menu coming soon.

Featuring a multi-course dinner with all Massachusetts-brewed beers.

 ~MENU SUBJECT TO CHANGE~

BEER’D BEER DINNER @ SAVOY PIZZERIA

Tuesday, August 11^th

A five-course dinner by Executive Chef Michael Orozco

AMUSE-BOUCHE

Tuna Tartare

plums, sake, avocado-ginger mousse, cucumber

KARATE IN THE WATER (DDH NEIPA, 6.1% abv)

COURSE TWO

Jerk Chicken

pineapple jalapeño gastrique, jicama shishito slaw, lime zest

ORGANIZED PLAY DATE (IPA-American, 8.0% abv)

COURSE THREE

Hobbit BLT

pork belly, bacon tomato jam, lembas bread, basil aioli

HOBBIT JUICE (DIPA – Imperial, 9.2% abv)

COURSE FOUR

Grilled Swordfish

chipotle creamed corn, summer vegetable succotash, blistered shishito peppers

TOO MANY COOKS (DIPA- Imperial, 9.6% abv)

COURSE FIVE

Summer Fruit Pizza

grilled peaches, goat cream cheese, sea salt & cracked black pepper candied almonds

COLD AS WEISSE (Sour-Berliner Weisse, 3.0% abv)

$65 per person

(not including tax & gratuity)

Reservations Recommended

Call for information

860.969.1000

DETAILS COMING SOON

 THE MAX LUNCH CLUB RETURNS!

Max’s Oyster Bar is pleased to announce the next installment of

The Max Lunch Club

Wines From New Zealand

Friday August 14th

12:45 arrival | 1:00pm lunch

Like everything else, Lunch Club has been on hiatus, but we are back and will be hosting a Max’s Oyster Bar favorite – and all with socially distanced and responsible guidelines in place.

New Zealand features some of the top fruit-driven and balanced wines on the planet, and we feel these wines are the perfect match to the summer cuisine at Max’s Oyster Bar. This Lunch Club will feature wines from various production areas throughout the country, all expertly paired with a menu by Chef Bob Peterson. Wines poured and presented by Max Beverage Director Brian Mitchell.

1

Loveblock Pinot Gris, Marlborough, 2018

Citrus Cured Sea Scallop

Nori Crisp | Avocado | Scallion | Sesame

2

Vavasour Sauvignon Blanc, Marlborough, 2019

Garden Gazpacho

Fresh Picked Maine Lobster | Roasted Almonds | Garlic Croutons | Red Sorrel

3

Villa Maria Rosé, Hawkes Bay, 2019

Hand Cut Basil Fettuccine

Farm Garlic Shrimp | Cherry Tomato Confit | Callaloo Spinach

4

Mt Difficulty Pinot Noir Roaring Meg, Central Oago, 2017

Miso Grilled Beef Tenderloin Medallions

Grilled Seacoast Shiitake | Starlight Gardens Braised Greens | Roasted Onion Barley | Crispy Shallots

Veal Demi-Glace

Something Sweet

Peach & Blueberry Pavlova

Passionfruit Curd

$49.00 per person

(not including tax or gratuity)

Please call Max’s Oyster Bar in West Hartford for reservations

860.236.6299

MAX CHEF TO FARM Celebrates 13 years on Connecticut Farms!

LOCAL | SUSTAINABLE | CONNECTICUT GROWN

Sunday, August 16th at Rosedale Farms and Vineyards, we'll host a traditional New England Lobster Bake featuring Chef Steve Michalewicz of Max Catering & Events, and Hunter Morton, Max's Culinary Director. Bring the family, enjoy live music, and crack a few claws.  This event has two seatings - choose a 12:00 PM or 2:30 PM reservation time at checkout. 

The cost for adults is $75 (all-inclusive) and includes Clam Chowder, Hand-gathered Green Salad, a Traditional New England Lobster Bake (Steamed Lobster, New Potatoes, Corn on the Cob, Clams, Chorizo).  The cost for kids (12 and under) is $12 (all-inclusive).  Additional menu items and full bar available for purchase - we take cash or credit for a la carte items.

Limited seating and tables are available under our tent; lawn chairs and blankets are recommended. A valid driver’s license or government issued I.D. is required for the purchase and consumption of alcoholic beverages. Max's Catering and/or Rosedale Farms reserves the right to restrict or deny service of any alcoholic beverage at their discretion.

QUESTIONS AND THE FINE PRINT

If you have questions about this event, please call Max Catering & Events at 860.566.8366.

A casually elegant home-style dinner on the farm featuring Max’s version of Southern (CT) Hospitality, with local brews, great food and a good dose of Bluegrass.  Join us for BBQ, Brews & Bluegrass.  Explore hyper-local craft beer and dine on sinfully good BBQ, exquisitely prepared on the farm by Max Restaurant Group's Culinary Director, Chef Hunter Morton. This is one pickin’ party that you don’t want to miss!

Seasonal Menu to follow as we get closer to the event date.

All dietary needs must be communicated upon purchase. If you surprise us with a food restriction upon your arrival, we will do our best to accommodate you but we may not have the resources available.

QUESTIONS AND THE FINE PRINT

If you have questions about this event, please call Max Catering & Events at 860.566.8366.

This is a ticketless event - all ticket sales are through Eventbrite.

Cancellation/Refund Policy

For Max Chef to Farm Festivals - Eventbrite fees are included in the total upon check-out. Tickets are refundable up to one day prior to the event, and this can be done via Eventbrite. Within 1 day of the event, refunds will be issued in the form of a Max Restaurant Group Gift Card for future use at any MRG location. Please contact Max Customer Service.

For Max Chef to Farm Dinners - all taxes and fees are included in the ticket price. Ticket purchases can be refunded up to 48 hours prior to the event (6:30pm August 7th). Within 48 hours of the event, refunds will be issued in the form of a Max Restaurant Group Gift Card for future use at any MRG location.

In the event of inclement weather and the event has to be post-poned, the event will be rescheduled and all ticket purchases will be honored for the new date. MRG reserves the right to cancel or host the event, and final decisions on all refunds. We apologize, but Eventbrite fees cannot be refunded for cancellations within 24 hours of festival events, or 48 hours of dinner events.