{"id":3997,"date":"2016-07-06T16:26:09","date_gmt":"2016-07-06T16:26:09","guid":{"rendered":"http:\/\/www.maxrestaurantgroup.com\/blog\/?p=3997"},"modified":"2016-07-06T16:26:09","modified_gmt":"2016-07-06T16:26:09","slug":"3997-2","status":"publish","type":"post","link":"https:\/\/www.maxrestaurantgroup.com\/blog\/3997-2\/","title":{"rendered":""},"content":{"rendered":"

\"C2F_Local_Catch\"<\/p>\n

Connecticut\u2019s farming history extends to the seas.<\/p>\n

This dinner celebrates the glories of Long Island Sound
\nand the wealth of sea riches that continue to be integral to our New England traditions.
\nChef Hunter Morton of Max’s Oyster Bar will be at the helm\u00a0of your fin-forward voyage.<\/p>\n

Reception – 6:30pm | Seating – 7:15pm<\/strong><\/p>\n

– MENU – <\/strong><\/p>\n

Farm Reception<\/strong>
\nShellfish Platters
\nCopps Island Oysters –\u00a0Garden Vegetable Mignonette<\/em>
\nPapa C’s Clams –\u00a0Tomato Cocktail Sauce<\/em>
\nCape Cod Mussels –\u00a0Remoulade<\/em>
\nPoint Judith Calamari Salad
\nTaylor Bay Scallops<\/p>\n

Hors d’oeuvres
\nBloody Oyster Shooters
\nSmoked Bluefish Pate Bruschetta
\nBrown Butter Shrimp Steamed Buns
\nOyster Tartlets
\nWood Oven White Clam Pizzas<\/p>\n

\u00a0Dinner<\/strong><\/p>\n

First Course<\/u><\/strong>
\nBomster Brothers Scallop Ceviche
\nbutter lettuce, pickled peppers, radish, corn chips<\/em><\/p>\n

Second Course<\/u><\/strong>
\nOyster Pan Roast
\nsmoked pork belly, corn, young onions, garden herbs, house made oyster crackers<\/em><\/p>\n

Third Course<\/u><\/strong>
\nSeafood Boulibasse
\nporgy, clams, mussels, shrimp, crispy calamari, potatoes,
\ntomato-saffron broth, grilled crostini, rouille<\/em>
\n
\nEntr\u00e9e<\/u><\/strong>
\nWood Oven Roasted Striped Bass
\nsweet corn vegetable succotash, salsa verde<\/em><\/p>\n

Dessert<\/u><\/strong>
\nBlueberry Buckle
\nlavender sabayon, blueberry compote<\/em><\/p>\n

$140 per person<\/strong>
\n(not including tax & house fee)<\/p>\n

MAKE A RESERVATION<\/strong><\/a>
\nor call 860.566.8360<\/p>\n

LOCAL | SUSTAINABLE | CONNECTICUT GROWN<\/p>\n","protected":false},"excerpt":{"rendered":"

Connecticut\u2019s farming history extends to the seas. This dinner celebrates the glories of Long Island Sound and the wealth of sea riches that continue to be integral to our New England traditions. Chef Hunter Morton of Max’s Oyster Bar will be at the helm\u00a0of your fin-forward voyage. Reception – 6:30pm | Seating – 7:15pm – … <\/p>\n

Continue reading “”<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[22,119,38,13,29,230],"tags":[55,295,56,296,58,269],"_links":{"self":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/3997"}],"collection":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/comments?post=3997"}],"version-history":[{"count":1,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/3997\/revisions"}],"predecessor-version":[{"id":3999,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/3997\/revisions\/3999"}],"wp:attachment":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/media?parent=3997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/categories?post=3997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/tags?post=3997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}