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

Mezza (Small Bites)
$7 each or 3 for $18

Lamb Chop, Potato Rosti Lobster Bisque Shooter
Sautéed Littleneck Clams

Sautéed Antipasto Olives and Fava Beans

Tasso Ham, Figs, Fiddleheads Crispy Artichoke, Soft Polenta


Cured Meat/ $6   Cheeses/ $6  
Hot Salami Napolitana Salami Toscana Manchego - Spain Parmigiano Reggiano - Italy
Fennel Soppressata Smoked Duck Breast Porter Cheddar - Ireland Gorgonzola Dolce - Italy
Prosciutto di Parma Rillon (crispy bacon) Humboldt Fog - CA Triple Cream - Italy

Brodo di Aragosta
Maine lobster bisque, butter poached lobster, crispy lobster fritter,
and an herbed crema

 Agro e Dolce
Braised lacquered pork, local littleneck clams, and sautéed
broccoli rabe, over a soft polenta

Foie Gras
Seared Hudson Valley foie gras, ciabatta crouton, port cherries, pickled
vegetables, and an apricot mustard

Agnello al Foraggio
Grilled lamb chops "lollipop", fava bean and morel mushroom fricassee,
chickpeas, topped with crispy artichoke

Maria's Polpette
Kobe beef meatballs, San Marzano tomato sauce, arugula,
and shaved Parmigiano Reggiano


Burrata con Insalata
Sandy Hill Farms greens, green house tomatoes, Burrata cheese, green beans,
 tossed in a white balsamic vinaigrette

Fichi e Miele
 Tasso ham and sliced black mission fig, fiddleheads, a chiffonade of mustard greens,
 spiced sunflower seeds, and a honey vinaigrette

Insalata Romangia 
Bibb lettuce, house cured bacon, fava beans, tossed in ramp "caesar",
with crispy artichokes and soft boiled egg

Primi Piatti

Select house-made pastas are priced as appetizer or mid-course and entrée portions.

Tagliatelle Carbonara
House-made tagliatelle pasta, English peas, shaved black truffles, finished
with egg yolk, Parmigiano Reggiano, and crispy prosciutto

Gnocconi alla Loichle
Chianti-braised beef tenderloin, cracked pepper dumplings, arugula, topped with
crème fraiche, pine nuts, fried basil, and shaved pecorino

Pappardelle della Nonna
Black garlic pappardelle, house made Italian sausage, broccoli rabe,
plum tomatoes, and pecorino romano

Bucatini pasta, slow stewed ground Kobe beef, veal, and pork in San Marzano
tomato sauce, with wilted escarole, and ricotta salata


Filetto di Manzo
Grilled Canadian beef tenderloin, crispy fried ramp arancini, local tomato
bruschetta,  finished with demi-glace

Del Pescatore
Pan seared Atlantic halibut, roasted cauliflower with capers, currants,
pine nuts, torn basil and mint, with a basil lime emulsion

Vitello con Gnocchi
Grilled veal chop with tomato bacon jam, cracked pepper-ricotta gnocchi,
sautéed spinach, and a rich jus

Seared Atlantic salmon, potato rosti, sautéed Fiddleheads, with
olive oil preserved local foraged mushrooms and lemon

Bistecca con Panzanella
Painted Hills grilled rib-eye steak, roasted tomato and crouton
panzanella salad, basil pesto, and red wine demi-glace

Traditional porchetta rolled with pork tenderloin and house-made Italian
sausage,  garlic whipped potato, and a mushroom and mustard green ragout

Locally-caught lobster served two ways: grilled lobster tail with rosemary butter, and lobster risotto with butter poached lobster claws, and a truffled arugula salad


Executive Chef: Jethro Loichle



© Ristorante Massimo