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

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