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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.

Please note these events may be photographed for commercial purposes.
By attending, you consent to the use of your image in advertising and promotional materials for Massimo Ristorante. Communal seating may be arranged base on restaurant needs and reservations.

Paella 06/28 Menu



Course 1

a self-serve spread to open the evening



Grazing Table

jamón ibérico, spanish chorizo, manchego cheese, marinated olives


Pairing

red wine sangria




Course Two

plated service



Mediterranean Salad

mixed greens, cucumbers, olives, mint cucumber dressing


Croquetas de Jamón

croquetas de jamón, calabrian pepper aioli


Pairing

morgadio albarino riaz baixas, spain




Course Three

meet the chef at the paella station guests are invited to visit the station and receive their handcrafted paella



Paella Mixta

prawns, clams, mussels, chorizo, chicken, pork belly, mixed vegetables, saffron, bomba rice, lobster stock


Pairing

clos de las siete red blend mendoza, argentina




Dessert



Churros

warm churros, chocolate dipping sauce


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