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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.

Tomahawk Thursday Menu

COURSE 1

SELECT TWO SALADS

MIXED GREENS SALAD

mixed greens, seasonal shaved vegetables, red wine vinaigrette

CAESAR SALAD

romaine lettuce, parmigiano reggiano, roasted garlic croutons, caesar dressing

WEDGE SALAD

iceberg lettuce, bacon, tomatoes, red onions, red bell peppers, blue cheese crumbles, blue cheese dressing

COURSE 2

PAIR WITH TWO SIDES

TOMAHAWK RIB EYE

32 OZ TOMAHAWK RIBEYE FOR TWO

GNOCCHI CARBONARA

BACON WRAPPED ASPARAGUS

MASHED POTATOES

PARMESAN FRIES

MIXED SEASONAL VEGETABLES

BROCCOLINI

COURSE 3

SELECT TWO DESSERTS

CINNAMON BREAD PUDDING

vanillagelato, crème anglaise, caramelized walnuts, golden raisins

TIRAMISU

ladyfingercookies soaked in espresso liqueur, mascarpone, chocolate

VANILLA PANNA COTTA

seasonal berrycoulis,cointreau liqueur, cinnamon crumble

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