Ristorante Massimo

Ristorante Massimo    
59 Penhallow Street   
Portsmouth, NH 03801   
(603) 436-4000   

Est. 1994   

Throwback Thursdays  

Creative Approach

Only the finest. We select seafood, meats, fruits, and vegetables based on freshness, variety, and most important—flavor. We actively seek seasonal ingredients, cure our own meats, and make our own bread and pastas from scratch.

Using New England delicacies like Maine lobster and Bang's Island mussels, Ristorante Massimo is an Italian restaurant that deliciously transforms timeless Italian favorites. Our executive chef individually creates each entree with a distinctive, refined touch. Unbelievably satisfying. Thoroughly unforgettable.

(See our menu for Upstairs at Massimo's Wine Bar)

$7 each or three for $18

Gorgonzola, Romesco, Brussel Sprouts   Salvo Cremasco, Prosciutto, Winter Citrus
Parmigiano Reggiano, Smoked Duck Castelrosso, Beef Tartar, Long Peppers
Toma, Honey Roasted Pears, Walnuts Quadrello di Bufalo, Sott'Olio
Provolone, Castelvetrano Olives, Citrus Sotto Cenere, Charred Fennel & Parsnip


Maria’s Polpette alla Romana
Kobe beef meatballs, San Marzano marinara, ricotta, basil pesto, local greens

Ostriche Fritte
Crispy fried oysters with lentil hummus, preserved cucumbers,
 crispy potato and herb aioli

Anitra Conserva
Crispy duck leg confit, roasted sunchoke and Brussels sprouts, butternut squash puree

Foie Gras e Anitra
Foie Gras and duck sausage ragu, with potato rosti, poached farm egg,
sautéed spinach and squash 

Polpo alla Griglia
Grilled octopus with charred fennel, chickpeas, romesco sauce, frisee
and black garlic vinaigrette


Primi Piatti

House-made pastas are priced as appetizer and entrée portions

Tagliatelle Carbonara di Lazio
House-made tagliatelle pasta, English peas, shaved black truffle, egg yolk
Parmigiano Reggiano and crispy prosciutto

Gnocchi con Pancetta
Sautéed ricotta gnocchi with heritage bacon, broccoli rabe, salmoriglio and pine nuts

Carmella Ravioli alla Norma
Roasted eggplant filled ravioli with Calabrian Nduja sausage, San Marzano tomato,
Ricotta Salata and basil

Aragosta e Conchiglie
Sautéed lobster tail and smoked mussels with saffron leeks, shell pasta
and pickled chilies



House-made burrata cheese with citronette, fregula, bibb lettuce, winter citrus

Insalata Mista di Campagna
 Sandy Hill Farm greens, Quadrello di buffalo cheese and vegetable sott'olio

Carpaccio e Barbabietole
Roasted beets and parsnips with beef carpaccio, goat cheese,
fennel and black pepper vinaigrette



Filetto di Manzo
Grilled beef tenderloin with local roasted new potatoes, butter poached radish,
spinach and sea salt

Caraway dusted seared scallops with sautéed Brussels sprouts, bacon and crispy polenta

Pollo Milanese
Chicken Milanese, soft buttermilk polenta, preserved peppers, kohlrabi turnip slaw

Zuppa di Pesce Burrida
Genoese fish stew with scallops, shrimp, clams, N.H. groundfish and mussels, with
San Marzano tomato brodetto and saffron risotto

Anatra all Arrosto
   Fire roasted duck breast with baby beets, crispy potato rosti and herb gremolata

Cotoletta di Vitello
Herb breadcrumb roasted Veal Chop with sunchokes, cardoons, pecorino fonduta and pistachios

Aragosta di Sardinia
Butter poached lobster tails, with roasted romanesco cauliflower, bergamot
onion, herb salad and bell pepper pesto



$7 Each

Saffron Risotto Brussels Sprouts, Bacon
Broccoli Rabe, Garlic Tagliatelle Aglio e Olio
Crispy Polenta, Aioli Roasted New Potatoes

Executive Chef: Jethro Loichle
Sous Chef: Anthony Pennacchio



© Ristorante Massimo