Massimo Patano and his team at the James Bears house
Truffled Duck Liver Pâté with Membrillo on Toast Points
Panko-Coated Ricotta Crabcakes with Avocado–Arugula Aïoli
Mushroom–Truffle Oil Crostini
Kronenbourg 1664 Beer–Battered Artichoke Hearts
Spinach and Red Pepper–Stuffed Jumbo Shrimp with Diver Scallops, Crab Flan, and Sake, Ginger, and Orange Glaze
Norwegian Oak–Smoked Salmon, Red Onion, Caper, and Boursin–Stuffed Sushi-Grade Tuna Loin with Wakame Seaweed, Lime–Wasabi Sauce, and Sour Cream–Soy Sauce
Roasted Vegetable Risotto Cake with Berkshire Kurobuta Pork Belly, Red Bell Pepper Aïoli, Balsamic Reduction, and Parsley Oil
Pistachio-Coated and Pan-Seared Duck–Brie Mousse Cake with Dried Apricot–Champagne Sauce and Hudson Valley Foie Gras
Herb-Crusted Colorado Lamb Chop and Barese Sausage with Fava Bean Hummus, Cinnamon–Red Wine Sauce, and Black Peppercorn Oil
Ricotta, Mascarpone, and Gorgonzola Cheesecake with Chocolate–Hazelnut Polenta, Berry Macedonia, and Vanilla–Amaretto Whipped Cream
Dinner

Eclectic Italian

Massimo Patano

Massimo's, Palm Harbor, FL

For an impressive meal on Florida’s Gulf Coast, look no further than Massimo’s, a hidden gem in the shadow of Tampa’s lively restaurant scene, where Massimo Patano’s eclectic Italian dishes and spectacular wine list have been exceeding diners’ expectations for almost a decade.

Event photos taken by Philip Gross.

Related Info:

MENU

  • Hors d’Oeuvre

    • Truffled Duck Liver Pâté with Membrillo on Toast Points
    • Panko-Coated Ricotta Crabcakes with Avocado–Arugula Aïoli
    • Mushroom–Truffle Oil Crostini
    • Kronenbourg 1664 Beer–Battered Artichoke Hearts
    • Soligo Brut Prosecco NV
  • Dinner

    • Spinach and Red Pepper–Stuffed Jumbo Shrimp with Diver Scallops, Crab Flan, and Sake, Ginger, and Orange Glaze
    • Costantini Villa Simone Frascati Superiore 2011
    • Norwegian Oak–Smoked Salmon, Red Onion, Caper, and Boursin–Stuffed Sushi-Grade Tuna Loin with Wakame Seaweed, Lime–Wasabi Sauce, and Sour Cream–Soy Sauce
    • Icardi Cortese L’Aurora 2011
    • Roasted Vegetable Risotto Cake with Berkshire Kurobuta Pork Belly, Red Bell Pepper Aïoli, Balsamic Reduction, and Parsley Oil
    • D’Alessandro Nero d’Avola–Syrah 2010
    • Pistachio-Coated and Pan-Seared Duck–Brie Mousse Cake with Dried Apricot–Champagne Sauce and Hudson Valley Foie Gras
    • Icardi Surísjvan Nebbiolo 2009
    • Herb-Crusted Colorado Lamb Chop and Barese Sausage with Fava Bean Hummus, Cinnamon–Red Wine Sauce, and Black Peppercorn Oil
    • Sant’Elena Cabernet Sauvignon 2006
    • Ricotta, Mascarpone, and Gorgonzola Cheesecake with Chocolate–Hazelnut Polenta, Berry Macedonia, and Vanilla–Amaretto Whipped Cream
    • Icardi Surí Vigin Brachetto 2011
    • Wines generously provided by Vinifera.

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 06.11.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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