Max\u2019s Oyster Bar Presents<\/p>\n\n\n\n
An All-American Whiskey Dinner<\/p>\n\n\n\n
Featuring Selections from HEAVEN HILL DISTILLERY<\/p>\n\n\n\n
With Special Guest Speaker Richard Fiorillo, Regional Director, Heaven Hill Brands<\/p>\n\n\n\n
Founded shortly after the end of\nProhibition, Heaven Hill is the largest independent, family-owned and operated\ndistilled spirits supplier in the country, and the second largest holder of\naging Bourbon Whiskey in the world. With a number of very well recognized\nbrands under the Heaven Hill Distillery label, this is a company that is\ncontinuously innovating and creating new styles and marks. They are also known\nfor making tremendous bourbon and other whiskies at very affordable prices. For\nthis dinner we have selected some of each: great styles, great values and\ntop-level aged whiskey. These are paired with the cuisine of Chef Bob Peterson.<\/p>\n\n\n\n
Thursday | February 6th<\/sup> | 6:30 seating<\/p>\n\n\n\n Chef\u2019s Reception<\/p>\n\n\n\n Poached\nOysters & Sterling Caviar<\/strong><\/p>\n\n\n\n Bourbon-Black Pepper Cream<\/p>\n\n\n\n Cocktail Featuring Evan Williams\n1783 Bourbon<\/p>\n\n\n\n 1st<\/sup><\/p>\n\n\n\n Lobster\nVol-au-Vent<\/strong><\/p>\n\n\n\n Truffled Potato Cream | Cr\u00e8me\nFraiche | Chervil<\/p>\n\n\n\n Evan Williams Single Barrel Bourbon\nand Henry McKenna Single Barrel Bourbon<\/p>\n\n\n\n (side by side) <\/p>\n\n\n\n 2nd<\/sup><\/p>\n\n\n\n Crispy\nPork Belly<\/strong><\/p>\n\n\n\n Watercress | Charred Cucumber |\nGreen Papaya<\/p>\n\n\n\n Cashew Vinaigrette | Blood Orange |\nSpicy Cashew Crumble<\/p>\n\n\n\n Rittenhouse Rye Bottled in Bond –\nstraight<\/p>\n\n\n\n 3rd<\/sup><\/p>\n\n\n\n Rhode\nIsland Jumbo Sea Scallops<\/strong><\/p>\n\n\n\n Smoked Rutabaga Ravioli | Grilled\nBroccoli Rabe | Lemon-Whiskey Brown Butter<\/p>\n\n\n\n Elijah Craig Small Batch – straight<\/p>\n\n\n\n 4th<\/sup><\/p>\n\n\n\n USDA\nPrime NY Sirloin Medallions<\/strong><\/p>\n\n\n\n Sweet Potato-Shortrib Hash | Foie\nGras-Red Wine Sauce | Fried Onion Strings<\/p>\n\n\n\n Elijah Craig 18-year-old Bourbon –\nstraight<\/p>\n\n\n\n 5th<\/sup><\/p>\n\n\n\n Baked\nAlaska<\/strong><\/p>\n\n\n\n Grassroots Apple Ice Cream | Pecan Caramel\n| Pecan Shortbread<\/p>\n\n\n\n Toasted Meringue | Orange-Bourbon\nGlaze<\/p>\n\n\n\n Cinerator (house-made)<\/p>\n\n\n\n $90.00 per person (not including tax or gratuity)<\/p>\n\n\n\n Please call Max\u2019s Oyster Bar in West\nHartford for reservations<\/p>\n\n\n\n 860-236-6299<\/p>\n\n\n\n ~menu subject to change~<\/p>\n","protected":false},"excerpt":{"rendered":" Max\u2019s 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 … <\/p>\n