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

$7 each or three for $18

Salvo Cremasco, Prosciutto, Melon                                   Montasio, Red Onion Jam, Marcona Almonds
Parmigiano Reggiano, Smoked Duck                                Provolone, House Marinated Olives
Asiago Pressato, House Bacon, Pesto                               Quadrello di Bufalo, Sott'Olio
Castelrosso, Beef Tartar, Long Pepper                              Sotto Cenere, Beet Agrodolce, Pistachio


Vongole e Nduja
Sautéed littleneck clams with nduja sausage, tomatoes, long onion and garlic crostini

Polpo alla Griglia
Grilled octopus, black garlic vinaigrette with potato, saffron sugo

Vitello Saltimbocca Involtini
Veal Saltimbocca involtini rolled with prosciutto, pecorino and sage,
 cauliflower, tomato panna acida

Aragosta Sfogliatella
Maine Lobster with sfogliatella baked pasta, acorn squash sugo, turnip,
lobster brodetto

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

Primi Piatti

Select 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

Tortellini con Gamberetti
Tortellini filled with red bell pepper agrodolce and mascarpone cheese, with sautéed shrimp, corn and pea greens

Fusilli Bolognese
Fusilli pasta with a bolognese of beef, pork, veal and San Marzano tomatoes,
 broccoli rabe, ricotta

Ravioli di Zucca
Roasted butternut squash ravioli with caramelized onion, bacon, sage,
pine nut and brown butter

Burrata e Barbabietole
House made Burrata cheese, roasted beets, walnut pesto, sunflower greens

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

Prosciutto e Melone
Prosciutto di Parma with fall melon, pistachio, endive and mint agliata

Filetto di Manzo
Grilled beef tenderloin with roasted carrots, savoy cabbage, white beans and olives

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

Costolette di Manzo
Braised short rib with an eggplant timballo, pepperonata, mascarpone, braising jus

Merluzzo Milanese
Crispy Casco Bay cod Milanese with roasted sunchokes and fennel,
and celeriac variations

Agnello Costolette
Roasted rack of lamb with cauliflower, chickpea fritto, delicata squash and salmoriglio

Vitello alla Romana
Grilled veal chop with butter poached lobster, semolina-parmesan buddino, mustard greens

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

$7 Each

Sauteed Broccoletti Rapini, Garlic
Cauliflower, Tomato Panna Acida
Crispy Polenta, Aioli
Brussels Sprouts, Bacon
Fusilli Aglio e Olio
Eggplant Timballo

Executive Chef: Jethro Loichle
Sous Chef: Anthony Pennacchio



© Ristorante Massimo