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Masso Osteria launches Sunday brunch

10 October 2018

(PRESS RELEASE) -- From acclaimed chef Scott Conant, Masso Osteria at Red Rock Casino, Resort & Spa launches an all-new Sunday brunch offering featuring an Italian twist on the classic brunch, live DJ, activated food stations, bottomless drinks, and more. Promising to be a lively, convivial gathering in celebration of Italian cooking and living, Masso Osteria’s Sunday brunch begins on 14 October and continues each week from 10:30 a.m. until 2:30 p.m.

Bottomless drinks including a Bloody Mary bar, white peach or passion fruit Bellinis and fresh orange or aranciata rossa Mimosas are priced at $25 per person and provide the perfect accompaniment to the brunch’s signature live food stations. Showcasing a selection of antipasto, seasonal frittatas, 100-layer lasagna, assorted pizza, fresh desserts and pastries alongside rotating flavors of soft serve, the station offering is priced at $42 per person and includes a choice of one main dish.

For those looking for a-la-carte options, Masso Brunch satisfies any craving, from sweet to savory, with items such as panettone french toast with seasonal berries and whipped cream ($16), lemon ricotta pancakes with blueberries and single barrel maple syrup ($14), eggs benedict with porchetta, truffle fonduta and focaccia ($18), baked eggs with spiced herbed tomato sauce ($21) and more. Various pasta dishes, including chef’s notable pasta al pomodoro ($21) and Masso’s signature burger topped with a fried egg ($19) are also available at brunch.

Appetizer and salad offerings range from avocado toast topped with a poached egg ($13) and quinoa granola with fresh berries and local honey ($14), to oysters on the half shell ($18) and a refreshing kale parmesan salad ($15), among others. Guests with a sweet tooth can top off their brunch experience with chef’s signature desserts, including salted caramel budding with gianduja crumble and whipped cream ($11) or tiramisu “affogato” with mascarpone mousse, espresso and vanilla gelato ($11).

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