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

Bonterra Winery Lunch

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

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Max Lunch Club – January 29, 2021 – Classical Italy

Max Fish is pleased to announce the next installment of

The Friday Lunch Club

featuring

Classical Wines from Italy

Italy is a massive wine producing country with exceptional wines from just about everywhere – leaving us with almost boundless opportunity for discoveries. It is also a favorite wine destination for American consumers; we like Italian wine and food. Diving a little deeper into that wine culture this month brings us some discoveries from places not often visited, even though they are quite within reach of the typical stops. Marche, Friuli, Langhe and the Maremma in lower Tuscany are each places of tremendous wine production, but you have to know a little to find the good stuff. This month we have done the work for you and have a great selection of classical wines from just off the beaten path.

Join us as we kick off the new year with a great Italian focused lunch pairing showcasing regional wines from Italy with Chef Nick Stinziani’s menu.

Hosted by Brian Mitchell – Max Restaurant Group’s Sommelier

And as always, we will be spaced out and socially distanced for this luncheon.

Friday January 29, 2021

12:45 arrival | 1:00pm lunch

1st

Prosciutto Crostini

Toasted focaccia, goat cheese, arugula, fig marmalade

Fazi Battaglia Verdicchio dei Castelli di Jesi D.O.C. Classico, 2019, Marche

2nd

Seared Scallops

Crème-fraiche semolina mashed, wild mushrooms, charred green onions, saba

La Vis Chardonnay, 2019, Trentino

3rd

Grilled Salmon

Toasted fregola, escarole, slow roasted tomatoes, grilled artichokes, smoked tomato butter

Parusso Nebbiolo DOC, 2017, Langhe

4th

Short Rib Ravioli

Roasted winter vegetables, truffle cauliflower puree, red wine reductions

Querciabella Mongrana Maremma DOC, 2018, Tuscany

Sweet

Chocolate Espresso Panna Cotta

Amaretto biscotti

Food

$49.00 per person

(not including tax or gratuity)

Seating is limited, and all guests for the event will be spaced and socially distanced

Please call Max Fish in Glastonbury for reservations

(860) 652-3474

Max Fish | 110 Glastonbury Blvd | Glastonbury

Menu subject to change

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Max Lunch Club January 22, 2021 – Featuring A to Wineworks from Oregon

LUNCH CLUB January 22, 2021 – Max’s Oyster Bar, West Hartford Center

The Essence of Oregon – Veteran Winemaking

Featuring A to Z Wineworks, Organic Wines from Oregon

Hosted by Brian Mitchell

Corporate Beverage Director and Sommelier – Max Restaurant Group

Begun is 2002, A to Z Wineworks is the joint venture between Oregon wine industry veterans that had worked at wineries such as Eyrie, Archery Summit, DDO, and Chehalem. Looking to make wines that were truly expressive of what Oregon, dependable quality but also wines that were great values. Today, nearly 30 years on, they have achieved this and then some. One of Oregon’s top-selling wine brands, A to Z consistently delivers outstanding quality wines, made from organically farmed vineyards. It is a pleasure to offer these wines and the opportunity to pair them with the creative menu by Chef Matt Burrill.

Seating at 12:45pm

1-

Smoked Oysters

Chile Miso Butter

A to Z Wineworks Pinot Gris, 2019 Oregon

2-

Pastrami Smoked Salmon

Flatbread, Capers, Pickled Shallots, Lemon Crème Fraiche

A to Z Wineworks Chardonnay, 2019 Oregon

3-

Crab Salad

Spinach, Hazelnuts, Pears, Cranberry Vinaigrette

A to Z Wineworks Pinot Noir, 2017, Oregon

4-

Roasted Pork Loin

House tater tots, Brussel Sprouts, Cider Mushroom Reduction

A to Z Wineworks Pinot Noir The Essence, 2016, Oregon

Something Sweet

 Blackberry Cheesecake

Cherry Reduction, Crème Anglaise

$49.00 per person

(not including tax or gratuity)

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

All guest seating will be spaced out and socially distanced

860-236-6299

Menu subject to change

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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

1st

Lobster Vol-au-Vent

Truffled Potato Cream | Crème Fraiche | Chervil

Evan Williams Single Barrel Bourbon and Henry McKenna Single Barrel Bourbon

(side by side)

2nd

Crispy Pork Belly

Watercress | Charred Cucumber | Green Papaya

Cashew Vinaigrette | Blood Orange | Spicy Cashew Crumble

Rittenhouse Rye Bottled in Bond – straight

3rd

Rhode Island Jumbo Sea Scallops

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

Elijah Craig Small Batch – straight

4th

USDA Prime NY Sirloin Medallions

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

Elijah Craig 18-year-old Bourbon – straight

5th

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

860-236-6299

~menu subject to change~

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Valentine’s Day Dinner at Crystal Ridge Winery

EVENT IS SOLD OUT!

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

1.

Hudson Valley Smoked Duck Breast

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

2.

Dukkah Spiced Salmon Cake

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

3.

Butter Poached Lobster Pasta

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

Meyer Lemon Mascarpone, Lobster Tomato Nage,

4.

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

Dessert

Red Velvet Cheesecake

Raspberry Meringue

Huber Sparkling Rose, Austria

Live Music By Tom Ingram

$270 per couple, all inclusive of tax and fees.

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Cabs & Slabs @ Max’s Tavern

The Perfect Winter Wine and Food Pairing Dinner…

CABS & SLABS

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

Menu

Amuse

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

Dessert

Chocolate Mousse Bomb

cherry filling, red wine chocolate sauce

$115 Per Person

(Not Including Tax or Gratuity)

Please Call Max’s Tavern for Reservations

413-746-6299

1000 Hall of Fame Ave | Springfield, MA | 01103

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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

1st
Willamette Valley Vineyards Estate Chardonnay, 2017
Smoked Salmon
avocado espuma, corn chip crumbs, cilantro

2nd
Willamette Valley Vineyards Whole Cluster Pinot Noir, 2018
Confit Duck
quince & apple glaze, parsnip

3rd
Willamette Valley Vineyards Estate Pinot Noir, 2017
Crab Legs
balsamic glass, tomato consume, basil oil

4th
Willamette Valley Vineyards Elton Pinot Noir, 2016
Seared Venison
soy glazed baby beet root, juniper berry, quinoa, roasted chestnuts, cranberries, turnip puree

Final
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

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MAX MUG CLUB – JANUARY SOCIAL HOUR & TAPPING (1/10, 3pm)

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.

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MAX CHEF TO FARM 2019 SCHEDULE IS NOW AVAILABLE TO BOOK TICKETS – NEW EVENTS ADDED FOR THIS SEASON

The Max Restaurant Group is pleased to announce the 2019 Chef to Farm Summer event schedule. For the 12th year in a row, Max Chef to Farm is taking the show on the road and will be hosting a series of dinners and festivals out in the filed, literally. We are dedicated to supporting our local farms and other food and beverage producers, and by bringing the “Max” experience to the farms we get to celebrate all of the hard work and bounty that surrounds us here in Connecticut and Southern New England.

This year we bring back some of the annual favorites, such as the Corn (Maize), BBQ-Bluegrass-Brews, and Tomato dinners, and the ever popular Hoptoberfest. New for season are several dinner events, as well as an added festival theme for Father’s Day. One of the most popular Chef to Farm events is the Lobsterfest, which will be on September 29th, this season, and for Father’s Day we are hosting the Backyard BBQ and Family Fun Day – so that everyone can come out and enjoy a great, relaxing day with dad and the family. Other new events include a Whiskey Dinner with Max Downtown, a Sunflower and Wine Festival in July, and a Chef to Brewery event with Hanging Hills Brewery in Hartford, CT.

We look forward to seeing you throughout the summer and fall season at any of these great events. Links to purchase tickets are listed below by clicking on the event details below the respective pictures. Full details for each are listed on the Eventbrite ticketing pages via the links, or through the Max Chef to Farm website – maxcheftofarm.com

Max Chef to Farm Festival: 6th Annual Father’s Day Fest – Dad’s Day Backyard BBQ and Comfort Day
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Sunday, June 16, 2019 from 1:00 PM to 5:00 PM (EDT)
Max Chef to Farm Dinner: “Berries & Blossoms”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Thursday, June 20, 2019 from 6:30 PM to 9:30 PM (EDT)
Max Chef to Farm Dinner “MAIZE: Tapas & Corn”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Friday, July 12, 2019 from 6:30 PM to 9:30 PM (EDT)
Max Chef to Farm Dinner: Downtown on the Farm Whiskey Dinner
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Friday, July 26, 2019 from 6:30 PM to 9:30 PM (EDT)
Max’s Farm Festival: Oyster Festival
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Sunday, August 4, 2019 from 1:00 PM to 5:00 PM (EDT)
Max’s Chef to Farm Dinner “BBQ, Bluegrass & Brews”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Friday, August 9, 2019 from 6:30 PM to 9:30 PM (EDT)
Max Chef to Farm Dinner: Max Olé – Tacos & Tequila
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Thursday, August 15, 2019 from 6:30 PM to 9:30 PM (EDT)
Max’s Chef to Farm Pop-Up Pig Roast
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Wednesday, August 21, 2019 from 5:30 PM to 7:30 PM (EDT)
Max Chef to Farm Dinner “Ode to Tomatoes”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Thursday, August 29, 2019 from 6:30 PM to 9:30 PM (EDT)
Max Chef to Farm Dinner “The Vegetarian’s Garden”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Thursday, September 12, 2019 from 5:30 PM to 8:30 PM (EDT)
Max Chef to Brewery Dinner: Oktoberfest at Hanging Hills Brewery Hartford
Hanging Hills Brewing Company | 150 Ledyard Street | Hartford, CT 06114
Thursday, September 19, 2019 from 6:00 PM to 9:00 PM (EDT)
Max Chef to Farm Festival: 6th Annual New England Lobster Fest
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Sunday, September 29, 2019 from 1:00 PM to 5:00 PM (EDT)
Max Chef to Farm Festival: 6th Annual Hoptoberfest 2019
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Sunday, October 13, 2019 from 1:00 PM to 5:00 PM (EDT)
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Greater Hartford International Pinot Noir Festival – Final List of Wines to be Shown is Tremendous!

We are just a day away from this inaugural tasting event, which looks to be a classic for anyone who is a fan of wine, and especially Pinot Noir. With a tremendous selection of Pinot Noir from around the world, we will be show-casing wines at many price levels and regions.

Just take a look at the list below – cannot express how much fun and what an opportunity this event will be. Beautiful weather and a great setting at the atrium at Max Downtown in Hartford. Tickets are available (we have lots of space) and of course plenty of wine.

Single ticket price to the tasting is $45, plus tax and gratuity, and there will be passed snacks and light fare.

Click here to book your tickets on Eventbrite

At the door tickets will be $55 plus tax and gratuity, if you are still thinking about going, later.


Frederick Wildman and Sons – Jennifer Young
2016 Pinot Nero “Meczan” J. Hofstatter (Alto Adige) $21.99
2016 Pinot Noir, Luigi Bosca (Mendoza) $21.99
2016 Pinot Noir “Los Carneros” Cuvaison $44.99
2016 Mercurey, Domaine Faiveley $29.99
2014 Chambolle-Musigny, Domaine Faiveley $106.49
2016 Gevrey-Chambertin, Domaine Faiveley $60.99

Kobrand – Jordan Ross
2017 Pinot Noir “Lunita” Bodega Chacra (Patagonia) $57.99
2016 Pinot Noir, Domaine Carneros (Napa Valley) $50.99
2016 Pinot Noir, Resonance (Willamette Valley) $36.99
2016 Auxey-Duresses, Domaine Louis Jadot $36.99
2015 Pommard, Domaine Louis Jadot $67.99

Jackson Family Wines – Seth Kweller
2015 Pinot Noir “STA Rita Hills” Brewer-Clifton $43.99
2015 Pinot Noir “Les Voisins” Copain $41.99
2014 Pinot Noir, Wild Ridge (Sonoma) $29.99
2017 Pinot Noir, Siduri (Santa Barbara) $34.99

Vineyard Brands – Paul Nerz
2017 Hamilton Russell Vineyards (South Africa) $48.99
2015 Monthelie, Domaine Thierry et Pascale Matrot $51.99
2015 Santenay “Les Hates” Vincent et Sophie Morey $35.99
2016 Fixin, Domaine Mongeard-Mugneret $53.99
2015 Pommard 1er Cru Clos des Epenots, Domaine de Courcel $166.99

Worldwide Wines – Tom Taylor
2014 Pinot Noir “Knox Vineyard” Au Bon Climat $53.99
2015 Pinot Noir “Mills Vineyard” Calera $75.99
2015 Pinot Noir Estate, Melville Winery $38.99
2016 Pinot Noir “Dundee Hills” Archery Summit $69.99

Dreyfus Ashby – Gia Pascarelli
2017 Pinot Noir Cloudline (Willamette Valley) $24.99
2015 Pinot Noir RoseRock (Eola-Amity Hills) $39.99
2016 Cotes de Nuits Villages, Joseph Drouhin $34.99
2016 Gevrey-Chambertin, Joseph Drouhin $79.99
2016 Vosne-Romanee, Joseph Drouhin $107.99
2015 Pinot Noir “Dundee Hills” Domaine Drouhin Oregon $49.99
2014 Pinot Noir “Laurene” Domaine Drouhin Oregon $79.99

Slocum and Sons – Ashlynn Taylor
2016 Pinot Noir “Avni” Lingua Franca (Oregon) $39.99
2015 Pinot Noir Evenstad Reserve, Domaine Serene $84.99
2016 Pinot Noir, Flowers (Sonoma Coast) $64.99
2017 Pinot Noir “Clark and Telephone” Belle Glos $59.99
2016 Pinot Noir, Chanin (Santa Barbara) $31.99

Allan S. Goodman – Howard Asadow
2017 Pinot Noir “Whole Cluster” Willamette Valley Vineyards $28.99
2016 Pinot Noir Estate Willamette Valley Vineyards $33.99
2015 Pinot Noir Savoya Vineyard, Ken Wright Cellars $80.99
2015 Pinot Noir Shea Vineyard, Ken Wright Cellars $80.99
2015 Pinot Noir “Russian River Ranches” Sonoma-Cutrer $31.99

Brescome Barton – Jillian Carey
2016 Pinot Nero “Glener” Castelfelder $29.99
2016 Pinot Noir “Sonoma Coast” Patz and Hall $46.99
2015 Pinot Noir Reserve “Dundee Hills’ The Four Graces $58.99
2014 Pinot Noir “Sunny View” The Calling $37.49
2016 Pinot Noir “Willamette”, Argyle $29.99

Artisan Wines – Jim Morrison
2017 Pinot Noir Ahurani, Kelley Fox Wines $32.99
2017 Pinot Noir Mirabai, Kelley Fox Wines $39.99
2016 Pinot Noir Momtazi Vineyard, Kelley Fox Wines $57.99
2017 Pinot Noir Hyland Vineyard, Kelley Fox Wines $59.99
2016 Pinot Noir Maresh Vineyard, Kelley Fox Wines $72.49

DM Selections – Deidre Magnello
2017 Pinot Noir, Grochau (Willamette Valley) $19.99
2014 Pinot Noir, Merriman Estate (Yamhill County) $34.99
2015 Cote Chalonnaise, Domaine Goubard $21.99
2015 Bourgogne Rouge, Lou Dumont $28.99
2015 Chambolle-Musigny, Lou Dumont $67.99
2011 Savigny Les Beaune 1er Cru Les Vergelesses, Francois Andre $58.99

Michael Skurnik Wines – Marissa Marchese
NV Champagne Brut Blancs des Noirs, Moussé $42.99
2016 Pinot Noir “Sonoma Coast” Anthill Farms $34.99
2016 Pinot Noir “Mt. Jefferson Cuvee” Cristom $34.99
2015 Bourgogne Rouge, Domaine Paul Pillot $32.99
2014 Charmes-Chambertin Grand Cru, Domaine Arlaud $149.99

Missing Link – Doug Rankin
2016 Pinot Noir Willamette Valley, Brooks (Willamette Valley) $26.99
2017 Pinot Noir, Presqu’ile Winery (Santa Maria Valley) $23.99
2017 Rosé of Pinot Noir, Lieu Dit (Santa Barbara) $23.99
2015 Gevrey Chambertin “Les Justice” La Combe Grisard $75.99
2014 Pinot Noir “Original Vines” Eyrie Vineyards (Willamette Valley) $80.99
2015 Pinot Noir “Refugio” Montsecano (Casablanca Valley, Chile) $22.99
2012 Pinot Noir, Merdinger Bühl, Weinhaus Heger $19.99

Winum Wines – Jim Donahue
2014 Pinot Noir, Aether (Santa Barbara) $39.99
2015 Pinot Noir, Foxen (Santa Maria Valley) $39.99
2014 Pinot Noir John Sebastiani Vineyard, Foxen $64.99
2017 Pinot Noir, Wild Eye (Santa Lucia Highlands) $39.99
2014 Pinot Noir Reserve Alix de Vergy, Blackjack Ranch $49.99

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Piedmont Wine Dinner with Michele Chiarlo Wines at Max Amore 2-26-19

Max Amore in Glastonbury presents a Wine & Food Pairing Dinner featuring the wines of Michele Chiarlo Winery

Special Guest Speaker for the evening

Massimo Galvano

Italian Wine Director – Kobrand Corporation

A STORY OF A FAMILY

The Chiarlo Family home in their vineyards

Since 1956, Michele Chiarlo has been vinifying the essence of Piedmont, loving and developing the most incredible wine region in the world. There are 110 hectares of vineyards between Langhe, Monferrato and Gavi. These crus respect both ecological criteria & the expression of the terroir.

Michele Chiarlo has not abandoned his philosophy. Rigorous selection of the best grapes from only the most reputable growers in the most favored vineyard areas and longer aging in oak and then in bottle prior to release were measures he adopted before the DOC laws. Additionally, from the beginning, Michele Chiarlo has directly managed or personally overseen every aspect in the productions of his wines. Since the early 1990s, his sons, Alberto and Stefano, have also held management roles.  Alberto, the elder, directs Marketing and sales; Stefano, an oenologist by profession, manages vineyard operations and collaborates in production in the cellars.

We are very pleased to present these wines at Max Amore as part of our continued wine dinner series featuring some of the world’s great estates.

Menu Created by Chef David Stickney

Tuesday February 26th, 2018

Seating at 6:30pm

-Amuse-

Polenta Dusted Veal Sweetbread

Parsnip Puree, Romanesco

Gavi Le Marne 2016

-Primi-

Piemontese Beef Tartare

Cured Egg Yolk, Black Truffles, Parmigiano Reggiano

Nebbiolo Il Principe 2015

-Secondi-

Fresh Paccheri & Venison Bolognese

Cipolini Onion, Smoked Pistachio Crumbs, Stracciatella

Barbera d’Asti Superiore Nizza Cipressi 2016

-Terzo-

Espresso & Porcini Rubbed Prime Rib

Gorgonzola Popover, Caramelized Brussels Sprouts,

Seacoast Mushroom Ragu

Barolo Tortoniano 2013

-Dolce-

Pastiera Di Napoletana

  Moscato d’Asti Nivole 2016

Sunset over the Chiarlo home vineyard

$90 Per Person

(Not Including Tax or Gratuity)

Please call Max Amore for Reservations

860-659-2819

140 Glastonbury Boulevard | Somerset Square | Glastonbury

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Back East Brewing Company Beer Dinner at Max Burger Longmeadow

Max Burger in Longmeadow is Pleased to Announce a

Local Brewery Beer & Food Pairing Dinner

Featuring

BACK EAST BREWING COMPANY

Bloomfield, CT

Special Guest

Tony Karlowicz

Founder and Owner

Back East Brewing Company is a Craft brewery located in Bloomfield, CT.  Founded by Tony Karlowicz and Edward Fabrycki, Jr., two cousins with a passion for great-tasting, high-quality beer, Back East opened their doors in July 2012 and is now distributed throughout Connecticut and Western Massachusetts.

Although originally from Connecticut, Edward began to home-brew while living in San Diego during the 1990s.  He eventually moved “Back East” to Connecticut in 2001, with the dream of someday opening a Craft brewery.  As a Professional Engineer, Edward enjoys the technical aspects of brewing.  Tony developed his appreciation for Craft beer during his college years in Vermont, and always imagined launching a brewery.  An entrepreneur at heart and a CPA with extensive experience in accounting, auditing, and insurance, Tony loves building a successful business from the ground up.

Tony and Edward began homebrewing and experimenting with different recipes in early 2006, and immersed themselves in all things Craft beer.  Over this time, they developed several exciting recipes that they are proud to put the Back East name on.  We are very pleased to welcome these great local brewers to Max Burger in Longmeadow as part of our continued partnership with outstanding local craft brewers.

Monday February, 25th, 2019

6:00pm arrival

Menu by Chef Jakub Koziara

1

Clams Casino Stuffed Mushrooms

Clams/Bacon/Parmesan/Bread Crumbs

Amber American Amber / Red Ale (ABV) 5%

  2

Grilled Peach Salad

Baby Kale/Pancetta/Almonds/White Balsamic vin

Spring Ale French Bière de Garde (ABV): 5.70%

  3

Tuna Tacos

Wonton/Friese/Radish/Cucumber/Ginger/Spicy Blood orange

Infinite Universe New England IPA (ABV) 6.8%

  4

Cola Braised Short Ribs

Root vegetable Au Gratin/Crispy Shallots

Porter American Porter (ABV) 6%

  5

Turtle Cheesecake with Bourbon Caramel

Ice Cream Man New England IPA (ABV) 6.9%

$65.00 Per Person

(Not Including Tax or Gratuity)

Please Call Max Burger for Reservations

(413) 798-0101

684 Bliss Road | Longmeadow, MA | 01106