Ristorante Massimo

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

Est. 1994   


Our Chef's Seven-Course Tasting Menu


Champagne Toast
Bellini Champagne Cocktail with Prosecco, fresh peach nectar
served with an Amuse bouche

First Course
Zuppa con Capesante
Sandy Hill farm butternut squash bisque, with braised leeks and topped
with seared day boat scallops

Second Course
Gnocconi alla Loichle
Chianti-braised beef tenderloin tossed with house made cracked pepper dumplings,
arugula and crème fraiche; topped with toasted pine nuts,
fried basil and shaved pecorino

Pasta Course
Tagliatelle Carbonara
House-made tagliatelle pasta served "Carbonara style" with c
rispy prosciutto, English peas, Parmigiano Reggiano,
shaved black truffles and egg yolk

Insalata di Barbabietole
Roasted organic red and yellow beet salad served with red wine reduction,
hydroponic baby mache greens, gorgonzola dolce and toasted walnuts  

Choice of:
Filetto alla Tuscana
Pan-seared Canadian beef tenderloin, served with pecorino and nutmeg scented
potato gratin and English pea pesto; finished with a peppercorn Bordelaise sauce

~ or ~

Ravioli di Aragosta
Locally caught lobster served two ways: grilled lobster tail with rosemary infused butter,
and House-made lobster ravioli with butter poached lobster claws,
garnished with truffled arugula salad

Paté di Cioccolato
Petite chocolate paté served with candied orange and hazelnuts

Seasonal ingredients may vary & some dietary changes can be made
upon pre-approval from management   

Executive Chef: Jethro Loichle



© 2003-08 Ristorante Massimo