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

Grey Sole Roulade, Local Swiss Chard Parmigiano Stewed Artichokes
Crispy Shrimp, Minted Peas, Rillon

Sautéed Antipasto Olives

Potato Croquette, Peppers, Smoked Mozzarella Foie Gras Scented Polenta, Apple-Fennel Slaw

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

Gamberi Nell' Olio D' Oliva
Gulf shrimp poached in olive oil, baked with cherry tomatoes, rosemary
and garlic, served with house-made grissini

Zuppa di Manzo
 Kobe beef stew in a merlot broth, with purple top turnips, savoy cabbage,
local rutabaga and carrots, garnished with basil pesto and crouton

Anatra e' Mele
Moulard duck leg confit, accompanied by local gala apple and fennel slaw,
crispy foie gras scented polenta and finished with grape saba

Aragosta alla Gratin
Locally caught butter poached lobster and house-made chorizo, served over a Swiss chard and parmesan cheese gratin, garnished with gremolata and crouton 

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

Mele con Formaggio
Locally grown Gala apples poached in Riesling with warm softened Brie,
Frisee salad and puff pastry crouton

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


Filetto con Pomodoro
Grilled Canadian beef tenderloin with mashed yukon gold potato, brunoise of mirepoix, local acorn squash and sundried tomato 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

Brasato di Manzo
Chianti-braised beef short rib served over roasted Sandy Hill farms butternut squash and parsnip, scented with sage and topped with crispy dauphine potato

Vitello alla Milanese
Pan-fried center cut veal chop Milanese style served with warm fingerling potatoes  applewood smoked bacon, hard cooked egg, with grilled lemon aioli
finished  with Parmigiano emulsion

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

Pollo alla Anna
Roasted free range statler chicken breast, over artichoke barigoule, house-made bacon baby carrots, fresh peas, served with cast iron cooked potato Anna

Executive Chef: Jethro Loichle



© Ristorante Massimo