Chilean Wine Dinner at Max a Mia
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~
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.
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
Willamette Valley Vineyards Annual Wine Dinner at Trumbull Kitchen – 1/31/20 ~ SOLD OUT! 2nd Night Added – February 7, 2020
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
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
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
$90 Per Person
(Not Including Tax or Gratuity)
Please call Max Amore for Reservations
860-659-2819
140 Glastonbury Boulevard | Somerset Square | Glastonbury
Max’s Valentine’s Day at the Wine House at Crystal Ridge Winery
Max Restaurant Group is very pleased to partner with Crystal Ridge Winery in South Glastonbury, to present an exclusive Valentine’s Day Dinner in the winery. Located on 200 acres above South Glastonbury, with some of the best views in Connecticut and surrounded by vineyards and orchards, this is a romantic and intimate setting.
Enjoy a reception in the winery loft overlooking the CT River Valley, then enjoy a reception followed by four course meal paired with wines from Crystal Ridge as well as other world class selections. Finish the evening with a decadant dessert and wine pairing.
Thursday February 14
Menu by Max Restaurnat Group Culinary Director
Reception 6:30 – Followed by Dinner
Reception
Libations and Passed Hors d’Oeuvres
Tuna Tartare Tacos
Oyster Rockefeller
Brie & Fig Crostini
Buffalo Chicken Meatballs
Lamberti Rosé Spumante, Italy nv
Lose Your Shoes Tonight Cocktail
First
Caribbean Coconut Lobster Bisque
Crispy Plantain Chips, Ginger Lobster Salad
Second
Roasted Beet Salad
Goat Cheese Crema, Red Watercress, Blood Oranges,
Tangerine, Pistachio, Pomegranate Vinaigrette
Third
Duck Confit Pasta
Ricotta Cavatelli, Mushrooms, Swiss Chard, Cipollini Onions,
Parmesan, Brioche Crumble, Black Truffle Sauce
Forth
Sous Vide Short Rib Oscar
Crab Crusted Short Rib, Yukon Gold Potato Risotto,
Roasted Carrots, Shaved Asparagus Salad, Hollandaise
Wine Service for Dinner to include your choice of
Max Family Cuvée Reserve Napa Valley Red, 2016
Max Family Cuvée Reserve Sauvignon Blanc, Sonoma, 2017
Famigla Pasqua 11-Minute Rosé, Italy, 2017
Dessert
Chocolate Raspberry Mousse Candy Cake
White Chocolate Anglaise, Berries
Love Over Money, Tokaj Evolúció Late Harvest, 2015
Tickets are $250 per couple, inclusive of all taxes and fees
To purchase tickets, go to our Eventbrite page by clicking here
CABS & SLABS is Back!
Max’s Tavern Is Very Pleased to Present
The Perfect Winter Wine and Food Pairing Dinner…
CABS & SLABS
A Wine Pairing Dinner Featuring
Great California Cabs & Great Slabs (Of Beef)
With Special Guest Speaker
Chip Coen
Vice President, On-Premise – M.S. Walker Fine Wines
Featuring the Cuisine of Max Restaurant Group Culinary Director
Chef Hunter Morton
Thursday January 31st, 2019
6:30 Seating
Menu
Zaatar Roasted Cauliflower
smoked carrot romesco, almonds
Cap Royal Rouge, 2015, Bordeaux Superieur
2.
Flank Steak
bok choy, kimchee, miso butter, sesame
Kanonkop Paul Sauer Cabernet Sauvignon, 2014, Stellenbosch – South Africa
3.
Steak Frites
red wine marinated wagyu flat iron, hand cut french fries, blue cheese butter, au poivre
Vivens par Chateau Durfort Vivens Margaux, 2012, Bordeaux
4.
Beef “Stew”
Dry Aged Pat Lafrieda New York Strip Steak
Longmeadow Ranch Cabernet Sauvignon, 2013, Napa Valley
5.
Coffee Rubbed Tomahawk Ribeye
twice baked red bliss potatoes, creamed spinach gratin
Served Family Style
Catena Alta Cabernet Sauvignon, 2015, Mendoza – Argentina
6.
Trio of Truffles
$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
Oregon Winemaker Dinner at Trumbull Kitchen January 30th
Trumbull Kitchen Is Very Pleased to Present A
WILLAMETTE VALLEY VINEYARDS
WINEMAKER PAIRING DINNER
Wednesday January 30th
6:00 reception | 6:30 Seating
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 winemaking staff.
Join us at Trumbull Kitchen to meet one of those winemakers and a fabulous dinner, pairing Willamette Valley Vineyards wines with Chef Chris Torla’s menu.
Guest Speaker
Ryan Clifford
Harvest Winemaker / Regional Brand Manager
Willamette Valley Vineyards
Reception
Willamette Pinot Gris, 2017
Smoked Gouda and Apple Crostini
hot honey drizzle
1
Willamette Chardonnay, 2016
Smoked Salmon and Dungeness Crab Napoleon
meyer lemon, bulls’ blood, lemon oil
2
Willamette Elton Pinot Noir, 2014
Charred Salmon Medallions
curried beluga lentil vinaigrette, crisp apple, baby watercress
3
Willamette Estate Pinot Noir, 2016
Sage and Honey Glazed Quail
butternut squash coulis, warm farro salad, pomegranate reduction
Dessert
Willamette WC Rose, 2016
Dried Cherry Tart
toasted pistachios, grilled cantaloupe relish, chantilly cream
$89 Per Person
(Not Including Tax or Gratuity)
Please Call Trumbull Kitchen for Reservations
(860) 493-7412
Winemaker Dinner with Augusto Boffa of the Pio Cesare Winery in Piemonte, Italy
Max a Mia is Very Pleased to Present
An Italian Wine Dinner Featuring
The Historic Pio Cesare wines of Piemonte
With Special Guest
Mr. Augusto Boffa
Pio Cesare Winery Family Member
Pio Cesare has been producing wines for 135 years and through five generations in its ancient cellars in the center of the town of Alba.
The Pio Cesare winery was founded in 1881, by Cesare Pio. He was a very successful entrepreneur and was inspired to produce a small and select quantity of wines from the hills of Barolo and Barbaresco for himself, his family, friends, and customers. Cesare Pio was dedicated to the terroir of the Piedmont region and to producing wines of the highest quality.
Today, the family members travel extensively to more than 50 countries around the world, echoing what Cesare Pio himself did at the beginning of our history—promoting the name and reputation of the Pio Cesare winery to restaurants, hotels, wine shops and wine lovers worldwide. We are very pleased to welcome fourth generation from Pio Cesare to Max a Mia for this winter wine dinner.
For this dinner we have selected a number of wines from these top estates to feature along with the cuisine of Chef Lundgren.
Tuesday January 22, 2019
6:30 reception, followed by dinner
Reception
Pensieri d’Inverno
a cocktail Featuring Pio Cesare Barolo Chinato
Stuffed Mushrooms
Porcini and Cambezola Risotto
Carne Crudo
Grass Fed Organic Beef, Local Egg Yolk, Crostini, Parmigiana Reggiano
Course 1
Pio Cesare Gavi DOCG, 2016
Vitello Tonnato
Roasted Veal, Tuna Sauce, Caperberry, Grilled Meyer Lemon
Course 2
Pio Cesare Nebbiolo Langhe DOC, 2015
Grilled Quail
Seacoast Organic Mushrooms, Sunchokes, Zucchini,
Bagna Cauda
Course 3
Pio Cesare Barolo DOCG, 2014
Barolo Braised Beef Cheeks
Creamy Polenta, Blistered Tomatoes,
Pan Jus
Formaggio
Pio Cesare Barbera d’Alba Fides DOC, 2015
Il Fortteto Moliterno Black Truffle Cheese, Fresh Fig, Native Honeycomb
Dolce
Nutella Truffles, Sea Salt
$89 per person (exclusive of tax and gratuity)
Please contact
Max A Mia for reservations
860-677-6299 | 70 EAST MAIN ST. | AVON, CT 06001
Napa Valley Wine Dinner with Venge Vineyards – January 30, 2019 at Max Downtown
MAX DOWNTOWN is very pleased to present a winemaker dinner featuring one of Napa Valley’s most storied producers
Kirk Venge – Owner and Winemaker, Venge Vineyards
The Venge family has farmed in Napa Valley for nearly half a century. It is a journey that began when Knud Venge emigrated from Denmark to the United States in the early 1900’s. Knud’s son, Per Venge, found his passion in the wine and spirits industry and started Vencom Imports, focusing on the importation of Western European fine wines and spirits. It was Per’s son, Nils Venge, who left the family business in the 1960’s with a vision to study viticulture at UC Davis and establish the family name as an icon in the winegrowing community.
The family’s viticultural roots flourished in 1976 with the purchase of a 17-acre vineyard in the Oakville District that was planted to Cabernet Sauvignon and Merlot. This fortunate development cast the family among the winemaking pioneers of Napa Valley.
Nils’ and Dianna Venge’s son, Kirk Venge, gravitated to winemaking at an early age. He proved to be as talented a winemaker as his father, making wines in his own style, with a vision to build on the family legacy. In 2008, Kirk achieved his lifelong dream and acquired full ownership of Venge Vineyards. Today, Kirk continues the Napa Valley heritage, focusing on select vineyard sites that produce fruit worthy of bearing the Venge family name.
Both traditional and progressive wine production techniques are embraced, and they remain focused on a core belief: only fruit grown from select vineyards that has been handled gently and naturally produces wine worthy of bottling under the Venge family name. We are very excited to pair these wines alongside Chef Chris Sheehan’s menu.
January 30th 2019
6:30 Seating
Course 1
Ora King Salmon Crudo
Asparagus, Ossetra Caviar, Lemon Brown Butter Crumble
Croix Estate, Chardonnay Narrow Gauge (2016) Russian River Valley
Course 2
Pork Belly Terrine
Sicilian Pistachio, Giardiniera, Violet Mustard
Croix Estate, Pinot Noir Narrow Gauge (2016) Russian River Valley
Course 3
Bone Marrow Potato Gnocchi
Shaved Périgord Truffle, Chive Creme
Venge Vineyards, Scout’s Honor Proprietary Red (2016) Napa Valley
Course 4
Roasted Prime Sirloin
Black Garlic Confit, Charred Onion, Romanesco, Sauce Poivrade
Venge Vineyards, Cabernet Sauvignon Bone Ash Vineyard (2016) Napa Valley
Cheese
Tête de Moine AOP
Venge Vineyards, Cabernet Sauvignon Silencieux (2016) Napa Valley
$149 Per Person
(Not Including Tax or Gratuity)
Please Call Max Downtown for Reservations
P: 860.522.2530
Summer Thyme for Food & Wine at Max’s Tavern
MAX’S TAVERN
is pleased to present
a 5-part Dinner on the Patio Series
Pick your favorite event (or two or three) and join us for some delicious summer eating.
Includes food and beverage featured each night.
5-8pm on the patio
3 August
Shucked
Oysters, Clams, Scallop, Ceviche, Tuna Poke
Bubbles & Summer Wines
Broadbent Vinho Verde
Honig Sauvignon Blanc
Roederer Anderson Valley Brut
La Vielle Ferme Rosé
10 August
Game Night
Grilled Venison, Buffalo Burgers, Wild Boar
Wine that plays well with Game
Jean Vincent Sancerre
Murphy Good Cabernet
Chapoutier Crozes Hermitage Petite Ruche
Baldacci Syrah Allwin
17 August
Something Corny
Grilled Street Corn, Grilled Scallops & Corn Salsa, Shrimp & Corn Bisque
Corn Whiskey Cocktails and Chardonnay.
Nielsen Chardonnay
Casa Lapostolle Chardonnay
Smugglers Notch Straight Bourbon Whiskey
Smooth Ambler Contradiction Bourbon
24 August
Pigs ‘n’ Pinot
A Tavern Pig Roast
Lots of Different Pinot Noir Varieties
Roche de Bellene Bourgogne Rouge
Patton Valley Pinot Noir
Sainstbury Garnet Pinot Noir
Joseph Phelps Freestone Pinot Noir
31 August
Endless Summer
Lobster Roll Sliders, Burger Sliders, Potato Salad, Grilled Corn
Local Brews & Max Cuvee
Brewtus Maximus APA, Thomas Hooker Brewing Company, Bloomfield, CT
Fresh Pick IPA, Fort Hill Brewery, East Hampton, MA
Max Cuvee Red, Napa Red Blend
Max Cuvee White, Sonoma Sauvignon Blanc
Ticket price $50 Per Person Per Event
(does not include tax and 18% gratuity)
Each event sold separately.
Call to Reserve Your Seat
413-746-6299
Max’s Tavern • 1000 W Columbus Boulevard • Springfield • MA
Ridge Winery Spring Release & Tasting dinner
Last year we asked the question, “Does Ridge matter?” And with a resounding YES, we featured the new releases and some very special cellar wines from Ridge Vineyards in a delightful tasting and dinner combination. The format was enjoyed so much we are hosting the tasting and dinner once again.
In today’s wine world there are many choices. Since the late 1950s, Ridge Vineyards has been making extraordinary wines in a natural and traditional manner, something many winemakers left but have come back to. The wines by Ridge Vineyards are different, they are full of flavor, flavor of the land from which they are grown and produced. This is something that can be lost by younger winemakers, but with the guiding hand of Paul Draper since 1969, Ridge is still more relevant today, than perhaps it has been at any time in its many years. Max Downtown is very pleased to preset
a fabulous tasting & pairing dinner Highlighting the Spring 2018 releases from Ridge Vineyards.
RIDGE VINEYARDS
Wines That Matter
Spring 2018 Release Tasting & Pairing Dinner
April 5th
6:15pm New Vintage Sampling & Reception | 7:00pm Dinner Seating
Menu by Chef Chris Sheehan
Presentation by Brian Mitchell
Tasting and Reception
New Spring Releases from Ridge Vineyards, including:
Estate Chardonnay 2016
Estate Cabernet Sauvignon 2015
Geyserville 2016
East Bench Zinfandel 2016
Paso Robles Zinfandel 2016
Passed Hors d‘Oeuvres and Charcuterie
Pairing Dinner
Course 1
RIDGE ESTATE CHARDONNAY 2016
Tuna Toro
Bergamot, Wild Ginger, Smoked Shoyu
Course 2
RIDGE MONTE THREE VALLEYS ZINFANDEL 2015
Sheep’s Milk Gnudi
Morel Mushrooms, English Peas, Ramp Butter
Course 3
RIDGE ESTATE CABERNET SAUVIGNON 2015
Creekstone Farm Lardo Wrapped Fillet
Smoked Carrots, Spicy Greens, Spring Garlic Salsa Verde
Dessert
RIDGE GEYSERVILLE 2007
Chocolate & Macadamia Terrine
Coconut, Lime, Passion Fruit
$125 Per Person
(Not Including Tax or Gratuity)
Please Call Max Downtown for Reservations
(860) 522-2530
185 Asylum St, Hartford, CT 06103
