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