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

Chicchetti (Small Bites)
$7 each or 3 for $18

Arrosticini lamb Skewer, Sott'olio Lobster Bisque Shooter
Spinach Pie, Buttermilk-Herb Crema

Goat Cheese Filled Fried Olives

Shrimp, Amatriciana Sauce

Fig, Asparagus, Parmagiano Reggiano


Cured Meat/ $6   Cheeses/ $6  
Hot Salami Napolitana Salami Toscana Manchego - Spain Parmigiano Reggiano - Italy
Fennel Soppressata Smoked Duck Breast Triple Cream - Italy Gorgonzola Dolce - Italy
Prosciutto di Parma Rillon (crispy bacon) Humboldt Fog - CA Porter Cheddar - Ireland


Brodo di Aragosta di Puglia
Maine lobster bisque, butter poached lobster, panna acida, breadcrumbs

Gambretti con Amatriciana di Lazio
Sautéed shrimp with Amatriciana sauce, kale, and foccaccia crouton

Arrosticini con Polenta di Abruzzo
Skewered grilled lamb with fried polenta, sott'olio, and basil pesto

Stigghiole di Sicily
Veal stigghiole rolled with leeks and prosciutto,
with gnudi dumplings and caciocavallo crema

Maria’s Polpette di Lazio
Kobe beef meatballs, San Marzano tomato sauce, ricotta cheese,
basil pesto, and local greens


Insalata di Barbabietole di Umbria
Roasted beet salad with local mustard greens, goat cheese mousse, and pistachio

Insalata di Fico di Emilia-Romagna
Black mission figs, Prosciutto di Parma, asparagus,
Parmagiano Reggiano, and watercress

Erbazzone di Emilia-Romagna
Spinach pie with pancetta, spinach, herbed panna acida, and a wilted spinach salad

Primi Piatti

Select house-made pastas are priced as appetizer or mid-course and entrée portions.

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

Gnudi con Anatra di Marche
Gnudi dumplings with roasted duck, seared duck breast, butternut squash,
beets, and a rich duck brodo

Culurgiones di Sardinia
Woven dumplings filled with beef, potato and mint, with stewed cardoons,
sugo di pepe, olives,  garnished with turnip chips

Pappardelle Bolognese di Emilia-Romagna
Black garlic Pappardelle with stewed ground beef and pork in a
San Marzano tomato sauce with Parmagiano Reggiano, wilted greens, and peperoncini


Filetto di Manzo di Emilia-Romagna
Grilled Canadian beef tenderloin with roasted beets, butternut squash and pumpkin sugo,
and crispy potato finished with demi glace

Salmone di Tuscany
Seared Atlantic salmon with roasted purple potato, garlic-buttermilk  panna acida,
and marinated red onion

Porchetta di Lazio
Porchetta rolled with pork tenderloin and housemade Italian sausage, soft polenta,
and carrot, celery, and caper ragout

Monkfish di Tuscany
Monkfish with olive oil and black garlic poached fennel, stewed cannellini beans, pancetta,
and broccoli rabe

Vitello alla Griglia di Lazio
Grilled veal chop with roasted carrots and Brussels sprouts, celery root puree,
and a rich demi glace

Aragosta di Veneto
Locally-caught grilled lobster tail with rosemary butter, and lobster risotto with butter poached lobster claws, truffled greens

Executive Chef: Jethro Loichle



© Ristorante Massimo