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


Lobster Vol-au-Vent

Truffled Potato Cream | Crème Fraiche | Chervil

Evan Williams Single Barrel Bourbon and Henry McKenna Single Barrel Bourbon

(side by side)


Crispy Pork Belly

Watercress | Charred Cucumber | Green Papaya

Cashew Vinaigrette | Blood Orange | Spicy Cashew Crumble

Rittenhouse Rye Bottled in Bond – straight


Rhode Island Jumbo Sea Scallops

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

Elijah Craig Small Batch – straight


USDA Prime NY Sirloin Medallions

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

Elijah Craig 18-year-old Bourbon – straight


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


~menu subject to change~

Valentine’s Day Dinner at Crystal Ridge Winery


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


Hudson Valley Smoked Duck Breast

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


Dukkah Spiced Salmon Cake

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


Butter Poached Lobster Pasta

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

Meyer Lemon Mascarpone, Lobster Tomato Nage,


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


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…


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



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


Chocolate Mousse Bomb

cherry filling, red wine chocolate sauce

$115 Per Person

(Not Including Tax or Gratuity)

Please Call Max’s Tavern for Reservations


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


Il Poggione, Rosato di Toscana Brancato, 2018

House made Ricotta, Local Honey,

Fococcia Crisps


Il Poggione, Toscana Rosso, 2017

Monkfish “Porchetta”

Fennel and Herb Stuffed Monkfish Wrapped in Prosciutto

Saffron Risotto, Tomato Artichoke Relish, Saba


Il Poggione, Rosso di Montalcino, 2017

Wild Boar Agnolotti

Braised Wild Boar, Seacoast Mushroom Ragu,

Truffled Pecorino, Crispy Sage


Il Poggione Brunello di Montalcino, 2014

Wood Oven Roasted Quail

Cranberry Walnut Stuffing, Roasted Root Vegetables,

Fried Shallots, Pan Jus


Pistachio Gelato


$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.


Baked Salt Pond Oysters

Lemon-Parmesan Crumble | Fresh Oregano | Cherry Peppers

Olianas Vermentino, 2018 (Sardinia)


Chilled Poached Salmon

Urban Valley Farm Field Greens | Butternut Squash | Gala Apples

Spiced Pumpkin Seeds | Charred Onion Vinaigrette

Cline Cellars Farmhouse White, 2018 (California)


Spice Crusted Ahi Tuna

Spinach & Ricotta Gnudi | Grilled Fennel & Peppers

Bagna Cauda

Olianas Cannonau (Sardinia)


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


Progression Brewery Dinner @ Max Burger Longmeadow


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



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


$65 per person, not including tax & gratuity


Call for reservations & information





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

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

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

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

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

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


Current and Past #MaxMugClub Mugs


Max Burger – Longmeadow, Massachusetts

Membership Agreement 2020

Welcome to the Max Mug Club page.  Below you will find details about the club membership benefits, which are good for the duration of the membership period.  Membership is done on an annual basis and renewals will be done on or before the first of January each year.

Membership Benefits and Terms include:

  • The 2020 Mug Club Membership is effective from January 1, 2020 through December 31, 2020. 
  • First Mug Beer is complimentary with Membership payment.
  • A “Mug Beer” is defined by any of the regular pours (16oz, 14oz or 13oz)
    • These will be poured in your special “Max Mug”, which contains 20oz
    • Non-Mug Beers, are those beers that are normally offered in sizes other than those listed above. These will be offered in their standard glass and at the standard price.
  • All memberships renew on January 1, of each year calendar.
  • Membership dues are non-refundable.
  • Joining after Jan 1, 2020, memberships will be pro-rated based on the quarterly period of the year, as follows:
  • Q1 > March 31 = 100% / $100
    • Q2 > June 30 = 75% / $75
    • Q3 > September 30 = 50% / $50
    • Q4 > December 31 = 30% / $30
  • Memberships are transferable, but can only be done by a Max Burger Manager.
    • Only one transfer membership is allowed per calendar year.
    • The Membership Mug goes to the new member.
  • $100 annual membership, per year
  • $500 lifetime membership (available anytime)
  • Max Vantage Points are allowable for the purchase of Mug Club Membership Dues – a one-year membership value is 1400 points; lifetime membership is 7000 points.
  • Max Vantage points are not assigned on Membership Dues purchase.
  • Mug Club Members can accumulate Max Vantage points on other purchases, except where limitations are listed.
  • Keep your mug as long as you are a Member – take it home at the end of your membership if you are not continuing.
  • New mugs will be produced each year.
  • Only the Mug Club Member gets to use their mug. It’s always at the bar waiting for you.
  • Member Mugs damaged or broken at Max Burger Longmeadow, will be replaced at the discretion of the Max Manager on duty
    • Mugs damaged or broken off Max Burger premises will not be replaced
  • Celebratory beer on your birthday
  • Max Mug Club is only available at Max Burger Longmeadow.  This membership does not apply to other MRG locations, and Club benefits do not apply at other locations.
  • Advance notice and 10% discount on all Max Burger Longmeadow Beer dinner events.
  • Exclusive notification for Max Mug Club First Friday Social Hour and Beer Tapping each month – you will be the first to know about our special beer being tapped or offered at 3pm the first Friday of each month. #MaxMugClub
  • Policies are subject to change.


Max Burger in Longmeadow, Ma, will host its monthly Max Mug Club Social Hour this coming Friday, January 10th at 3pm. We will be tapping something special from Back East Brewing in Bloomfield , CT. for this event, which is open to our Mug Club members, only from 3-4pm. This beer will be on draft an available (pending availability) after the social hour, to our other guests.

This month’s featured tapping is the Back East Double Scoop American Imperial IPA that clocks in at 8.4%! Back East has established itself as a classic craft brewer of IPAs, especially New England and other high-powered styles, and the Double Scoop is no exception. Made in limited quantities, this should be a great way to kick off January and a great social hour.

For those of you interested in more info about the Max Mug Club, please click here for full details – it’s easy to join and the benefits give back all year long.

We are also featuring Progression Brewing Onward IPA from Northampton, for the month of January, in celebration of our monthly beer dinner (1/27), focused around the brews of Progression. For details about the dinner click here, or to reserve your seat please call Max Burger in Longmeadow at 413.798.0101.