BERRIES & BLOSSOMS
June 16 | 6:30pm | Rosedale Farms & Vineyards | Simsbury, CT


Menu prepared by Executive Chefs
Hunter Morton & Steve Michalewicz


RECEPTION
 
GARDEN VEGETABLE BEIGNETS
Red Wine Vinegar Powder, Ramp Ranch
SEA SALT BUTTER EASTER EGG RADISHES
LAMB MEATBALLS
Mint Pesto
COPPS ISLAND OYSTERS
Cholula “Caviar"
STRAWBERRY
Ricotta Bruschetta, Aged Balsamic, Hartord Baking Co. Baguette
LOCAL CT CHEESES
Vegetable Crudités



CHILLED SWEET PEA SOUP
Stonington Red Shrimp, Radish, Crème Fraîche, Pea Tendrils



ROASTED ROSEDALE STRAWBERRY SALAD
Cucumber, Sea Change Cheese, Baby Greens,
Shaved Carrots, Strawberry White Balsamic Vinaigrette




POACHED STONINGTON FLUKE
Crispy Squash Blossom, Mashed Zucchini, Saffron Butter



GRILLED MOROCCAN SPICED SEPE FARMS LAMB KABOB
Orzo, Pickled Asparagus, Spring Onions, Ramp Pesto, Cucumber Yogurt



STRAWBERRY UPSIDE DOWN CAKE
Ginger Rhubarb Ice Cream


Due to the seasonality, some items may be subject to change

Previous menus are below:

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  Thursday, August 28, 2014
Rosedale Farms & Vineyards ~ Simsbury
"Head to Tail"
Menu Prepared by Chefs Hunter Morton and Scott Miller

RECEPTION 6:30PM
The Picket Fence of Local Vegetables
Dips | Spreads

Sub Edge Farm Radishes
Sea Salt | Goat Butter

Sepe Farm Lamb Burgers
Golden Tomato Ketchup | Hartford Baking Co. Roll

Broad Brook Beef Cheek Huaraches
The Garlic Farms Pickled Onions

Watermelon Skewers
Crisp Pork Belly | Basil | Pickled Watermelon Rind

Housemade Ricotta
The Farmer's Cow Milk | Starlight Gardens' Tomatoes

GourmAvian Farm Chicken Liver Mousse
Chicken Skin | Horseradish & Beet Eggs

AMUSE BOUCHE
Marwin Farm Duck and Peach
Smoked Breast | Peach Marmalade | Rillettes
Peach Mostarda | Chicharrón | Peach Salt

FIRST COURSE
Sub Edge Farm Beets
Oak Leaf Dairy Goat Cheese Stuffed Red Beets | Beet Greens
Beet and Fennel Vinaigrette | Salt Roasted Gold Beets | Chioggia Chips

SECOND COURSE - LOCAL CATCH
Stonington Squid & Peppers
Squid Ink and Jimmy Nardello Pepper Risotto | Grilled Squid
Shishito Pepper Skewer | Arborio Crusted Squid | Romesco

Stonington Monkfish & Summer Squash
Monkfish Liver Mousse | Squash Blossoms |Monkfish Confit
 Zucchini Bread Toast | Piperade
ENTRÉE COURSE
Secchiaroli Farm Pork & Onions
Pork Presse | The Garlic Farm Sweet Onion Soubise
Crispy Pig Ear Salad | Grilled Scallions

TABLE SHARES
Rosedale Farms Corn On The Cob
Honey Butter | Chipotle Salt

Starlight Gardens' Tomato Gratin
HBC Bread Crumbs | Coach Farms Aged Goat Cheese

BREADS
 Hartford Baking Company

DESSERT COURSE
Stone Fruit
Roasted Apricots | Plum Sorbet | Oak Streusel

Reception and Dinner includes Local, Organic Wines

$115 per person (not including tax & gratuity)

*menu subject to change* 

To reserve your seat, CLICK HERE or call 860.566.8360  

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Saturday, August 16, 2014
The Farmer's Cow: Graywall Farms ~ Lebanon
"Tomato, To-mah-to" featuring Mystic Cheese 
Menu Prepared by Chefs Scott Miller, David Stickney & Brad Labonte -Banas

RECEPTION 6:30PM
Locally Inspired Vegetable Foodscapes
Dips | Spreads

Juliet Tomatoes
Lobster Salad | Chervil

A Mia Stone Pie
Melville Cheese | Tomato Sugo | Housemade Fennel & Berkshire Pork Sausage

Fried Green Tomatoes
Blackened Red Shrimp Remoulade

Poppa C's (Branford) Littleneck Clams
Sungold Tomato Cocktail Sauce

Sepe's Lamb Burger
Housemade Ketchup | HBC Roll

AMUSE BOUCHE
The Garlic Farm Tomato-Polenta Soup
Melinda Mae "Grilled Cheese"

FIRST COURSE
Hand Pulled Burrata Cheese
Starlight Gardens Heirloom Tomatoes | Sub Edge Farm's Basil

SECOND COURSE
Connecticaught Bouillabaisse
Lobster | Clams | Squid | Porgy | Rouille

ENTRÉE COURSE
Berkshire Hog Porchetta
Oxen Hill Black Cherry Tomato Salad

TABLE SHARES
Tomato Gratin | Pan Grattato

Pickled Tomato & Watermelon Giardinera

BREADS
 Hartford Baking Company

DESSERT COURSE
Tomato Crostada
Ground Cherries | Stone Fruit

Reception and Dinner includes Local, Organic Wines

$115 per person (not including tax & gratuity)

*menu subject to change* 

To reserve your seat, CLICK HERE or call 860.566.8360  

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Thursday, August 14, 2014
Rosedale Farms & Vineyards ~ Simsbury
"Tomato, Tomato"
Menu Prepared by Chefs Scott Miller, David Stickney & Brad Labonte -Banas

RECEPTION 6:30PM
Locally Inspired Vegetable Foodscapes
Dips | Spreads

Juliet Tomatoes
Lobster Salad | Chervil

A Mia Stone Pie
Melville Cheese | Tomato Sugo | Housemade Fennel & Berkshire Pork Sausage

Fried Green Tomatoes
Blackened Red Shrimp Remoulade

Poppa C's Littleneck Clams
Sungold Tomato Cocktail Sauce

Sepe's Lamb Burger
Housemade Ketchup | HBC Roll

AMUSE BOUCHE
The Garlic Farm Tomato-Polenta Soup
Melinda Mae "Grilled Cheese"

FIRST COURSE
Hand Pulled Burrata Cheese
Starlight Gardens Heirloom Tomatoes | Sub Edge Basil

SECOND COURSE
Connecticaught Bouillabaisse
Lobster | Clams | Squid | Porgy | Rouille

ENTRÉE COURSE
Berkshire Hog Porchetta
Oxen Hill Black Cherry Tomato Salad

FAMILY STYLE SIDES
Tomato Gratin | Pan Grattato

Pickled Tomato & Watermelon Giardinera

BREADS
 Hartford Baking Company

DESSERT COURSE
Tomato Crostada
Ground Cherries | Stone Fruit

Reception and Dinner includes Local, Organic Wines

$115 per person (not including tax & gratuity)

*menu subject to change* 

To reserve your seat, CLICK HERE or call 860.566.8360  

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Thursday, July 31st, 2014
Rosedale Farms & Vineyards ~ Simsbury
"Heirlooms & Heritage"
Menu Prepared by Chef Scott Miller

RECEPTION 6:30PM
Locally Inspired Vegetable Foodscapes
Dips | Spreads

Juliet Tomatoes
Oak Leaf Dairy Goat Cheese | Chervil

Sepe Farm Lamb Meatballs
Lamb Sugo | White Caspar Eggplant Puree

Gourmavian Farms Chicken Liver Mousse
Alginated Rosedale Vineyards Wine Caviar

Crispy Shishito Peppers
Maldon Salt | Citrus

Adirondack Potatoes
Crème Fraiche | Caviar

AMUSE BOUCHE
Chilled Beet Soup
Chioggia Beet | Dill Flowers | Quail Egg

FIRST COURSE
Heirloom Tomato Panzanella
HBC Croutons | White Wonder Cucumbers

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

Reception and Dinner includes Local, Organic Wines

$115 per person (not including tax & gratuity)

*menu subject to change* 

To reserve your seat, CLICK HERE or call 860.566.8360  

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Saturday, July 26th, 2014
Rosedale Farms & Vineyards ~ Simsbury
"Lobsterfest II"
Menu Prepared by Chef Scott Miller
4PM - 9PM
Just in time for Father’s Day ~ an event for the whole family!
Activities For All Ages!
Featuring live music by Will Evans. Sample his music here.
Adult Dinner: 
Clam Chowder, Steamed Lobster, Connecticut Clams
Maine Mussels, 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,
A fresh and frothy, German-style summer beer produced
especially for The Max Restaurant Group; perfect for
warm weather drinking and dining!

To reserve your seat, CLICK HERE or call 860.566.8360 

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Friday, July 18th, 2014
The Farmer's Cow: Graywall Farms ~ Lebanon
"Bluegrass, BBQ & Beer"
Menu Prepared by Chef Scott Miller & Chef Dave Sudol from Max Burger

RECEPTION 6:30PM
Indian Creek Oysters
10 Pepper Relish

The Picket Fence of Vegetables
Tunisian BBQ Dip

Smokey Links & Cheese
Locally Smoked Sausages | Cheese

The Saturday Burger Slider
BBQ, Beer Battered Onions

Spiced Melon Skewers
Srirachi | Mint | Smoked Almond Ash

Gourmavian Farms Fried Chicken
Melville Biscuits | Tasso Gravy

Deviled Eggs
Smoked Yolks | Hot Peppers

“One Rib”
Got change for a hundred?


Witchdoctor Brewing, South Windsor: Honey I.P.A.

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

FIRST COURSE
Smoked Coturnix Quail
Yam & Pulled Pork Dressing | Sweet Tea Gastrique


New England Brewing Company,Woodbridge: Supernaut IPA

ENTRÉE COURSE
Slow N’ Low Broad Brook Beef Brisket

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

$115 per person (not including tax & gratuity)

*menu subject to change* 

To reserve your seat, CLICK HERE or call 860.566.8360  

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Friday, July 11th, 2014
Riverfront Boathouse ~ Hartford
"Dinner on the River"
Menu Prepared by Hunter Morton, Executive Chef of Max Downtown

RECEPTION 6:30PM
Local Cheeses | Tomato Pomadoro | Grilled Indian River Oysters| Flatbreads
BRUT SPARKLING SILVER LABEL, NEW PRESTON, CT NV

AMUSE BOUCHE
Connecticut Smoked Bluefish Pate
Sub Edge Farms Ice Plant | Oyster Crackers
AMUSE COCKTAIL: ONYX MOONSHINE WATERMELON MINT SMASH

FIRST COURSE
Colgan Farms Cucumber Salad
Lemon Cucumber | Bombster Brothers Scallop Crudo
Sweet & Spicy Stonington Red Shrimp Salad | Cucumber Basil Noodles
WINE PAIRING: LOST ACRES VINEYARDS
ESTATE RIESLING, NORTH GRANBY, CT 2013

SECOND COURSE
Connecticut Black Bass en Papillote
March Farm Tomatoes | Summer Squash | Peppers | Aromatics
WINE PAIRING: MAX FAMILY CUVEE
SAUVIGNON BLANC, SONOMA, 2013

ENTREE COURSE
Karabin Farms Chicken
Cornbread Stuffed Sous Vide Breast | Gary's Garlic Scape Grilled Leg
Sub Edge Farm's Potato Salad | Rosedale Farm's Horseradish Pea Salad | Roasted Chicken Jus
WINE PAIRING: JONATHAN EDWARDS ESTATE
CABERNET FRANC, NORTH STONINGTON, CT, 2012

TABLE SHARES
Warm Bread Salad
Sub Edge Farms Swiss Chard Gratin
Stonewall Apiary Honey Grilled Starlight Garden's Carrots
Hartford Baking Company Breads

DESSERT COURSE
Local Summer Berry Pudding
Blackberry Lime Sherbet
WINE PAIRING: HOPKINS VINEYARDS ESTATE
VIDAL BLANC NIGHT OWL, NEW PRESTON, CT, 2012

$125 per person (not including tax & gratuity)

*menu subject to change* 

To reserve your seat, CLICK HERE or call 860.566.8360

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Thursday, July 10th, 2014
Rosedale Farms & Vineyards ~ Simsbury
"Catch: A Local Seafood Dinner"
Menu Prepared by Chef Scott Miller and 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

FIRST COURSE
Stonington Royal Red Shrimp Consommé
Dumplings | Summer Truffles | Lemongrass

SECOND COURSE
Crispy ADHOC (from Guilford) Porgy
Mountain Top Shiitake Mushrooms | Rosedale Zucchini |  Peach Miso

ENTRÉE COURSE
Roasted Stonington Monkfish
Pozole | Breakfast Radish | Early Girl Tomatoes

TABLE SHARES
Zucchini Pappardelle | Mint | Chili

Summer Corn Succotash
BREADS
Hartford Baking Company

DESSERT COURSE
Chilled Peach Bisque
Starlight Gardens Ginger
 Reception and Dinner includes Local, Organic Wines
$115 per person (not including tax & gratuity)

*menu subject to change* 

To reserve your seat, CLICK HERE or call 860.566.8360 

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Thursday, June 19th, 2014
Rosedale Farms & Vineyards ~ Simsbury
"First Harvest"
Menu Prepared by Chef Scott Miller

RECEPTION 6:30PM
The Picket Fence of Local Vegetables
Dips | Spreads

Indian Creek Oysters
Stinging Nettles | Melville Cheese

Petite Lobster Rolls
Toasted Split Bun

Devilish Eggs
Whipped Chicken Liver | Chicharron

Guilford Fluke Crudo
Crème Fraiche | Beet Garnish | Trout Roe

Fried Green Tomatoes
Stonington Red Shrimp Remoulade

Veal Sugo
Filone | Aged Goat Cheese

AMUSE BOUCHE
Chilled Sweet Pea Soup
Country Ham | Breakfast Radish | Tendrils

FIRST COURSE
Strawberries & Beets
Black Ledge Blue | Sorrel | Pickled Green Strawberries | Yogurt

SECOND COURSE
Yuzu Glazed Stonington Black Bass
Miso Corn Puree | Arugula

ENTRÉE COURSE
Confit of Pork
Organic Collard Greens |Shelling Beans | Buttermilk Johnny Cakes

TABLE SHARES
Spring Vegetable Sauté
Organic carrots | Sugar Snap Peas | Asparagus

Farro Grain Salad
Stinging Nettles| Kale | Olive Oil
BREADS
Hartford Baking Company
Spring Onion Whipped Lardo
Rhubarb Spiked Chevre

DESSERT COURSE
Strawberry Macaron Sandwich
Ice Cream | Basil

 Reception and Dinner includes Local, Organic Wines
$115 per person (not including tax & gratuity)

*menu subject to change* 

To reserve your seat, CLICK HERE or call 860.566.8360 

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 Thursday, September 18, 2014
Rosedale Farms & Vineyards ~ Simsbury
"The Vegan Table"
Menu Prepared by Chefs Jennifer Manley and Scott Miller

RECEPTION 5:30PM
Locally Inspired Vegetable Foodscapes
Dips | Spreads

Summer Rolls
Hickory Hill Peaches | Avocado | Tamari

Trumpet Royale Mushroom
Tempeh Bacon | Duxelles

Beet Burger Slider
HBC Roll | Horseradish Dijonnaise

Smoked Tofu from The Bridge
Cashew Ranch|Pickled Local Carrot & Celeriac

Starlight Gardens Collard Wraps
Seitan | Sub Edge Farm Peppers & Onions

Juliette Tomatoes
Curried Chic Pea Salad

Chilled Golden Beet Soup Shooter
Chioggia Beet Chip

AMUSE BOUCHE
Beyond Meat Skewer
Radish Salad | Salsa Verde

FIRST COURSE
Smokey Corn Chowder
Local Potatoes | Cashew Crème | Corn Bread Crouton

SECOND COURSE
Roasted Cauliflower
Cauliflower Puree | Pumpkin Seeds | Prunes | Parsley

THIRD COURSE
Citrus Cured Tempeh
Eggplant | Tofu Ricotta | Capers

FAMILY STYLE SIDES
M&M Stir Fry
Head to Tail Turnips

DESSERT COURSE
Dark Chocolate Gatueux
Coconut Cream | Pears  & Peaches

Reception and Dinner includes Local, Organic Wines

$115 per person (not including tax & gratuity)

*menu subject to change* 

To reserve your seat, CLICK HERE or call 860.566.8360 

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Saturday, June 14th, 2014
Rosedale Farms & Vineyards ~ Simsbury
"Lobsterfest"
Menu Prepared by Chef Scott Miller
4PM - 9PM
Just in time for Father’s Day ~ an event for the whole family!
Activities For All Ages!
Featuring live music by Will Evans. Sample his music here.
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,
A fresh and frothy, German-style summer beer produced
especially for The Max Restaurant Group; perfect for
warm weather drinking and dining!

To reserve your seat, CLICK HERE or call 860.566.8360 

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