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.
Agnello con Funghi
Pan-roasted Australian rack of lamb served with grilled portobella mushrooms
and topped with heirloom cherry tomato panzanella and lamb jus
$13
Capesante in Cartoccio
Prosciutto-wrapped day boat sea scallops with a warm salad of
cannellini beans, bell peppers and cucumber; finished with bell pepper coulis
$12
Salsiccia Dolce di Maiale
Sauteed local artisanal sweet Italian sausage and broccolini;
served with San Marzano plum tomato ragu
$10
Trinita di Gamberi
White Gulf Shrimp served three ways: Sauteed with walnut Romesco,
grilled with salsa verde, fried with remulade
$12
Risotto di Aragosta
Butter poached Maine lobster risotto with marscapone cheese;
served with crispy lobster fritto
$15
Select pastas are priced as appetizer and entrée portions.
Appetizer portions are not available as entrées.
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
$12/$23
Pappardelle alla Bolognese
Pappardelle pasta with Snake River Farms Kobe beef Bolognese
and sautéed porcini mushrooms; topped with shaved pecorino and wilted baby spinach
$12/$23
Tortellini Riempito di Pesto
House made pesto-ricotta filled tortellini piccoli served with braised leg of lamb
and herbed tomato ragu; topped with arugula leaves
$11
Ravioli del Giorno
Our homemade ravioli selection changes nightly
(Also available as an entrée)
~Our soup selection changes
nightly~
Rosse e Dorate
Roasted organic red and yellow beet salad served with arugula,
toasted peanuts and peanut vinaigrette
$8
Insalata di Crescione
Local watercress with sliced Serrano ham and blood orange supremes
dressed with a “broken” blood orange vinaigrette and pine nuts
$9
Insalata Mista
“Back River Farms” seasonal greens dressed with a hazelnut-white balsamic
vinaigrette, topped with Humboldt Fog cheese and toasted hazelnuts
$8
Bistecca di Bufalo
Pan-seared buffalo rib eye steak with a seared Jonah crab cake and bell pepper relish;
served with basil aioli and red wine syrup
$29
Pesce Locale con Vino Rosso
Montepulciano poached Casco Bay cod over herbed Yukon potato napolean
and butter poached leeks; finished with burro rosso and crispy leeks
$26
Cotoletta di Vitello
Grilled bone-in veal rib eye with roasted maple-glazed acorn squash, brunoise of root
vegetables; finished with a bourbon demi glace and herb-garlic compound butter
$34
Pesce del Costa Est
Grilled red bell pepper-marinated east coast Halibut with asparagus risotto,
asparagus beignets and crispy tempura olives
$28
Osso Brasato di Manzo
Sherry braised bone-in beef shortribs with Robuchon potatoes, Italian porcinis and
fluted root vegetables; dressed in sherry braising jus
$27
Filetto con Pancetta
Seared Applewood smoked bacon-wrapped Canadian beef tenderloin with roasted fingerlings,
Gorgonzola emulsion and crispy shallots
$31
Cinghiale Italiano
Pan-roasted rack of wild Italian boar with oregano-scented local “Backyard Beauty” tomatoes
and sautéed baby spinach; finished with a savory wild boar broth
$27
Duetto del Pollo
Organic chicken duet: Chicken breast Milanese style with fried capers; Bell pepper
manicotti filled with braised chicken and crispy matchstick potatoes;
dressed with lemon roasting jus
$23
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