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)
$7 each or 3 for $18

Lamb Chop, Potato Rosti Lobster Bisque Shooter
Sautéed Littleneck Clams

Sautéed Antipasto Olives and Fava Beans

Mozzarella, Tomato, Basil Pesto Seared Scallop, Potato Crocche, Tomato Coulis


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

Brodo di Aragosta
Maine lobster bisque, butter poached lobster, crispy lobster fritter,
and an herbed crema

Fregula con Mollusco di Sardinia
Fregula pasta, littleneck clams, Spinney Creek oysters, and shrimp
in a sugo di pepe

Agnello con Povarella di Basilicata
Roasted lamb chop with zucchini, carrot, golden raisin, and mint salad

Stigghiole di Sicily
Grilled veal stigghiole rolled with leeks and prosciutto, served with cavatelli and caciocavallo crema

Maria’s Polpette
Kobe beef meatballs, San Marzano tomato sauce, arugula,
and shaved Parmigiano Reggiano


Insalata Verdura di Calabria
Sandy Hill Farm's garden vegetable salad with pane acida verde

Caprese di Lazio
Heirloom tomato, cucumbers, mozzarella, and basil pesto
with panne vecchio and radicchio

Insalata Romagna
Bibb lettuce, housemade bacon, fava beans, tossed in long onion dressing, with crispy artichokes and soft boiled egg

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

Culurgiones di Sardinia
Hand-woven dumplings filled with braised beef tenderloin, potato, basil,
and mint with sugo di San Marzano

Pappardelle della Nonna
Black garlic pappardelle, house made Italian sausage, broccoli rabe,
plum tomatoes, and Pecorino Romano

Cavatelli con Capesante di Molise
Housemade cavatelli pasta with seared day boat scallops, cauliflower, locally grown peas, and a pea puree


Filetto di Manzo di Sicily
Grilled Canadian beef tenderloin, crispy potato crocche, asparagus,
and a smoked tomato coulis

Salmone di Puglia
Seared Atlantic salmon, oven roasted potato rosti, sott'olio
and preserved lemon

Porchetta di Lazio
Porchetta rolled with pork tenderloin and housemade Italian sausage, garlic whipped potato, and carrot, celery, and caper ragout

Halibut con Aqua Pazza di Molise
Pan seared Atlantic Halibut, tomatoes, capers, parsley, and farro

Vitello alla Griglia di Lazio
Grilled Veal Chop, roasted cauliflower with artichokes, peas, fava beans, and potato finished in demi glace

Locally-caught grilled lobster tail with rosemary butter, and lobster risotto with butter poached lobster claws, truffled arugula salad

Executive Chef: Jethro Loichle



© Ristorante Massimo