewmaster Dinner at Max’s Tavern in Springfield.  Join Max’s Tavern as they welcome Special Guest Speaker Chris Webb, Co-Founder of Newburyport Brewing Co. for a fantastic evening of local craft beer and Max’s Tavern cuisine.  For full details click here.

February 4th – Max Burger West Hartford welcomes Troegs Brewing to CT for the very first time.  We will be enjoying these extremely well-crafted brews from Pennsylvania with a tap takeover and meet and greet with brewery personnel, plus there might be a giveaway or two, as well.

February 6th – Max Lunch Club @ Max’s Oyster Bar with Paul Nerz of Vineyard Brands Imports and the wine of Famille Perrin, famed producers of Chateau de Beaucastel in the Rhone Valley of France.  Paul Nerz is no stranger to the Max Group or the wines of the Perrin family.  Join us in this installment of the Lunch Club as we dive deep into the village wines of the Rhone from this famed producer.  $39.50pp++, call Max’s Oyster Bar in West Hartford for full details and reservations.

February 6th – Max Downtown presents an evening of truffles paired with selections from deep in our wine cellar.  This is the second installment of our Cellar Dinner Series where we pull older wines from our collection to showcase alongside spectacular dishes from Chef Christopher Sheehan.  Sommelier Justin Gavry will be guiding the wine discussion on this dinner.  Call Max Downtown for full details and reservations, seating is very limited.

Black HogFebruary 10 – Trumbull Kitchen rolls on with it Brewmaster 2015 Dinner Series, and this month we have the boys from Black Hog Brewery out of Oxford, CT coming in to talk and taste you through their top notch craft brews.  Quickly ascending the ladder to the top of CT craft brewers, the Black Hog beers are fantastic, we like them a lot and so should you.  Paired with Chef Chris Torla’s menu.  Call Trumbull Kitchen for full details and reservations.

February 10 – Max Amore Chefs Ted Burnett and Brett Cook have been dreaming of hosting a Game and Wine Dinner for the past couple of years, and we have finally been able to fit it on the calendar.  This dinner is filled with delicious plates that have been creatively put together by these two veteran chefs.  On top of that we have decided to feature these dishes with a wine focus on the 2010 vintage from Barolo – perfect matches for this style of food.  Tom Taylor from Worldwide Wines will be on hand to discuss the wine pairings with you.  Contact Max Amore for full menu and to make reservations.  Click Here

February 11 – Max’s Oyster Bar is very pleased to present a winery owner dinner with very special guest Steve MacRostie of MacRostie Vineyards in Sonoma County, California.  Steve made his first Sonoma wines in 1974 and has never looked back. Today he makes a veritable collection of classic Sonoma Chardonnays and Pinot Noirs, from appellation wines to small single vineyard collections.  Steve rarely gets to visit CT, but when he does we make room for him and host a wine dinner.  Menu is being finalized, but call Max’s Oyster Bar in West Hartford for details and to make a reservation.

February 12 – Wild About Wine – it’s back! – the hugely successful wine tasting event that used to be an annual fixture on the calendar is being revamped and presented in a larger and more expanded format.   This event will showcase approximately 100 wines from 30 different vendors, along with food and other treats.  Plus a portion of the proceeds goes toward benefiting the Make A Wish Foundation.  Call Max’s Tavern in Springfield for tickets and full details.

February 14 – it’s Valentine’s Day.  Reservations are going fast so please call early to book a table.

February 18 – Harpoon “Long Thaw” Beer Night and tapping.  Max Burger in West Hartford welcomes the gang from Harpoon Brewery of Boston for its annual release of Long Thaw White I.P.A. Ale.  We will be tapping the kegs early and the reps will be along with plenty of swag to hand out to lucky guests.  Officially starts at 5pm, but come early and get a seat.

February 23 – Max Fish presents a fabulous Regional Wine dinner featuring the wines of Roederer Estate and Napanook. Owned by top Champagne house Louis Roederer, the Roederer Estate and Domaine Anderson wines have been top wines from the cold Anderson Valley of northern California for many years.  Made in limited quantities, these are fantastically styled wines that drink incredibly well with food.  We will be throwing in a bit of Napanook Red blend from Dominus Estate as a compliment – it is related to Roederer through the same marketing firm for the US as Champagne Roederer.  Devin McGary of Champagne Roederer will be on hand to discuss the wines along with Chef Robert Peterson of Max Fish.  Call Max Fish for details and reservations.

February 27 – MOB Lunch Club 2015 – Wines of Chile with Howard Asadow.  Did you know that wine grapes have been grown in Chile since 1540?  For this installment of the Lunch Club we are looking at some of the regionally made wines from Chile’s cool coastal wine-growing areas.  What does Chile do best?  Cabernet, Sauvignon Blanc and Pinot Noir.  For this lunch we are looking a little deeper into what this longstanding wine country has to offer.  $37.50++ – call Max’s Oyster Bar for Reservations.

February 27 – Master of Scotch Night at Max Downtown.  Sample our selections or choose your own flights in the Tavern area from 5:30-7:30 as Master of Scotch, Peter Karras is on hand to discuss the selections from Pernod-Ricard Distilleries (Arberlour, Glenlivet, Chivas), in Scotland. Complimentary hors d’oeuvres will be passed for flight drinkers.  Contact Max Downtown for full details.

Thirsty Thursdays @ Max – as always, February brings us a selection of fun promotions for Thursday nights at Max locations.  Max Amore in Glastonbury and Max a Mia in Avon – 1/2 priced bottles of wine all night.  No limit on prices – all wine list wines are 1/2 off.  Max Burger West Hartford – 1/2 priced Cans of Beer.  All Cans are 1/2 priced all day.  Trumbull Kitchen will also be joining the 1/2 priced Beer Cans on Thirsty Thursdays starting in February.

Every Thursday – Max’s Oyster Bar has Jamie’s Junk Show – Live Music –  starting at 9pm.  No Cover but seats fill up fast.  Thirsty Thursday Drink specials are also usually available.

Every Friday –  Karaoke at Max Fish – every week the singing is happening at Max Fish starting around 10pm.  Late Night Happy Hour is always available, as well.

Every Sunday – Max Downtown presents Sunday Jazz, featuring great food and drink specials and the jazz stylings of The Steve Davis Group.  For more information and reservations, call 860.522.2530 

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Max Chef To Farm presents The Fourth Season Dinner at Haight-Brown Vineyards

Haight-Brown-Vineyard-Dinner-1Thursday January 29 at 6:30pm
Haight-Brown Vineyard, Litchfield, CT
Menu Prepared by Chefs Steve Michalewicz, Brad LaBonte-Banas and Scott Miller

RECEPTION
CHEESE
Arethusa Farm, Bantam
Oak Leaf Dairy, Lebanon
Mystic Cheese Company, Lebanon
Cato Corners Farm, Colchester
HORS D’OEURVES
Whipped Gourmavian Farms Chicken Livers
Farmers Cow Egg, Crispy Chicken Skin
Tartar of Sepe Farm Lamb, Feta Mousse, Zaatar Cone
Kale Pie, Sankows Feta, Brick Dough
Smoked Gourmavian Farms Chicken
Cheddar Biscuit, Apple Mustard Seed Slaw
Parsnip Churros, Onion “Soil”, Preserved Lemon
Haight Brown Vineyard Bubbly Blend
AMUSE BOUCHE
Charcuterie of La Belle Farm Duck
Blood Orange Mostarda, Pickled Sub Edge Farm Onion
Litchfield Hills Manhattan Cocktail
FIRST COURSE
Stonington Red Shrimp Bisque
Stone Ground Grits “Crouton” ,Tasso Oil, Blackened Shrimp
Haight Brown Vineyard Railway White
SECOND COURSE
Celeriac Gnocchi
Confit UO Sunchokes, Winter Squash Sugo, Sorrel
Haight Brown Vineyard Morning HarvestENTRÉE COURSE
Porchetta
Golden Beet & Golden Apple Slaw, Whipped Turnips
Haight Brown Vineyard Big Red TABLE SHARES
Sweet Potato Gratin, Melville Cheese
UO Endive Salad, Meyer Lemon
Braised Red Cabbage, Five Spice PearBREADS
Hartford Baking Company
Bantam Bread Co.DESSERT COURSE
Orchard Fruit Cobbler
Cheddar Cheese Ice Cream, Stonewall Apiary Honey
Haight Brown Vineyard Toasty Apple

$115 per person
not including tax & gratuity
860.566.8360 Seating is limited.

Purchase Tickets Online Here

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Ste Michelle Wine Estates Dinner at Max Amore

Ste-Michelle-at-Amore-1 copyTuesday, October 28th at Max Amore, Glastonbury
With Special Guest Speaker Thom Horsey
National Educator For Ste Michelle Wine Estates
and presenting a head to head sampling of the old world wines
of antinori, dr loosen & the new world wines of ste michelle
wine estates properties col solare, cht ste michelle
& spring valley vineyard of washington state.
Menu by Executive Chef Ted Burnett
6pm reception on the patio (weather permitting)
6:30pm seating inside

Reception
Grilled Bratwurst | Grilled Calamari
Riesling Saint M By Dr Loosen, Pfalz, DE, 2012
Riesling Eroica By Dr Loosen, Columbia Valley, WA, 2012

Primo
Smoked Salmon | Salmon Mousse | Roasted Beets
Chateau Ste Michelle Chardonnay, Canoe Ridge Estates, WA, 2012
Castello Delle Saia Chardonnay, Umbria, 2011

Pasta
Cavatappi Amatraciana
Chateau Ste Michelle Indian Wells, Washington State Red, 2010
Marchesi Antinori Villa Antinori Rosso Di Toscana, 2011

Carne
Baby Lamb Chop Scottadita | Baby Arugula
Shaved Pecorino Romano | Extra Virgin Olive Oil
Col Solare, Columbia Valley, 2008
Marchesi Antinori Tenuta Tignanello, Toscana, 2011

Cheese
Assorted | Cato Corner CT | Classic Italian
Spring Valley Vineyards Walla Walla Red, 2011
Guado Al Taso Il Bruciato Bolgheri Rosso, 2012

$110 per person
(not including tax & gratuity)
seating is limited. for reservations, please call:
860.659.2819

 

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Dinner at the Nathan Hale Homestead

Dinner-at-the-Homestead-2014-EDIT-2 copyConnecticut Landmarks celebrates Food, Farms & Connecticut History.
Dinner at the Homestead celebrates our state’s rich agricultural
heritage at the Nathan Hale Homestead in bucolic Coventry, CT.
This exceptional event features a farm-to-table multi-course dinner
prepared by Executive Chef Scott Miller of Max’s Oyster Bar
& Max Chef To Farm Dinners. Take a tour of the historic
Nathan Hale Homestead with demonstrations, live music,
living history, silent auction and more!
5:30pm: Open Homestead
6:00pm: Cocktails & Hors d’oeuvres
7:00pm: Dinner
Call today for reservations! 860.247.8996 ext. 23
$175 Individual Ticket
$1,200 for a Table of 8 (a $200 savings)
Or purchase individual tickets online here
All proceeds benefit educational programming at
Connecticut Landmarks’ Properties.
*Rain Date: Sunday, September 7th, beginning at 4:30 pmCt Landmarks Logo

 

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Max Chef To Farm “Head To Tail”

C2F-Head-To-Tail-3-1 copyCuisine by Chefs Hunter Morton & Scott Miller
RECEPTION 6:30PM
The Picket Fence of Local Vegetables
Dips | Spreads
Sub Edge Farm Radishes
Sea Salt | Goat Butter
Sepe Farm Lamb Burgers
Golden Tomato Ketchup | Hartford Baking Co. Roll
Broad Brook Beef Cheek Huaraches
The Garlic Farms Pickled Onions
Watermelon Skewers
Crisp Pork Belly | Basil | Pickled Watermelon Rind
Housemade Ricotta
The Farmer’s Cow Milk | Starlight Gardens’ Tomatoes
GourmAvian Farm Chicken Liver Mousse
Chicken Skin | Horseradish & Beet Eggs
AMUSE BOUCHE
Marwin Farm Duck and Peach
Smoked Breast | Peach Marmalade | Rillettes
Peach Mostarda | Chicharrón | Peach Salt
FIRST COURSE
Sub Edge Farm Beets
Oak Leaf Dairy Goat Cheese Stuffed Red Beets | Beet Greens
Beet and Fennel Vinaigrette | Salt Roasted Gold Beets | Chioggia Chips
SECOND COURSE – LOCAL CATCH
Stonington Squid & Peppers
Squid Ink and Jimmy Nardello Pepper Risotto | Grilled Squid
Shishito Pepper Skewer | Arborio Crusted Squid | Romesco
Stonington Monkfish & Summer Squash
Monkfish Liver Mousse | Squash Blossoms |Monkfish Confit
Zucchini Bread Toast | Piperade
ENTRÉE COURSE
Secchiaroli Farm Pork & Onions
Pork Presse | The Garlic Farm Sweet Onion Soubise
Crispy Pig Ear Salad | Grilled Scallions
TABLE SHARES
Rosedale Farms Corn On The Cob
Honey Butter | Chipotle Salt
Starlight Gardens’ Tomato Gratin
HBC Bread Crumbs | Coach Farms Aged Goat Cheese
BREADS
Hartford Baking Company
DESSERT COURSE
Stone Fruit
Roasted Apricots | Plum Sorbet | Oak Streusel
Reception and Dinner includes Local, Organic Wines
$115 per person (not including tax & gratuity)
To reserve your seat, CLICK HERE or call 860.566.8360

 

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