Ristorante Massimo

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

Est. 1994   


  

Ristorante Massimo

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.


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

$7 each or three for $18

Caciocavallo, Cacciatorini, Honey, Olives  Capra Sarda, Caramelized Tomato Passata, Basil
Casatica, Pickled Fennel, Apple, Figs Weinkase Lagrein, Prosciutto, Pickled Vegetables
Podda, Chocolate Almond Butter, Strawberries Toma, Honey Roasted Pears, Walnuts
Smoked Mozzarella, Candied Pumpkin, Pepitas Gorgonzola, Romesco, Brussels Sprouts


Antipasti

Maria’s Polpette alla Romana
Kobe Beef Meatballs, San Marzano marinara, ricotta, basil pesto, local greens
$14

Ostrica Fritte
Crispy Wellfleet Oysters, carrot slaw, Bacon, fingerling potato, basil aioli
$14

Osso di Manzo
Beef Tenderloin Tartar, salt cured egg yolk, leek ash, pickled onions, olive oil cracker
$15

Cinghiale Paillard
Grilled Pork, oven roasted tomatoes and bell peppers, Castelvetrano olives,
shaved parmesan, salsa verde
$14

Polpo alla Griglia
Grilled Octopus with charred fennel, chickpeas, romesco sauce,
and black garlic vinaigrette
$15

 

Primi Piatti

House-made pastas are priced as appetizer and entrée portions

Anatra con Spaghettini
Whole wheat pasta, duck, foie gras, and oyster mushroom brodetto, crispy garlic, herbs
$15 / $27

Tagliatelle Carbonara di Lazio
House-made tagliatelle pasta, English peas, shaved black truffle, egg yolk,
Parmigiano Reggiano and crispy prosciutto
$14 / $25

Carmele con Zucca
Acorn Squash ravioli with brown butter, ricotta, rillon, pumpkin-seed granola
$14 / $25

Tortellini di Granchio
Maine Jonah Crab and ricotta filled Tortellini, with King Crab, Meyer lemon-saffron sugo,
roasted white asparagus, and caviar
$16 / $29

Mezza Luna Ravioli
Potato, creme fraiche and chive filled ravioli, butter poached lobster and leeks,
tropea alla rosa
$17 / $30

 

Insalate

Burrata
House-made Burrata with bacon, persimmons,
caramelized endive marmalade
$12

Insalata Mista di Campagna
 Sandy Hill Farm greens, Casatica cheese and vegetable sott'olio
$11

Insalata di Barbabietola
Red and Yellow Beets, honey, frisee, walnuts,
Capra Sarda goat cheese, spicy honey
$11

 

Secondi

Filetto di Manzo
Grilled beef tenderloin with local acorn squash, sautéed celeriac,
caraway-cabbage, horseradish
$34

Salmerino Alpino
Crispy-skin Arctic Char, Jonah Crab buerro bianco, asparagus, sunchoke and
garlic crisps, caviar
$28

Pollo Selvatica
Cornish Game Hen filled with Duck and Foie Gras Sausage, delicata squash,
porcini mushroom jus
$26

Osso Buco d’Agnello
Lamb Shank stewed with Merguez sausage, garbanzo beans, bell peppers,
caramelized fennel, red pepper passata
$27

Capesante
Pan-seared Scallops, with delicata squash and ricotta gnocchi,
roasted sunchokes, lemon oil
$32

Costoletta di Vitello
Grilled Veal Chop, Marsala mushrooms, celery root puree, crispy butternut squash
$39

Pesce Monaco
Monkfish, prosciutto and sage involtini, purple potatoes, crispy
Brussels sprouts, herb crema
$29

 

Contorni

$7 Each

Merguez Sausage, Chickpea, Fennel Brussels Sprouts, Herb Crema
Roasted Peppers, Tomatoes, Olives Tagliatelle Pasta Aglio e Olio
Acorn Squash, Celeriac Fingerling Potatoes


Executive Chef: Jethro Loichle
Sous Chef: Anthony Pennacchio

The State of New Hampshire advises that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, Please advise your server of any food allergies or dietary restrictions

top

 

© Ristorante Massimo