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Max's Oyster Bar hosts its 4th annual Bourbon Bash Jan. 24 at 6:30 p.m. The event features cuisine by executive chef Scott Miller and cocktails by beverage director Brian Mitchell.
The menu:
Reception: Spiked egg with Kentucky ham; smoked oyster with maple-satsuma mignonette; honey-whipped goat cheese; buttermilk biscuit; duck confit with sweet potato pancake [Cocktail: Berkshire Scofflaw]
Amuse Bouche: foie gras, huckleberry, brioche [Berkshire Mountain Distillers Bourbon (straight)]
First Course: cured Loch Duart salmon, house pickles, trout roe [Michter's Sour Mash 86° (straight) / Pickled Old Fashioned]
Second Course: black cod, cider, dumpling [George Dickel Barrel Select 86° (straight) / Kentucky Flower]
Third Course: smoked Berkshire pork belly, hominy, pozole [Jim Beam Devil's Cut 90 ° (straight) / Mississippi Gamblers]
Fourth Course: sweet & sour short ribs, tamarind, curry [Baker's Straight 107°(straight) / Massa Sour]
Dessert: caramel chocolate budino, banana, pistachio [Wild Turkey Kentucky Spirit 101° (straight) / Kentucky Cream]
Cost is $85, plus tax and gratuity. Max's Oyster Bar is at 964 Farmington Avenue in West Hartford. 860-236-6299, maxsoysterbar.com.