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

$7 each or three for $18

Asiago Pressato, Blistered Tomato, Green Almond         Salami, Burrata, Salmoriglio
Fontina d'Alosta, Balsamic Agrodolce, Fiddleheads       Smoked Duck, Parmigiano Reggiano
Sotto Cenere, Black Garlic, Bacon, Nasturtium               Quadrello di Bufalo, Sott'Olio
Castelrosso, Beef Tartar, Long Pepper                              Nduja, Fennel, Buttermilk
Provolone, Olives, Fresh Garbanzo Beans                        Salvo Cremasco, Prosciutto, Pickles


Anatra Affumicata
Smoked Magret duck breast, pickled cherries and sunchoke puree
Gamberetti Salmoriglio
Crispy gulf shrimp with polenta, spring bean salad and a nettle salmoriglio

Arrosto di Agnello
Roasted leg of lamb with cucumber, fennel and nasturtium, blistered tomatoes and feta

House-made Burrata cheese with wheat berries, green almonds, basil and Nduja sausage

Maria’s Polpette alla Romana
Kobe beef meatballs, San Marzano marinara, ricotta, basil pesto and local greens

Primi Piatti

Select house-made pastas are priced as appetizer and entrée portions

Tagliatelle Carbonara di Lazio
House-made tagliatelle pasta, English peas, shaved black truffle, egg yolk
Parmigiano Reggiano and crispy prosciutto

Aragosta e Garganelli
 Grilled lobster with lobster roe garganelli, baby vegetables, castelvetrano olives,
and herbed buttermilk

Bolognese alla Lasagnette di Campagna
Lasagnette with San Marzano tomato Bolognese, broccoli rabe
and Salva Cremasco cheese

Cavatelli con Granchio
Ramp cavatelli with Jonah crab, red pepper, fiddleheads and morel mushrooms
and a black garlic sugo

Spring pea arancini with pea greens, Parmigiano Reggiano, bacon vinaigrette

Insalata Mista di Campagna
 Sandy Hill Farm greens, Quadrello di bufala cheese and vegetable sott'olio

Salami con Asparagi
Salami cotto with long peppers, asparagus and a chicory caesar salad

Filetto di Manzo
Grilled beef tenderloin, potato rosti, rillon, watercress and radish salad, and ramp salmoriglio

Capesante e’ Fiori di Zucca
Seared scallops with zucchini blossoms, fennel pollen, fresh garbanzo, long pepper burro bianco

Pollo con Salsa di Minestrone
Seared chicken breast with saffron minestrone; fava beans, spring beans,
peppers, tomatoes and basil

Costolette di Agnello
Roasted rack of lamb with roasted carrots, tomato passata, and pistachios

Vitello alla Griglia
Grilled veal chop with lobster burro and cauliflower gratin

Costoletta di Maiale alla Milanese
Milanese style seared bone-in pork chop, roasted fennel polenta and sauté of salumi,
parsley and marcona almonds

Pesce dell’Atlantico
Pan roasted halibut with asparagus, baby beets, celeriac and morel mushrooms

Wagyu Bistecca
Grilled Wagyu strip-loin steak with sautéed fiddleheads, crispy zucchini blossom
and demi-glace

$7 Each

Sautéed Fiddleheads
Potato Rosti
Crispy Zucchini Blossom
Roasted Fennel Polenta
Tagliatelle - Cacio e Pepe
Sautéed Broccoli Rabe

Executive Chef: Jethro Loichle
Sous Chef: Anthony Pennacchio



© Ristorante Massimo