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



Cured Meat/ $6 Cheeses/ $6
Tasso Ham Parmigiano Reggiano - Italy
Capicola Manchego - Spain
Prosciutto di Parma Bleu de Basque - Spain
Pate di Campagne      Triple Cream - Italy
Fennel Soppressata Buffalo Mozzarella - Italy
Beef Pastrami            

Humboldt Fog - USA

Salami Cotto Irish Cheddar - Ireland

Torta di Granchio
Maine Jonah crab cake over heirloom cherry tomato and jalapeno relish,
topped with an arugula and cherry bomb radish salad

Cassoulet alla Tuscana
Cassoulet of Duck confit, roasted pork, with stewed cannellini beans and mirepoix, bacon rillon topped with herbed bread crumbs and garnished with grilled rabbit tenderloin

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

Foie Gras
Pan-seared Foie Gras over brioche crouton, grilled scallion and port
vinegar Washington cherry gastrique   
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

Gnocchi alla Bolognese
Kobe beef and Berkshire pork San Marzano tomatoes Bolognese, slow stewed and
tossed with ricotta gnocchi and local mizuna greens

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

Insalata di Pera
Port wine poached Bosc pear with goat cheese, over radicchio and
golden raisin salad, finished with a chive vinaigrette


Filetto con Gorgonzola
Grilled beef tenderloin, over sautéed scarlet frills mustard greens and roasted
acorn squash, with a red wine demi-glace and gorgonzola dolce butter

Atlantico Pesce
Pan roasted halibut over fennel and grilled scallion puree, with pickled mushrooms,
sautéed baby Brussels sprouts and bacon rillon

Costala de Manzo
Porter beer braised beef short rib, over roasted garlic potato puree and sautéed
Asparagus,  finished with a rich braising jus

Pesce Spada
Grilled George's Banks Swordfish, over organic long grain brown rice, preserved Meyer lemon and sautéed cauliflower florets, dusted with gremolata

Cotoletta di Vitello
Grilled center-cut veal chop, with warm black truffle and fingerling potato salad,
sautéed rainbow Swiss chard and a porcini demi glace

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

Maiale alla Tuscana
Berkshire pork tenderloin severed with warm apple compote, over whipped celery
root puree and sautéed broccoli rabe

Executive Chef: Jethro Loichle



© 2003-08 Ristorante Massimo