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.
Antipasto per Uno
A collection of cured salami, Prosciutto di Parma, artisan cheeses,
marinated grilled vegetables and Italian olives
$13
Ostriche Fritti
Crispy fried Wellfleet oysters served over a "Corn chowder" with
applewood smoked bacon, leeks, fingerling potatoes, and sweet Jersey corn
$12
Cinghiale e Mele
Fennel pollen crusted pork tenderloin, shaved fennel
and red delicious apple slaw, finished with a parsnip emulsion
$13
Fico Riempito
Fresh black mission figs stuffed with gorgonzola dolce and wrapped in a Prosciutto di Parma;
garnished with arugula salad and drizzled with extra virgin olive oil
$11
Gamberi con Risotto
Grilled tiger shrimp glazed with caramelized tomato,
served over pine nut risotto, house-made sea salt cracker garnish
$13
Select pastas are priced as appetizer and entrée portions.
Appetizer portions are not available as entrées.
Tagliatelle Carbonara
House made tagliatelle pasta served "Carbonara style" with crispy prosciutto,
English peas, Parmigiano Reggiano, shaved black truffles and egg yolk
$12
(appetizer only)
Cavatelli Toscana
Saffron and ricotta "Cavatelli" pasta with sautéed sundried tomatoes and
wilted spinach, finished with basil emulsion and toasted almonds
$12
(appetizer only)
Cannelloni con fungi
Houe-made mushroom cannelloni pasta filled with porcini suffused ricotta, topped with
shaved pecorino, arugula salad, sherry reduction drizzle and mushroom ragout
$11/$20
Pappardelle alla Bolognese
Pappardelle pasta with Twin River Farms Kobe beef Bolognese
and sautéed king oyster mushrooms; topped with shaved pecorino and wilted baby spinach
$12/$23
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
$13/$24
Ravioli del Giorno
Our homemade ravioli selection changes nightly
(Also available as an entrée)
~Our soup selection changes
nightly~
Caprese
Heirloom tomatoes layered with buffalo mozzarella and fresh basil,
drizzled with first cold press olive oil and balsamic reduction
$9
Insalata Roma
Locally harvested red and green romaine "Caesar style" salad
with shaved pecorino cheese and toasted boursin crouton
$9
Insalata Mista
"Back River Farms" seasonal greens dressed with a hazelnut-white balsamic
vinaigrette, topped with Humboldt Fog cheese and toasted hazelnuts
$9
Bistecca con Zucca
Grilled Painted Hill Farms rib eye steak over crème fraiche and chive red bliss mash,
topped with fried zucchini blossoms and Chianti demi-glace
$29
Cioppino di Pesci
Cioppino simmered with tomatoes, fish stock, and fennel essence; with pan roasted cod,
shrimp and scallop, garnished with grilled bread and red pepper coulis
$28
Cotoletta di Vitello
Grilled bone-in veal rib eye with Yukon gold potato gratin,
sautéed rainbow swiss chard and béarnaise sauce
$34
Capesante con Olive
Grilled day boat scallops, bell pepper relish,
rosemary scented potato hash and olive tapanade
$26
Tonno con Lavanda
Pan-roasted Yellow fin tuna served with a warm salad of fingerling potatoes,
heirloom cherry tomatoes and haricot vert; finished with a lavender nage
$27
Filetto con Ravioli
Pan-seared Canadian beef tenderloin over house-made goat cheese ravioli,
sautéed baby red beets and local sugar snap pea batonets
$31
Braciola di Cinghiale
Grilled all-natural Berkshire pork chop, herbed couscous,
cucumber relish and a cherry tomato confit and feta cheese salad
$25
Pollo con Fiori di Pasta
Oven roasted free range half chicken served with roasted red and yellow bell peppers,
sautéed artisanal sausage and rigatoni bouquet
$22
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