Our Menu

It’s been said “Italians don’t eat to live, they live to eat.” At Ristorante Massimo world-class authentic Italian food is more than our passion—it’s our life’s work. Italian culinary history dates back more than two thousand years, rich with unique regional variations and seasonal ingredients from the northern Piedmont region to the island of Sicily. Italian cuisine, influenced by Asian, Greek, and African cooking, is a melting pot of arguably the most delectable ingredients in the world. And in the footsteps of these noble traditions, we artfully render and proudly serve dishes that respectfully—and deliciously—honor the past.
 
We select seafood, meats, fruits, and vegetables based on freshness, variety, and most importantly, flavor. We actively seek seasonal ingredients, cure our own meats, and make our bread and pasta from scratch. By using New England delicacies like Maine lobster and Bang Island mussels, we deliciously transform timeless Italian favorites. We invite you to learn more about our local sourcing by visiting the ‘farmers & foragers” page.

RISTORANTE MASSIMO

Menu

UPSTAIRS at MASSIMO’s

Menu

WINE CELLAR

List

RESTAURANT WEEK

Menu

Ristorante Massimo

Formaggi, Salumi e Cicchetti  ~  Small Bites
  • Caciocavallo, Prosciutto, Pickles

    Casatica, Tomato Puttanesca

    Podda, Salted Candied Cashews, Apple Butter

    Smoked Mozzarella, Marinated Tomatoes, Basil

    Capra Sarda, Artichoke & Olive Tapenade, Orange

    Parmigiano, Balsamic Caviar, Dates

    Toma, Honey Roasted Pears, Walnuts

    Gorgonzola, Garlic Sausage, Romesco

    $7 each, three for $18
Antipasti
  • Maria’s Polpette alla Romana

    Kobe beef meatballs, San Marzano marinara, ricotta, basil pesto & local greens

    $14
  • Granchio Reale

    Butter poached king crab, white and green asparagus, parmigiana aioli, preserved lemon

    $16
  • Polpo Calabrese

    Grilled Adriatic octopus, roasted carrots, sunflower sprouts, zucchini and radish salad, smoked tomato yogurt, Calabrian chili, salsa verde

    $16
  • Boudin Bianco Salsiccia

    Grilled house-made Boudin Blanc “Cacciatore”, roasted red bell peppers and yellow tomato piperade, flat leaf parsley, baby mache

    $15
  • Croquette alla Romana

    Pan-seared Arborio rice “Croquette”, Artichoke alla Romana, Stracciatella cheese, basil, extra virgin olive oil

    $15
Primi Piatti
  • Tagliatelle Carbonara di Lazio

    House-made tagliatelle pasta, English peas, shaved black truffle, egg yolk, Parmigiano Reggiano & crispy prosciutto

    $15 / $28
  • Rigatoni con Capesante

    House-Made rigatoni, divers scallops, local oyster mushrooms, pancetta, baby kale, burro bianco

    $17 / $34
  • Papardelle con Aragosta

    Papardelle pasta, butter poached lobster, zucchini, smoked corn sugo, pepper passata

    $18 / $35
  • Ravioli con Agnello

    Lamb Merguez ravioli, garlic scape ragout, toasted pine nut, Stracciatella cheese

    $16/31
  • Fettuccini di Gamberetti

    Straw and hay fettuccini, shrimp, caramelized onions, asparagus, toasted fennel seed

    $16 / $31

~  House-made pastas are served as either appetizer or entree portions  ~

Insalate
  • Tarta di Burrata

    House-made Burrata with heirloom tomato gazpacho, macerated tomatoes, grissini

    $13
  • Insalata Mista di Campagna

    Sandy Hill Farm greens, Casatica cheese & vegetable sott’olio

    $11
  • Carpaccio

    Beef Carpaccio “Pepe de Nero”, chopped red onions, Castelvetrano olives, horseradish crema, extra virgin olive oil, parmigiano, arugula

    $16
Secondi
  • Filetto di Manzo

    Grilled beef tenderloin served with roasted local squashes, chickpea fritto, charred broccolini and herb crema

    $34
  • Capesante Almafitana

    Pan-roasted Scallops, stewed leeks and bacon, brown butter butternut squash puree, baby kale, sunflower seed vinaigrette

    $29
  • Cena di Domenica

    “Sunday Sauce” Braised fennel seed sausage, Nonna’s meatballs, pork ribs, beef short rib, tomato ragout, over creamy polenta, flat leaf parsley, mountain gorgonzola

    $28
  • Salmone di Re

    Pan-seared wild king salmon, roasted fingerling potatoes, leeks, salmon roe burro bianco, chives and lemon

    $30
  • Anatra Arrosto

    Pan roasted Margret duck breast, celery root puree, hazelnuts, grilled long onion, roasted pears and fennel agro dulce

    $30
  • Costoletta di Vitello

    Grilled bone-in veal chop, with roasted king oyster mushrooms, prosciutto and potato croquette, marsala wine, sage, arugula, Parmigiano Reggiano

    $41
  • Maiale di Milanese

    Crispy buttermilk fried rabbit leg, extra virgin olive oil mashed potato with espresso sausage sugo, spaghetti squash, apricot honey

    $29
Contorni
  • Roasted spaghetti squash

    EVO potato mash

    Creamy polenta

    Roasted fingerling potatoes

    Tagliatelle past, Aglio e Olio

    Sauteed baby spinach

    $7 each

Upstairs at Massimo’s

Formaggi, Salumi e Cicchetti ~ Small Bites
  • Caciocavallo, Prosciutto, Pickles

    Capra Sarda, Artichoke and Olive Tapenade

    Toma, Honey Roasted Pears, Walnuts

    Casatica, alla Puttanesca

    Gorgonzola, Garlic Sausage, Romesco

    Parmigiano, Balsamic Caviar, Dates

    Podda, Salted Candied Cashews, Apple Butter

    Smoked Mozzarella, Marinated Tomatoes, Basil

    $7 each, three for $18
Appetizers
  • Nonna’s meatballs, ricotta, pesto, San Marzano marinara, Massimo’s Mom’s recipe

    $14
  • Butter Poached King Crab, Asparagus, Parmigiano Aioli, Lemon

    $16
  • Grilled Boudin Blanc “Cacciatore”, Roasted Red Bell Pepper, Yellow Tomato Piperade, Parsley, Baby Mache

    $15
  • Grilled Adriatic Octopus, Roasted Carrots, Sunflower Sprout, Zucchini-Radish Salad, Smoked Tomato Yogurt, Calabrian Chile, Salsa Verde

    $16
  • Pan-Seared Arborio Rice Croquette, Artichoke alla Romana, Stracciatella Cheese, Basil

    $145
Pasta
  • Tagliatelle pasta carbonara, prosciutto, peas, black truffles, egg yolk

    $15
  • Rigatoni, Day Boat Scallops, Local Oyster Mushroom, Pancetta, Baby Kale, Burro Bianco

    $17
  • Pappardelle, Butter Poached Maine Lobster, Zucchini, Smoked Corn Sugo, Pepper Passata

    $18
  • Lamb Merguez Ravioli, Garlic Scape Ragout, Toasted Pine Nut, Stracciatella Cheese

    $16
  • Straw and Hay Fettuccine, Shrimp, Caramelized Onions, Asparagus, Toasted Fennel Seed

    $17
Salad
  • House-Made Burrata, Heirloom Tomato Gazpacho, Macerated Tomato, Grissini

    $12
  • Sandy Hill Farm greens, Casatica cheese & vegetable sott’olio

    $11
  • Beef Carpaccio “Pepe de Nero”, Red Onion, Castelvetrano Olive, Horseradish Crema, Parmigiano, Arugula

    $16
Main
  • Filetto di Manzo

    Grilled beef tenderloin served with roasted local squashes, chickpea fritto, charred broccolini and herb crema 

    $34
  • Capesante Almafitana

    Pan-roasted Scallops, stewed leeks and bacon, brown butter butternut squash puree, baby kale, sunflower seed vinaigrette

    $29
  • Cena di Domenica

    “Sunday Sauce” Braised fennel seed sausage, Nonna’s meatballs, pork ribs, beef short rib, tomato ragout, over creamy polenta, flat leaf parsley, mountain gorgonzola

    $28
  • Salmone di Re

    Pan-seared wild king salmon, roasted fingerling potatoes, leeks, salmon roe burro bianco, chives and lemon

    $30
  • Anatra Arrosto

    Pan roasted Margret duck breast, celery root puree, hazelnuts, grilled long onion, roasted pears and fennel agro dulce

    $30
  • Maiale di Milanese

    Crispy buttermilk fried rabbit leg, extra virgin olive oil mashed potato with espresso sausage sugo, spaghetti squash, apricot honey

    $41
  • Duck Patty Melt

    Pan-seared duck patty melt with over easy duck egg, focaccia, caramelized fennel, provolone cheese potato rosti, black garlic demi-glaze

    $20
Contorni
  • Roasted spaghetti squash

    EVO potato mash

    Creamy polenta

    Roasted fingerling potatoes

    Tagliatelle past, Aglio e Olio

    Sauteed baby spinach

    $7 each