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M a x R e s t a u r a n t G r o u p 2 014
Marchtoberfest 30 breweries • 60 craft beers beerfest foods • contests prizes • music • and more
Marchtoberfest 30 breweries • 60 craft beers beerfest foods • contests prizes • music • and more
Saturday, March 8 ~ 2pm to 6pm Saturday, March 8 ~ 2pm to 6pm
To benefit the Ronald McDonald House Charities of CT & MA
To benefit the Ronald McDonald House Charities of CT & MA
$40 per person. Must be 21. For more info and reservations: 413.746.6299 Max’s Tavern, At The Basketball Hall of Fame Springfield, MA MaxTavern.com
$40 per person. Must be 21. For more info and reservations: 413.746.6299 Max’s Tavern, At The Basketball Hall of Fame Springfield, MA MaxTavern.com
Marchtoberfest 30 breweries • 60 craft beers beerfest foods • contests prizes • music • and more
Saturday, March 8 ~ 2pm to 6pm To benefit the Ronald McDonald House Charities of CT & MA
$40 per person. Must be 21. For more info and reservations: 413.746.6299 Max’s Tavern, At The Basketball Hall of Fame Springfield, MA MaxTavern.com
Eat. Drink. Laugh.
MaxRestaurantGroup.com
Inglenook Estate Wine Dinner at Max Downtown
The Inglenook legacy began in 1879 when Gustave Niebaum, a Finnish sea captain, wine connoisseur and entrepreneur, came to Rutherford, California to build a wine estate that would rival Europe’s finest. When Niebaum’s grandnephew, John Daniel, Jr. inherited the chateau and vineyards in the 1930s, Inglenook had already earned international acclaim. In 1975, Francis Ford Coppola and his wife Eleanor purchased more than 1,500 acres of the property with profits from the film, The Godfather, and spent the next forty years reuniting the original vineyards, returning winemaking operations to the chateau, and restoring Inglenook’s illustrious heritage. “In America, so few things that are broken apart are ever put back together. Reuniting this property was truly a dream come true, both for my family and for Napa Valley.” Ultimately, all 200 acres of the estate were certified organic and in 2011, the Coppolas acquired the iconic Inglenook trademark and Coppola announced that henceforth, his celebrated Estate would be known by its historic original name, Inglenook. “Our goal has always been to make one of the world’s great wines,” says Coppola. “You don’t get involved with an Estate like this, without that as your goal.” The story of the Inglenook Estate reads like an epic novel. For the full history, visit: Inglenook.com
Cuisine by Chef Hunter Morton Reception Passed Hors d’oeuvres Sofia Blanc de Blancs I Colossal Crab Crepes
carrots, shiso, mango, curry
Blancaneaux 2011 II Country Terrine
pickled vegetables, Morton mustard, raisin walnut crostini
Edizione Pennino 2011
III Olive Oil Poached Arctic Char
applewood smoked bacon, cabbage, fennel pollen, beet dashi
Cask Cabernet 2010
IV Coffee-rubbed Dry Aged Ribeye
shortrib ravioli, crispy baby artichokes, chocolate cardamom jus
Rubicon 2009
Dessert Petit Fours for the table $125 per person
not including tax & gratuity
Reservations Required. Please call, 860.522.2530 MaxDowntown.com
Tuesday, April 8th at 6pm
Spring Cocktail Shindig
Thursday, May 1st ~ 6 pm at Max’s Oyster Bar Join us for a fun filled evening with Mixologist Derek Vitale’s craft cocktails paired with Chef Scott Miller’s festive spring dishes. Course One Classic Mint Julep Lamb Carpaccio|Fava Beans|Mint|Juniper Course Two Cucumber Dill Collins Pickled Pacific Oysters|White Asparagus|Caviar Course Three Rubin “The Hurricane” Carter Conch Fritters|Passion Fruit Mojo Course Four Brown Derby Green Tea-smoked Duck|Honey Lacquer|Grapefruit Course Five The English Channel Melville Cheese|“Tea Sandwiches” Course Six Morning Man Chocolate Bourbon Torte|Kahlua Gelato $65 per person not including tax & gratuity Reservations Required. Please call: 860.236.6299
MaxsOysterBar.com
Celebrate Easter at MAX Easter Brunch, Lunch or Dinner
All Max Restaurants will be celebrating in style this holiday weekend. Gather your family & friends and make reservations at your favorite Max location.
Make Online Reservations or visit: MaxRestaurantGroup.com Sunday, April 2oth is also the last night of Max Restaurant Week, For full Prix Fixe Menus and other offerings, click here.
Max a Mia presents
Mazzei Family Wine Dinner
Tuesday, May 13, 2014 at 6pm
with special guest: Francesco Mazzei The history of the Mazzei family is closely woven into Tuscany’s winemaking history, as well as this venerated region’s political and cultural past. The first recorded mention of the Mazzei family, originally from the winemaking area of Carmignano, was noted in documents traced back to the early 11th century. The Mazzei family has owned the famed Castello di Fonterutoli since 1435, and the land produces some of Tuscany’s most glorious wines. Cuisine by Executive Chef David Stickney Reception: 6:15pm ~ Dinner: 6:40pm Reception Belguardo Vermentino
Quinoa Grissini with smoked prosciutto Monnekewago Oyster with white peach mignonette Sweet Carrot Emulsion with snapper crudo & citrus basil oil Course I Belguardo Vermentino
Stonington Sea Scallop & Red Shrimp Sausage
dandelion greens, spicy pistachios, quail egg remoulade Course II Tenuta Belguardo Maremma Toscanna
Braised Short Rib Tortellone
spring onions, baby red carrots, brodetto di manzo Course III Castello Fonterutoli Chianti Classico
Smoked Pork Short Rib Bacchetta di Tambura
farro-lemon thyme salad, wild ramps, bing cherry mostarda Course IV Mazzei Mix 36 Sangiovese
Prime Hanger Steak alla Fiorentino
baby sweet fingerling potatoes, citrus marinated spring asparagus, gremolata Course V Mazzei Phillip Cabernet Sauvignon
Local Cheeses
rhubarb jam, aceto tradizionale
$85 per person
not including tax or gratuity
Reservations required. Please call: 860.677.6299
MaxAMiaRistorante.com
Cinco de Mayo Monday, May 5th - It’s Fiesta Time! At Max’s Oyster Bar Drink Specials Corona Buckets Free Passed Tacos and Apps! And featuring: Cazadores Shots, Partida Margaritas &Patron Grand Margaritas For more information, call: 860.236.6299
At Trumbull Kitchen For reservations, call: 860.493.7412
MaxRestaurantGroup.com
The Max Restaurant Group presents:
The 6th Annual Max Chef To Farm Dinner Series
Summer, as it was meant to be...
This season, don’t miss New England’s premier Farm-To-Table dining experience, featuring the freshest ingredients from local farmers and food artisans, with menus created by Executive Chef Scott Miller and other MAX chefs. For the full 2014 season schedule and to make a reservation, visit us at: MaxChefToFarm.com
Our 6th Annual Summer Dining Series ~ Summer 2014
MAX CHEF TO FARM
For more information including location, schedule, and reservations, visit: MaxChefToFarm.com
Summer
Jazz AT MAX DOWNTOWN
SUNDAYS ~ 6 TO 9PM Featuring the Steve Davis Group
THIS WEEK’S FEATURED SPECIALS: Dinner Entrées
Seared Gulf Shrimp $21 handmade rigatoni, spring vegetables, lemon caper sauce
Parmesan Chicken Milanese $20 mozzarella, cherry tomatoes, arugula, aged balsamic vinegar
Steak Frites $25 prime hangar steak, roasted fingerling potatoes, brussel sprouts, red wine jus
Libations
Bourbon Sazerac $10 eagle rare, absinthe, sugar, bitters
Zinfandel “Zinfatuation” 2010, Amador County, CA $29/btl. Chardonnay, Arrowood, 2011, Sonoma County, CA $29/btl. For more information or reservations, visit us at: MaxDowntown.com
Marchesi di Barolo Wine Dinner at Max Amore
Tuesday, June 3rd at 6:30pm With Special Guest Speaker: Valentina Abbona, 6th Generation Vintner and Heiress of Marchesi di Barolo. For more information about this iconic winery, click here. Menu by Executive Chef Ted Burnett •••••••• Italian Cheese Plate | fruit compote | local honey | asiago grissini
Gavi, 2010 •••••••• Beef Tartare | quail egg | white anchovy | evoo
Madonna di Como, Dolcetto d’ Alba, 2011 •••••••• Veal Involtini | stuffed veal breast | pangritata | Barbera reduction
Barbera d’Alba Ruvei, 2011 •••••••• Porcini Rotolo | hand made pasta filled with porcini & wild mushrooms baby spinach & truffle fonduta
Barberesco, 2010 •••••••• Bacon Wrapped Rib-eye | Nodine’s smoke house pepper bacon wrapped rib-eye | leak & potato gratin
Barolo, 2008 $100 per person (not including tax & gratuity) Limited Seating. For reservations, please call: 860.659.2819
Marchesi di Barolo MaxAmore.com
Wine Dinner at Max Amore
Tuesday, June 3rd at 6:30pm With Special Guest Speaker: Valentina Abbona, 6th Generation Vintner and Heiress of Marchesi di Barolo.
Saturday June 14 th At Rosedale Farms & Vineyards
1ST Annual MAX Chef To Farm
LOBSTER FESTIVAL
Just in time for Father’s Day ~ an event for the whole family! Saturday, June 14th, 4 - 9pm at Rosedale Farms & Vineyards, Simsbury, CT Activities For All Ages! Featuring live music by Will Evans. Adult Dinner: Clam Chowder, Steamed Lobster, Connecticut Clams, Local Chorizo Sausage, New Hartford Heirloom Potatoes, Native (fingers crossed!) Corn on the Cob & Locally Grown Salad. $55 per person (Beverages, tax & gratuity not included) Children’s Dinner: Clam Chowder, Grilled Hot Dog or Hamburger, Locally Grown Salad, French Fries and Lemonade. $10 per child (Tax & gratuity not included) Also featuring: $5 Local Craft Beer on Tap, Oysters and Clams shucked to order for $2 each, Rosedale Vineyards Wine, and Brewtus Maximus Summer Wheat Beer, a fresh and frothy, German-style summer beer produced especially for Max Restaurant Group; perfect for warm weather drinking and dining. For more informations and reservations, visit:
MaxChefToFarm.com
Jefferson’s Bourbon, Beef & Cigar Dinner “He didn’t tell me how to live; he lived, and let me watch him do it.” Clarence Budington Kelland
Tuesday May 6th - 6:30pm at Trumbull Kitchen
Father’s Day is Sunday, June 15th!
Treat Dad (or Grandad) to a special dinner at his favorite MAX restaurant. In addition to a fantastic meal, he’ll get a voucher good for one FREE dinner entree (up to a $25 value) for use during a future visit!*
Make Your Reservations Now *Limit one per father. Card must be redeemed by July 31, 2014. Contact your favorite MAX restaurant for more information.
MaxRestaurantGroup.com
Summer Jazz With The Steve Davis Group
Father’s Day at Max Downtown, 6 - 9pm
Founded in 1997, Jefferson’s is the brainchild of Trey Zoeller and his father Chet, a famed bourbon historian. They were continuing a family tradition that goes back to Trey’s 8th generation grandmother who was arrested in 1799 for the “production and sales of spirituous liquors.” To personify the brand, they chose Thomas Jefferson, known for his curiosity and experimental spirit. This is a mindset to which Trey has dedicated himself, pushing the boundaries of the definition of bourbon. Upholding tradition, yet always discovering new possibilities.For more information on Jefferson’s Bourbons, click here.
Join us for a very special evening of bourbon, cigars, and the cuisine of Executive Chef Christopher Torla. Cigars from The Tobacco Shop of Hartford, Inc. Kobe Beef Slider Bourbon BBQ sauce, Cajun corn maque choux Monticello Old Fashioned with Jefferson’s Bourbon ****** Brown Sugar Crusted Hanger Steak Vidalia onion crust, Yukon gold purée NOLA Sazerac with Templeton’s Rye Whiskey
****** Braised Veal Breast Apple and bacon stuffing, Bourbon Demi The Ciderhouse Cocktail with Jefferson’s Chef Collaboration ****** Grilled Angus New York Sirloin Gorgonzola potato Napoleon, winter kale Vieux Carré with Jefferson’s Reserve Bourbon ****** Jaime Garcia Cigars Jefferson’s Ocean Bourbon
$125 per person, not including tax & gratuity Limited seating, please call for reservations: 860.493.7412
TrumbullKitchen.com
Catch! A Local Seafood Dinner
Rosedale Farms & Vineyards, Simsbury, CT
Thursday, July 10th ~ 6:30pm
Menu by Executive Chef Scott Miller & Chef Brad Labonte-Banas RECEPTION 6:30PM The Picket Fence of Local Vegetables Dips | Spreads Poppa C’s (of Branford, CT) Lobster Roll Brioche | Butter “Buffalo” Stonington Skate wings Cato Corners Black Ledge Blue Cheese Smoked Stonington Bluefish (Smoked at Nodine’s Smokehouse) Blini | Pickled Cucumber | Crème Fraiche | Dill CONNECTICUT SHELLFISH RAW BAR George Harris’ Indian River Oysters Watermelon Peppercorn Mignonette Steve Plants’ Noank Oysters Kimchee Granita Pete Consigilios’ Cherrystone Clams Starlight Gardens Tomato “Cocktail” Relish Bomster Bros.’ Royal Red Shrimp Tea Smoked | Nuoc Mam Cham Dipping Sauce AMUSE BOUCHE Stuffed & Grilled Calamari Romesco | Oak Leaf Dairy Goat Cheese | Sub Edge Farm Arugula
SUMMER celebrations make it special with max
Summer is the season for family & friends... Have a Max Burger Backyard BBQ A Max Fish Lobster Bake Oysters & Champagne, Burgers & Beer. Whatever the ocassion, let Max Catering do the cooking. To plan your Summer Celebration, call Amy Bombard at 413.746.3003 or email: abombard@mrgct.com For more information, visit:
MaxsCatering.com
“One of Greater Hartford’s Best Chefs!” Hartford Magazine for Executive Chef Hunter Morton of Max Downtown
“Max Downtown impresses through sheer opulence and assiduous attention to detail, reminding you that a well-run restaurant is a thing of beauty.” New York Times 2012
“They knock it out of the park.” Chowhound.com
Hartford, CT 860.522.2530 www.MaxDowntown.com
Heirlooms & Heritage A Max Chef To Farm Dinner
Bluegrass, BBQ & Beer The Farmer’s Cow: Graywall Farms, Lebanon CT
Rosedale Farms & Vineyards, Simsbury, CT
Thursday, July 31st ~ 6:30pm
Friday, July 18th - 6:30pm: Still a few seats available!
Menu by Executive Chef Scott Miller & Chef Dave Sudol of Max Burger Featuring The Brummy Brothers Band Listen to their music here
Celebrate Connecticut’s Mid-summer Bounty! Cuisine by Chef Scott Miller RECEPTION 6:30PM Locally Inspired Vegetable Foodscapes Dips | Spreads
RECEPTION 6:30PM Indian Creek Oysters with 10 Pepper Relish The Picket Fence of Vegetables with Tunisian BBQ Dip Smokey Links & Cheese with Locally Smoked Sausages & Cheese The Saturday Burger Slider with BBQ, Beer Battered Onions Spiced Melon Skewers with Srirachi, Mint & Smoked Almond Ash Gourmavian Farms Fried Chicken with Melville Biscuits & Tasso Gravy
Juliet Tomatoes Oak Leaf Dairy Goat Cheese | Chervil
Deviled Eggs with Smoked Yolks & Hot Peppers
Sepe Farm Lamb Meatballs Lamb Sugo | White Caspar Eggplant Puree
Witchdoctor Brewing, South Windsor: Honey I.P.A.
GourmAvian Farms Chicken Liver Mousse Alginated Rosedale Vineyards Wine Caviar Crispy Shishito Peppers Maldon Salt | Citrus Adirondack Potatoes Crème Fraiche | Caviar
“One Rib” Got change for a hundred? AMUSE BOUCHE Dave’s Famous Candied Bacon Peach & Fennel Slaw | Corn Pudding Two Roads Brewing Company, Stratford: No Limits Hefeweizen SALAD COURSE Farm Market Salad Radish | Cucumber | Heirloom Tomatoes | Hopped up Ranch Dressing Relic Brewing, Plainville: Hypatia
AMUSE BOUCHE Chilled Beet Soup Chioggia Beet | Dill Flowers | Quail Egg
FIRST COURSE Smoked Coturnix Quail Yam & Pulled Pork Dressing | Sweet Tea Gastrique New England Brewing Company,Woodbridge: Supernaut IPA
FIRST COURSE Heirloom Tomato Panzanella HBC Croutons | White Wonder Cucumbers
ENTRÉE COURSE Slow N’ Low Broad Brook Beef Brisket
SECOND COURSE Akaushi Beef Marrow Bone | Parsley & Red Sorrel | Garlic ENTRÉE COURSE Tasting of Berkshire Hog Parisian & Kuroda Carrots | Mammoth Red Rock Cabbage Charcroute FAMILY STYLE SIDES Purple Viking Potatoes “Papas Bravas” Roasted Jimmy Nardello Peppers & Onions BREADS Hartford Baking Company DESSERT COURSE Cherokee Purple Tomato Tarte Tatin Ground Cherries | Roy’s Calais Flint Corn Gelato
SERVED FAMILY STYLE WITH: Summer Vegetable Cole Slaw Myriam’s’ Fresh Corn Cornbread Braised Collard Greens | Burnt Ends Creamy Mac & Mystic Cheese Casserole Heirloom Potato Salad | Bacon | Eggs NC & Memphis Inspired BBQ Sauces Stubborn Beauty, Middletown: Freaky Deaky Dutchman DESSERT COURSE Blueberry Buckle Farmers Cow Vanilla Ice Cream Black Hog Brewing, Oxford: Ginga’ Ninja Reception and Dinner includes Local, Organic Wines $115 per person (not including tax & gratuity) To reserve your seat, CLICK HERE or call 860.522.9806 x18
Reception and Dinner includes Local, Organic Wines $115 per person (not including tax & gratuity) To reserve your seat, CLICK HERE or call 860.566.8360
MaxsChefToFarm.com Top image by Winter Caplanson, Connecticut Food & Farm
Taste of Hartford Summer 2014
Taste of Hartford Summer 2014
For all the delicious details, view our menus:
For all the delicious details, view our menus:
Max Downtown: 3 Course Dinner Menu for $30.14 2 Course Lunch Menu for $17.64
Trumbull Kitchen: 3 Course Dinner Menu for $25.00 2 Course Lunch Menu for $17.64
Make online reservations or call: 860.522.2530
Make online reservations or call: 860.493.7417
Trumbull Kitchen: 3 Course Dinner Menu for $25.00 2 Course Lunch Menu for $17.64
Max Downtown: 3 Course Dinner Menu for $30.14 2 Course Lunch Menu for $17.64
Make online reservations or call: 860.493.7412
Make online reservations or call: 860.522.2530
MaxRestaurantGroup.com
MaxRestaurantGroup.com
Monday, July 21st thru Sunday, August 3rd At Max Downtown and Trumbull Kitchen
Now thru Sunday, August 3rd At Max Downtown and Trumbull Kitchen
250 250 250 YEARS
YEARS
“Can’t touch this.”
Congratulations from all of us at
MaxRestaurantGroup.com
MaxRestaurantGroup.com
BIG ONES Congratulations From All Of Us At
MaxRestaurantGroup.com
Max Restaurant Group presents their 1st Annual
MAX’S HOPTOBERFEST Sunday, October 12th: 1pm to 6pm Rosedale Farms & Vineyards, Simsbury, CT Beer & Food Tasting: $35 person* Includes Tasting Glass & more!
A portion of the proceeds goes to the Connecticut Farmland Trust. This is a 21 and over event, rain or shine. Valid ID required for entrance.
For tickets visit: TinyURL.com/HOPtoberfest or call 860.566.8360 for more information. *not including tax & gratuity
Allagash Brewing • Back East Brewing • Black Hog Brewing • Blatant Brewery • Blue Point Brewing Broad Brook Brewing • Captain Lawrence Brewing • City Steam Brewing • Firefly Hollow Brewing Foolproof Brewing • Harpoon Brewery • Hartford Better Beer • Long Trail Brewing Olde Burnside Brewing • Ommegang Brewery • Overshores Brewing • Pioneer Brewing Relic Brewing • Shebeen Brewing • Somerville Brewing • Smuttynose Brewing Spencer Trappist Brewery • Stony Creek Brewing • Stubborn Beauty Brewing Thomas Hooker Brewing • Two Roads Brewing • Willimantic Brewing
Restaurant: Redux
105 Williams Way Tolland, CT 06084 860.392.8348 www.restaurantredux.com