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Paella, Tapas & Pours Menu – July 31, 2026 Five-course dinner with wine pairings at Massimo Ristorante. Course One – Charcuterie Medley Mortadella, salame, mozzarella, parmesan puff pastry twist, cherry tomatoes, blackberries, and raspberries. Paired with Red Wine Sangria. Course Two – Plated Service Peach Burrata with burrata, yellow peaches, arugula, basil pesto, balsamic glaze, and Calabrian chili aioli. Jamón Ibérico Croquetas with Calabrian chili aioli. Paired with Paso Verde White Blend from Robert Hall Winery, Paso Robles, California. Course Three – Short Rib Empanada Slow-braised short rib, mozzarella, and Calabrian chili aioli. Paired with Harken Joyride Chardonnay from California. Course Four – Chef's Paella Station Guests are invited to visit the chef's station to receive handcrafted Paella Mixta featuring prawns, clams, mussels, chorizo, chicken, saffron bomba rice, seasonal vegetables, and garlic aioli. Paired with Intercept Pinot Noir from California's Central Coast.
Graphic displaying Massimo's food offerings: Brunch is available on weekends only, while Lunch and Dinner are served Tuesday through Sunday. Icons representing a steak, a pasta dish, and a seafood entrée are included to visually highlight some of the dinner menu options.
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