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.

(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


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

Costolette di Agnello
Pan-roasted lamb chops with crispy artichokes, cece puree, spring vegetable ribbons

Cozze Arrabiata
Bang's Island mussels "scarpetta," garlic-rubbed crostini, arrabiata sugo,
chive blossom insalata

Polenta di Prosciutto
Prosciutto-polenta frites, soft poached egg, slivered red pepper,
fava bean-celery root triturare

Couscous di Cavolfiore
Roasted cauliflower couscous, Jonah crab-tarragon burro, caper piperade, bread crumbs


Primi Piatti

House-made pastas are priced as appetizer and entrée portions

Fettuccini con Granchio
Spring garlic fettuccini, olive oil poached crab, preserved lemon, caviar pearls, soffritto splash
$16 / $29

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

Borsa dei Mendicanti
Short Rib and Toma cheese filled "saccotini" pasta, charred radicchio,
sott'olio mushrooms,  foie gras agrodolce
$15 / $27

Farfalle e Salsiccia
Black garlic bowtie pasta, Breezy Hill Farms pork and fennel seed sausage,
broccoli rabe, San Marzano tomatoes, mountain gorgonzola
$14 / $25

Gnocchi con Aragosta
Maine lobster, spinach dumpling, roasted tomatoes, Swiss chard ribs, scallion butter, pecorino
$17 / $30



Burrata "uova" with salami, chopped hazelnuts,
seasonal greens, green onion oil

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

Insalata di Ibisco
Shaved apple and pear, tardivo, ricotta salata,
hibiscus vinaigrette



Filetto di Manzo
Grilled Beef Tenderloin with Maine lobster "budino di pane," roasted cauliflower and
artichokes, green peppercorn demi-glace

Tonno Pinnagialla
Pan-seared Yellowfin Tuna, caponata of tomato, eggplant, artichoke and pine nuts,
crispy potato dauphine

Involtini di Pollo
Chicken Involtini, pecorino mille feuille, root vegetable matignon and brodetto

Osso Buco Brasato
Braised Veal Osso Buco, Farmers Cheese arancini, olives, rosemary,
fennel and citrus

Capesante Scottate
Pan-roasted Scallops with stewed riso spezzato, salsa verde,
snap peas and watermelon radish insalata

Costoletta di Vitello
Grilled Bone-In Veal Chop, sprouts with bacon strice, olive oil-potato puree, demi-glace

Maiale di Milanese
Crispy Pork Chop with a triple-creamed polenta, sauteed salami, Marcona almonds,
arugula and lemon



$7 Each

Arancini, Grapefruit, Fennel Brussels Sprouts, Bacon Strisce
Potato Gratin Tagliatelle Pasta, Aglio e Olio
Eggplant Caponata Bean Puree, Crispy Artichokes

Executive Chef: Jethro Loichle
Sous Chef: Michael Lemery

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



© Ristorante Massimo