All the Info You Need From The Max Restaurant Group
Join us as we celebrate West Hartford Restaurant Week at our 3 locations – Max’s Oyster Bar, Max Burger, & Savoy Pizzeria. We have some great specials & Prix Fixe multi-course menus not available through January 19, 2020
Click below for menus:
Featuring Woodford Reserve bourbon, the official bourbon of the Kentucky Derby. Derby-inspired passed & stationed appetizers. Best Hat Contest. First 80 people to reserve will receive a commemorative 145th Anniversary Derby glass.
$45 per person in advance / $55 per person at the door (plus taxes and fees)
Click here to purchase tickets
Derby Food & Drinks available in the bar area only. Best Hat Contest for the ladies. Call for more information – 860.236.6299
Derby-inspired food and cocktails in the bar. Call for more – 413.746.6299
DINE OUT CT starts on Feb. 25 and runs through March 3
A week-long event hosted by the CT Restaurant Association to showcase and celebrate restaurants across the state. Funds raised during the event support the CT Hospitality Education Foundation, dedicated to the development of future restaurant industry leaders. Max Restaurant Group is honored to participate.
MENUS
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
Max’s Oyster Bar is
pleased to announce the next installment of
Featuring Wines from the Rhone Valley and the Famille Perrin
With Guest Speaker
Paul Nerz
Regional Director, Vineyard Brands Imports
Friday January25th
12:45 arrival | 1:00pm lunch
The Rhone and Southern France have had the good luck of a number of very good vintages, as of late, and no other family really exemplifies the region as well as the Perrin family of Chateauneuf du Pape. With multiple generations behind, ahead and currently in charge of some of the top vineyard locations across the region, the Perrins continue to deliver some of the most exciting wines of the entire region – and with some of the best values anywhere. Join us as we explore some of their newest creations and more traditional offerings, for the inaugural date for the 2019 Lunch Club Season.
Cuisine prepared by Chef Bob Peterson.
Arrival
Brandade
Warm Brioche | Green Olives | Red Sorrel
Famille Perrin, Côtes du Rhône Réserve Blanc (2016)
1st
House Smoked Salmon
Fingerling Potato Remoulade | Frisee | Mustard Vinaigrette
Crushed Pistachio
Miraval, Côtes de Provence Rosé (2017)
2nd
Cassoulet
Duck Confit | House Made Bacon | Garlic Sausage
Winter Vegetables | Flageolet Beans | Herb Crust
Domaine Les Alexandrins, Syrah (2017)
3rd
24-Hour Beef Shortrib
Root Vegetables | Apple-Celeriac Puree | Sauce au Poivre
Crispy Shallot
Famille Perrin, Châteauneuf-du-Pape Les Sinards (2015)
Something Sweet
Poundcake Pain Perdu
Brown Sugar Crème Fraiche | Citrus Supreme | Candied Ginger
$49.00 per person
(not including tax or gratuity)
Please call Max’s Oyster Bar in West Hartford for reservations 860-236-6299
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
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
As seen on Better Connecticut – Monday, January 7, 2019
Savoy Pizzeria Veal & Pancetta Meatballs
BEST MEATBALLS – STATEWIDE
(as voted by readers of CT Magazine)
Yield : -12- 3 oz. meatballs
Recipe by Chef Hunter Morton
INGREDIENTS
1 lb. ground pork
1 lb ground veal
4 oz. diced pancetta
1 onion, diced
4 ea. garlic clove, chopped
2/3 cup parmesan cheese
2 ea. eggs
2 slices sourdough bread
½ cup milk
2 Tbsp salt
1 Tbsp red pepper flake
1 tsp black pepper
METHOD
Soak sourdough bread in milk for 10 minutes, squeeze out milk discard
Combine all ingredients in a mixing bowl, mix by hand, do not OVERMIX
Roll into 3 oz balls
Place on sheet tray
Chill for 30 minutes
Bake for 15 minutes till brown at 375˚
Simmer in your favorite tomato sauce for 20 minutes
Enjoy – but be careful…they’re hot!
AS SEEN ON BETTER CONNECTICUT
Massanois Wine Merchants is a boutique importer of fine Italian wines from well-known and lesser-known regions throughout Italy. For this installment of The Lunch Club, we are joined by Guest Speaker Ian Merris of Massanois Merchants for a tour of Central Italian regions, including Umbria and Tuscany.
Menu by Executive Chef Hunter Morton
ARRIVAL
Sportoletti Assisi Grechetto, Umbria (2016)
I.
Sportoletti Assisi Rosso, Umbria (2015)
Pecorino Tortas Con Salsa di Pomodoro
pecorino flan / tomato sauce
II.
Molino Sant’antimo Perpaolo, Cabernet Sauvignon (2013)
Gnocchetti di Ricotta Tartufata
ricotta gnocchi / truffle sauce
III.
Bibbiano, Chianti Classico (2014)
Cacciucco
tuscan seafood stew / shrimp / calamari / octopus / mussels / tomatoes / garlic bread
SOMETHING SWEET
Bomboloni
(Italian doughnuts)
$49.00 per person
(not including tax or gratuity)
Please call for Reservations
860.236.6299
~menu subject to change~
964 farmington ave. | w. hartford | @maxsoysterbar
Take a look at this week’s speacials : loblaws flyer, walmart flyer, freshco flyer, no frills flyer, food basics flyer
On Monday, February 12, the team from Max Downtown hosted a “cozy, wintry feast” at the James Beard Foundation House in New York City. Chef Christopher Sheehan and his team created a special menu, paired with distinct, prize-winning offerings from Paul John Whisky.
The evening was well-received by all.
Check out the menu
For a limited time, you can check out the Kitchen Cam to see how it all went down.
UPDATE: Max Downtown will be re-creating this evening for guests who were unable to make it down to New York City. Friday, March 23 at Max Downtown….Whiskey Trail Redux. Details coming soon!
Take a look at this week’s speacials : loblaws flyer, walmart flyer, freshco flyer, no frills flyer, food basics flyer
MAX AMORE RISTORANTE PRESENTS
An Evening of Wine & Food featuring the wines of Di Majo Norante
Tuesday March 13th, 2018
Seating at 6:30pm
Special Guest Speaker
Sarah Nagle of Leonardo Locasio Selections
A STORY OF A FAMILY
The Di Majo Norante winery sits on the estate of the Marquis Norante of Santa Cristina in the region of Molise, along the Adriatic Sea between Puglia and Abruzzo. The cultivation of vines in this area dates back to 500 BC and the estate has been dedicated to growing vines since the 1800s. Founded in 1968, the Di Majo estate cultivates more than 200 acres under vine. In order to ensure consistent, high-quality production for all the estate’s wines, Alessio Di Majo hired renowned oenologist Riccardo Cotarella as a consultant. In addition to producing quality wine at an outstanding value, the Di Majo family is dedicated to practicing environmentally sound agriculture.
Menu by
Executive Chef David Stickney
RECEPTION
2016 Di Majo Norante Sangiovese
Gorgonzola & Quince Lavash / Nduja Grissini / Taleggio Crochette
AMUSE
2016 Di Majo Norante Cabernet Sauvignon
Zuppa Di Marinara
caper salt, soppressata crumb
PRIMI
2013 Di Majo Norante Ramitello
Venison Polpetti Alla Scandinavo
currant mostarda
SECONDI
2013 Di Majo Norante Contado
Cavatelli with Wild Boar Ragu
30 day pecorino
TERZO
2012 Di Majo Norante Don Luigi Montepulciano Riserva
Veal Falsomagro
gnochetti, spigarello, sugo brasato
DOLCE
2013 Di Majo Norante Apianae
Orange Panna Cotta
hazelnut pizzelle, nocciola honey sauce, zabaglione
$85 Per Person
(Not Including Tax or Gratuity)
Please call for Reservations
860.659.2819
Take a look at this week’s speacials : loblaws flyer, walmart flyer, freshco flyer, no frills flyer, food basics flyer
