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
