Ristorante Massimo

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

Est. 1994   

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) & Charcuterie …
$7 each or 3 for $18

Crispy Fried Shrimp, Ratatouille, Tapenade Grilled White Asparagus, Romesco
Seared Diver Scallop, Tomato Coulis Sautéed Antipasto Olives
Fried Zucchini Blossom, Chorizo Goat Cheese-filled Mission figs

Cured Meat/ $6   Cheeses/ $6  
Capicola Pate di Campagne Manchego - Spain Parmigiano Reggiano - Italy
Fennel Soppressata Rillon (crispy bacon) Wood Ripened Brie - VT Gorgonzola Dolce - Italy
Prosciutto di Parma Smoked Duck Breast Porter Cheddar - Ireland Buffalo Mozzarella - Italy
Salami Toscana Seared Foie Gras $15
Daily preparation
Humboldt Fog - CA Triple Cream - Italy

Tuna Tartare
Yellowfin tuna layered with locally grown cucumber and avocado, garnished with
cherry bomb radish and finished with a balsamic basil vinaigrette

Manzo con Beignet
Coriander crusted beef tenderloin bruschetta served over a garlic beignet
with heirloom tomato, basil and red onion

Agnello con Fiori
Grilled New Zealand rack of lamb accompanied by a chorizo filled zucchini
blossom and a citrus yogurt emulsion

Capesante con Polenta
Pan roasted day boat scallops over corn and bell pepper salsa, crispy
parmesan polenta, wilted Tuscan kale

Maria's Polpette
Kobe beef meatballs, slow stewed in San Marzano tomato sauce, topped
with arugula and shaved Parmigiano Reggiano

Primi Piatti

Select house-made pastas are priced as appetizer or mid-course 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)

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

Pappardelle della Nonna
House made sweet Italian sausage sautéed with broccoli rabe, over black garlic house-made pappardelle pasta, garnished with shaved pecorino, chili oil and fresh parsley florets

Ravioli del Giorno
Our homemade ravioli selection changes nightly
(Also available as an entrée)


Insalata Mista
"Sandy Hill Farms" seasonal greens dressed with a hazelnut-white balsamic vinaigrette, topped with Humboldt Fog cheese and toasted hazelnuts

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

Prosciutto con Fichi
Napa Valley Black Mission figs filled with goat cheese, served with
Prosciutto di Parma, pea tendrils and drizzled with grape saba

Insalata Cesare
Baby romaine tossed in roasted garlic anchovy aioli, with
brioche crouton and shaved Parmesan cheese


Filetto con Cipollini
Grilled Canadian beef tenderloin with a saffron scented Yukon gold potato puree, sautéed broccoli rabe and a cipollini onion demi glace

Sogliola e' Granchio
Crispy fried local Grey sole over sautéed Tuscan kale and cannellini beans topped with
butter poached Alaskan king crab and a lemon aioli

Grilled Painted Hills Farm ribeye steak served with a local pea green salad, fresh peas, roasted fingerling potatoes, house made bacon and a caraway vinaigrette

Vitello alla Griglia
Grilled center-cut veal chop with sautéed green beans, spiced walnut and
red bliss potatoes finished with a sage and hazelnut burro bianco

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

Gamberetti Fritti 
Crispy fried Gulf shrimp served over organic squash and eggplant ratatouille, a fresh basil and feta salad, and finished with Nicoise olive tapenade

Executive Chef: Jethro Loichle



© 2003-08 Ristorante Massimo