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, Brussels Sprouts   Salvo Cremasco, Prosciutto
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

Cozze con Nduja
Sautéed mussels with Nduja Sausage, spring onions, tomato brodetto, and croutons

Croquette di Manzo
Papote Potato and Braised beef croquette with pickled ramps, frisee and Calabrian chili sugo

Gambretti e Polenta
Sautéed shrimp agrodolce with polenta, endive, cherry peppers, radish and celery flowers

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

Nettle Tortellini
Nettle tortellini with prosciutto cotto, morel mushrooms,
robiola cheese, and grilled lemon citronette

Gnocchi e Aragosta
Sauteed Gnocchi with sautéed lobster, melted leeks, fava beans
and local tomato and herb crema

Mezzaluna Ravioli
Braised beef filled agnoloti ravioli with roasted red peppers, olives, arugula,
Parmagiano Reggiano, olive oil



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

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

Asparagi e Uovo
Roasted white and green asparagus with six-minute egg
and pancetta vinaigrette



Filetto di Manzo
Grilled beef tenderloin with fried green tomato, ramp pesto and ribbolita

Fiori e Mare
Pan roasted halibut with yellow tomato and saffron sugo,
romanesco cauliflower, crispy zucchini blossom and basil

Scaloppini di Vitello
Veal scaloppini with chestnut puree, roasted cauliflower,
radicchio, Napoletana and parsley

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

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

Costoletta di Vitello
Grilled veal chop with fingerling potatoes, local pea greens, peas, and bacon vinaigrette

Pesce del Atlantico
Pan roasted cod with zucchini, oven roasted tomatoes, capers,
herbs and extra virgin olive oil



$7 Each

Fried Green Tomato, Pesto 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