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

1-

AVOCADO TOAST

Lump Crab| Shallots| Cilantro| Aji Amarillo Emulsion

Bonterra Sauvignon Blanc, 2019, California Organic

2-

CRISPY ARTICHOKES

Prosciutto| Fennel| Mixed Greens| Lemon Tahini Vinaigrette

Bonterra Pinot Noir, 2018, Mendocino County Organic

3-

CIOPPINO

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

Bonterra Zinfandel, 2018, Mendocino County Organic

4-

STEAK FRITTES

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

Bonterra Cabernet Sauvignon, 2018, California Organic

Something Sweet

MATCHA LEMON CHIFFON CAKE

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

860-236-6299

Max Lunch Club – January 29, 2021 – Classical Italy

Max Fish is pleased to announce the next installment of

The Friday Lunch Club

featuring

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

1st

Prosciutto Crostini

Toasted focaccia, goat cheese, arugula, fig marmalade

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

2nd

Seared Scallops

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

La Vis Chardonnay, 2019, Trentino

3rd

Grilled Salmon

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

Parusso Nebbiolo DOC, 2017, Langhe

4th

Short Rib Ravioli

Roasted winter vegetables, truffle cauliflower puree, red wine reductions

Querciabella Mongrana Maremma DOC, 2018, Tuscany

Sweet

Chocolate Espresso Panna Cotta

Amaretto biscotti

Food

$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

1-

Smoked Oysters

Chile Miso Butter

A to Z Wineworks Pinot Gris, 2019 Oregon

2-

Pastrami Smoked Salmon

Flatbread, Capers, Pickled Shallots, Lemon Crème Fraiche

A to Z Wineworks Chardonnay, 2019 Oregon

3-

Crab Salad

Spinach, Hazelnuts, Pears, Cranberry Vinaigrette

A to Z Wineworks Pinot Noir, 2017, Oregon

4-

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

860-236-6299

Menu subject to change

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. 

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

Willamette Valley Vineyards Annual Wine Dinner at Trumbull Kitchen – 1/31/20 ~ SOLD OUT! 2nd Night Added – February 7, 2020

Willamette Valley Vineyards

Founder, Jim Bernau, purchased the Estate site in 1983 and cleared away the old pioneer plum orchard hidden in Scotch broom and blackberry vines. He planted Pinot Noir (Pommard and Wadenswil clones), Chardonnay (Dijon and Espiguette) and Pinot Gris.

In the beginning he hand-watered the vines with seventeen lengths of 75′ garden hose!

Willamette Valley Vineyards has come a long way since then.

Today, the stylistic emphasis is on pure varietal fruit characters, with attention to depth, richness of mouthfeel, and balance. The wines are truly a collaborative effort of the entire vineyard and wine-making staff. We always look forward to taking a look at the new vintages and selections available from WVV.
Join us at Trumbull Kitchen as we host this annual event and a fabulous dinner, pairing Willamette Valley Vineyards wines with Chefs’ menu by Chris Torla and James Dillon.

Friday January 31st
6:30 Seating

Guest Speaker
Howard Asadow
Fine Wine Manager – Allan S Goodman

1st
Willamette Valley Vineyards Estate Chardonnay, 2017
Smoked Salmon
avocado espuma, corn chip crumbs, cilantro

2nd
Willamette Valley Vineyards Whole Cluster Pinot Noir, 2018
Confit Duck
quince & apple glaze, parsnip

3rd
Willamette Valley Vineyards Estate Pinot Noir, 2017
Crab Legs
balsamic glass, tomato consume, basil oil

4th
Willamette Valley Vineyards Elton Pinot Noir, 2016
Seared Venison
soy glazed baby beet root, juniper berry, quinoa, roasted chestnuts, cranberries, turnip puree

Final
Willamette Valley Vineyards Riesling, 2018
Anise Semifreddo
strawberry & lemon ice, candied thai basil

$89 Per Person
(Not Including Tax or Gratuity)

Please Contact Trumbull Kitchen for Reservations
(860) 493-7412

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)

Greater Hartford International Pinot Noir Festival – Final List of Wines to be Shown is Tremendous!

We are just a day away from this inaugural tasting event, which looks to be a classic for anyone who is a fan of wine, and especially Pinot Noir. With a tremendous selection of Pinot Noir from around the world, we will be show-casing wines at many price levels and regions.

Just take a look at the list below – cannot express how much fun and what an opportunity this event will be. Beautiful weather and a great setting at the atrium at Max Downtown in Hartford. Tickets are available (we have lots of space) and of course plenty of wine.

Single ticket price to the tasting is $45, plus tax and gratuity, and there will be passed snacks and light fare.

Click here to book your tickets on Eventbrite

At the door tickets will be $55 plus tax and gratuity, if you are still thinking about going, later.


Frederick Wildman and Sons – Jennifer Young
2016 Pinot Nero “Meczan” J. Hofstatter (Alto Adige) $21.99
2016 Pinot Noir, Luigi Bosca (Mendoza) $21.99
2016 Pinot Noir “Los Carneros” Cuvaison $44.99
2016 Mercurey, Domaine Faiveley $29.99
2014 Chambolle-Musigny, Domaine Faiveley $106.49
2016 Gevrey-Chambertin, Domaine Faiveley $60.99

Kobrand – Jordan Ross
2017 Pinot Noir “Lunita” Bodega Chacra (Patagonia) $57.99
2016 Pinot Noir, Domaine Carneros (Napa Valley) $50.99
2016 Pinot Noir, Resonance (Willamette Valley) $36.99
2016 Auxey-Duresses, Domaine Louis Jadot $36.99
2015 Pommard, Domaine Louis Jadot $67.99

Jackson Family Wines – Seth Kweller
2015 Pinot Noir “STA Rita Hills” Brewer-Clifton $43.99
2015 Pinot Noir “Les Voisins” Copain $41.99
2014 Pinot Noir, Wild Ridge (Sonoma) $29.99
2017 Pinot Noir, Siduri (Santa Barbara) $34.99

Vineyard Brands – Paul Nerz
2017 Hamilton Russell Vineyards (South Africa) $48.99
2015 Monthelie, Domaine Thierry et Pascale Matrot $51.99
2015 Santenay “Les Hates” Vincent et Sophie Morey $35.99
2016 Fixin, Domaine Mongeard-Mugneret $53.99
2015 Pommard 1er Cru Clos des Epenots, Domaine de Courcel $166.99

Worldwide Wines – Tom Taylor
2014 Pinot Noir “Knox Vineyard” Au Bon Climat $53.99
2015 Pinot Noir “Mills Vineyard” Calera $75.99
2015 Pinot Noir Estate, Melville Winery $38.99
2016 Pinot Noir “Dundee Hills” Archery Summit $69.99

Dreyfus Ashby – Gia Pascarelli
2017 Pinot Noir Cloudline (Willamette Valley) $24.99
2015 Pinot Noir RoseRock (Eola-Amity Hills) $39.99
2016 Cotes de Nuits Villages, Joseph Drouhin $34.99
2016 Gevrey-Chambertin, Joseph Drouhin $79.99
2016 Vosne-Romanee, Joseph Drouhin $107.99
2015 Pinot Noir “Dundee Hills” Domaine Drouhin Oregon $49.99
2014 Pinot Noir “Laurene” Domaine Drouhin Oregon $79.99

Slocum and Sons – Ashlynn Taylor
2016 Pinot Noir “Avni” Lingua Franca (Oregon) $39.99
2015 Pinot Noir Evenstad Reserve, Domaine Serene $84.99
2016 Pinot Noir, Flowers (Sonoma Coast) $64.99
2017 Pinot Noir “Clark and Telephone” Belle Glos $59.99
2016 Pinot Noir, Chanin (Santa Barbara) $31.99

Allan S. Goodman – Howard Asadow
2017 Pinot Noir “Whole Cluster” Willamette Valley Vineyards $28.99
2016 Pinot Noir Estate Willamette Valley Vineyards $33.99
2015 Pinot Noir Savoya Vineyard, Ken Wright Cellars $80.99
2015 Pinot Noir Shea Vineyard, Ken Wright Cellars $80.99
2015 Pinot Noir “Russian River Ranches” Sonoma-Cutrer $31.99

Brescome Barton – Jillian Carey
2016 Pinot Nero “Glener” Castelfelder $29.99
2016 Pinot Noir “Sonoma Coast” Patz and Hall $46.99
2015 Pinot Noir Reserve “Dundee Hills’ The Four Graces $58.99
2014 Pinot Noir “Sunny View” The Calling $37.49
2016 Pinot Noir “Willamette”, Argyle $29.99

Artisan Wines – Jim Morrison
2017 Pinot Noir Ahurani, Kelley Fox Wines $32.99
2017 Pinot Noir Mirabai, Kelley Fox Wines $39.99
2016 Pinot Noir Momtazi Vineyard, Kelley Fox Wines $57.99
2017 Pinot Noir Hyland Vineyard, Kelley Fox Wines $59.99
2016 Pinot Noir Maresh Vineyard, Kelley Fox Wines $72.49

DM Selections – Deidre Magnello
2017 Pinot Noir, Grochau (Willamette Valley) $19.99
2014 Pinot Noir, Merriman Estate (Yamhill County) $34.99
2015 Cote Chalonnaise, Domaine Goubard $21.99
2015 Bourgogne Rouge, Lou Dumont $28.99
2015 Chambolle-Musigny, Lou Dumont $67.99
2011 Savigny Les Beaune 1er Cru Les Vergelesses, Francois Andre $58.99

Michael Skurnik Wines – Marissa Marchese
NV Champagne Brut Blancs des Noirs, Moussé $42.99
2016 Pinot Noir “Sonoma Coast” Anthill Farms $34.99
2016 Pinot Noir “Mt. Jefferson Cuvee” Cristom $34.99
2015 Bourgogne Rouge, Domaine Paul Pillot $32.99
2014 Charmes-Chambertin Grand Cru, Domaine Arlaud $149.99

Missing Link – Doug Rankin
2016 Pinot Noir Willamette Valley, Brooks (Willamette Valley) $26.99
2017 Pinot Noir, Presqu’ile Winery (Santa Maria Valley) $23.99
2017 Rosé of Pinot Noir, Lieu Dit (Santa Barbara) $23.99
2015 Gevrey Chambertin “Les Justice” La Combe Grisard $75.99
2014 Pinot Noir “Original Vines” Eyrie Vineyards (Willamette Valley) $80.99
2015 Pinot Noir “Refugio” Montsecano (Casablanca Valley, Chile) $22.99
2012 Pinot Noir, Merdinger Bühl, Weinhaus Heger $19.99

Winum Wines – Jim Donahue
2014 Pinot Noir, Aether (Santa Barbara) $39.99
2015 Pinot Noir, Foxen (Santa Maria Valley) $39.99
2014 Pinot Noir John Sebastiani Vineyard, Foxen $64.99
2017 Pinot Noir, Wild Eye (Santa Lucia Highlands) $39.99
2014 Pinot Noir Reserve Alix de Vergy, Blackjack Ranch $49.99

Piedmont Wine Dinner with Michele Chiarlo Wines at Max Amore 2-26-19

Max Amore in Glastonbury presents a Wine & Food Pairing Dinner featuring the wines of Michele Chiarlo Winery

Special Guest Speaker for the evening

Massimo Galvano

Italian Wine Director – Kobrand Corporation

A STORY OF A FAMILY

The Chiarlo Family home in their vineyards

Since 1956, Michele Chiarlo has been vinifying the essence of Piedmont, loving and developing the most incredible wine region in the world. There are 110 hectares of vineyards between Langhe, Monferrato and Gavi. These crus respect both ecological criteria & the expression of the terroir.

Michele Chiarlo has not abandoned his philosophy. Rigorous selection of the best grapes from only the most reputable growers in the most favored vineyard areas and longer aging in oak and then in bottle prior to release were measures he adopted before the DOC laws. Additionally, from the beginning, Michele Chiarlo has directly managed or personally overseen every aspect in the productions of his wines. Since the early 1990s, his sons, Alberto and Stefano, have also held management roles.  Alberto, the elder, directs Marketing and sales; Stefano, an oenologist by profession, manages vineyard operations and collaborates in production in the cellars.

We are very pleased to present these wines at Max Amore as part of our continued wine dinner series featuring some of the world’s great estates.

Menu Created by Chef David Stickney

Tuesday February 26th, 2018

Seating at 6:30pm

-Amuse-

Polenta Dusted Veal Sweetbread

Parsnip Puree, Romanesco

Gavi Le Marne 2016

-Primi-

Piemontese Beef Tartare

Cured Egg Yolk, Black Truffles, Parmigiano Reggiano

Nebbiolo Il Principe 2015

-Secondi-

Fresh Paccheri & Venison Bolognese

Cipolini Onion, Smoked Pistachio Crumbs, Stracciatella

Barbera d’Asti Superiore Nizza Cipressi 2016

-Terzo-

Espresso & Porcini Rubbed Prime Rib

Gorgonzola Popover, Caramelized Brussels Sprouts,

Seacoast Mushroom Ragu

Barolo Tortoniano 2013

-Dolce-

Pastiera Di Napoletana

  Moscato d’Asti Nivole 2016

Sunset over the Chiarlo home vineyard

$90 Per Person

(Not Including Tax or Gratuity)

Please call Max Amore for Reservations

860-659-2819

140 Glastonbury Boulevard | Somerset Square | Glastonbury

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